Today is Tangwystl's baby shower! My fridge is full of lovely, yummy food right now. Cherry Oatmeal Bars, Mexican Brownies, Hummus from scratch, Lentil Split Pea Spread (sorta like hummus, and yummier than it sounds, I promise), three cheese balls, almost home made salsa, Feta Pine Nut Spread, spicy olives, and lots of dip and cut up veggies. Also, the bread bowl with lemon dill dip that is mandatory at all functions that Tang or I am hosting. The shower is being held at her sister's house, and will be a ton o' fun, with lots of people and yummy barbeque.

Now I just have to run out and pick up a couple last minute things for her present, and I am all set!

Recipes from Epicurious

Indian Lentil and Split Pea Spread

• 1 cup dried lentils
• 1 cup split peas
• 1/3 cup plus 3 tablespoons olive oil
• 1 cup chopped red onion
• 2 tablespoons chopped garlic
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1 cup fresh cilanto leaves
• 2 tablespoons fresh lemon juice
• 1 teaspoon chili powder
• Pita bread, cut into triangles

Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.

Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minute. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.

Feta Pine Nut Spread

• 8-ounce tub whipped cream cheese spread
• 1/2 cup plain nonfat yogurt
• 3 tablespoons toasted pine nuts
• 2 tablespoons (packed) chopped fresh basil
• 1 garlic clove, minced
• 1 7-ounce package feta cheese, crumbled
• 1/3 cup chopped drained oil-packed sun-dried tomatoes

Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)

Mexican Chocolate Brownies

• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
• 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 2 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 1/2 cup whole blanched almonds, toasted until golden and cooled
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.In a food processor process sugar and almonds until ground fine. Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and cinnamon until just combined. Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.