Holy Schnikeys!

Well, I got the apartment! (Yay!)

And I'm moving in on the 15th. A little sooner than I anticipated, but I'll roll with it. I'm more than a wee bit nervous, but it will be most awesome being able to walk to work, see my friends more often, and knit/watch the simpsons till my eyes bleed/cook what I like without hearing anyone kvetch. What a truly fabulous thing.

I will have to steam clean the carpets on the 15th after work, then start moving stuff in on the 16th- I'm taking that day, and the 17th off work. Posting will likely be a bit spotty around then, because I don't know when I'm signing up for cable & internet. P's graciously letting me use his spare PC, which means I will have something to surf on. Yay. I managed to find a lot of what I needed this weekend (microwave, vacuum, pots & pans) and still need to pick up a bed frame and a couple of floor lamps. The end table/coffee table and nightstand can wait till I get another payday in.

So the next week or so will consist of me putting everything in totes again... keep ya posted as I can. I'll leave you with this, the hummus I made this evening. I would actually say it's as good as the Cilantro Jalapeno one..

Thai Style Basil Hummus

2 cans chickpeas (15 ounces each) drained
1 small container of basil (or a good handful of fresh leaves)
Juice/Zest of 3-4 limes (my limes were puny, so I juiced 4, zested 3)
toasted peanut oil (enough to thin the mix down a bit- several tablespoons, but don't go overboard)
1 tablespoon peanut butter
1 healthy dose of red pepper flakes
1 healthy shot of hot sauce
Garlic, Salt, Pepper to taste

Mash up your chickpeas, add everything else but the basil, and mix well, then chiffonade your basil, and stir that in. Let it mellow for an hour, and snack to your heart's content. The only thing I didn't have that would really be great in there are some crushed up peanuts. MmmmMM!