The power of positive thinking.
I’m crossing my fingers that that’s a real thing because while I would like to say, “Hey guys! If you are seeing this it means I survived a weekend of boxes, bubble wrap, or the consequences of a lack thereof” the truth is that I am (covertly) writing this on Friday afternoon in lab because who knows what the internet situation will be come Monday morning.
And god forbid I go without a Monday post.
No, seriously, The.Boy suggested it and if my eyes could shoot fireballs at him, they would have in that moment.
I mean, not only does he expect me and my xenophobic self to uproot my life for a weekend and restart it in some kind of brave new living together world, but then he also wants me to skip.a.Monday.post?!?!?!?
Truth – I might not survive.
So here I am. Monday posting on Friday afternoon. For my sanity.
Plus I’m predicting that I will stress-eat my way through a jar of Nutella and a pint of Haagen Dazs Caramel Cone Crunch ice cream before the weekend is up and will need some healthy sustenance for the week ahead.
And if you’re scratching your head wondering why I decided to buy a PINT of ICE CREAM two days before I moved…well yes, so am I. Sometimes, I think I don’t even like my skinny jeans.
Anyways, this is another new Ottolenghi favorite of mine. Bright fresh flavors, sultry roasted red peppers, and a hearty background of beans and wheat berries. And you should know that it was so good that The.Boy ate it TWICE even though he doesn’t like olives OR feta, both of which are fairly prominent in here.
See? That whole compromise thing…we’re already working on it.
Power of positive thinking, right there.
One year ago…S’mores Cupcakes
Two years ago…Triple Vanilla Mango Curd Cake Pops, Jamie Oliver’s Vegetable Jalfrezi
Three years ago…Roasted Plantain and Peanut Butter Sandwich, Spiced Red Lentil Pancakes with Pomegranate and Blue Cheese Couscous
Four years ago…Sultan’s Delight (Hunkar Begendi), Jicama Salad
Wheat Berry and Roasted Pepper Salad
Serves 4, adapted from Plenty
- juice of 1 medium lemon
- 3 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp smoked paprika
- 1/2 glove garlic, crushed
- 1/4 tsp fine sea salt
- 1 cup dried wheat berries, soaked overnight
- 8 oz dried tepary beans, soaked overnight
- 2 red bell peppers
- 1 can black olives, quartered lengthwise
- 1 tsp dried oregano
- 1 spring onion, thinly sliced
- 4 oz feta, crumbled
- To make the dressing, whisk together all the ingredients in a bowl and set aside.
- Bring two large pots of water to a boil. Add the wheat berries to one pot and the beans to another. Add a large pinch of salt to each. Simmer, covered, until just tender, about 1 hour. Drain and toss wheat berries and beans together. Set aside.
- Preheat the broiler. Cut peppers into quarters, discarding seeds and membranes. Place on a foil-lined baking sheet and broil until completely blistered and blackened. Cover tightly with foil and let sit for 10 minutes. Once the peppers are cool enough to handle, remove and discard the skin. Tear peppers into thin slices.
- Toss the wheat berries and beans with the peppers, olives, oregano, spring onions, and feta. Pour over the dressing and gently mix together. Add salt to taste.