|Yumm... so good that I forgot to take a picture of it when it|
was first made. This is the little bit we had leftover after
the party! Still good though...
I started with this recipe from the NY Times, which also showed up here and here over the years, among other places. The basic recipe seems always to be the same, but I'll repeat it here, just in case you want to try it "my" way!
Garlic Scape and Cannellini Bean Dip
slightly adapted from the New York Times
1/3 cup garlic scapes, roughly diced (about 4-6 scapes)
1 T lemon juice (or more to taste)
1/2 tsp kosher salt
Ground black pepper (to taste)
1 15 oz can Cannellini beans, rinsed and drained
1/3 c olive oil
1/3 c crumbled feta cheese
Put all ingredients except the oil and feta into a food processor and process until coarsely chopped.
With motor running, drizzle in olive oil until smooth.
Add an additional splash of lemon juice or water if it's too stiff.
Mix in feta by hand, reserving a little to sprinkle on top when serving.
Serve with pita chips, corn chips or as a spread on crostini. Good as a "hummus" type spread on sandwiches too!
In other local happenings:
|The Kendal Kids all came to visit last week when they|
dropped of the baby chick for us to raise. We all had so
much fun running around, playing on the jungle gym,
in the creek and with the chickens!
|Little Peep - our newest addition to the flock!|
Here (s)he is, two weeks old. She was the only
bird who hatched (and lived) from the eggs
that were incubated at Day Care.
|We had a great visit this week from my|
cousin and her son too, and they brought
such fun toys! The little bug now has his
very own shovel!
|Fourth of July Kozlowski Family Portrait (sadly backlit).|
|Pontoon boat captain.|
|Playing on the inner tube with Daddy on the Fourth.|