Now is that time of year when my Facebook feed is full of photos and nostalgic statuses from my friends – yes, we’re the class of 2012 and it’s time for graduation. Each year I’ve silently cursed the fact that I don’t get out of school until June thanks to trimesters, but this year I am silently thanking my school for this same fact. I certainly don’t feel ready to graduate in June, much less this month like many of my friends. So I’ll take this extra month.
And what have I been doing with this extra month so far? Navigating the fine line between job searching, freaking out, enjoying these last sunny, relatively care-free days on the quad, committing as much as possible to memory.
These are the times when a bad economy and a liberal arts degree can lead to a certain amount of self-doubt, so sometimes you have to keep your self esteem afloat with little things. Yes, the little things. Such as, maybe I didn’t apply for a job today but I sure as hell made some damn good gazpacho. Cue tiny pat on my own back.
In honor of spring, and freaking out, I present two astonishingly easy spreads. They’ll elicit a great reaction from anybody you serve them to, and only you will know how easy they are to make. They complement each other well, and are delicious on pita bread or mini toasts. I served these as a side to said gazpacho. Together, it was a colorful, healthy meal. Breathe in, breathe out.
“mojito pea spread”
(Peas? Yes, peas. The gross, 50’s TV-dinner-esque food gets a refreshing here.)
1 bag frozen peas
2 large garlic cloves
Juice of one lime or two tablespoons
10 mint leaves, chopped
two tablespoons olive oil
two teaspoons sea salt
Combine everything in a blender or food processor – puree until completely combined and spread-like in texture.
white bean hummus
1 can northern white beans, drained but not rinsed
2 cloves garlic
juice of 1/2 a lemon, or 1.5 tablespoons
2 teaspoons cumin
1 teaspoon sea salt
1 tablespoon olive oil
Puree everything in a food processor or blender until completely combined. Serve with an extra dash cumin, a sprinkling of sea salt, and a drizzle of olive oil.