what they don't tell you about the end of harvest is that the very next morning, after the end-of-harvest ribs and with an end-of-harvest hangover, there is still work to be done. sunrise to sundown, the fields need moar attention. all preparation for 2014! and before the first frost. 

(frost, please please get here soon!)

it was a buzz kill. i was so looking forward to introducing eggboy to my new made-for-tv christmas movie obsession and also using him as a hand model for my photos and perhaps crashing the town adult volleyball league. 

instead i spent my energies on reminding myself that crustless rye bread and dark chocolate m & ms do not a balanced meal make. and that retweeting does not a meaningful activity make. 

eventually i dragged myself out to the farm and i hung out on a tractor for a bit. i studied some music as eggboy did a thing called ridging. i went home, i watched made-for-tv christmas movies with my penguin, and ate more rye bread.

finally this morning, enough was enough with the not cooking thing. so i got my little jar of za'atar out of my spice library and relived that moment in jerusalem, when we ripped apart street bagels and dipped them in little za'atar bags. 

i had forgotten how satisfying za'atar is. it's so flavorful and tasty, and it's very fun to say. zaaaaataaaaarrrr... 

this chickpea pancake was gone within five seconds after it's photo shoot. it was so satisfying and i had no problem gobbling up the whole thing because of how healthy it is. i may have to make it for dinner at some point, if eggboy ever gets in from the fields!! 

 chickpea skillet cake with za'atar, caramelized onions, and roasted red peppers

serves 1-2 


1/2 c chickpea flour

1/4 tsp baking powder

1/2 tsp kosher salt

a few cracks of black pepper

a pinch of chili flakes

1/2 c water

olive oil for the pan

1 small onion, chopped

3/4 c roasted red peppers (i use store bought, but you can for sure make your own)

4 tsp za'atar

optional: cheese, meat, and other veggies for toppings


in a small bowl, whisk together the chickpea flour, baking powder, salt, pepper, and chili flakes. whisk in the water until there are no lumps. set aside

coat the bottom of a skillet with olive oil and caramelize the onion. once caramelized, stir in red peppers and cook until heated (if you've just roasted your own peppers and they're still hot, this step isn't necessary).  

remove the onions and peppers from the pan and set them aside. heat about a tablespoon more of olive oil in the pan over medium heat, and then pour in the chickpea flour mixture. cook for a few minutes, until it's browned on the bottom and comes away easily from the skillet, and then flip over and cook for another few minutes. 

remove from heat and sprinkle with three teaspoons of za'atar. evenly distribute the onions and peppers, and then top with the remaining one teaspoon of za'atar and whatever other toppings you'd like.

enjoy with your gluten-free and vegan friends!