This weekend was totally bananas, which is why I’m posting a little late.  Ethan’s parents were here which meant there was a lot of running around and, of course, a lot of eating.  I was a little scatter brained all weekend so I didn’t really take any pictures, but I did get to cook for more people than just Ethan and I for the first time since I got back from China, which was exciting (we made pineapple sticky rice for dessert!).  We also had a delicious brunch at Clyde’s, wonderful tapas dinner at my favorite restaurant, Zaytinya, and dessert at a bar in Arlington while hearing Ethan’s uncle’s jazz band play. (Pssst, Zaytinya is participating in D.C. restaurant week, which is August 13th through the 26th.)

It was great to see them (its been over a year since I last saw them!).  My only regret is that we didn’t snap any pictures.  Oh, well.  We’ll be up in New York in a month for Ethan’s brother’s engagement party, so we’ll have time to make up for it.

Week recap:

One of the things I’m really loving about being home is getting to run on the Hiker Biker trail that runs along Rock Creek which goes 14 miles from Lake Needwood, near my house, all the way into D.C.  The path totally spoils runners because its in the woods so it’s COMPLETELY shaded and very cool.  When I was living in Georgetown I was neglecting my long runs, but since moving back home, I’ve gotten in quite a few leisurely 6 mile runs.

I’ve been editing like crazy at work, which is not my strong suit.  We frequently get articles and case studies to edit that have been written in foreign languages and then translated word for word into English.  I get frustrated really fast editing these and then I usually just give up, which doesn’t help.  So this week I just printed them out, got a pen and these delicious Habanero BBQ almonds, and moved into the conference room with no distractions.  I’m happy to report that this was an effective strategy and I knocked all my editing projects out. (P.S. Those Habanero BBQ almonds are ridiculously good.)

AMY!  One of my college friends, Amy, who moved from the D.C. area to Colorado a year ago, was in town this weekend.  We had coffee from our favorite place, Le Pain Quotidien, snagged a free Georgetown Cupcake and then did some window shopping. (Did you know that every day Georgetown Cupcakes tweets their secret flavor of the day and the first 100 customers to come in and ask the for the flavor by name get a free cupcake?).  I miss you Amy!

I also tried a plumcot for the first time yesterday.  What is a plumcot you say?  It’s a delicious cross between a plum and an apricot.  (Trader Joes is selling them.)  You can’t really tell from the picture, but they had this beautiful red and grey striped skin. MMMM.

Obligatory Oscar picture.  His mommy comes home in two days to steal him back.  :(

Okay, so on to the recipe!  I first made this last summer while we were at the beach but I never posted it.  When Ethan’s parents came this weekend I decided to make it again but when I went to go look up the recipe on the blog I realized I never posted it!  So these pictures are from a year ago.  (Ethan actually made it the second time, under my direction…)

Lemony Black Bean Dip

Ingredients:

• 1 can of black beans (reduced sodium, if you can find it)
• 1/2 white onion, chopped
• 1 1/2 lemons, juiced with the seeds picked out (you can also use a 1/4 cup a lemon juice)
• leaves from 7 or 8 sprigs of cilantro (more if you love cilantro!)
• optional: 6 tablespoons sour cream (for a creamier, tangy dip)
• green onions for garnish

Process:

• Drain and rise the black beans.  Set a quarter of the beans aside and place the rest in a food processor.  If you don’t have a food processor you can try a blender (I’ve never tired that though, so no promises) or you can mash with a fork and just have slightly larger pieces of onion, cilantro, etc.
• Add the onion, cilantro, and lemon juice as well.  Blend until smooth.
• Taste the dip.  Do you like it as is or would you like it better if it was creamier?  If you want it creamier, go a head and add a few tablespoons of sour cream.  Taste it again.  Repeat until you’re happy!
• Scoop the dip out of the food processor and into a bowl.  Mix the remaining black beans in, garnish with chopped spring onions, and start dipping!

Notes:

Lemon is not a must.  You could use limes (you would probably need three) or a lemon and a lime.  Orange juice might also work, but I haven’t tried that one.  Also if you’re just not a fan of super lemony things you could just use 1 or a half of a lemon, although, it might interfere with the consistency, so be prepared to use the sour cream to help smooth it out or add a little water.  In terms of the sour cream, I’ve done it with and without sour cream and it was fabulous both ways.

Beans, onion, cilantro.

Topped with spring onions.

Chippin’

Albie wants!

mmmmmm.

Enjoy!