What We Ate: a seasonal reminder of dinner at our house.

Tonight is a repeat of Crispy Spiced Chickpeas with Peppers and Tomatoes  mostly because of all the fresh herbs that were still hanging around in the fridge and need to be used: mint, basil (okay, it wasn't really that fresh), parsley, and dill. Here are the sheet pans that went into the oven just minutes ago And because it's a "sit in front of the TV" sort of night," I made a simple syrup with rosemary to try this Rosemary Gin Fizz from the  The Fabulous Ellie Kempton ! (Seriously, you should check her out) ROSEMARY GIN FIZZ [serves 1]: 2 oz gin 1/2 oz freshly squeezed lemon juice 1/2 oz rosemary simple syrup [heat your simple syrup up with 2 sprigs of rosemary] 3 oz club soda 1 rosemary sprig Place gin, lemon juice, and rosemary simple syrup in a cocktail shaker with ice and shake vigorously. Strain into a highball glass with ice and top with club soda. Garnish with rosemary sprig. We'll probably nibble on popcorn and chips and salsa a...

I had the most frustrating experience today. I got home from work and all the after school rigmarole at 5:17 and needed to produce dinner. I made chick peas yesterday in the instant pot  (30 minutes with a teaspoon of salt) for our famous all the greens (recipe later) and was planning to make spicy chick peas - with the leftovers - and roasted veg and couscous tonight but COULD. NOT. FIND. THE. RECIPE. Since I have a New York Times Cooking subscription and felt certain that the recipe was housed there, I popped into my recipe box and searched "spicy chick peas" but the right recipe was nowhere to be found... I tried "spicy garbanzo", "spicy chickpeas", "roasted tomatoes, peppers, onion" to no avail. Nothing. I spent ten minutes trying multiple configurations of spicy and chick pea. Nothing. After abandoning the Times, I went to Google, typed in "spicy chick pea tomato pepper" and came up with EXACTLY the recipe I'd been looki...