Rolling With It
I’m learning a very valuable life lesson these days. Change, for the better or for the worse, is strangely easier to deal with in larger quantities. I’ve already mentioned the big change I made recently in careers. If I’d had my druthers, that change would have been more than enough for me for a year or so. But following close behind it, much to my initial dread, was another big change. D and I bought a house and moved into it this past weekend. So now, in about a month’s time, both my job and my home are completely different.
Moving to the new house was looming in my head for the past month. Don’t get me wrong, I helped pick it out so I was happy with the new house. I just didn’t want to leave the old one, what with the four years of junk stored up in the basement and the kitchen I’d come to love so much. I don’t think I posted many pictures on here of my old kitchen, but it was adorably retro with red walls and a decidedly Asian flair that I had carefully cultivated. I’d moved in there while I was still single so everything was arranged just the way I liked it. The one downside though was its size: 8 feet by 10 feet. Ouch. When we picked out the new house, the kitchen was top priority for me.
Well, my dear readers, I’ve made the move and I’m loving it! This new kitchen of mine is well-appointed and so very spacious! Look at that counter space! And there’s room for a table and chairs with plenty of room left over for walking through! What a novel idea!
After tearing off some pretty hideous wallpaper in both the kitchen and dining room and painting the latter the familiar shade of red that would pay homage to my old kitchen, I went in search of sustenance (seriously, do you all know how labor intensive striping old wallpaper is?? I was hungry!). Sitting above my sink was a glass of chives in blossom that I’d gotten from Farmer Dave on my visit to opening day of Headhouse Market. I nibbled on a few of the blossoms and decided to roll with that flavor and see where it took me. Rummaging through boxes of packed food stuffs, I found my red lentil stash. Bingo! A little goat cheese and I had myself a very refreshing and filling little meal.
Want to know the best part? Well, delicious results aside, I most enjoyed just strewing about dirty dishes in my new kitchen. I know that sounds really strange but when you’ve been accustomed to a three by two feet section of counter and are suddenly given yards and yards of it, it’s very liberating to plop down dirty dishes all over the place since you don’t have to worry about tidying up so you can chop the chives after you’ve crumbled the cheese.
Ahhhhhh, change is a very good thing indeed!
Lentils with Goat Cheese & Chives
A Straight from the Farm Original
1 C. red lentils
1 ¾ C. water
4 oz. goat cheese
Chives with blossoms
Sea salt and coarse black pepper
Rinse lentils and discard any discolored ones. Combine lentils and water in a heavy saucepan. Bring to a boil, lower heat, cover and simmer for 15 to 20 minutes or until liquid is absorbed. Remove from heat, fluff, and place in the refrigerator until chilled.
Fluff chilled lentils again and mound on a serving plate. Crumble goat cheese on top. Pull chive blossoms apart and scatter over lentils. Chop up the green parts of the chives and also scatter over the lentils. Sprinkle generously with salt and pepper and serve.