alumiere (alumiere) wrote,

Lost Tuesday

I seem to have lost yesterday entirely. I think I also missed the later half of Monday.

I have a splitting headache today, and I feel like my brain is only working at 50%; it's one of those days where everything is fuzzy and I'm moving through molasses.

Obviously Monday I tweeted, so I have a record of how I spent my evening... but yesterday I have nothing new online that I can find. These blanks still scare me, and I'd really like some answers as to what's going on now - having a name for them is useless when it's a catch-all for something with an unknown cause.

What I can reconstruct from the mess in the kitchen/bathroom is:

I showered at some point yesterday as my hair is no longer up, the lights and fasteners were strewn over the floor, and my towel was balled up on the kitchen table and still wet.

I am fairly sure I sorted and took my daily meds as this morning's pile was bedside with a different glass/container than I made up Monday for Tuesday morning. Obviously I ate lunch and ran the dish washer.

And we cooked lentil soup for dinner - the empty ingredients packages are on the counter and the dutch oven in the fridge is about 3/4 full. I don't see any new burns or cuts, so at least that's something.

If I missed anything important, feel free to drop me a link here; I am going back no more than 200 entries on my friends list, so I apologize if I should be responding to something but am not.

Reconstructed lentil/chorizo soup recipe:

Loosely based on these recipes I think - I've used them before. Also based on past versions...

3/4 pound beef chorizo*
Large Bell Pepper chopped**
1 pound dried lentils, rinsed as directed
16 oz can diced tomato
1 tsp Better than Bouillon vegetable base
4-6 cups water as needed
Spices to taste (salt, pepper, hot sauce, etc)

In a large covered saute pan or dutch oven cook the chorizo for ~ 5 minutes over medium heat. Add chopped pepper and quickly brown, then reduce heat to low. Add lentils, tomato, vegetable base, and 2 cans full of water. Cook at a low simmer at least 30 minutes, skimming off excess fat that floats on top and stirring about every 10 minutes. Add more water if needed for desired thinness - this can be made with less water and it will come out closer to a chili than a soup.

* You can use whatever type of chorizo or other fresh sausage you wish (remove sausage from the casings), but be aware some of the richness/flavor in the soup comes from the fat in the beef chorizo, so if you use a low fat or vegan sausage you may want to cook it in butter/oil. Or you can skip the sausage entirely, in which case you'll definitely need a bit of oil to saute peppers, etc in.

** Other fresh vegetables I've used in lentil soups include scallions, chives, shallots, and leeks; these are at the second step. You can also throw in fresh greens (spinach, kale, chard, etc) just in time for them to wilt/soften before serving; do not overcook the greens or they'll turn to mush.

Topping suggestions include grated cheddar, asiago, parmesan, or provolone cheese; diced scallion, parsley, cilantro; sour cream or yogurt sauce.

Like most of my recipes, the flavor profile can be adjusted to fit your preferences or what's in your cabinets/refrigerator. Curry, pesto, cajun seasoning, garlic/oregano, mint, and saffron are some of the choices that work well with lentils.
Tags: cooking, medical, recipe

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