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.

Wheatberry Salad

I made a bunch of wheatberries last night. They were a total pain in the ass, and I never made them (or dried beans, for that matter), until I realized that I could dump them in my slow-cooker at night, and wake up to cooked wheatberries (or beans) in the morning.

I really like wheatberry salad, but the recipes i've found are always really weird. For lunch, I made one up:

3 cups of cooked wheatberries

2 diced tomatoes

1 diced cucumber

1/4 diced red onion

diced provolone cheese

minced garlic

capers

lemon juice

olive oil

salt

pepper

mix it all up. put in tupperware, take for lunch. yum.

Arby only likes friends that make him feel big.

Turkish breakfast: this is what I want for dinner tonight. We have an insane number of tomatoes, cucumbers, and other fresh vegetables, and I'm all salad-ed out. Going to make a couple of dips, buy a bag of pita bread and some cheese, and spread it all out.

A ripped out weave I saw in the street. It was there for days. There was another chunk up the street.

Tomato, Watermelon, Basil and Mozzarella Salad

Lunch today. Watermelon, tomato, mozzarella and basil salad with balsamic vinagrette.

We were walking arby through the market today, when one of the vendors shouted "everything's free." I guess he just wanted to get out of there. Didn't even have our wallets. great luck.

Crab, Mushroom and Smoked Gouda Cheesecake

Crab and Wild Mushroom cheesecake.

Recipe from Epicurious. Yum.