August always brings on that terrifying realization that summer is winding down even though it feels like it barely got started. But it also brings relief that there are still a couple months left of warmer weather and there’s still hope that I’ll check off a few more of my summer to-dos.
There’s still plenty of time to go camping and cottaging and to have a bonfire on the beach, and to eat s’mores, fresh berries and burgers off the grill. There’s still loads of time for organizing kitchen cabinets and painting shelves and wrapping up craft projects that were started optimistically months ago. There are lots of evenings and weekends to visit with friends and go on dates and go for hikes, bike rides and swims. There are still many more warm summer mornings for going on runs and hot, humid summer nights for strolls and beers on patios. There’s no need to panic. Summer isn’t over and there’s time left yet. Right?
Well, at least Mike is checking off one of his summer to-dos with an upcoming boat trip with the boys. I roasted up some seasoned chickpeas for him to take along as a snack. They travel well and are perfect for when you’re in the middle of nowhere and can loudly crunch to your heart’s content (rather than trying to muffle it with the slowest chew ever in your office cubicle).
- 3 cups cooked chickpeas
- 2 tbs coconut oil
- 3 tbs nutritional yeast
- 1 tbs fresh rosemary
- 2 tsp paprika
- 2 tsp fine sea salt
- 1-2 cloves garlic, crushed
- Pre-heat over to 375F.
- In a large bowl, coat chickpeas with coconut oil and toss with spices. Adjust to taste.
- Bake on a parchment-lined baking tray for 60 minutes, turning halfway.