So tonight my kids ate reheated Farro pasta with Chickpeas that I threw together last night after they went to bed. Farro is an ancient grain, much like a wheatberry that has been around since the Etruscans where in Rome. It’s very nutritious and has a nutty flavor. I basically cooked half a bag of farro pasta in very well salted water and drained it. Then in the same pot I put smashed garlic cloves and olive oil and slowly heated it until the garlic was fragrant and just starting to brown. The night before I cooked half a bag of dry chickpeas that had been soaking until they were swollen and doubled in size, with some garlic, thyme and rosemary. l took half of those chickpeas and all of the liquid and poured it into the garlic. Added the pasta back into the mixture and cooked it together for a few more minutes and then finished if off with some Pecorino Romano cheese. The other half of chickpeas went into the mini chopper with garlic, lemon, lots of tahini, salt and water and became hummus for my kids’ lunch. Sorry about the lack of photos. I’m not home from work when they are eating dinner, and I feel like styling a plate of pasta just to take a photo defeats the spirit of what this blog is about.

For tomorrow,  I defrosted pork shoulder trimmings from the freezer. Tonight I tossed it with some leftover rub I had made for barbecue ribs over the summer, sliced granny smith apples and a splash of cider vinegar and placed it in the slow cooker bowl in the refrigerator. Tomorrow morning I’ll turn it on and at around 4 it should be all falling apart and shreddy. That will be dinner for the kids with some white rice leftover from Chinese takeout and frozen peas I defrosted tonight in the refrigerator. I plan on eating it when I get home in corn tortillas, with shredded cabbage, radishes, lime , avocado and hot sauce.