Feels like we are nearing the end of summer, no? I am all on board, feeling that feeling one gets when the season starts to change over. It%u2019s that deep down in my bones feeling, the feeling my body gets because it knows whats coming and is getting ready. The shift is coming on fast. Grasp those last summer days as much as you can.
Another intense week. After a super duper good camp at Ricker State Park, it was full steam ahead. The mr has been super crazed, all out, sanding and assembling bowling alleys into gigantic countertops for a local restaurant. Most days he is gone as I get home, home when I am in bed. But not quite as bad as last week. We have managed a few meals together and an adventure or two, like when we went to a church in the islands,, had ourselves a picnic and picked their apples. The apples were not good yet. But the church was lovely.
Other then being busy busy, there was other stuff. Barb and her man child came over for dinner and brought along Coco. We ate, he cried. I gave him a cookie, he laughed and ran around like a lunatic. (Coco, not barbs boyfriend) The older littles have been away at summer camp all week so we saw none of them.(We miss them!) We had dinner at my moms with the boys and Barb and I was lucky enough to see the world greatest tan lines ever. I also worked the last day of art camp (YAY!), picked blackberries, gave the mr a haircut, and scrubbed the shit out of the bathtub. All the fun stuff. Not fun stuff was when the car battery died when I Was trying to leave the house, the underglaze I was bringing home to use dumped all over me and the inside of the car (I was so pissed!) or when I was at the grocery store, lost my credit card, freaked out and ran around the store, then drove home, and back to the store looking for it, only to find it underneath one of my canvas bags in the shopping cart. The whole freaking time. At least I found it though cause I was about to cancel it. Look at me seeing the bright side.
Then I picked up farm share and all the tomatoes. Coming off of last weeks tomato hall, and all the tomatoes that are starting to come in in my garden, I am up to my ears in so many tomatoes. I have been cooking down pots and pots, freezing and jarring and of course eating. Eating so many tomatoes that my belly is on fire. And of course I have no help from the mr. He says he is officially tomatoed out. I wonder how is that possible? I think he is just being a butt is all. But whatever, no more tomatoes for him. (that he will know of. HAHA) And I%u2019l just have to keep on keeping on and eat them. The season only lasts so long.
Yesterday the mr and I took a few hours to get away. We packed lunch and went in search of land. Picked a few properties to look at (but only made it to one) and hiked around the property. It was really nice, had a lot of what we are after but probably not THE property. But close so we are getting there and hopefully we will get there sooner then later. Ready to build our cabin life. And then we went home, I started cleaning and the mr went back to work and didn%u2019t get home until like 3 am this morning.
Not gonna lie, I am bumming. We are not going camping today because well, the mr is still working like a madman and installing those bowling alleys today and tomorrow and we just can%u2019t make it happen. So today, well I am going to make good use of it. Probably going to weed out some dead shit from the garden, maybe do a little replanting. Grocery shopping, clean the car, do a few loads of laundry, return books to the library, process food like a boss. (More tomatoes, hot sauce, freeze chard and pickles!) That and probably do some porch reading. And coffee all day. All. Day. It%u2019s no camping but it will do. Next weekend we are back at it.
Internet read by me, shared with you.
-Are you a camper? If you are, here is some things to consider to optimize a good time. 10 rules for picking the perfect campsite
-Eat all the plants. Gorgeous Portraits of America%u2019s Wild (and Surprisingly Delicious) Edible Plants
–You Should Pour Vinegar into Your Washing Machine%u2014Here%u2019s Why. What can%u2019t vinegar do?
-Always a good idea when you pack lunches or any food. HOW TO MAKE REUSABLE SANDWICH BAGS AND SNACK BAGS
-I don%u2019t consider myself a cat person or a person who wants a book of cats, but this book looks, well, it freaking awesome. A New Book Compiling Hundreds of Timeless Feline Photos by Walter Chandoha is the Cat%u2019s Meow
–Oatly and the quest for the perfect alt-milk. Have you had Oatly? I haven%u2019t but I do really like me some oat milk.
–Is crying truly cathartic?I think it can be. Can also be annoying and exhausting.
-Why does anyone ever listen to anything that guys says, ever? Greenland is not for sale. Seriously, why?
