When talking to other people I find that chickpeas are almost universally the most popular of all legumes. And it's little wonder — not only are they pleasantly mild enough to marry well with almost any kind of vegetable and hot or sour spicing, but their buttery and slightly sweet flavor are a delight by all by themselves. I know I always find myself snacking on them before combining my cooked chickpeas with other ingredients, and a friend of mine frequently cooks them up just to eat by themselves with a little salt.

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For those unfamiliar with the term, tapas is a Spanish name for a wide variety of cold and warm appetizers that are often combined to make a meal unto themselves. According to the wikipedia entry for tapas, it is believed the first tapas were simply slices of bread placed over glasses of sherry to prevent fruit flies from getting into the glasses between sips. I'll have to try this in the summer on those occasions when I enjoy a glass of red wine outdoors.

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I was in the mood for a treat the other day and, not wanting anything sugary, I decided to make these delicate, buttery and savory jalapeño and Cheddar cheese shortbreads. Serve as an evening snack with wine, or as an appetizer for any occasion.

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Within an hour of finding this recipe for Beet Red Salad at Gourmet Green Giraffe, I was in the kitchen using up the lone beet I've been meaning to do something with. Though it's summer where Johanna is, and it's winter here, this salad is perfect for any time of year. Include some finely chopped green onions if desired. Thank you Johanna for this easy and tasty recipe that I have modified only slightly.

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