Looking forward to a long summer of good food and good times!
White Bean Dip with Pita Chips
Everyday Italian, Giada Delaurentis (c) 2005
4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1-1/2 teaspoons salt, plus more to taste
1-1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) Italian parsley
2 tablespoons fresh lemon
1 garlic cloves (I usually add a couple more)
In a food processor or blender, combine beans, parsley, lemon juice, garlic, and the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse the mixture until coarsely chopped. Gradually add 1/3 cup of olive oil as the machine is running until mixture is creamy. Season with salt and pepper to taste.
Preheat the oven to 400 degrees. Cut each pita half into 8 wedges (I use the smaller pitas from Trader Joes and cut the halves into thirds). Mix 2 tablespoons of olive oil and dried oregano. Brush the wedges with the olive oil mixture and sprinkle with salt and pepper. Bake for 12 minutes or until crisp and golden.
Both the bean puree and pita chips can be made 1 day ahead.
So in between errands on Saturday I dragged Jay there to overindulge. And it was so worth it!
Every year it overwhelmes me to see how many people support LFNC and their mission. I benefited from the services of LFNC (then known as the Bay Area Lupus Foundation) when I was first diagnosed with lupus in the form of books and information. At the time, I could not easily find current information on lupus. That book (which I still have) changed my outlook on the rest of my life. I thought that lupus was a death sentence and the book showed me that it absolutely was not.
I've been living with lupus for 15 years and I'm a prime example that a diagnosis is not the end of the world. I count my blessings everyday that my lupus is, for the most part, under control and that I can live a semi-normal life. I do have days when I am fatigued or my joints are swollen, but they are few and far between. And over the years I have learned what works and what doesn't work for me. I wish everyday that I didn't have to live with lupus, that I didn't have this extra challenge. But I am grateful for everyday that I have.
We also did quite a bit of eating. A big part of being home for me is eating. There is something so comforting about the food I grew up eating. Every trip I look forward to getting a taste of the gastronomic abundance: poke, plate lunches, anything from Zippy's, Leonard's Malasadas, Garlic chicken from Mitzu-ken, Hawaiian food from Helena's, Chocolate Haupia Pie from Ted's Bakery. My stomach aches just thinking about it.