–Don%u2019t Burn Trees to Fight Climate Change%u2014Let Them Grow. I just thought that was common sense but what do I know.
-I don%u2019t know about you, but I start baking a lot more around this time of year. So this is good to know. The Best Substitute for Cake Flour and Self-Rising Flour in%u00a0Baking
Pictures from the week
There is corn everywhere!!
This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of%u00a0corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so%u00a0lovely%u2026 and so telling. Tall high corn fields just means %u00a0two%u00a0things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then,%u00a0we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.
And after seeing all the corn (and we have been%u00a0getting a bunch in the farmshare) I realized that%u00a0I need to step up my corn game.
What better why to fancy up some corn then to fancy up the stuff people like to smother on it%u2026. butter.%u00a0
Whenever I think about butter, I think about my sister, the one that, as a little kid, used %u00a0sneak to the kitchen and%u00a0eat%u00a0whole sticks of butter. This (to me)%u00a0just seemed like a pretty gross option%u00a0for a snack, but you know, whatever floats your boat I guess.
Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire%u00a0contents of a jar of this butter. (I have been eating a spoonful here and there)
Lime cilantro coconut butter.. Its my new thing%u2026corn or not.
The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.
Dump coconut flakes into a food processor. Turn to on and let it go.
After about 7%u00a0minutes%u2026 you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor%u00a0going.. scraping down the sides whenever you need to.%u00a0
And eventually, after another 8-10 minutes,%u00a0%u00a0it will turn into this.. a nice creamy buttery butter.%u00a0
Now add in the zest of the lime, the lime juice, a pinch of salt, %u00a0and cilantro%u00a0into the butter. Turn processor back on until combined.
And you got yourself some freak yeah cilantro lime coconut butter%u2026 ready to smother your corn with.%u00a0
This amount is good for 6-8 corn cobs%u2026 Any extra is excitlent on any veggies, bread, cake, or spoon.
And stick that butter in a jar.
I dare you not to eat a spoonful right now. (I licked the bowl down clean)
%u00a0So I hope I am not being presumptuous%u00a0when I think that%u00a0you%u00a0know how to cook corn. Or maybe you have a specific way you like to cook your corn.%u00a0But just in case, %u00a0husk corn and%u00a0stick%u00a0either in a pot%u00a0and boil until cooked,(about 8-10 minutes)%u00a0%u00a0or like me, char on the grill, or under the broiler.%u00a0
So cook some corn%u2026.And smother it with the butter.
And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.
So good%u2026..so good.
Have a great day!
-C
1 1/2 cups dried unsweetened coconut flakes
1 lime
1/2%u00a0bunch of fresh cilantro (about a 1/4%u00a0cup chopped)
salt
1 tablespoon coconut oil (optional)
freshly cooked corn on the cob%u00a0
Note. Any extra butter is good on anything and everyhitng!!!
Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness. %u00a0
Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it.%u00a0
Scoop%u00a0into a jar. When your corn is hot and ready, smother butter all over.
And eat. There swill be stuff stuck%u00a0in your teeth..Don’t worry about it. Think of it as a snack for later.
The past week was freaking gross hot, like sweaty, smelly, I want to live in the Costco walk in freezer hot. But today, well today was the most lovely day. A cool dry 70 with a nice breeze and sunshine. Then around dinnertime, a little bit of rain, followed by a rainbow.%u00a0It%u00a0was the most fantastic perfect weather.This is why I love living in Vermont. We get weather.
.Last night, dinner%u00a0was all about trying to make some more room in the fridge for the farm share pick up tonight and to make something that I didn’t%u00a0have to really watch. (the mr and I were moving the beehive to the roof of the%u00a0house%u00a0so%u00a0I wanted to make something that I could leave%u00a0on the stove and not have to babysit (just stir every now and then).%u00a0With the%u00a0weather being%u00a0so freaking amazing, with a cool crispness in the air,%u00a0%u00a0I was craving something a little more on the warm and comfy side.%u00a0And what do you know, the stuff%u00a0I had%u00a0left in the fridge (there is still a basket of zucchini on the table) was what was%u00a0needed for a big pot of stewed summer ratatouille with lentils.%u00a0It was everthing that I ever could need and want for a meal. Full of the best veggies and%u00a0lentils,%u00a0easy to make, nothing fancy to do. Just stick stuff into a pot and cook until done.%u00a0
Cooler, light long sleeve, kind of%u00a0weather. %u00a0Enough rain where I didn’t have to water the garden, the most perfect pot of the best ratatouille shared with the mr.%u00a0and a feeling of accomplishment and excitement (bees on the roof!).
