Per request, I’m including a recipe for hummus down below.  Tweak
the zesty bits according to your taste (I’m partial to lots of garlic).  I haven’t made any in a
long time, but tonight I did bake some squirrels and eat a couple of
them.  No kidding.  They’re lean, and remind me of
duck, or maybe frogs.  About ten years ago, my grandpa got so annoyed with them
messing with stuff in his yard that he started using traps my little
brother built to get rid of them.  Eventually, he got tired of
taking them to the park and releasing them, so….yeah, they ate ’em
when my grandparents were kids.

Here’s one of my favorite photos that I’ve taken.  Note that there
was no digital manipulation involved nor any camera tricks–this is
just how it came out:

For a couple of you out there who know him, that’s Justin, and we were
in Kansas at the time.  The hummus recipe below is actually from
Justin’s wife.  Here’s how he gave it to me: 

It's J here.  I've got Krista's recipe for hummus:

2 cups chickpeas (you can used canned chickpeas and can get them anywhere)

2 large garlic cloves

4-6 T lemon juice

2 T olive oil

3 T tahini paste (ground sesame seed paste)

1/2 t ground cumin

1/2 t salt

1/2 cup plain yogurt

Drain the liquid from the chickpeas and mix everything together in
a blender or food processor.  Krista said that if you want to
make enough for twenty people, you would want to triple everything in
the recipe.  She also said it lasts up to a week in the
fridge.  The tahini paste is sometimes hard to find, but
we've been able to get it at Krogers.   Hope it turns out
well.

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