Can I tell you what the hardest thing for me is? Being present. I always feel like I am trying and I always feel like I am failing. I always feel like I am waiting for that next thing or looking back at that past thing, and it all seems better than the right now. Except this year. This year it seems I am stuck where I am, and I suppose in a good way. This year it feels like Thanksgiving is so far away–I am still in full fall mode and I feel like the leaves are falling off faster than they should be–even though next week is the week. (Last year at this time I was guiltily listening to Christmas music.)
But the problem with finally being present is that I also feel so ill-prepared. Thanksgiving is next week? What? I’m not even sure what all I’m making yet, although I do know it will include rolls and some pies and perhaps a yet-to-be-determined side dish that I’ve bookmarked for months but only seems appropriate to pull out that the height of the highest feasting season.
I had kind of hoped I might have some things to tell you about Thanksgiving by now–some dessert you could plan to make or a new roll recipe. But the truth is that I am finally, these past few weeks, succeeding in something that I often am trying at (and perhaps only because life seems so busy that it isn’t affording me the opportunity to make too many plans) and that is being present. And being present means that I am not ready for Thanksgiving yet–it is still a whole week away after all.
So I will offer you this, which I made weeks ago for a football game and am only just now getting around to posting. But now that I think about it, they seem like a perfect Thanksgiving appetizer, exactly what you need to snack on during a day of marathon cooking. Because these are really hardly cooking. They will take you 10 minutes (or less) to put together before you slide them in the oven. And what more can you ask for in a homemade snack when you’re facing a day of turkeys and pies and rolls and mashed potatoes?
Rosemary Roasted Chickpeas
These are addictive, like popcorn. That’s all you need to know. Also, measurements are flexible, so don’t worry about using a bit more oil or rosemary. I say here to serve them warm, but they are also good at room temperature. They hardly keep until the next day though without getting too soft and chewy, so make these the same day you want to eat them.
Prep Time: 10 minutes
Bake Time: 30 minutes
2 (15 oz.) cans chickpeas (garbanzo beans), drained, rinsed, and patted dry
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon (or a tinier pinch) of pepper
1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with tinfoil.
2. Combine all of the ingredients in a medium sized bowl. Stir together until all of the chickpeas are coated in oil.
3. Spread the chickpea mixture out evenly onto the prepared baking sheet. Roast for 30 minute, until the chickpeas are golden brown and look slightly crispy. Remove and serve warm right out of the oven.