Last evening, David, Layne, Lynden and I drove to Chambersburg to meet up with the Mason clan. I hadn't seen them in several years, so it was a real treat - everyone was there but Scott, who is doing well in Florida with wife Lisa and two little ones. Matriarch Mom Mason with her husband Chet, big brother Steve and Marilyn, sister Jan with her daughter Nicki with her husband Warren (I remember Nickie coming into this world a tiny premie, uncertain if she would make it!), thoughts of Judy, gone since the early 1980's aren't overlooked, Rod, Laurie, and sweet, silly Olivia, Sandy, Ed and all the boys save Jonathan.
We stopped at Sandy and Ed's on the way, meeting up with everyone for a hike up the mountain before dinner. I seem to be totally out of shape - but the hill was steep and the leaves slippery. But David seemed to have no trouble getting quickly ahead in his new Italian leather shoes! He's simply at home in such surroundings. The view was lovely, even overcast as it was - humbling to see the world at your feet.
After arriving at Rod and Lauries, I procurred my homemade roasted pepper hummus, and cheeses, but the hummus got all the attention - everyone asking for the recipe. Below is the recipe, culled from my favorite publication "Cooking Light" many years ago.
We left around 10, after rounds of Life, Pictionary and "If I had a do-over...", rhythmic knockings on the basement poles, Pirates of the Carribean, piano and guitar music, and a rousing "Happy Birthday to David" with offerings of chocolate and candles. The evening was glorious in company, delicious food - ham, rice pilaf, snow peas and salad - and repeated smiles and hugs. On climbing into the car at the end of the evening, Layne said - "so why don't we visit more often? Everyone is so nice, fun, and there was no awkwardness at all!" Emerging from the weirdness of holiday seasons in recent years - that's saying a lot. Family... as it should be!
roasted pepper hummus
combine in food processor and process until smooth:
1 garlic clove
19 oz. can chick peas, drained
1/4 cup plain yogurt
1 tbs. lemon juice
1 tbs. olive oil
remove from food processor and put in bowl.
add the following and process until smooth:
7 oz. roasted peppers, drained
1 tbs. tomatoe paste
2 tsp. red wine vinegar
3/4 tsp. paprika
1/2 tsp. salt
add spoonfuls of the roasted pepper mixture to the top of the hummus and swirl for an interesting presentation.
or - do what i most often do, and simply add the roasted pepper ingredients right into the processor with the chick pea combination, and process until all is smooth and combined. easy and delicious!
