#roastedchickpeas

Sure! So when I was in seventh grade, my dad’s horrible bitch of an ex (not my mom, the other one) had a cabin up in the mountains, and she said I could invite a friend to stay there with us for the weekend. Interestingly, I decided to invite the girl in the friend group I was the least close to who I’ll call Ava for the sake of the story rather my best friend. My logic was I got lots of quality one-on-one time with my bff and the other girls but rarely saw Ava outside of school unless it was the whole group, and I knew Ava and I got along because I sat next to her in math class and we’d had a sleepover once about a year before.

So Ava, my dad, the wicked bitch, and I get up to the mountains, and our first activity is going to the drive-in theater. The adults sit in the front seat of the car, and Ava and I get folding camping chairs in front of the cars. It’s October in the mountains and it’s a little chilly, so Ava wanted to keep her whole body wrapped in her blanket. So she essentially convinced me (or maybe I offered) to feed her and let her eat the snacks (cheetos and fun size twix bars) from my hands so hers could stay warm.

One of the nights we were in our room we were sharing in the cabin, and were hanging out listening to music when some of Ava’s favorite anime intros came on and she performed them for me. I admittedly more impressed than I should have been by both her singing talent in a second language but also her enthusiasm and joy as she stood on the upper level of the trundle bed smiling down at me.

Ava was really into “artsy” photography at the time. Think very generic Pinterest-y nature shots with layers of filters pre-VSCO so I’m talking iPhone photos app editing and then think about that through the lens of slightly depressed 12 year old girls. Yeah. I’ll add some of our actual photos below. Anyway, after she introduced me to this I thought it made her even cooler and we went out behind the cabin for hours taking our pictures and sharing with each other as we went.

After that we came inside to watch tv, and Ava laid her head on my shoulder like many other times that weekend. And my god did that make me feel some kind of way. (We did other stuff that weekend too like go to the local pumpkin festival, a retro ice cream shop, and this fancy rustic resort club thing Bitchy McBitch had a membership at, but those details are blurrier. Thought I’d include them though so you didn’t think I spent 2 and half days just taking shitty pictures at looking gayly at this girl.)

By the end of the weekend, Ava and I had bonded just as I had hoped. Unfortunately maybe it was too much because every time she smiled at me or laughed at my joke or touched me at all I was feeling butterflies. I remember so vividly my anxiety and fear on the ride home. Ava was asleep, my dad and (insert funny bitch joke here) were whispering about their responsibilities for the week ahead, and I sat in the backseat using the last 5% of my phone battery googling friendship quotes to try to convince myself I was feeling normal friend feelings.

After a few days at school, what I finally accepted as a crush passed. It really was just circumstancial. I think it was the combination of getting to know a cute girl who I had rapport with but wasn’t so close to that the loss of her would devastate me in isolation with the right amount of intimate (no not like that) contact. The physical contact especially so because our friend group was like anti-touchy feely. In hindsight it makes sense because a lot of us were neurodivergent and at least one was a victim of ab*se so uh both groups that sometimes get weird about hugs.

I think it was definitely for the best that I invited Ava and not my best friend at the time because after the cabin trip opened me up to my ability to have feelings for a girl, over the next few weeks I realized I had an absolutely massive crush on said best friend. Like we were 12 and I was convinced she was the love of my life. (Later found out she liked me back over a year later and I broke up with someone because I still liked her that whole time and thought we were going to do something about it but uh we didn’t and I still regret it but anyway)

Ava never found out about any of this and we just organically grew apart and I haven’t talked to or really thought about her much in 4 years. Hope she’s doing well.

Roasted Buffalo Chickpeas 

Roasted chickpeas? YUM! Flavor this protein- and fiber-packed snack with almost any seasoning!

A flavorful and satisfying vegan pasta dish with a kick of spice, roasted chickpeas for added crunch, and a garlic-infused sauce. Perfect for a quick and delicious weeknight dinner!

Ingredients: 8 oz. whole wheat or gluten-free pasta. 1 can 15 oz. chickpeas, drained and rinsed. 2 tbsp olive oil. 1 tsp smoked paprika. 1 tsp cayenne pepper. 1 tsp garlic powder. Salt and pepper to taste. 4 cloves garlic, minced. 1/2 cup cherry tomatoes, halved. 1/2 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 2 tbsp nutritional yeast. Juice of 1 lemon. Red pepper flakes for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Spread the seasoned chickpeas on a baking sheet and roast in the oven for 20-25 minutes or until crispy, shaking the pan occasionally for even roasting. Cook the pasta according to package instructions. Drain and set aside. In a large skillet, saut minced garlic in olive oil until fragrant. Add cherry tomatoes and black olives to the skillet. Cook for 3-4 minutes until tomatoes are softened. Stir in the cooked pasta, roasted chickpeas, nutritional yeast, and lemon juice. Toss until well combined. Season with salt and pepper to taste. Garnish with fresh parsley and red pepper flakes. Serve hot and enjoy your Spicy Vegan Garlic Pasta with Roasted Chickpeas!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Healthy Roasted Chickpeas are a crunchy and flavorful vegan snack packed with protein and fiber. They are seasoned with smoky spices and roasted to crispy perfection in the oven.

Ingredients: 2 cans chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt to taste.

Instructions: Preheat your oven to 400F 200C. Pat the chickpeas dry with a paper towel to remove excess moisture. In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, garlic powder, onion powder, and salt until evenly coated. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until chickpeas are golden brown and crispy. Remove from the oven and let cool slightly before serving. Enjoy as a healthy snack or crunchy salad topper!

Prep Time: 10 minutes

Cook Time: 30 minutes