Your really don’t know
if a relationship will work out until you have your first challenging travel
obstacle together.
Not a couple-hour
drive.
Not a one-hour flight.
I’m talking about a
flight that is cross-country or longer or a drive that covers multiple states.
Unless you live in a
really tiny country or state where it takes very little time to travel that
distance. In that case, think of a really big country or state and use that as
your reference point.
Saturday, Wesley and I
faced our first travel obstacle. A five-hour flight to Hawaii.
Obviously as far as
great distance trips go, this was an easy one. We know that we are headed
somewhere really great so it is easing the travel stress for both of us. But
there are still issues to be ironed out.
Do you want to get
there super early, or are you like me and you want to get there with little
time to spare? Do you pack a week in advance as opposed to my ten hours in
advance? Are you going to need food on the plane? Because I freaking will!
But despite my
traveling style, Wes and I made it to Maui in one piece and actually had a
great time while doing it.
We even took turns napping
on each-others shoulders. Drool and all.
That must be love.
And now that we are
here we are enjoying some delicious appetizers while we watch the sun go down
over a neighboring island.
This being one of my
current favorites.
You will need…
2 cans of chickpeas
(garbanzo beans)
3 tablespoons sesame
oil
1 tablespoon soy sauce
1 tablespoon brown
sugar
3 tablespoons sesame
seeds
Start by preheating
your oven to 375 degrees F.
Then, drains your
beans of all their juice and rinse them well.
Dry all the beans well
with a towel and spread them over a baking sheet that is lined with aluminum
foil or a silicone baking mat.
Roast the chickpeas
for 45 to 60 minutes. Just until they are crunchy all the way through.
If the are still soft
in the middle, they need to keep baking.
As soon as the
chickpeas are done, remove them from the heat and toss them with the oil,
sugar, soy and sesame seeds.
Toss them well and
serve hot.
Aloha!
Angela
P.S. Are you jealous
yet?
Sesame Roasted Chickpeas
2 cans of chickpeas
(garbanzo beans)
3 tablespoons sesame
oil
1 tablespoon soy sauce
1 tablespoon brown
sugar
3 tablespoons sesame
seeds
Start by preheating
your oven to 375 degrees F.
Then, drains your
beans of all their juice and rinse them well.
Dry all the beans well
with a towel and spread them over a baking sheet that is lined with aluminum
foil or a silicone baking mat.
Roast the chickpeas
for 45 to 60 minutes. Just until they are crunchy all the way through.
If the are still soft
in the middle, they need to keep baking.
As soon as the
chickpeas are done, remove them from the heat and toss them with the oil,
sugar, soy and sesame seeds.
Toss them well and
serve hot.
