Mondays, am I right?
I got a run in. Tomorrow we’re expecting some sort of ice storm, or rain storm, or whatever, so I did 5 miles today, because I figure I won’t get it tomorrow. then I waited word, just in case, of my latest job interview. I’m going to guess I didn’t get the job. That is fairly heartbreaking. So was United’s 0-0 draw with Chelsea.
Except for the run, not much going on that was good. It happens sometimes, gotta brush yourself off and try again. So I emailed the guy that the school and asked him what I could do better next time, if he knew of any other openings at other schools and to keep me in mind for next time. You never know. Nothing I can do about United, so we’ll just forget that for now. I did find a big list of schools to apply to though and I started in on that, although it may be a little late now. We shall see what happens, I really don’t want to end up in another dead-end job here though. I really do feel like I should be teaching and I don’t think it should be here. So we’ll see what happens and where all this leads. In the meantime just gotta keep the PMA, attitude is everything.
So for today, I think I’ll share a lovely lentil soup recipe. Originally I was going to go with a homemade manicotti recipe, but perhaps that’s a bit involved for today, so lentil soup it is, and a it’s one of my favorites on a cold day.
Red Lentil Soup
6 cups vegetable stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped parsley
3/4 cup fresh lemon juice
Directions
1. Bring vegetable stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in parsley and lemon juice before serving. Garnish with crispy fried onions.
Now that’s what I’m talking about; simple, tasty, and good for you! Have fun, keep running and remember; If Gil can run then so can you!
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