Rosemary White Bean Spread

We are without a photograph for this post. My apologies, but my trash can is less photogenic than you'd expect.

Maybe you have noticed the trend on here: I do not cook. When I cook it is more like chopping and mixing; side dishes and salads.

I am halfway through an insane summer (like the last one). Meals have been erratic. I haven't baked at all (okay, I baked muffins, but they weren't very good. I'm not pulling a Grandma Fierce and saying that so you'll tell me how awesome they were, they were not good. Dense. Chewy. Not the things you usally associate with delicious muffins). I've been eating tabbouleh, the add 1 cup boiling water, chopped vegetables and fluff before serving! type and fruit salad. And hummus I did not make with crudites I chopped. Really advanced stuff here.

I was really wanting some bruchetta with white bean spread, so I figured I could just soak some beans overnight, puree with oil and garlic and all would be good. Weeeeelll. Apparently on this side of the stove all acids are not equal. What can I say, I'm a baker. I decided that in lieu of lemon juice, which I did not have, not one drop, I could use champagne vinegar.

Let me be frank: if I were David Hasselhoff, I would call it "hofful" (say it aloud...). It smelled like vomit and though I was brave enough to try some with my pinky finger, it went right into the trash.

Lesson Learned. Let someone else cook.