While the Beagle Waits

It's a long trudge down the snow covered driveway to the street, but the view is beautiful. Even when the snow melts we're not going to be able to access the cabin unless we are willing to turn our driveway into a rutted mess. We've driven past some of our neighbors and the ruts are already impressive - and the ground isn't thawed much. 

Blue Spaghetti Lifter Returns After a Harrowing Experience

We went to the Wilmington thrift store yesterday to offload another increment of stuff-we-don't-need. While there we rescued the spaghetti lifter that I, in an over-aggressive stuff-editing frenzy, thoughtlessly tossed into the donation box. While I was elbow-deep in the spaghetti-lifter section, S found it prominently displayed over the shelves. This was a fine utensil, worthy of segregation from the common ones. We rescued it before one of the other ravenous shoppers got to it. I paid the quarter plus 2 cents tax to bail it out.

We proceeded to the Post Office where S emerged with boxes, one was our new wringer from Lehman's and the other was the solar charger and battery from Amazon. Alas, the cycle of stuff repeats, we offload that which at one time we couldn't live without, and we acquire more stuff that we can't live without.

Off to East Branch Organics in Keene, where S discussed topsoil with Heather, while I fooled with the newly acquired battery. After that we ambled onward to the Transfer Station, having previously purchased a new increment of tickets at the Upper Jay Library. No ticket, no trash-transferring.

We then headed to Willsboro to visit Margaret, one of our elderly friends who recently fell at her home in AuSable Forks and is convalescing at an assisted living center. This one was probably the best I've ever seen, a re-purposed high school, built many years ago when architectural character mattered. The detail on the brickwork was intricate, even way up high where only God would normally see it. That's the way things were done. Someday there will be a resurgence and expectation of that level of craftsmanship.

Margaret was in fine spirits. I gave her a little bar of rosemary-coconut soap in a homemade box, and we had a good, long visit. She told us how she was inspired to write a book about the history of Black Brook and AuSable Forks, 37 years ago. She was on the Town Committee and someone suggested that a history of the area be written by Margaret. A committee-man, thinking she wouldn't hear him, said that if she wrote it, it would amount to nothing. But Margaret has good hearing. His comment inspired her to write and publish the book, and that episode also succinctly captures Margaret's spirit.



On the picturesque drive to to Willsboro we stumbled upon Dogwood Bread Company in Wadhams, outside of Essex, and bought a Bordeaux-quality baguette there. I am certain that we will return, what a terrific place.

On the way back home we stopped at Keeseville for kerosene and to AuSable Forks for propane and groceries - notably dog food. We trudged back up the driveway, trying to convince ourselves that a good portion of the snow melted while we were away. It was lightly snowing, just flurries, but they were sticking.

The beagle was irate when we returned. The wind was blowing all day and the resultant noises were quite scary for a little rescued dog, all alone in the woods (well...dozing on a futon) for hours. All was forgiven after a good dinner. Speaking of which, I made Lebanese Lentils, adorned with a slice of baguette on the plate.

Lebanese Lentils

3-4 yellow onions
Lots of garlic
Vegetable bouillon
Teaspoon or so of thyme
Half teaspoon or so of cumin seeds
Tablespoon or so of olive oil
3-4 carrots
3-4 celery stalks
1 pound of French Lentils - buy the best ones you can find, preferably from specialty store where such things are appreciated and properly stocked.
4 cups or so of spinach
Juice of one fresh lemon

Wash everything, produce is often shipped with meat so it can harbor nasty microbes. A good cheap disinfectant is a light spray with white vinegar followed by a light spray of hydrogen peroxide. Rinse then chop up the veggies and mince the garlic. Heat the olive oil, add the cumin seeds until they sizzle or pop. Then add the onion with some salt and cook until caramelized. Be patient, this step is important.

When the onions are properly done, add the carrots and celery, saute them for awhile then add the garlic. Don't overcook that garlic, it'll get bitter and the nutrients will be reduced.

Then add the bouillon and lentils, add enough bouillon to cover the lentils by about an inch or so. Add the seasonings, adjust to taste (one must taste while cooking or one is manufacturing, not cooking). Simmer for about an hour, seasoning to taste. Then add the spinach until it wilts and the lemon juice. Serve with wine (this is Coppola Rosso & Bianc) dip your baguette slice into the lentils and say 'yes, is very good' with the Mediterranean accent of your choice.