Short stack

I like how this "getting rid of ingredients before the big move" schtick is going so far.

What this lacks in diameter it makes up for in height: carrot chickpea burger (original recipe, for a change! Get pumped!) on a leftover pretzel roll (as seen yesterday, unoriginal recipe). It's pretty straightforward in terms of taste; I'm thinking some chopped olives or pickles might add a little zing, if that's what you're into.

I finished Point Counter Point today, as well as Beauty Salon (the latter is quite short). Point Counter Point was not what I expected, but it was pretty fantastic. The back cover informed me that DH Lawrence, Katherine Mansfield, John Middleton Murry, and Huxley are "lightly disguised and readily distinguishable" as characters, but I don't know enough about... anything, really to readily distinguish them except according to their professions. They, along with other perhaps lightly disguised and readily distinguishable real-world figures, participate in sort of a textual give-and-take, ebbing and flowing that doubtless gives the book its title. Any more would spoil the plot (or plot-like apparatus), so I'll just say that you should absolutely pick this up. It's not exactly beach reading, however. And nor is Beauty Salon, despite its brevity. It's Julio Cortazar for the AIDS generation. It's weird and deeply disturbing and touching and... yeah, read this one, too.

Carrot chickpea burgers
1 1/4 cups cooked chickpeas
1/2 cup cooked brown rice
1/3 cup chopped onion
two small carrots, peeled and steamed
juice and zest of one lime
1/2 tsp cumin
Sriracha and Tony Chachare's (read: salt, pepper, cayenne, and paprika) to taste

Preheat the oven to 375 F. Chop 1/4 cup chickpeas and reserve, along with about 2 tablespoons brown rice and the onions. Food process the carrots and the remaining chickpeas and rice until almost textureless, then mix in the reserved rice and chickpeas, onions, lime juice and zest, and spices. Form into patties (it will make about six good-sized ones) about 1/4 inch thick and bake on parchment paper or a greased cookie sheet 20 to 25 minutes, or until the outside is dry and crispy.