Ok. Not really wasted…just not an Outside Day.
Let’s do this part first:
The 4 O’Clock
40 mph winds. 38 degrees. Rain.
All. Day. Long.
At least it wasn’t snow…the plow blade hasn’t come back from summer storage yet.
A good day to do Not Much, but this was my babysitter day. If the garlic wasn’t going to be planted – and it wasn’t – what would be the Best Use of my Child-Free hours?
A different kind of digging.
I excavated my desk…
AND the file cabinets.
Not bad. Maybe I can keep it this way for longer than a week…
Cooking, of course. Something hearty…
Lentils. Sausages. Apples…
Mmmmm…that’s cozy. But first – a toast. The Daily Shot is catching on (though some are weekly) and Our Miss C at The Kitchen’s Gardens has come up with a name for us: The View Club. Right now, our membership includes C, myself (daily shots) and Linda of Life on a Colorado Farm and Claire from Promenade Plantings (weeklies).
Anyone else, in any part of the world is welcome to join in. Just choose a spot to photograph, on a daily or weekly basis, and let everyone watch the seasons change in YOUR corner of the globe…Drop a link in the comments, if you want to play along!
Now, the lentil soup:
2 carrots, diced
2 celery ribs, diced
1 large or 2 small shallots, sliced
1 small, whole onion, studded with a couple of whole cloves
1 bay leaf
10 ounces of small lentils (Du Puy, if you can find them)
2 quarts of water
4 pre-cooked chicken-apple sausages, or, your favorite sausage, plus a tart cooking apple, cut in rough chunks.
2 tablespoons of butter
salt and pepper, to taste
Put the carrots, celery, shallots, onion, bay leaf, lentils and water in a large pot. Bring to a boil, and then simmer for about an hour.
Melt the butter in a small skillet, and saute the sausages (cut-up) until browned. Add sausages and butter to the soup, and cook for a few more minutes.
Adjust the seasonings, and serve with crusty bread.
In case you were wondering, the Little One ate a whole plate!