Monday, April 22, 2013

A birthday picnic menu, a lentil salad, & a short journey in the future



This Moment, by Eaven Boland
A neighbourhood.
At dusk.
Things are getting ready
to happen
out of sight.
Stars and moths.
And rinds slanting around fruit.
But not yet.
One tree is black.
One window is yellow as butter.
A woman leans down to catch a child
who has run into her arms
this moment.
Stars rise.
Moths flutter.
Apples sweeten in the dark.

It is April 2055. I have just celebrated my 80th birthday. I am sitting on a bench at dusk, reading this poem. And like Alice in Wonderland, I plunge into the rabbit hole that is memory lane.  I think of you, my son, love of my life, and that night 42 years ago, that night before we celebrated your 2nd birthday. It was the night before the storm, the whirlwind of party preparations, cooking and more cooking side by side with my mother, planning and organizing, listing and anticipating. The night before the cheers, the laughter, the hugs and songs, I remember a moment of calm, before the festivities, everyone asleep; I took in that moment, with all its thoughts, and tucked it away in a hidden treasure box, close to my heart. Tonight, I can open that box and treasure it once again. This moment of gratitude, of love, of acknowledgement of my life transformed for the better, of the many lessons already learned thanks to you, this moment of realization there really was so much to celebrate. Life is full of these treasure boxes. This one, I shall leave out, open, as it radiates the tranquil warmth that is the meaning of my life.




Menu for Pablo's birthday party/picnic/bbq at the park

Four savory cakes (they could also be called "breads" or loaves): mixed herbs; ham & green olives; goat cheese, walnut, raisins; asparagus mushrooms.

Chicken gouda muffins

Ratatouille feta muffins

Tray of crudités (carrots, cucumber, tomatoes), with hummus and creamy feta dip with mint parsley pesto

This leeks, feta, lemon quiche with homemade spelt cream cheese crust

French-style grated carrot & parsley salad

Mixed quinoa salad (with beans, corn, tomatoes, peppers, cucumbers, olives...)

Lentil shallot salad (recipe below)

Potato salad

Cheese platter with homemade bread

And some hamburgers too :-)

Chocolate cake made by my good friend Elleni at Deer Eats Wolf

Fresh fruit platter


















































Lentil shallot salad


This very simple recipe is a staple in our family, we have it almost every week. It can be made ahead and keeps well in the fridge for 3-4 days. It's an easy first course, and so delicious.

Serves 6-8

Prep time: 15 minutes
Cook time: 25 minutes

Age for babies: 10-12 months (avoiding the raw crunchy shallots)

12 oz Du Puy Lentils (or green lentils)
1 onion
4 cloves (optional)
4 bay leaves
4 garlic cloves, peeled and whole
4-5 sprigs of fresh thyme
1 large shallot
Dill for garnish (optional, substitute any herb you like or have on hand)

Dressing:
2 tbsp red wine vinegar
5 tbsp olive oil
1 tbsp walnut oil
1 tsp Dijon mustard
Salt & pepper

Rinse the lentils in a colander. In a large pot, place the lentils, the whole onion (pricked with cloves if using), whole garlic cloves, bay leaves, the thyme leaves and enough water so the onion is immersed.

Bring to a boil, lower heat, cover and simmer for about 25 minutes. (Taste for consistency, should be soft but not mushy).

Meanwhile, prepare your dressing by combining all the ingredients and reserve in a bowl.
Dice the shallot.

Drain the lentils, discard the onion and bay leaves. Let cool to room temperature.

Then add the shallots and dressing, and combine. Add dill for garnish if desired.

Serve cold or at room temperature.



Pin It

6 comments:

  1. Beautifully written as always. And lots of tasty food! Sounds like you had a very special party. Raminta x

    ReplyDelete
  2. How beautiful! Happy birthday, Pablo! I'm sure by the time it's 2055, you'll know what a blessing it is to have a mom who cooks like yours. Actually, I'm sure you'll know it sooner than that.

    ReplyDelete
    Replies
    1. Thank you so much Shanna, I always feel so honored when you leave a kind comment here.

      Delete
  3. Wait. 2055. Gasp. Isn't that like insanely furturistic sounding?!!
    Sounds like a lovely party. I need to remember to slow down and savor things like this.

    ReplyDelete
    Replies
    1. I know, I was imagining myself at 80 years old, and had to calculate what year that will be (hope I can make it that far!) 2055 sounds so science fiction, doesn't it? These next 40+ years will feel like they went by in a blink by then, so we better savor them now indeed :-)

      Delete

I love to hear from you, and reply to every comment.
Thanks so much for taking the time to comment!

ShareThis

Related Posts Plugin for WordPress, Blogger...