The perfect night.
The stuff. Zucchini, yellow summer squash, eggplant, onion, tomatoes and lentils. And we have some fresh basil, fresh oregano, balsamic vinegar, olive oil, and some salt and pepper.
To get this party started, chop up the onion and toss it into a big heavy pot with a little%u00a0%u00a0olive oil and a sprinkle of salt. Stick on the stove on medium heat.
While the onions are cooking, %u00a0mince up the garlic and chop%u00a0up all the other veggie into%u00a0medium sized chunks.%u00a0
When the onions start to become translucent and smell fantastic,%u00a0add in all the veggies and garlic. Give it a big stir and place back on the stove to cook for a few minutes to let the veggies release some of their liquid.%u00a0
Then add in the lentils along with a equal amount of%u00a0water and top with a lid.
After about 30%u00a0minutes, the lentils should be near done and the veggies tender, the tomatoes pretty much dissolved. Now chop up the basil and oregano and toss it in along with a few swigs of the balsamic vinegar. Give it a stir and keep on cooking for another 10ish%u00a0more minutes or until the lentils are nice and tender.
Scoop onto bowl%u00a0then into mouth. If you like, finish off with a bit more fresh basil or,ike the mr, top with parmesan cheese.
Have a fantastic day! So close to the weekend!!
-C
Makes 2-3 big servings (if serving with pastas or rice, its more like 4-5 servings)
1 medium zucchini
1 medium yellow summer squash
1 medium onion
1 small eggplant
3-4 cloves garlic
1 cup dried lentils
1/2 %u00a0cup water
3 medium to large tomatoes
handful fresh basil leaves
a few glugs of balsamic vinegar
couple sprigs of fresh oregano
olive oil
salt and pepper
Drizzle a little olive oil into a large pot. Dice up the onion and place on medium heat and cook for a few minutes. Mince up the garlic and chop up the remaining veggies into medium sized pieces. Once the onion is cooke a bit and strting to smell oh so nice,%u00a0toss the veggies and garlic into the pot. Mix, sprinkle with salt and pepper and place a lid on it.%u00a0Cook for a few minutes to draw out a bit of liquid from the veggies. Now add in the lentils and the water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.
When the lentils are mostly soft, but still have a bit of biet, dice the fresh herbs and toss into pot with a few swings of balsamic vinegar. %u00a0Stir and cook %u00a0for another 8-10 minutes or until the lentils are full cooked.
Remove from heat and ladle into bowls..
Serve with rice, pasta, bread, a big old pile of fresh greens, or just as it is.
Eats fantastic right aways, or cold late at night standing in front of the fridge..
And now the cucumbers are growing shit crazy.
Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze%u00a0them in.%u00a0(the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I%u00a0kind of like having.
This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting,%u00a0dancing around the kitchen in a cute little apron with%u00a0wooden spoon in hand, (pretending its a microphone)%u00a0canning%u00a0all sorts of fruits and veggies that a piling up in massive amounts%u00a0for the winter months.%u00a0
That didn’t happen, and%u00a0I still%u00a0have a million cucumbers and not a whole heck of a lot of time this week to inact%u00a0my canning day day dream.
My simple solution. Cut um%u00a0up,%u00a0stick in a bowl with a%u00a0some fresh dill, a lithe%u00a0vinegar%u00a0and leave them on the counter%u2026.. %u00a0And watch as they disappear. It’s crazy. I find%u00a0if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)
As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those%u00a0cucks. (this works fantastic%u00a0will zucchinis too!)
The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.
Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.
Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.
And eat. %u00a0Leave on%u00a0the counter until they are all gone..which%u00a0won’t take too%u00a0long.
Enjoy the Tuesday!
