Acting Up

My musings, thoughts, rants, and discoveries. - Scott Maddock

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Location: Redmond, Washington, U.S. Inc. (Formerly U.S.A.)

Allie's Journey

For the next several months this will be dedicated to information pertinent to Allene M. Maddock. Her care has been assumed by Hospice as of 06Apr12.

Please feel free to call or write her. If you call be patient and take time to explain who you are. Currently she remembers, but you have to help her focus so she truly knows who she is talking to at the moment. We have to do this too, and I frequently say something like, "Yes this is Scott, your oldest."

Her phone is area code two-zero-six, and the number is 216 3816.

Her Address:
Allie Maddock
c/o Queen Ann Manor
100 Crockett Street
Seattle, Washington

Monday, October 05, 2009

Garden in Lentils

I stumbled onto what I think is a very tasty soup. My tomatoes have been ripening at a sedate pace, and I've been eating them mostly straight off the plant. With the weather turning cool, a whole bunch ripened at once, and I had a good deal of Early Girls and Sun Golds in the fridge. Something different...

I haven't had lentils in a while, so I cooked up two pounds (after a quick soak of a few hours), with oregano (a tablespoon or more) and rosemary (about half the oregano amount). I wanted something else with a warmer taste to counter the tomatoes and acorn squash I planned to add. Surprising to me, tarragon had a smell which seemed suited, and I added a modest amount. When the lentils were just about soft enough it was starting to smell pretty good for a lentil soup with nothing else but the herbs. I had about two quarts of Early Girls cut into eighths and halved Sun Golds. The Sun Golds were a third to a quarter of the total, so without the sweet cherry tomatoes you'd want to add a little honey or sugar to get some sweetness. I dumped in the tomatoes, some salt, and two halved acorn squash and brought it to a boil. Day was running out so I refrigerated until I could finish cooking.

I thought the cooked acorn squash would be easy to peel. No such luck. Next time I peel them ahead of time. Once the squash was mashed up and returned to the soup I simmered until the tomatoes broke down to the point I wanted them. I don't think I've ever had enough home grown tomatoes that I cooked them before. The aroma as they cooked with the herb combination was heavenly. I'll try this again with store bought tomatoes, but I don't think it will be nearly as good as those plucked when they're fully ripe.

Note: Don't add the acidic tomatoes or salt until the lentils are nearly soft enough, as salt and acid nearly stop the softening process.