Craquelure
I love that there’s a word for everything: craquelure is my current fave. It means “a network of fine cracks in the paint or varnish of a painting.” The lines around my mouth and eyes are very craqueluring #presentprogressive #eslteacher.
I am diversifying my ESL portfolio by accepting a daily AM class at my local Community College. I think I’m getting closer to finding the right mix of my kitchen hours with my English language hours.
In the meantime explorations in the kitchen have been put on hold. I’m leaning on tried and true recipes which always please, and can be recreated three-fold. Grilled chicken for salads, rice, sandwiches.
Greek salad with chunks of lambs milk feta and juicy red grape tomatoes and sweet tangy peppadew slivers, red onion, leafy romaine. And roasted chickpeas that my air fryer has turned me onto. Crispy protein is a very attractive thing in a salad.
But when I see the word craquelure? I see a rich goodly-shellacked-baked-to-tarnation Craquelure Pie. A take on Milk ‘s once-named Crack pie. I see peaches and apricots in the Craquelure iteration. To be continued.
In the meantime: crispy protein
Crispy Air Fryer Chickpeas
(can be doubled)
1 can of garbanzo/chick peas, drained rinsed and rubbed of some of the skins (you don’t need to go crazy)
1-2 tbsp. avocado, olive, ____ oil.
2 tbsp. of your favorite spice mix (or a combo of salt, pepper, smoked paprika, onion and garlic powder _______.
Place a sheet of parchment paper on baking pan that fills into the air fryer*.
Spread drained and dried chickpeas across the pan. Zig and zag avocado oil over the surface. Sprinkle the seasonings evenly.
Mix gently with a spatula or spoon, so that the chick peas are coated.
Heat airfryer* to 430F and place chickpeas in top half. for 15 minutes.
Give it a mix and turn tray at around minute 6 and 12.
