I can’t believe it has been a month since I last posted. Where have I been? Well, I’ve been studying for, stressing about, and taking my “preliminary PhD exams.” Basically, once I pass them, I will get to start writing my dissertation. Last weekend I took the written portion. I had 72 hours to answer 3 questions for a total of 30+ pages. Mine ended up at 33. I haven’t wanted to touch my computer, or write since. Even though I managed to sleep almost a full eight hours every night (okay the last night I only slept 6), even though I slipped out for yoga around noon on Saturday, the test was excruciating. I had no appetite, my shoulders and back hurt badly, and worst, by halfway through the second day I was exhausted mentally. Try writing ten pages when you are so tired you can’t put together coherent sentences. Not pretty.

Hopefully though, I will pass. A week from Monday I take the oral portion. That part only last two hours. I’m sure it will be challenging and intense, but I think I am ready. I am definitely ready for this to be over.

So, only the Daring Bakers could draw me back into the blogosphere in the middle of this test. But I am glad that they did. This month we made lavash, an Armenian flatbread. Better yet, the recipe was already gluten-free and vegan. We could top the crackers with whatever we wanted, as long as it was vegan. I made hummus for my Lavash. Yum. Thanks Natalie and Shel for a great challenge!

Recipes after the jump!

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For about six months I’ve had a large container of dried chickpeas hanging out in my pantry. So the other day it seemed time to put them to good use. I needed something to take to a party on Friday, and thought hummus would be perfect. Unfortunately, I didn’t realize that after soaking the chickpeas, I would still have to cook them for an hour or two. I made up some gluten-free french bread instead, which was very much appreciated by the hostess, who is also gluten-free. Of course, when I got home, there was still a giant pot full of chickpeas crying out for my attention. So on Saturday, I made hummus, and on a whim, some pita to go along with it. I didn’t even realize how much I had missed flat bread, until I took my first bite. In a year of being gluten-free, I’ve never tried to make any flat bread, probably because it is easier to just eat rice with Indian food or just put sandwich fixings over salad greens. But now, I can’t wait to make up another batch. The hummus was very good too, much better than the stuff you buy in tubs at the supermarket, but also a little less smooth and refined. Apparently if you peel the chickpeas you can make your homemade hummus extra smooth, but I didn’t have the patience.

Recipes after the Jump