As fast as you can say ‘open a can’, you can have this dip ready to dig into. The smoky bacon, salty feta and delicate onion flavor of chives dress up white beans in no time at all.
400g/14 oz white beans
2 Tbs olive oil
2 Tbs chives, chopped
50g/1 3/4 oz feta cheese, chopped
100g/3 1/2 oz cooked bacon, crumbled
1. In a food processor, blend beans and olive oil until smooth. Season with pepper.
2. Add chives, feta and bacon to bean mixture and stir to combine.
Makes 1 1/2 cups
Recipe from Donna Hay Magazine
Not a good morning over here.
My computer is hopelessly outdated. The first two hours of my day was spent dealing with crashing programs. Very frustrating. And when re-opening the programs, I needed passwords, which I of course had forgotten.
Then suddenly my browser can’t “support” Soundcloud, which is where a bunch of music I have queued up to share is located. So I switched to another browser. Nope. Then another. Nope. WTF?
And I am starving.
But that is a whole other story.
And did I mention I fell while running this morning? Skinned my knee. I blame the fact that getting up this week at 5 am is really 4 am, which I have no patience for. Honestly, Daylight Savings Time can go straight to hell.
Now must have music.
Bandcamp is supported by my ailing computer, so I spent some time searching around and came across this new song from New Zealand’s Kane Strang. I love the way the vocals go in time with the percussion.
Me and the sun have something in common.