Homemade Pita Chips

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Homemade Pita Chips

Homemade Pita Chips

I devour books whole, swallowing them in one mouthful. Most people take in books slowly, savoring them page by page, drawing out the stories over the span of days and weeks as they pick them up for an occasional hello. Some days I wish of a world where stories could travel farther through time, the sentences stretching over hours instead of seconds. My impulsive nature dictates otherwise; falling hard and fast for a narrative, it refuses to put it down until the final page has been turned. I wish I could make the stories last longer. I wish, in so many ways, they would never end.

They always do, they must, but there is an endless supply reaching out to take the next place.

Homemade Pita Chips Homemade Pita Chips

When I pick up a book, I expose my soul to it, allowing it into my most vulnerable and unguarded corners in a way I struggle to do with people. I live vicariously through the characters, experiencing their highs and lows, swept up in the journey of self-discovery. Even so, the end of a good book jars me. My heart is so consumed with emotion and the story told that I find it difficult to adjust back to reality for a moment. I want to share this experience with those around me. I want them to feel as I do in that instant, somehow both shattered and whole. Instead I keep the quiet moment to myself and pass the book along to them, hoping they will find the same experiences as I did.

Last weekend, on a long car ride back from the mountains, I picked up Cheryl Strayed's Wild. My eyes were glued to the page as Cheryl took me through her journey. While I wish to speak about this book in great detail, it is simpler to tell you that there are many books worth reading and this is one of them. And so, I pass the book on to you.

Homemade Pita Chips

Just as I have a fondness to revisit favorite books, I like to do the same with recipes. While many recipes can stand alone, I like to give a few of them a bit of a tweak now and then, to steer the recipe on a new course of its own.

When I found myself with more pita bread than a lone woman should eat, I cut it into slices, spiced it, and baked it until crisp. As I dipped my fresh pita chips into a bowl of hummus and paged through a magazine, I wondered whether the experience of eating a good dish was similar to reading a good book. Food takes me through a journey of the senses, of memories, of nostalgia, and, in a few instances, of self-discovery. While most foods and flavors I enjoy are a part of the everyday scene, there are a few that stick out in my mind. As great books, these recipes have carved a place in my heart. I find myself longing for more after the last bite is gone, grateful for the experience, wishing I could share the moment with you.

And, thankfully, I can.

Homemade Pita Chips

Homemade Pita Chips are spicy, addictive, and perfect for snacking. Pita bread is brushed with a layer of oil, cumin, and chili powder, sprinkled with salt, and sliced into bite-sized pieces. The chips emerge from the oven browned and crispy, ready to be dipped into a bowl full of humus. While I used homemade pita bread for this recipe, store bought pitas will work just as well. A fair warning, however: you may find it difficult to share.

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Sun Dried Tomato, Basil, & Brie Spread

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Sun Dried Tomato, Basil, & Brie Spread

Sun Dried Tomato Basil Brie Spread

This week has been unseasonably warm. So warm, in fact, the Upper Midwest has tossed aside the winter jackets and scarves, burying them deep into the coat closets, opting for shorts and flip-flops instead. Summer in March, if only for a few days. While I've been soaking up the hot weather and warm breezes, running around in flowing skirts, I can't shake the feeling that Mother Nature is going to make me pay for this untimely gift, in some form or another.

Blizzards and ice storms in May? It wouldn't be the first time.

Sun Dried Tomato Basil Brie Spread Sun Dried Tomato Basil Brie Spread

This newly encountered Summer in March is like a Spot the Difference! game in a child's doodle book. The grass is brown and dead. The branches on the trees are stripped bare, without the bright green buds of spring. The neighbor's home still has Christmas lights winding around the railing of the front step. The earliest signs of spring haven't arrived, leaving the appearance of the world still in the midst of winter.

If not for the cars driving past, with the windows rolled down and the music drifting into the street, or the girls suntanning in swimsuits in front yards of neighboring houses, you'd never know it was 80 degrees F outside my window. Summer in March, you are giving me mixed signals.

Sun Dried Tomato Basil Brie Spread

Even so, I've embraced this heatwave by eating the quintessential summer foods. I've taken the cover off the grill. I finally purchased fresh fruits that weren't apples and oranges (Hello strawberries and watermelon! It's been too long). I made frozen yogurt for the very first time. The last few days have been mood healing.

One of my favorite end-of-summer meals is a garden fresh tomato basil pasta with a warm baguette spread with brie cheese. Since summer foods aren't nearly in season, I incorporated this memorable meal in a different way. This Sun Dried Tomato, Basil, & Brie Spread is an homage to those long summer nights, but can (and should) be eaten any day of the year.

Sun Dried Tomato Basil Brie Spread Sun Dried Tomato Basil Brie Spread Sun Dried Tomato Basil Brie Spread

This Sun Dried Tomato, Basil, & Brie Spread couldn't be easier to make (and packs a punch of flavor). With a sprinkling of salt and freshly ground pepper, each ingredient is bright and present. Spread thickly onto a cracker, it makes for a simple-to-make appetizer for dinner parties or it can act as a makeshift meal when you simply don't feel like cooking.

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Butternut Squash & Spinach Tart

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Butternut Squash & Spinach Tart

Butternut Squash & Spinach Tart

The winter blues have set in. Though it has been a mild winter, it has done nothing to alleviate my yearly winter woes. I'm never certain for the reason. Perhaps I lack a good dose of vitamin D or maybe I've simply been too sedentary for too long. Whatever the reason may be, the results are always the same. My dark summer tan has faded, turning my skin fair and transparent. I've gained a few pounds from indulging in my favorite comfort foods. Maybe the worst of all, the only time I spend outside is to run from my car to the house not more than twice a day.

Oh, how the winter blues have set in.

Butternut Squash & Spinach Tart

I've spent the last few days brooding, giving in to my jaded mood because fighting it just takes too much energy. I'm not proud of these foul inclinations, where I shirk responsibilities and snap at anyone who dares to come close. I've been lying around, finding myself curled up next to a book or television remote. I've eaten the pantry clean, a feat of which no one should be proud. I've avoided sending emails, baking, or taking photographs for fear I should spread the mood to you.

Even so, my blues always reaches the point where enough is finally enough.

Butternut Squash & Spinach Tart Butternut Squash & Spinach Tart

This morning I awoke to a warm winter sun streaming through the windowpanes, the diffuse light brightening my world and giving a spark of light to my dark mood. I ate a grapefruit, giving myself a little vitamin C with a side of TLC. I took a shower to wash away the matted hair and days spent in sweatpants and thick sweaters. Then, I did something I haven't done in a long time. I left the house.

The cure to the winter gloom, thankfully, is never too far away.

Butternut Squash & Spinach Tart

This Butternut Squash & Spinach Tart is so fresh and vibrant it can breathe hope into the worst of winter blues. Spinach, roasted butternut squash, and half a pound of Gruyere cheese come together to create a hearty, colorful meal. The sweet squash contrasts beautifully against the salty cheese, with the rich buttery crust rounding out the flavors. This tart makes for a perfect Sunday meal, when you have a few moments to prepare it. Ever adaptable, pumpkin may be substituted for the squash and your favorite hard, melting cheese could be used in place of the Gruyere.

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