On those rare occasions I do entertain, I like to make sure there is some form of tea available, be it Chinese, chai, milk tea, or sweet tea. If I am running low on loose tea to serve or am craving something sweet, I like to make a batch of this.

1. Measure out a quart (4 cups) of fresh water, and bring to a boil.
2. Add 3 teaspoons or 3 bags of black tea. I prefer an Assam/oil of bergamot blend. If you’re looking for bulk, I recommend your local Asian food store. I buy my nice tea from Teaspring.com
3. Optional: To reduce the caffeine, pour the water out and steep again with fresh water and the same tea.
4. Stir in 3/4 to 1 cup of sugar. Unprocessed sugar will taste less bitter than cane sugar.
5. Listen: add a pinch of baking soda to take away the bitterness and clarify the tea. This is very important!
6. Let steep for about 3-5 minutes or until it’s as dark as you like.
7. Remove the tea. If you use bags, don’t squeeze them.
8. Serve over ice or refrigerate for a stronger tea.
9. Add a sprig of mint or rosemary and a squeeze of lemon.

If you have any suggested improvements, please let me know!

This hummus recipe comes from my friend Shawna. She’s made it many times during our Sunday role-playing game, and it is delicious. It satisfies beefy guys like her husband, me, and our mutual friend Richard, all of whom are over 6’ tall and have a similar build. It’s great as a snack, but it can even serve as a meal if you dress it up enough.

Ingredients:

• 1 fat (or 2 small) cloves of garlic or 1/4 tsp garlic paste.
• 1 can rinsed garbanzo beans
• 1/8 to 1/4 tsp salt or less to taste
• 1/8 tsp cumin
• 1/16 tsp cayenne pepper
• 1/4 to 1/2 a lemon’s juice (to consistency; just wetter than warm, runny peanut butter)
• 1/4 tsp tahini (sesame seed paste) or a splash of olive oil to taste

Directions:

1. Using the food processor, chop the garlic well.
2. Add the beans (we like S&W brand) and chop further, until the garlic is invisible and the mixture is mealy.
3. Add the salt, cumin, cayenne pepper, and lemon juice. Stop the processor occasionally to scrape down the sides. Continue until the mixture is softer than dough.
4. Taste it. Is it zippy enough? Be sure of the lemon before adding the tahini/olive oil because both are wet ingredients.
5. Add the tahini or olive oil very slowly into the running processor until the consistency is about that of warm, runny peanut butter.
6. Serve it with some chopped cherry tomatoes and good bread slices. Be sure to lick the spatula when no one is looking!

Preparation time: 15-20 minutes

Additional notes from Friend Shawna:

Consistency is key! I have eaten a lot of icky, runny hummus at restaurants… why!? For use on bread, “warm runny peanut butter” is just the right texture; for chips, just a little softer, but please, no soupy hummus.

If you are going to blend in soft solids like roasted bell pepper, mix them in gently by hand so they maintain their interest and dignity.

I use S&W exclusively because every brand seems to vary widely in salt content and I hate tinkering with the salt.

This recipe was engineered without tahini because I am allergic to it. Adding it in may require adjustment but I understand it is quite good; give it a try if you can find it.

Hummus is like spaghetti and everyone has a different idea about how to do it right. Since it’s so darn expensive at the deli, so cheap to make, and such a flexible dish, it’s worth playing around with until you have it the way you like.

It’s fall again, so I updated this recipe and am reposting it, complete with a picture and a bit more explanation.

It’s not always easy for Becky and I to agree on food, as she’s vegetarian and I like nearly everything except plain coffee. However, this chili is great for both of us and great for the cool weather. It’s hearty, delicious, and will leave you satisfied.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp chili powder
• 1/4 tsp cumin
• 1 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1/2 tbsp oregano
• 4 cloves of garlic, minced
• 1 red onion, chopped
• 28 oz can of undrained, crushed tomatoes
• 1 1/2 cup of vegetable broth (try Better Than Boullion!)
• 6 oz can of tomato paste
• 4 cans of your favorite beans, drained and rinsed (we like 2 black, 1 red, and 1 kidney)
• 1 can corn, drained and rinsed

Also try adding:

• A stalk or two of celery
• A chopped pepper
• Some sliced carrots
• 1/2 lb. “fake” meat, sauteing it in advance.

Directions:

1. Chop vegetables and mince garlic. Optionally, sautee both in the olive oil.
2. Combine all ingredients in crock pot, stirring until the ingredients are spread out uniformly.
3. Turn on low for at least 6 hours.
4. The chili will fill your house with wonderful smells throughout the day, but will be ready when it’s no longer runny. Personally, I recommend at least 8 hours, but I like my chili thicker than Becky does.

Preparation time: 15 minutes

Cook time: 6-8 hours (start in the morning for best results!)

Serving suggestion: it serves six and is great with shredded cheddar cheese, sour cream, and corn chips.

My first experiment with Filipino cooking, as suggested by Coworker Jacob: 2 scrambled eggs (+salt & pepper), 1 can of somewhat-drained tuna added halfway in, served next to rice, with some seaweed on the side.

Also, Tang, because I’m an astronaut.

It turned out quite well! Some hot sauce gave it a kick and I would make it again. Next time, I will try spam musubi, which is incredible.