-C
2-3 medium to large%u00a0cucumbers
1 medium %u00a0sweet%u00a0onion
a bunch of fresh dill
salt and pepper (fresh cracked is best)
red wine vinegar
Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper,%u00a0chopped up dill. Pour%u00a0on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute%u2026 or as long as you want*.
Eat all day long or until they are gone.
IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day %u00a0(I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.
THE LOVELY CRAZY
September 18, 2019 by maximios • Blog
Feels like we are nearing the end of summer, no? I am all on board, feeling that feeling one gets when the season starts to change over. It%u2019s that deep down in my bones feeling, the feeling my body gets because it knows whats coming and is getting ready. The shift is coming on fast. Grasp those last summer days as much as you can.
Another intense week. After a super duper good camp at Ricker State Park, it was full steam ahead. The mr has been super crazed, all out, sanding and assembling bowling alleys into gigantic countertops for a local restaurant. Most days he is gone as I get home, home when I am in bed. But not quite as bad as last week. We have managed a few meals together and an adventure or two, like when we went to a church in the islands,, had ourselves a picnic and picked their apples. The apples were not good yet. But the church was lovely.
Other then being busy busy, there was other stuff. Barb and her man child came over for dinner and brought along Coco. We ate, he cried. I gave him a cookie, he laughed and ran around like a lunatic. (Coco, not barbs boyfriend) The older littles have been away at summer camp all week so we saw none of them.(We miss them!) We had dinner at my moms with the boys and Barb and I was lucky enough to see the world greatest tan lines ever. I also worked the last day of art camp (YAY!), picked blackberries, gave the mr a haircut, and scrubbed the shit out of the bathtub. All the fun stuff. Not fun stuff was when the car battery died when I Was trying to leave the house, the underglaze I was bringing home to use dumped all over me and the inside of the car (I was so pissed!) or when I was at the grocery store, lost my credit card, freaked out and ran around the store, then drove home, and back to the store looking for it, only to find it underneath one of my canvas bags in the shopping cart. The whole freaking time. At least I found it though cause I was about to cancel it. Look at me seeing the bright side.
Then I picked up farm share and all the tomatoes. Coming off of last weeks tomato hall, and all the tomatoes that are starting to come in in my garden, I am up to my ears in so many tomatoes. I have been cooking down pots and pots, freezing and jarring and of course eating. Eating so many tomatoes that my belly is on fire. And of course I have no help from the mr. He says he is officially tomatoed out. I wonder how is that possible? I think he is just being a butt is all. But whatever, no more tomatoes for him. (that he will know of. HAHA) And I%u2019l just have to keep on keeping on and eat them. The season only lasts so long.
Yesterday the mr and I took a few hours to get away. We packed lunch and went in search of land. Picked a few properties to look at (but only made it to one) and hiked around the property. It was really nice, had a lot of what we are after but probably not THE property. But close so we are getting there and hopefully we will get there sooner then later. Ready to build our cabin life. And then we went home, I started cleaning and the mr went back to work and didn%u2019t get home until like 3 am this morning.
Not gonna lie, I am bumming. We are not going camping today because well, the mr is still working like a madman and installing those bowling alleys today and tomorrow and we just can%u2019t make it happen. So today, well I am going to make good use of it. Probably going to weed out some dead shit from the garden, maybe do a little replanting. Grocery shopping, clean the car, do a few loads of laundry, return books to the library, process food like a boss. (More tomatoes, hot sauce, freeze chard and pickles!) That and probably do some porch reading. And coffee all day. All. Day. It%u2019s no camping but it will do. Next weekend we are back at it.
Internet read by me, shared with you.
-Are you a camper? If you are, here is some things to consider to optimize a good time. 10 rules for picking the perfect campsite
-Eat all the plants. Gorgeous Portraits of America%u2019s Wild (and Surprisingly Delicious) Edible Plants
–You Should Pour Vinegar into Your Washing Machine%u2014Here%u2019s Why. What can%u2019t vinegar do?
