It’s SPRING BREAK! Which means that instead of teaching, going to many meetings, having non-stop appointments with students (my fault this time), and working on papers/research obligations, I will only spend time on my own papers/research. And maybe a few
days hours of doing very little related to my career (crazy, I know). But all in all, I’m happier and more relaxed than the past two weeks.
This weekend (starting Friday), I did the following:
1) Tried to deliver a form to the ACS for Rebecca. FAILED.
2) Continued to get super cheap stuff via parenting list serves- including a Baby Moby and a Ergo. This may have happened:
3) I went to the gym after a long, almost week-long stretch of not going. Ran 1.75 miles and walked. Saturday night was the worst night of pelvic girdle pain in a while (I really need to learn my lesson- just because I feel good now doesn’t mean I’ll feel good later).
4) I finally got back in the kitchen, even though I’ve resolved NOT to be so ambitious about everyday food (occasional big meals are OK, but Blokey is encouraging me not to aim for 3 course meal type things everyday).
5) Saw an old friend (it’s been 7 years). He is one of these people who hasn’t aged a day since I met him in 2000. We went to a Belgian cafe and we agreed that sharing a savory (salmon omelette) and a sweet dish (strawberry waffles was the winner solution. We both experience stoempf for the first time. Where have you been all my life, leek-y, creamy mashed potatoes? (Expect to see a home made version here soon. This recipe looks promising.)
6) After much planning, we made a few loaves of the cold fermentation bread in Healthy Bread in Five Minutes A Day (OK, baking your own bread is pretty ambitious but the big thing is that we’re doing it together). Our first loaf was gummy. I kneaded more flour into this second loaf and let it rise longer. It was pretty good (although a bit flat). We may have eaten the whole thing for dinner.
For dinner tonight, we had the bread with some simple stuff- arugula, avocado, and red onion salad, a lentil-walnut pate, and an omelette with Jarlsberg cheese.
Dudes, lentil walnut pate (upper left corner) is so good, and an excellent source of protein for the gestating types. My former co-op in Minneapolis had this kick-ass version in the deli that used tarragon and some fancy vinegars. There are loads of variations but I looked a bunch and went for simple.
1/2 lbs (half a bag) of dried lentils
1/2 c. of shelled walnuts
3 cloves of garlic
1/4 c. (or so) of olive oil
juice of 2 lemons
salt and pepper to taste
(possible add-ins: parmesan cheese, sauteed mushrooms, 1/4 c. of parsley, sauteed mushrooms, oregano or rosemary)
Cook the lentils, about 18 minutes, until done but not overly soft. Blend/process all the ingredients (including any add-ins) except for seasonings together. Adjust the olive oil, salt, and pepper (and other spices to taste. Serve with bread/wasa crackers.