Yesterday, we went to Bronner's, the largest Christmas store in the world, in Frankenmuth, Michigan. Let me tell ya, I was not mentally prepared with the amount of people that would be shopping and viewing all the details of this huge store. I think my husband is still learning that there is only so much I can take when in huge crowds. I get claustrophobic, cranky, overheated, and more. All I know is that I have to take small breaks in order to enjoy overcrowded places, like malls. This is probably why I like doing my Christmas shopping before the Christmas holidays. Anyway, my husband is trying to recover pictures from my memory card, otherwise, I can only explain what we saw in this store. We got to see ornaments from all over the world, tons of decoration options, Christmas trees of all kinds, nativity sets from all over the world, the biggest collection of Hummel figures, and so much more.
After 2 the 3 hours in the store, we decided to cruise the Bavarian village. Everything looks so beautiful covered in snow. Snow truly emphasizes Christmas so much more! We dined in a German restaurant, called the Bavarian Inn, where schnizel and sauerkraut were served. We then went into a nice clock shop where cuckoo clocks from Germany were displayed.
We then went into a shop where my hubby exclaimed, "Hey! There aren't any men's clothing here!" When I turned around he was wearing this:
Great stuff! Anyway, good news as I am writing this post. My hubby found software to recover 189 of my pictures so I will be adding pictures of this magnificent Christmas store.
Since we are leaving for the holidays, I have been keeping meals really simple in order to prevent leftovers or using food that would spoil while we were gone. Tonight, I was able to make some delicious wraps that even had my hubby asking and inquiring. My hubby keeps on surprising me as time goes on. These wraps are quick and delicious and make for a healthy and filling meal for any night of the week.
Hummus-Eggplant Pita Wrap
Keywords: lunch Vegan recipes on Recipage vegan eggplant
Ingredients (serves 2 to 4)
- 2 Tbsp hummus (click to retrieve recipe)
- 2 tomatoes
- 1 globe eggplant, sliced 1/2 inch thick
- 1/2 English cucumber
- 1/4 red onion, sliced
- 1/4 cup pickled radishes
- 4 to 6 whole wheat pita
- serves 4
- 2 1/2 cups cooked chickpeas, reserve 1/4 cup of liquid
- 1 Tbsp Tahini butter (sesame seed butter)
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 tsp cumin
- 2 garlic clove
- 1 1/2 tsp salt
- 1 tsp paprika
- olive oil for drizzling
Prepare hummus as specified on previous recipe.
Heat a grill on the stove on medium heat. Brush each eggplant side with olive oil and sprinkle with salt and pepper and grill for 5-7 minutes.
Slice the tomatoes, cucumbers, onions and place on a separate plate.
Take one pita and spread with 2 Tbsp of hummus. Add 3-4 slices of eggplant, tomatoes, cucumbers, and add a few sliced red onions.
Add the pickled radishes. For instructions on how to prepare pickled radishes, see link.
Sprinkle with a bit of salt and pepper and a little olive oil. Roll each pita and enjoy!For Hummus
Place beans in processor and add chickpea liquid,garlic cloves, lemon juice, tahini, and spices. Process. Keep processor on and little by little add the olive oil until the mixture becomes smooth. it should not be grainy. Serve immediately or refrigerate.
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