That's what I'm doing with the last hours of 2013...sweeping it right out the door, like the non-stop dust that accumulates on every surface of my apartment. I get it that Los Angeles is essentially a desert, but enough with the dust. No amount of Swiffering rids me of it.
The proverbial 'last straw' that made me want this year to end happened this morning while I was cleaning out the cats' litter box. I clipped the edge of the box with the container of cat litter, causing a wave of litter to fly up into the air and into my eye. Special. Precious. One benefit of wearing contacts is that most of the litter stuck to my contacts. One downside is that I had to throw them away...and they were a fresh pair that I just put in a couple of days ago.
It's been a year of just scraping by, constant worry and anxiety, and a lot of rough nights with too much tossing and turning and too little sleep. I know I don't bring that crap into this blog and that's because this isn't the environment for it. This is my space to not think about everything else for a few minutes. This is the space to enjoy good food, recipes, and maybe bad jokes. Or my version of them.
So...back to food. Do me a favour and don't go back a year to see what I wrote about because this is pretty similar. Well...there is ricotta involved. Last night, I found myself turning on the oven at 10:30pm with a craving for something crunchy and thinking about the pita I had cut up for pita chips. That's when the craving had to be filled. Pita chips are very popular these days, from Stacey's to Waleeds. But if you are so inclined, make your own. They're ridiculously easy, you can make whatever variety you want, and they are inexpensive. I can buy two bags of pita at my local grocers for 80 cents. Yes, less than a dollar for a dozen pita.
You can go the healthy route, making them with cooking spray or tip them a little over the indulgent side and drizzle them with olive oil. If you want to go really, REALLY indulgent, you can deep fry them. That's what I love about Waleeds pita chips. But since we're on the cusp of the new year, with good intentions, resolutions to be healthier, eat better, et al...let's stick with an option on the healthier end of the scale.
Whatever your evening brings...popping open the bubbly, dressing to the nines and dancing the night away, or spending the night in and watching the ball drop in Times Square...here's to a healthy, prosperous, and joy-filled 2014!
Makes a lot
6 pita rounds
Non-stick cooking spray
Salt, pepper, garlic powder, cinnamon, sugar (You get the idea...whatever strikes your fancy)
Pre-heat oven to 350 degrees and line a cookie sheet (or two) with parchment. Set aside. Cut up pita rounds into wedges, as large or small as you like. Split pieces, laying them in a single layer on the cookie sheets. Spray pita lightly with non-stick cooking spray and sprinkle with whatever strikes your tastebuds. I love black pepper, garlic powder, Jane's Crazy Mix-Up salt, onion powder, and sumac. Not all at the same time, but I'll typically use two or three at once.
Bakes for 15-20 minutes or until chips start to turn golden brown. Depending upon your oven, it could take a little less or a little longer. Remove from oven and let cool.
Note: Sometimes I drizzle pita with olive oil before baking. A little goes a long way.