-Always a good idea when you pack lunches or any food. HOW TO MAKE REUSABLE SANDWICH BAGS AND SNACK BAGS
-I don%u2019t consider myself a cat person or a person who wants a book of cats, but this book looks, well, it freaking awesome. A New Book Compiling Hundreds of Timeless Feline Photos by Walter Chandoha is the Cat%u2019s Meow
–Oatly and the quest for the perfect alt-milk. Have you had Oatly? I haven%u2019t but I do really like me some oat milk.
–Is crying truly cathartic? I think it can be. Can also be annoying and exhausting.
-Why does anyone ever listen to anything that guys says, ever? Greenland is not for sale. Seriously, why?
–Don%u2019t Burn Trees to Fight Climate Change%u2014Let Them Grow. I just thought that was common sense but what do I know.
-I don%u2019t know about you, but I start baking a lot more around this time of year. So this is good to know. The Best Substitute for Cake Flour and Self-Rising Flour in%u00a0Baking
Pictures from the week
There is corn everywhere!!
This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of%u00a0corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so%u00a0lovely%u2026 and so telling. Tall high corn fields just means %u00a0two%u00a0things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then,%u00a0we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.
And after seeing all the corn (and we have been%u00a0getting a bunch in the farmshare) I realized that%u00a0I need to step up my corn game.
What better why to fancy up some corn then to fancy up the stuff people like to smother on it%u2026. butter.%u00a0
Whenever I think about butter, I think about my sister, the one that, as a little kid, used %u00a0sneak to the kitchen and%u00a0eat%u00a0whole sticks of butter. This (to me)%u00a0just seemed like a pretty gross option%u00a0for a snack, but you know, whatever floats your boat I guess.
Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire%u00a0contents of a jar of this butter. (I have been eating a spoonful here and there)
Lime cilantro coconut butter.. Its my new thing%u2026corn or not.
The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.
Dump coconut flakes into a food processor. Turn to on and let it go.
After about 7%u00a0minutes%u2026 you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor%u00a0going.. scraping down the sides whenever you need to.%u00a0
And eventually, after another 8-10 minutes,%u00a0%u00a0it will turn into this.. a nice creamy buttery butter.%u00a0
Now add in the zest of the lime, the lime juice, a pinch of salt, %u00a0and cilantro%u00a0into the butter. Turn processor back on until combined.
And you got yourself some freak yeah cilantro lime coconut butter%u2026 ready to smother your corn with.%u00a0
This amount is good for 6-8 corn cobs%u2026 Any extra is excitlent on any veggies, bread, cake, or spoon.
And stick that butter in a jar.
I dare you not to eat a spoonful right now. (I licked the bowl down clean)
%u00a0So I hope I am not being presumptuous%u00a0when I think that%u00a0you%u00a0know how to cook corn. Or maybe you have a specific way you like to cook your corn.%u00a0But just in case, %u00a0husk corn and%u00a0stick%u00a0either in a pot%u00a0and boil until cooked,(about 8-10 minutes)%u00a0%u00a0or like me, char on the grill, or under the broiler.%u00a0
So cook some corn%u2026.And smother it with the butter.
And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.
So good%u2026..so good.
Have a great day!
-C
Note. Any extra butter is good on anything and everyhitng!!!
Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness. %u00a0
Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it.%u00a0
Scoop%u00a0into a jar. When your corn is hot and ready, smother butter all over.
And eat. There swill be stuff stuck%u00a0in your teeth..Don’t worry about it. Think of it as a snack for later.
The past week was freaking gross hot, like sweaty, smelly, I want to live in the Costco walk in freezer hot. But today, well today was the most lovely day. A cool dry 70 with a nice breeze and sunshine. Then around dinnertime, a little bit of rain, followed by a rainbow.%u00a0It%u00a0was the most fantastic perfect weather.This is why I love living in Vermont. We get weather.
