Tonight, I made roasted chickpeas. Out of a can. Yea, so what, right?
Well, the point is, now I’m finally inspired to write. You’ve probably noticed a lack of action on this site, and I’m so so sorry.

The thing is, I wrote about all my travels when I wasn’t doing too much – and now, I’m crazy busy and really content with how things are going, the things I’ve overcome and the things I’ve accomplished – so I just haven’t been making time for one of the things I love most. Heck, I just picked up a book for the first time in forever a few weeks ago. And I’ve read 3 since then. Why don’t I read more often!?

I’ve decided to now… going forward…. rebrand this site so that it’s a little more all-encompassing. So that when I get inspired to tell you about how I totally F-ed up an interview, or brag on an amazing Buddha bowl I made… I can do that without throwing off the whole travel theme of this site.

I hope that’s ok to my readership! I promise there will be travel as well. (I have SO much to catch you up on travel-wise.) Like heyy… Gena and I took an amazing trip to Sweden and Denmark a few months ago…



and the BF took me down to Austin so I could meet some of his family…

21322731_10103253085078564_284413909_nSo basically I have a lot to catch you guys up on. Thanks in advance for your patience as I reorganize and re-brand SWFtraveler!

Back to the chickpeas. Roasted chickpeas are in everything these days, it seems. They’re supposed to be healthy I think. But they’ve always intimidated me. So the best way to get rid of your fears is to conquer them, right?

So here’s what I did… and the results…
Take 1 can chickpeas
Pat them dry with paper towels
Put them in a bowl
Dress with olive oil (I used sesame seed oil, because it’s my favorite)
Salt and Pepper
Cayenne Pepper
Garlic Salt
Put on baking pan
Bake for 30-40 min at 450 degrees
I set my timer for 30 min….
When I pulled the chickpeas out… all of the ones around the edges of the pan were burnt – I felt like such a failure!!!
BUT – the ones in the middle are perfectly crunchy with a nice kick to them – SCORE.
Totally making these again. And not baking them for 30 min.

Have you made roasted chickpeas before?

SO glad we could catch up tonight. Let’s do it again soon, ok?


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