shelby tanner

I'm so ready for the weekend. I'm planning on going to the beach to soak in the sea and painting in my mum's studio. We're making a gift for this lovely lady as, guess what? Amy and I have just about finished our book and we'll be showing it to you all very soon. I'm so excited, and I really can't express what a beautiful job Amy has done in designing and illustrating it. I really do hope my words live up to her images.

I have a few other lovely things to leave you with before the weekend ...

Have a look at The Australian Ballet's cool revamped blog, and do you spot someone familiar on this page? I'm very humbled and excited that my words will also appear on The Australian Ballet's program for Elegy.

Yen Magazine has included one of my photos as their photo of the day!

And last but not least, a few people have asked me for a Hummus recipe, so I thought I'd share it here. I highly recommend hummus with scrambled eggs and Turkish bread for breakfast on a Sunday morning.

This recipe is a traditional one where you 'cook' the raw chickpeas rather than using ones already made from a can. It's not that hard, just a little more time-consuming, and buying raw chickpeas is easy from local markets or supermarkets. In my opinion, this is worth it as the taste is much better. Still, if you don't want to go to this much trouble, you can use canned chickpeas and basically skip steps 1. and 2. of the recipe, moving straight to step 3. Just be sure to drain the chickpeas from the canned liquid as it's definitely not good for you.

Ingredients (serves 8-10)
1/2 kg (1 lb 2 oz) small dry chickpeas
1 tablespoon + 1/2 teaspoon baking soda
1 cup raw top quality Tahini
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed
Salt (as little or as much as you like)

1. Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.

2. Drain and rinse the chickpeas and put them in a large pan. Add water until it reaches 2-3 cm (1 inch) above the chickpeas. Add the remaining 1/2 teaspoon of baking soda and bring to boil. Cook covered over low heat for 2-3 hours, until the chickpeas are very soft. Cool slightly, drain and save some of the cooking liquid.

3. Put the chickpeas in a food processor, add 2/3 cup of Tahini and process until almost smooth. If the paste is too thick, add a few tablespoons of the cooking liquid. Season with lemon, garlic and salt; taste and adjust the seasoning. For a creamier version, add the remaining Tahini and process until the hummus is completely smooth.

4. This last step is optional. In my family, we place the Hummus in a large plate and season it with finely chopped parsley, drizzled olive oil, paprika and cumin. It tastes divine.


Image by Shelby Tanner, who has a fabulous flickr account and tumblr blog.