.Last night, dinner%u00a0was all about trying to make some more room in the fridge for the farm share pick up tonight and to make something that I didn’t%u00a0have to really watch. (the mr and I were moving the beehive to the roof of the%u00a0house%u00a0so%u00a0I wanted to make something that I could leave%u00a0on the stove and not have to babysit (just stir every now and then).%u00a0With the%u00a0weather being%u00a0so freaking amazing, with a cool crispness in the air,%u00a0%u00a0I was craving something a little more on the warm and comfy side.%u00a0And what do you know, the stuff%u00a0I had%u00a0left in the fridge (there is still a basket of zucchini on the table) was what was%u00a0needed for a big pot of stewed summer ratatouille with lentils.%u00a0It was everthing that I ever could need and want for a meal. Full of the best veggies and%u00a0lentils,%u00a0easy to make, nothing fancy to do. Just stick stuff into a pot and cook until done.%u00a0
Cooler, light long sleeve, kind of%u00a0weather. %u00a0Enough rain where I didn’t have to water the garden, the most perfect pot of the best ratatouille shared with the mr.%u00a0and a feeling of accomplishment and excitement (bees on the roof!).
The perfect night.
The stuff. Zucchini, yellow summer squash, eggplant, onion, tomatoes and lentils. And we have some fresh basil, fresh oregano, balsamic vinegar, olive oil, and some salt and pepper.
To get this party started, chop up the onion and toss it into a big heavy pot with a little%u00a0%u00a0olive oil and a sprinkle of salt. Stick on the stove on medium heat.
While the onions are cooking, %u00a0mince up the garlic and chop%u00a0up all the other veggie into%u00a0medium sized chunks.%u00a0
When the onions start to become translucent and smell fantastic,%u00a0add in all the veggies and garlic. Give it a big stir and place back on the stove to cook for a few minutes to let the veggies release some of their liquid.%u00a0
Then add in the lentils along with a equal amount of%u00a0water and top with a lid.
After about 30%u00a0minutes, the lentils should be near done and the veggies tender, the tomatoes pretty much dissolved. Now chop up the basil and oregano and toss it in along with a few swigs of the balsamic vinegar. Give it a stir and keep on cooking for another 10ish%u00a0more minutes or until the lentils are nice and tender.
Scoop onto bowl%u00a0then into mouth. If you like, finish off with a bit more fresh basil or,ike the mr, top with parmesan cheese.
Have a fantastic day! So close to the weekend!!
-C
Makes 2-3 big servings (if serving with pastas or rice, its more like 4-5 servings)
Drizzle a little olive oil into a large pot. Dice up the onion and place on medium heat and cook for a few minutes. Mince up the garlic and chop up the remaining veggies into medium sized pieces. Once the onion is cooke a bit and strting to smell oh so nice,%u00a0toss the veggies and garlic into the pot. Mix, sprinkle with salt and pepper and place a lid on it.%u00a0Cook for a few minutes to draw out a bit of liquid from the veggies. Now add in the lentils and the water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.
When the lentils are mostly soft, but still have a bit of biet, dice the fresh herbs and toss into pot with a few swings of balsamic vinegar. %u00a0Stir and cook %u00a0for another 8-10 minutes or until the lentils are full cooked.
Remove from heat and ladle into bowls..
Serve with rice, pasta, bread, a big old pile of fresh greens, or just as it is.
Eats fantastic right aways, or cold late at night standing in front of the fridge..
And now the cucumbers are growing shit crazy.
Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze%u00a0them in.%u00a0(the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I%u00a0kind of like having.
This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting,%u00a0dancing around the kitchen in a cute little apron with%u00a0wooden spoon in hand, (pretending its a microphone)%u00a0canning%u00a0all sorts of fruits and veggies that a piling up in massive amounts%u00a0for the winter months.%u00a0
That didn’t happen, and%u00a0I still%u00a0have a million cucumbers and not a whole heck of a lot of time this week to inact%u00a0my canning day day dream.
My simple solution. Cut um%u00a0up,%u00a0stick in a bowl with a%u00a0some fresh dill, a lithe%u00a0vinegar%u00a0and leave them on the counter%u2026.. %u00a0And watch as they disappear. It’s crazy. I find%u00a0if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)
As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those%u00a0cucks. (this works fantastic%u00a0will zucchinis too!)
The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.
Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.
Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.
And eat. %u00a0Leave on%u00a0the counter until they are all gone..which%u00a0won’t take too%u00a0long.
Enjoy the Tuesday!
-C
Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper,%u00a0chopped up dill. Pour%u00a0on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute%u2026 or as long as you want*.
Eat all day long or until they are gone.
IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day %u00a0(I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.