Thursday, May 31, 2012
One day, I will learn not to set myself up in situations that chronically make me angry, or resentful, or disappointed. Yes, today's little incident was in part the fault of the woman who pulled into my carpark space at ballet - oblivious to my indicator and everything - but I am fully aware that:
- that carpark is a perpetual nightmare.
- just up and around the corner there's plenty of street parking.
- the time it takes to walk from up the street is less than the time it usually takes to find a spot in the carpark.
- that particular carpark brings out the worst in me.
So, I have to take some responsibility for my frustration. I know these things already, and I have choices to make - choices that can simplify my life and keep my brain in a happier place.
If only I could program a reminder into the GPS. With her clever, British accent: "Please do not park here. Please park up the street. Smile."
Ah yes, of course. Thank you.
Herby Quinoa Tabouleh
Ever since my friend Jenn introduced me to quinoa tabouleh (and no I'm not telling you how long ago that was ... ), I've preferred it to the regular, traditional bulghur kind. When it's cooked, quinoa grains have a certain lightness and separation that makes them (I think) better for salads. I cut back a little on the parsley from most recipes, because I wanted to maximise the chances my 4 year old would love it, but with the garden-fresh mint and chives in there it's still pleasantly green and herby. This goes perfect with fresh bread for a light lunch or dinner, or as a side dish with anything Mediterranean.
15 min prep, as long as you have pre-cooked quinoa
The ingredients2 cups cooked, cooled quinoa
1 packed cup finely minced fresh parsley (flat and/or curly are fine)
1-3 tomatoes, finely diced
2 Tbs minced fresh mint
2 Tbs minced fresh garlic chives
1/3 cup lemon juice (~2 med lemons)
1/4 cup extra virgin olive oil
pinch of sea salt, or to taste
*Try to buy organic when you can - especially for herbs. I like knowing that my herbs are totally clean and pure! (And yes, I'm talking about parsley, mint and chives here. Seriously, people.)
Mix everything together and eat!
I stock up on bulk organic quinoa and olive oil when they go on sale ... and all the herbs came from my garden (or my friend Michelle's) - so this organic salad cost me about $0.50 a serve.