The past week or so I’ve been really missing my grandmother. She died in March. Recently, I was at work, sorting packets of Splenda when I had a sudden wave of grief— she always drank decaf coffee with Splenda, which is so gross but I would give pretty much anything to sit at her marble kitchen table with her while she slowly flipped through the newspaper while drinking coffee. She used to send me clippings in the mail of anything she thought would interest me. No note usually, just the clipping.
She had little cases with a mirror inside that she carried her lipstick in, and her nails were always just so and she wore pearls and loved salted caramel chocolates. Many years before, she had worn a bright red dress to her 19 year old son’s funeral, which to me represents her bravery in the face of total tragedy. She loved making fun of my dad. She loved to laugh. She loved opera and music. That’s the kind of woman she was. Now that she’s gone, I can’t help but feel that there was something triumphant about her life— that in spite of the tremendous sorrow and pain that she experienced by default of simply being human-- to see her great-grandchildren running around, playing with balloons, while her children and grandchildren held brand new babies, and laughed so loud— it was everything she would have wanted. She was a real lady. I will never not miss her.
You have to have fun.
I have more difficulty writing about myself than I used to. I think with the internet growing and expanding so rapidly I feel increasingly private in my own life, which is my excuse for not writing here more. But I’m okay with it.
I recently learned how to make hummus at home, which has been really amazing since it’s probably my favorite food. The recipe is below and when I say it is HIGHLY recommended, I really mean it. There are few things that I make more than once, and this hummus is, in the words of the internet, my everything. It is summertime, and I love the summertime. I've been swimming every day. It's been wonderful.
Anyways. More soon. I hope wherever you are, it is warm.
Classic Homemade Hummus from The Middle Eastern Vegetarian Cookbook by Salma Hage
2 (14 oz/400 g) cans chickpeas
3 garlic cloves, coarsely chopped
4 tablespoons tahini
juice of 2 lemons
2 teaspoons sea salt
extra virgin olive oil, for drizzling
Drain the chickpeas, reserving scant 1/4 cup (2 fl oz/50 ml) of liquid from the can. Put the chickpeas and liquid into a food processor with all the other ingredients and process until smooth. Add extra lemon juice according to taste. Transfer into a dish and serve with a good drizzle of olive oil.