Boy, am I glad the weekend is here.
This week almost broke my will; I had so much going on while all I wanted to do was crawl into bed and never get up.
I think I may be coming down with a cold, or worse, the flu. Not that I know whatâ€™s what.
The universe seems to be in tune with my mood, itâ€™s been gloomy all week, I havenâ€™t decided if thatâ€™s a good thing or not.
The meals Iâ€™ve made these past few days havenâ€™t been very exciting; that was until I stumbled into putting this chickpea and salsa bruschetta together.
The recipe got its start as hors d’oeuvres; an easy and tasteful starter @adjoa and I made a couple of months back.
Iâ€™d wanted to make it again, but the timing was always off, I always seemed to be out of an essential ingredient.
I came home from another wearying day this week, and there they were; a jar of chickpeas and a bottle of salsa, side by side.
Itâ€™s a humbling and satisfying meal, quick and tasty; very delicious, kind of like fast food but good for you.
Did I mention it was easy? Itâ€™s basically sliced bread toasted and brushed with olive oil, with a generous heaping of salsa and crushed chickpeas and finished with a drizzle of balsamic vinegar.
As sad as it might sound, these were the highlight of my week.