First of all, let me remind you that The Lauren Project recipe contest will close at midnight Pacific time on August 31st. There is still time to get your entries in and become eligible for a potholder, a painting, a music CD, a cookbook. We have received a lot of exciting entries — Lauren may be testing some of them as I write this.

This has not been a big cooking week for me: I had two days of jury duty, getting up early and packing lunches of peanut butter on raisin bread, or turkey and cheese on whole wheat, chopping up watermelon to fit into Tupperware containers, gulping my morning coffee at the bus stop after spilling half of it on my way down the hill. When I got home I would be famished for tea, having missed our traditional afternoon tea break. My teeth are fine now, but Mom has a temporary cap, bridging three front teeth, and is eating soft foods again. Mom made chicken and noodles. Mom and I made ranger cookies, throwing in a little peanut butter that did not meet our standards for eating in sandwiches. The weather flip-flopped, cold one day and hot the next. Today I made two breakfasts, one for me and one for a guest: I ate rye flakes cooked with granola in milk; he got scrambled eggs with cheese and Gypsy peppers and sourdough toast (We had two eggs left and a heel of sourdough — otherwise I would have eaten eggs, too). Then, before lunch I roasted and chopped things for Baingan Bharta, which we had for dinner with basmati rice and plain yogurt. Lunch was a toasted whole wheat tortilla with cheese and chile paste — I hardly need to tell you how to make that.

Original watercolor painting shows Muhammara and ingredients.

Muhammara. 8″ x 8″ gouache and watercolor pencil on paper. Sharyn Dimmick.

The fall food palate includes corn and tomatoes still, green beans and cucumbers. Eggplant is in, along with plenty of peppers, both hot and sweet types. Is it cheating to tell you about something I will surely cook soon? Let’s talk about Muhammara.

Muhammara is a Middle Eastern spread of roasted peppers and walnuts, thickened with bread and flavored with cumin, garlic and pomegranate molasses. I make it in the fall when peppers come in and I still have fresh walnuts. Muhammara is good with toasted pita bread, grilled lamb sandwiches, celery sticks. I’ll eat it by the spoonful and run my finger along the empty bowl.

I first ate Muhammara at Zatar restaurant in downtown Berkeley. Muhammara has a lovely red-orange color and an intriguing flavor from the molasses, essentially pomegranate juice boiled down into a thick sweet and tart syrup. I learned to make it myself from Epicurious.com, but I messed with it a little.

If you have a glut of red peppers in your kitchen, roast them in the oven, rubbed with a little olive oil. Slip the skins by putting them in a glass bowl covered with a dish towel, letting them steam in their own heat.

Otherwise, open

1 jar of roasted red peppers. Discard the liquid and put the peppers into your blender.

Add 1 slice of bread. (French bread is good for this  — don’t use rye or raisin bread).

Chop and toast 1/3 cup walnuts

Add walnuts to the blender with

juice of 1 lemon

2 tsp pomegranate molasses

1 tsp ground cumin

1/2 tsp red pepper flakes

Mash 2 to 4 cloves of garlic with 1/2 tsp salt. Add to blender

Add enough olive oil to blend. The original recipe I found on Epicurious calls for a horrifying 3/4 cup. I would use 1/3 cup max, but suit yourself.

Whirl in blender until you have a thick red paste. Try to get it out of the blender before you actually start eating it!

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