January 23, 2012
Have you ever made Smitten Kitchen’s Stewed Lentils and Tomatoes? No? Well if a big bowlful of cozy lentils, tomatoes and sweet carrots — almost a lentil chili, if you will — sounds appealing to you (and why wouldn’t it?), then you absolutely should. I am telling you that you should.
I am telling you that you should, because I was told — by one of my favorite farmers (and fellow cooking-enthusiasts) — that I should. And I listened to her. Thank goodness. She made it last week and came in raving about it the next day, telling me that it was SO GOOD. Also, really easy, and it went really well with this… but really just that it was SO GOOD.
“Yeah, it looks pretty good” I said noncommittally, scrolling through the recipe.
“No. You don’t understand: [here she pauses until I look at her; dips her chin; raises her eyebrows, and — giving me her best I-sh*t-you-not face — repeats:] SO GOOD.”
I don’t think I can say I’ve ever been intimidated into stewing lentils before. I still can’t — because I actually wanted to make it anyway, and therefore was not actually coerced into it — but I tell you it was a close call.
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November 22, 2010
Golly, it’s been a while, huh?
A very long while… like, an inexcusably long while.
*Ducks head in shame*
Okay okay, I know! I get it. Please stop yelling at me. It’s just, despite its inexcusability, there are, um, excuses.
Like, I was without internet for a month in October! Yup — true story. First there was a week of testy internet service, followed by a week of no service at all, which in turn led to a few lengthy (and largely ineffectual) conversations with Time Warner’s Customer Service department. After coming to the realization that it was time for a new modem, I finally got one… only to give it back a week later because, well, (and here comes excuse #2) I moved!
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June 10, 2010
This past weekend was lovely.
It was lively and relaxing, full of trips uptown to see old friends, trips downtown to see new friends, and trips to the farmer’s market, and perfectly balanced out with some quality time in my kitchen and quiet time on my couch. It was wonderful — except that it was beastly hot, and the thought of turning on the oven to make this olive oil cake I was hoping to bake Saturday afternoon for my friend’s birthday party was totally out of the question.
More to the point, it was time for lunch, and I was hungry.
I desperately wanted tabbouleh, but even the thought of boiling water to cook up some grains was enough to make me wilt. I needed something cold, something crisp and refreshing, and I needed it STAT.
Then, out of the blue, I remembered this carrot salad with harissa, feta and mint that I had salivated over stumbled upon earlier in the week while perusing one of my favorite blogs. It promised to be everything I wanted: crisp and refreshing; light yet satisfying; minty and herbal; sweet and salty. All of that, plus a little kick of citrus? I was sold. Once I got this recipe into my head, wild horses couldn’t stop me from making it.
And if wild horses couldn’t, then I certainly wasn’t going to let the fact that I didn’t have any mint on hand get in the way. Or any harissa. Hmm. Or caraway seeds.
Okay, so it looked like I was going to be winging it.
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