Um, not sure. I just had the most hilarious recollection of this episode on the Discovery Channel I saw with rabbits having sex. Truly a representation of the human experience, the male was humping away, about 300 strokes a minute, while the female had this look on her face that I can only equate with 'I wonder what shade I should get my nails done with tomorrow'. True to form, the male kept on going at it, even up until the point where he fell over to the side, losing penetration, yet still pumping away like mad. - Peter Vonder Haar, alt.drunken.bastards

03.03.21 0741 [PST]
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Home >> Articles >> Recipes

Bombay Hummus

1/4 c. canola oil
1" piece of ginger, peeled and thinly sliced
1 - 540 ml can chickpeas
1/4 c. cashews, roasted
juice of 1 lime
2 cloves garlic, minced

1 t salt
1 t ground cumin
1 t ground coriander
0.5 t cracked pepper
0.25 t cayenne
pinch turmeric
pinch cinnamon

2 tablespoons chopped fresh cilantro
2 tablespoons fresh mint

Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool. Drain and rinse the chickpeas.

Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. Ideally, let it sit in the fridge for at least a couple of hours before adjusting the seasoning, since the flavours will develop over time. Serve cold or at room temp with whole wheat pita (plain, or toasted is nice).






  

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