November. Also known as No-school-vember, no-shave-November.
November brings up some awesome memories for me.
Rainy days and hot chocolate.
Going to my grandparents’ house in Florida for Thanksgiving and eating key lime pie.
That layer of fuzz I get on my legs because pants and tights allow me to skip shaving.
Driving home from college after two days of snow.
Wearing your pj’s inside out hoping for snow. Even though it’s November. And in the Pacific Northwest, it rains in November.
Tons of days off of school due to holidays and parent teacher conferences.
Surprisingly, spinach and chick peas don’t really give me warm fuzzies when I think about November.
Now, this is one of my favorite recipes.
Probably because my mom made it for me first.
LEMON PAN-FRIED CHICK PEAS
- 1 to 2 tbsp. olive oil
- 2 onions, diced
- 2 cans chick peas
- 1 8 oz. bag of spinach (any kind of greens would work, though)
- 1 small lemon
- salt and pepper to taste
- about a half a box of spinach linguine