When I arose this morning I had every intention of heading out for my walk before 6:30 a.m., having learned my lesson yesterday when out walking yesterday morning after 8 a.m. in the heat. Then I looked out the window. It was raining! When it ended there were still patches of dry pavement under the vehicles, so we did not receive a lot of rain, but some is better than none at this point. I would have gone walking in the rain, but when I looked at the thermometer it was already 25C, and the Humidex was over 30C. There would be no walk today, not in the outdoors at least.
As it turned out today, I didn’t stick my nose out the door at all. Instead I worked on my book.
The other activity that occupied my time today was cooking. Attila and I decided to give cooking a try during the mid priced hydro window, which is in the morning. I made a large batch of croutons in the oven, and cooked lentils with which I made a Lentil Salad. One thing always leads to another. My Lentil Salad called for raisins. The raisins we buy are bulk organic unsulphered raisins. It is a big, big box of raisins. To get just one cup I had to open up the entire big, big box. Once opened it needed to be repackaged. I filled four 1.5 litre mason jars, which made a small dent in the raisin supply. Not having any more large mason jars, I opted to seal the raisins in their plastic bag, seal that in a cardboard box, then store the box in a suitably sized tote which would keep out the mice, if we get any this fall. The Lentil Salad was so good that I felt it was worth all the kerfuffle to store the bulk raisins properly.
– 2 ¼ cups (1 lb.) Du Puy lentils
– 1 medium red onion, diced
– 1 cup dried currants (you could also use raisins or other dried fruit)
– 1/3 cup capers
– 1/3 cup cold pressed, extra virgin olive oil
– 1/4 cup apple cider vinegar
– 1 Tbsp. maple syrup
– 1 Tbsp. strong mustard
– 2 teaspoons salt
– 2 teaspoons pepper
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon ground cloves
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground cinnamon
– Optional add-ins:
– Goat cheese
– Fresh herbs: flat-leaf parsley, cilantro, basil
– Crispy seasonal veggies
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful! 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. 3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large. 4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.
A telephone call was received to schedule the delivery of the dishwasher tomorrow. Another project! At least this project can be worked on inside the air conditioned house, which Attila will appreciate a lot. I dare not expect this job to be done any time soon, but I can dream!
Date: 6:03 AM EDT Wednesday 10 August 2016
Condition: Light Rainshower
Pressure: 101.8 kPa
Visibility: 24 km
Wind: SSW 21 gust 36 km/h
Humidex: 32 (This rose to 39 by mid afternoon.)
“You can discover what your enemy fears most by observing the means he uses to frighten you.”
1902 – 1983
[This is true of most people, but not all enemies.]