Sprout & Pea

I had one too many glasses of vino last night which caused me to hit the vend­ing machine for some potato chips right before I left work today. They may have been gluten-​​free veg­gie chips, but they left me feel­ing greasy and slug­gish. By the time I had walked home over the bridge in the 93 degree New York City weather, my taste buds were crav­ing some­thing very light and refresh­ing for din­ner.
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Due to insuf­fi­cient funds in my bank account this week, I arrived home last night hun­gry and deter­mined to make myself din­ner with any­thing I had lying around the house. I had a small amount of Ezekiel pasta, some white wine in the fridge that was about to go bad, and some capers that were cry­ing out to be used in some­thing.
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Arti­chokes are by far my favorite veg­etable. I think I grew up lov­ing them so much though because of the dip my mom always made to go with them. I recently made a steamed arti­choke and this deli­cious but very mayo heavy dip and decided it might be about time to embrace my health con­scious ways and try to make my own, health­ier ver­sion of may­on­naise.
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I hosted my first din­ner party since the start of our lit­tle blog and I didn’t poi­son any­one. I’ve always liked exper­i­ment­ing with cook­ing but it wasn’t until I cooked New Years Din­ner for 20 friends, that I real­ized I really enjoy enter­tain­ing. It was that night that I also real­ized that if I could cook din­ner for that many peo­ple, I could def­i­nitely stop eat­ing out so much and start mak­ing myself din­ner most nights– and so my cook­ing spree began. Here’s a lit­tle flash­back from the lovely evening that started at all:

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I’ve always been one to dis­re­gard direc­tions or instruc­tions. I’m going to blame this on being an artist at heart. I like to make things up as a go along, exper­i­ment, mess up and start again. Now, this trait has never lead to much of any­thing suc­cess­ful –espe­cially when it comes to cook­ing. Until the other night! Actu­ally, it’s still up for debate so I’ll let you decide.
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What bet­ter way to use your din­ner left­overs, than for break­fast the next morn­ing.  After a suc­cess­ful veg­gie dog feast last night, I decided to take the left­over home­made rel­ish and put it on top of an Ezekiel eng­lish muf­fin with home­made hum­mus and a lit­tle red wine vine­gar.
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