Issue link: http://maconmagazine.uberflip.com/i/1481988
66 maconmagazine.com | OCTOBER/NOVEMBER 2022 SUSAN'S DIP Babahum and toasted garlic herb pitas 8 or 9 oz. of hummus (either homemade or store bought) 1 cup of sesame paste, otherwise known as tahini 1 cup of smoked eggplant (I buy mine while in Atlanta at a Turkish grocer, but it could be ordered online) Juice of 1 lemon 2 or more large cloves of garlic, ground or finely minced 1 tbsp. of red wine vinegar (or more depending on the consistency you prefer) 3 tbsp. of toasted sesame seeds Salt to taste Mix the above ingredients and then spread the Babahum in a serving tray. Sprinkle the ingredients below on the surface of the Babahum. You may want to prepare and bake the pita triangles while cutting the veggies below. Sautee 1 red onion and 1 green bell pepper until singed on the edges, then finish off with a splash of balsamic vinegar to caramelize. 1 ripe tomato, diced 1/2 a red onion, diced 1/2 cup of cucumber cut matchstick style Kalamata olive pieces Feta crumbles Za'atar or dried oregano Sprinkle the caramelized onions and peppers, diced tomato, diced onion, and cucumber over the Babahum. Then sprinkle with kalamata pieces and feta crumbles to taste. Finally sprinkle with Za'atar (a ground herb mixture of mostly thyme and sesame seeds). Brush each whole wheat pita with garlic-infused olive oil. Sprinkle with Za'atar or dried oregano. Cut into 6 triangles per pita. Toast at 350 degrees until cracker-like. The pita triangles may be placed on a separate plate or may line the edges of the Babahum for a decorative effect. Enjoy as a meal or an appetizer. JAKE GRISAMORE Ingleside Neighborhood F or Jake Grisamore, hosting friends has become a way of life. After closing on his first house in March 2020, he transformed his yard into an intentional space that is characterized by repurposed materials. The garden takes center stage and springs from beds and paths made from reclaimed wood and marble. The art gallery along the fence is reminiscent of Howard Finster's Paradise Gardens and inspires creativity. The bonfire area is inviting, complete with a handmade bar for continuing a night of fun without interruption. "I love hosting bonfires," Grisamore said. "Everyone gathers around for warmth. It's so human and natural and sets the vibe of the event." When asked about what he has learned through hosting frequently, Grisamore had plenty of lessons to share. Early on, he said he allowed his gatherings to become stressful by what he calls over-hosting. "I was overly attentive to the point where I was not focused on myself having fun. Being in the service industry, that urge will creep in if I let it. I had to teach myself that I am here to enjoy this time with these people, too. I have learned to be present