Lentils for lunch,
Beans for supper...

It makes up for being extravagant yesterday and stopping for dinner downtown on the way home. Although I had beans then too, along with bangers and mash, fried onion strings, and apple chutney. There's a lot of pseudo-Irish pub food in Boston, which suits me, since I like it now and then.

And besides, there are occasionally side benefits. Like the chief cook coming out to ask me himself about my carrot allergy. Especially when he's cute. Very cute. And doesn't make his gravy with stock that has carrots in it so I can have gravy, which is a bonus, but the cute part would have been sufficient on its own.

Having indulged that far I decided on dessert, strawberry shortcake with a shot of Grand Marnier (which the waitress asked me before she poured it over the top, and was good even though I don't often have alcohol.) It required tea to accompany it, and that was good too, because being pseudo-Irish, the bar had to provide tea done the right way, with a pot of hot water and the milk separate so I could brew it to my own liking and pour the milk into the cup before the tea. (yes, it does make a difference).

So today is beans.

mmmmmm... beans...

My aunt -- who is getting up there -- has for many years (i.e. since 1967) been the caretaker of a colony of yeastie beasties which have returned her care and love by providing her with leaven for lots and lots of sourdough pancakes and waffles. (She coaxed the starter from a friend, who got it from an old guy who was living in the mountains and had probably been custodian of it for several decades by then.)

This last trip, I used blandishments and big puppy eyes to wheedle a cup of starter out of her, and took it to my sister's house, where I made more starter (and pancakes!) and left some for her enjoyment while I very carefully transported a few ounces of yeast-infested dough back through airport security and home. (The top didn't pop till I got off the plane!)

I dined last night on sourdough pancakes -- my apartment finally being warm enough to proof the sponge. (See all the lovely jargon you can pick up from the internet?) There being far more batter than any one person could consume in one night, I made a few pancakes to pop into the freezer as an experiment, and saved the rest of the batter for morning.

Breakfast, of course, was sourdough pancakes -- which turned out amazingly well, considering how chilly those yeastie beasties must have been after a night in the fridge. I still have batter left, too, so that will be lunch. I may even get ambitious enough to go out and buy syrup by then.

I have a few notes, however.

1. Sourdough pancakes rise. A lot. They are thick, and tasty. This means they probably need to be smaller in diameter than ordinary pancakes, so that you have a chance of finishing them without experiencing a slightly desperate sensation of "oh, no, I'm *not* giving up that last lovely lump of jam!"

2. Sourdough starter does not taste nearly as lovely when you lick the drip off your fingers in haste.

3. Auntie was right. Wash the doughy bits off your kitchen equipment right away and its actually going to work. Later is a baaad idea.

4. Having sourdough starter in your refrigerator and the internet at your fingertips is a recipe for ...er... recipes. Whether ambition will follow the research I have yet to determine.

And it was good.


*burp*

Took my massive kickoff dose of synthroid this morning, and wandered over to the chowderfest. Many interesting chowders, several with too much salt or pepper for my taste, but still some good ones. I got home and my stomach inquired impolitely about just *what* I thought I was doing putting all that rich food into it after two weeks of the bland, of course.

I'm still not quite right, but at least I don't feel as draggy as yesterday. I may try writing later. Maybe. Or sleeping...

That fresh avocado and lime juice on a salad are darn near as good as vinegar and oil, particularly if you topped the salad with a little homemade salsa as well.

And yes, I am avoiding sending those Nazgul through the camp, why do you ask?

I just reheated the rice and meat portion of a plate of doner kebap in the microwave and added the acceptable parts of the salad to the mix afterwards and ohhhh, it was bliss.

If you've never tried Turkish food, go find yourself a restaurant and try it... But save some for the next day!

Strawberry shortcake with lemon ice cream....