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Gilli, from So So Simple Food, sent me a hilarious account of how some of us can be terribly busy all day long and end up with less done than we started with.
It reminds me of an old saying: "The Hurrier I go the Behinder I get!"
Part of it can be attributed to the fact that our minds are so incredibly busy with important things that we often don't remember why we are where we are…. Or where we put whatever was just in our hands.
Which, of course reminded me of one of the occasions when mon mari lost his car keys.
(I have NEVER lost my car keys. I have, on several different occasions, locked them securely inside my running car, leaving me on the outside with no access, but I did NOT loose them. I knew exactly where they were. I could see them. They were not lost! I should add that I have only done this in extremely cold weather, usually during a blizzard.)
Back to mon mari, who DOES
lose temporarily misplace his car keys.
On this occasion they had been missing a few days. We never worry when they go missing, we know that eventually they'll come out of hiding. Still, mon mari had spent a considerable amount of time combing the house, retracing his every step many times, all in vain.
Our house in Andorra was very tall and narrow. On the first level, over the garage and coming off the sitting room were several small planted terraces or large window boxes. The only access was either through an open window, where one could reach about 25% of the area or by climbing on a ledge, going around the corner of the house, until the first 'box' was reached. Once in the first box one could safely stand up and reach the others. Needless to say they were not religiously tended.
One could also have used a ladder, naturally, but we didn't have one long enough.
There were small shrubs, flowering bulbs, etc. planted in them by the former owners.
As it was a particularly lovely early summer day and I was feeling particularly industrious (and brave) I decided to clean the dead spring flowers from the boxes.
I climbed around to the first one, finished my cleaning and went on to the second. I couldn't reach to the edge from where I was standing so I climbed up into it.
There, on the far side, were his keys.
We he has no idea how they got there. (I have a few theories….)
But he's not absent-minded….
Hmmm, seems like I'm forgetting…Oh yes…
How could I possibly forget that it's bean month!
Or more properly expressed:
This is the month that we celebrate our ongoing love affair with the Legume!
And a deep and abiding love it is.
I love all shapes, sizes and colors – any kind, any flavor, any time!
Susan, of The Well-Seasoned Cook, is collecting recipes to showcase the versatility of these dried darlings.
But I couldn't decide what to share: A side dish? A salad? First course? Main course?
As usual, when faced with a decision, I don't…decide that is.
2/3 cup dried lentils, I use Lentilles du Puy
1 1/3 cups chicken stock
1 bay leaf
2 cloves garlic
2 tsp olive oil
9 – 12 Greek olives
1 tbs dried parsley
1 tbs Dijon-style Mustard
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf. (Divide lentils and refrigerate half for the salad below.) Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes. Pit the olives if needed. Roughly chop olives and add to shallots along with the parsley and lentils. Heat through. Stir in the mustard and serve.
Lentil Salad with Goat Cheese
1 cup cooked lentils
1/2 cup chopped red pepper,
1/2 cup sliced celery,
goat cheese, 6 slices
8 – 10 walnut halves
2 tbs olive oil – the good kind, for salads
1 1/2 tbs White Balsamic vinegar
1 tbs whole grain or Dijon-style mustard
Chop the red pepper. Slice the celery. In medium bowl whisk olive oil, mustard and vinegar well. Add lentils, celery and pepper and mix well. Slice goat cheese and arrange on one side of each plate. Divide lentil salad and place next to goat cheese. Garnish with walnuts and serve.
Be sure to visit The Well-Seasoned Cook after the 9th of Feb. to see the entire celebration.
Now, where was I……