Five Vignettes & One Recipe

1. Early morning wagon ride before the heat set in.
2. The sound of the last two kitchen cabinets being installed.
3. Preparing heat wave smackerels while Satch took a mid-morning nap
   
   • White Bean Hummus (recipe below)
   • Salsa Fresca
     
4. Lunching on organic egg salad sandwiches and cantaloupe.
5. Satch playing in his pool on the front porch (he likes to splash and stick his whole face in the water).

White Bean Hummus:

• 1 can of cannelinni beans
• 1 small onion finely chopped
• 1 clove garlic minced
• 2 rounded Tbsp fresh parsley chopped (or 1 Tbsp dry)
  
• 1 Tbsp Braggs
  
• 1/8 c water + 1/8 c apple cider vinegar (or substitute 1/4 c lemon juice)
• 1/4 c tahini
• 1/2 tsp cumin
  

Saute onion in olive oil until tender. Lower heat, add garlic and beans. Stir for a few minutes then pour into food processor. Add the remaining ingredients and process until smooth.
*For traditional hummus, use chickpeas in place of the cannelinni beans!