Photography by. Bernadette Mira
I often wonder how people discover their “true calling”. Reading through Julia Child’s Life in Paris is fascinating and leaves me the question of how will I know what I would like to do as a career? I mean Julia was in her late 30s if I remember correctly until she found her calling. Well, began to experiment with the idea of cooking. Perhaps, I am too picky when it comes to these things but I don’t want to be stuck doing something that I don’t enjoy for years to appease others. I did that once, and I’m not going back there again (fingers crossed)!
So, here I am. Spending most of the days carving out a schedule that wont leave me completely exhausted but filling it out with enough projects to leave me feeling productive. I have been playing with the idea of creating my own career, because being a young black woman in these times and let’s be honest ANY time, I have to create something meaningful for myself. I have learned through all the job interviews that no matter how talented I am that no one is going to give me the job I would ideally want because I am black. I am plunging in head first and fully going into the deep waters to discover myself.
I honestly have nothing to lose at this point. At the brink of living a world where everything seems to fall apart literally every week, I need to make the most of it while I can.
Roasted Carrots and Potatoes with Hummus
1 can of drained chickpeas
1/4 cup of Tahini
1/2 tsp. of paprika
1/2 tsp. of cumin
1/2 tsp. of oregano
1/8 tsp. of sea salt
1/8 tsp. of black pepper
1/8 tsp. of lemon zest
juice from half of a lemon
4 to 6 tbsp. of olive oil
extra oil for drizzling
4 to 5 medium size carrots
1 medium size russet potato cut into half moons
sea salt and pepper to season
1 to 2 tbsp. of olive oil to coat
1. Preheat oven to 375 F having a rack directly in the middle.
2. While the oven is preheating, throughly wash the vegetables and pat dry with a paper towel.
3. Then cut the stems/greens off the carrots and cut the potato into half moon shapes (diagonally).
4. Add parchment paper to the baking tray and add the vegetables to the tray while fully coating them in olive oil. Then season generously with salt and pepper.
5. Roast the vegetables to 30 to 45 minutes or until tender to the touch. Then let rest for five minutes and serve with hummus.
6. Prepare the hummus in a food processor. Add all the ingredients one by one and season to taste. Serve in a big bowl for easy reaching and sharing.
Note: If the hummus is too thick or dry, add water or olive oil 1 tsp. at a time until desired texture.
Enjoy…or as Julia would say, Bon appetite!