Just call me Chef

Today I made this carrot cake, and it is quite divine.  The cake iself isn't super rich and sweet, so the frosting is a wonderful contrast.  The only change I made was not putting nuts in the frosting.  I don't think anyone will miss them.  This morning I also made spicy cilantro hummus.  Batch #1 just didn't taste right, and I didn't know why until Luis asked me how much tahini I put in.  DUH.  I can't believe I forgot the second cardinal ingredient in hummus.  Probably because I was running from the kitchen to the computer to look at the recipe, and my jar of tahini was still in a bag by the door.  Batch #2 I only used one can of garbanzo beans, as much cilantro as I felt like adding, one whole jalepeno, seeds and all, and I eyeballed the garlic and tahini.  It's spicy and delish.  Yes, I said delish.  Pictures later, at least of the cake.  Hummus too, unless I eat it all.  

One thing professional chefs have that I wish I did is a crew to clean up after them.  I've done dishes galore, and my kitchen is still a mess.  I'll clean that up later, because right now I must go share my culinary creations with friends.