Mothering & Art?

 Lately, there has just been a lot of mothering and very little art-making. This is understandable, since we have just returned from our first family vacation but I am wondering what happened to my art while I was gone? Did it go to sleep, crawl under a rock, or maybe it's sitting in a corner pouting. I did buy some extraordinary fabric in Oregon to add to my Treasure Chest. Tonight we are having a dinner party..."getting the band back together" as we like to say. Recently there has been little music played at our gatherings, but perhaps I will dust off the instruments and tune up the guitar. Just like an altar, things need to be kept sparkly, or they disappear. Good news... I have continued with my cooking and am excited about the dish I am making tonight - curried quinoa with cashews and peas from Vegetarian Cooking for Everyone, along with my sister "Bridget's World Famous" chocolate chip cookies. We will also be having Gin & Tonics. Who doesn't love a little cocktail on a summer night?

Basic Lentils from Vegetarian Cooking for Everyone

Well, I did marry a Domestic God. He cooks, cleans, gardens (with a particular interest in raking), does laundry and enjoys taking care of the baby. He will do most of these things before he allows himself to sit down and do something for himself, paint. On the other hand, with the exception of caring for our child, I will enjoy sewing, crafting, journaling, painting, reading, talking to friends and playing on the computer BEFORE I even think to clean, etc. In fact, I will often wait until just before he gets home to do any of these things. SO, this week, in an effort to continue my efforts in teaching myself how to cook (gave it up last year while I was pregnant!) I committed to cooking 3 times a week again....much to the delight of the Silver Fox, my husband. (Picture: Father's Day at Preston Vineyards with Addie)

WHO LOVES LENTILS!!!!

adapted from Vegetarian Cooking for Everyone by Deborah Madison

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1  1/2 c brown or green lentils, sorted and rinsed

1 onion quartered

2 garlic cloves

2 bay leaves

2 carrots finely diced

2 celery ribs finely diced

salt & fresh milled pepper

2 T extra virgin olive oil

red wine vinegar

chopped parsley

Put the lentils in a soup, covered with 6 cups cold water and bring to a boil. Skim off any foam that rises, then add onions, garlic, bay leaves, carrot, celery and  1 1/2 t salt. Lower the heat and simmer until tender but still a little firm (not mushy) - about 25 minutes. Strain and reserve the broth for soup stock. Remove the onion, garlic and bay leaves, taste for salt, and season with pepper. Stir in the olive oil, and add a few drops of the red wine vinegar to bring up the flavor. Garnish with parsley. 

We served the lentils on a bed of steamed dark leafy greens and kicked back with a movie and some jug wine  - Guadagni Wine from Preston Vineyards (only on Sundays!) I highly recommend the wine, but not the movie - The Other Boleyn Girl. However, it was a great read by Philippa Gregory. Why do people screw up the movie so bad sometimes!