#Snack

Roasted chickpeas

I am not what you would call a huge snacker, especially if I am kept entertained (I’m like a baby, I cry if you don’t feed me and play with me at regular intervals). But if I’m bored for a long period of time, or if I have an especially trying project at work, I tend to start feeling nibbly. Not hungry! Just nibbly - my mouth starts to crave action and stimulation. This is usually solved at work by delving into a coworker’s candy jar, but sweet doesn’t really do it for me. Give me salty, give me savory - but please don’t give me chips, they make me feel gross! What else is there around that is salty?

Dried Fruit Haroseth

Last week wasn’t just Persian New Year, it was also the beginning of Passover. Since Daniel is Jewish, I wanted to mark the occasion somehow. I almost always mark occasions with food! This year I tried my hand at making haroseth, a spiced fruit and nut concoction that was completely new to me and will henceforth be in my refrigerator often!

This recipe is so easy it’s embarrassing. You really just chop a bunch of dried fruit up (and to be honest, you can use whatever dried fruit you like) and mix it with some flavorful juice and spices. That’s it. I am told the traditional way to serve haroseth is on matzo at your Passover seder. However, I had two other favorite ways of serving it that were by no means traditional. One: early in the morning when no one is looking, take that matzo, crumble some feta on it and scoop up the haroseth. Salty and sweet were meant to be!. Two: try it on your breakfast yogurt – it was a revelation as a condiment.