Please don't stfu

I was sort of thinking, as you can see by the long pause, that maybe I should retreat into myself. However, for a person like myself this is a particularly bad idea. It is far better to allow one canal to exist, like a stent in the heart, to keep the blood flowing. Or rather, in my case, in the brain. My problems are thankfully not in the heart, just in the brain (just and just!). So, I guess I will continue this blog, although, I sort of wish that instead of a blog this was a communiqué written over several decades, in blank verse. Maybe it would have been sent to a relative, a cousin, say, back in the old country.


Finally, this first post in months deserves some food.

Here is my best lunch in weeks:

Whole wheat rye round with turkish yogurt, fresh mint leaves, an egg fried with paprika and cayenne, vegetables, and green harissa. Would that I could eat this everyday.

A New Normal

UPDATE:  After seeing the IRL response to this post on Saturday by someone who is extremely clever and a genius and and and really gets a lot of my jokes/sarcasms in English, I feel the need to elaborate.  Baconnaise in no way qualifies as a normal addition to the often sorry world of consumer goods.  To eat what I'm trying to serve here, simply put a question mark at the end of the post title.

Dinner for one.

My ol' man is at a hockey game.  So this is how I'm doing Wednesday evening:

• Chick peas (again) cooked in my own spice blend of allspice, cinnamon, cayenne, garlic and sumac, and a lil water and olive oil.
• Haintari - a yogurt dip with lemon juice and carrots sautéed with garlic, parsley and dill.
• With ww pita and veggies.

This really looks like quite the hippy feast.  What goes around comes around, I guess.  I did do a search for "time lapse mushrooms" after the last post.  This is what I found:

One pot chick pea quinoa goodness

There's something really beautiful about one pot meals.  I love the efficiency, and I love being able to make something so easy-feeling taste so damn good.  Or maybe I just love being lazy.

This chick pea quinoa pot is something I made a lot last winter, on days I was off of work (which was typically a weekday.  I worked a lot of weekends, and weekends are always a good time to put more energy into the basics).  Anyways, I plan to make this a lot this winter too, especially since I am back in school now, as it's a perfect lunch box meal.  It's also vegan.

• one can of chick peas, drained and washed
• one cup (or two dL) white quinoa (i like white because of the yellow color)
• coarse salt and peppar
• juice of half a lemon
• turmeric
• ground cumin
• green onions

Put everything in a pot, except for the green onions, add ratio of water for cooking the quinoa, bring to a boil, then simmer with a lid on till the quinoa is done.  Toss in the green onions and let rest a few minutes.  You can make this with or without olive oil.  Sometimes I like to drizzle the oil on afterwords, as I love the taste of uncooked olive oil.  It's probably good with butter too.

When I make this, I usually just eyeball the spices, so I'll have to update this post later on with the measurements next time I make it.  Also, it might be a lot of lemon juice for most people.  In my world, almost everything tastes better with lemon juice in it.

UPDATE: I think most people don't include a used spoon in pictures of food they post, but that's what you get here.