Curried Wheatberry Salad

I made a batch of garbanzo beans last night in my slow cooker. They are so much better than canned chickpeas, and certainly worth the extremely (minimal) effort. By effort, I mean dumping them into the slow cooker. I mixed them with our now endless supply of wheatberries. Together, they made a more substantial version of the vegetarian restaurant staple. Pretty good.

2 cups cooked wheatberries
2 cups cooked garbanzo beans
one medium cucumber, diced
1/2 cup dried cranberries or cherries
1 small shallot, diced
1/2 cup of yogurt
powdered curry powder, to taste
lemon juice, to taste
salt, to taste

Turkish (Breakfast) Dinner

We did have turkish breakfast for dinner, eventually. The cheeses are an aged provolone and a smoked gouda. Smoked gouda is my new favorite cheese. Neither are turkish, but both were fantastic.

Too Many Tomatoes?

The impossible has happened: I am tomatoed out.

Lunch today was a salad of yellow and orange tomatoes, peaches, mozzarella, basil, and quinoa, which we had leftover from who-knows-when.

It was good, but I think I need a break for awhile. Can't wait for fall vegetables.

You Have Died of Dysentery

I don't know why I think this sweatshirt is so funny, but I do.

Parmesean Crackers

We didn't have any bread this morning, but I wanted to pack us something sandwich-esque for lunch. So instead I made Mark Bittman's unbelievably good, easy crackers found here: http://www.nytimes.com/2009/02/04/dining/041mrex-web.html.
I didn't take a picture because we devoured them all before I could.

When I say this morning, I literally took three minutes to mix the batch together, and then let them cook when I was in the shower. Substituted skim milk for cream because that's what I had. They were crunchy, cheesy, flaky, substantial. So, so good.

I will never buy crackers again.

Endive and Arugala Salad with Egg and Pesto

I got home really late last night after being locked out and mercilessly attacked by misquitos. I'd like to thank our neighbor and his backyard pool of stagnant water for that.

Needless to say, I was hungry and pissy when I got home. We had a lot of leftover endive and arugala from brunch, but not much else except for a container of eggs. So we mixed the greens with a couple of chopped hardboiled eggs, some shaved parmesean, a little leftover pesto, and some balsamic and lemon juice. It was pretty good, if I don't say myself. Food and two hours of America's Got Talent cheered me right up.