It's Thursday?

I'm getting ready to go flyering.

I've been waking up late, too late to get to the PO. I swear, xiane and jkatj, I'll try to get to it tomorrow. baobh, stop snickering, go play with your spoon.


I'm tired and achy and my sleep schedule is all off. The triage nurse at the pain clinic called my sleep meds into the wrong pharmacy, which I discovered last night when I went downtown to get them. I got distracted and forgot to go to barracks road to pick them up. So, sleep was hard to come by last night, even harder than usual. Tonight, I must remember to get them.

If I run into anyone, so be it. I'll welcome flyering company. I just can't make firm schedules right now. I'll be downtown around 5:30 and probably at the corner by 6:30. I'll stop at Coyote to hang a flyer in the case and then I'll go to Starbucks. I'll have my cellphone. hopefully, it will be charged.

I need to find tape. It will be hard to flyer without it. And I need to find a folder that won't cut or rip my skin. I should have my medical records plastic folder around here somewhere. I can empty it for a night. nothingoth, take your manly hands down to office depot or staples some day and buy a plastic folder. Really. It's a good thing.

Red Lentil Roast (gluten-free, soy-free)

I have no idea what brand of lentils I found this recipe on. It's on cellophane, so I know it came with a package of lentils, but I normally buy mine in bulk.

Anyhow, here's a lovely recipe.

Red Lentil Roast

1 1/2 c red lentils
2 c water
1 c chopped onions
1 clove garlic, chopped
1/4 cup vegetable oil (optional) I used safflower, as usual
1 1/2 c grated cheese I used a mix of sharp white cheddar and mozzarella
1 egg or egg substitute, beaten
1 t parsley flakes I skipped those, but I did add a pinch of oregano
1/4 tsp thyme
1 tsp salt (optional)
dash of nutmeg as if. I added a dash of sumakh, however

Rinse lentils and simmer in water (covered) until soft (about 25 minutes). Do not drain. Sauté onions and garlic in oil until lightly browned. Mix all ingredients together and turn into a well-oiled oven dish. Bake at 375°F for 35-40 minutes. Serve hot with gravy.


I used a loaf pan. I made gravy from vegetable broth, which I heated to a boil in the microwave, then slowly added potato flour, whisking well until the gravy was appropriately thickened. Heatened up again briefly, stirred, and poured.

It's very tasty. The cheese is necessary. I suppose those of you who don't do cheese could do a yeast-cheese substitute, but really--the cheese makes the whole thing come together and taste rich and savory.