Darienne

YES!!! And I love it. Mine is turquoise and looks more like this one. A friend gave it to me years ago and I ignored it for years, although Ed used it regularly. Then I tried it and was sold on it immediately.

A year of Covid 19 would be like the first year of a husband's retirement. A friend told me that the first year for her was heck on earth. And when Ed retired...it was the same thing. Mr. Kim will no doubt just get bored with the entire thing and leave you alone. .....I hope.....

I laughed at some parts. Smiled at others. Lovely story.

A friend gave me a recipe for a similar dish and I eat it for breakfast on toast with mustard. We have decided to call it lentilwurst. David Lebowitz' recipe sounds very nice...although a lot more work than the one I have been making.

About that 'earlier-waking' thingy...No...I wake him every morning to get up and get it. Sad to say, I am still in recovery (I hope) mode from the Lumbar Spinal Stenosis attack. I have always been an early riser...but now I don't rise...I just wake early. For decades, I was the coffee bringer. Still, I am thrilled that he has taken over and is also feeding the dogs their morning meal and bringing me my breakfast in bed. I am still living in hope. And I am one of those "a place for everything, and everything in its place" types because unless someone in the group is, sheer and permanent chaos will reign.

Sure you will. You are either one of those kind of folks...or you are OCD, like me. That's why Ed always knows where to find things, (assuming he wasn't the last to use it), and I never do (assuming he was the last to use it.) This very morning, half an hour ago, being a prime example.... Still...he brings me coffee at 6:30 am now so much is forgiven and forgotten.

Oooh...I hate to tell you. I stand caught with my calzoncillos showing. The whole dish (and not traditionally made as it's in a casserole format) was made some time ago and we are eating them defrosted from frozen storage. Please don't pass it on. This is so embarrassing. There's only two of us these Covid 19 days and whatever I make, much of it ends up being frozen for future use. Enchiladas Suizas in my gringo world are pretty much enchiladas with a bechamel sauce topping them. Or it is in my method. My recipe just about predates my life in eGullet. It certainly predates my acquisition of Kennedy and Bayless cookbooks. It comes from Better Homes and Gardens Special "Ultimate Mexican" publication, 2010 and doesn't contain all the prescribed ingredients. We still can't buy tomatillos where we live in East Central Ontario, nor fire-roasted tomatoes until very recently, no Mexican crema and I've yet to even taste Chihuahua cheese. And I use a recipe for a Chile Verde given to me by andiesenji many years ago But we do our best....

Upgrade it all by one year. Kyra, our longest living Spoiled-Rotten Weiler, turns 12 which is really quite old for a Rottie, and it's 10 years since I split open my head. I think it will be Enchiladas Suizas this year with commercial corn chips and salsa (oh, how lazy) but homemade sour cream and guacamole. Black beans cooked from scratch this year. Not exciting...but I'm glad to be up and cooking again.

What's your plan to accomplish this noble task? Certainly growing older won't work.

Do tell....

Never tried the Costco quinoa salad. Our local Costco is situated in a small east Central Ontario city with a fairly provincial population, so I don't even know if it carries this salad. I'll get Ed to look. (I don't do the grocery shopping now.) And if he finds it, we'll try it. Thanks for the idea. I have to admit that I don't really like quinoa...it's the texture mainly I think. Although I may be cooking it incorrectly. But we eat it because it's 'good' for us. I'd much rather have brown rice. Or bulgur.

Shai, you don't mention mint in your Tabbouleh. You don't use it? That's one of my favourite things about the dish. And I use lots. Along with parsley, of course. Interesting post. I'll have to follow up the dishes you mention. Thanks.

Sorry I didn't post the proper kind of identification before. Your post from May 29, 2016 (I still don't know how to do this one properly. No, please don't bother telling me how. I'm full up right now.) https://forums.egullet.org/topic/153316-bulgur-cracked-wheat-soak-cook/?tab=comments#comment-2058410 https://www.myrecipes.com/recipe/butternut-bacon-blue

The other day Shain spoke of using burgul in his Mujadara. I had never heard of this. Then I looked up 'bulgur' and there is almost nothing about it in eG. So what do folks use burgul for besides Tabbouleh (yes, mine never has tomatoes in it ) and Mujadara. I love bulgur and would use it more if I knew more about its uses. @Anna N, you mentioned a recipe in My Recipes: Butternut, Bacon and Blue which sounds good, but it's not exactly clear to me what it 'is' and what temperature it is supposed to be. Any responses to my question?

The very best churros I've ever eaten were on the path to the Bufadora Ensenada in Mexico, back in 1970-something, before there was any commercial aspects or safety additions to the place. There were no fences...no nothing. You could simply fall off the rock and die. My Father and I walked down to the Bufadora...my Mother stayed in the car. On the path...and I do mean 'path'...an old and not very clean man was selling churros and they were made in a not very clean cement mixer. A real cement mixer. Father and I ate the entire bag full and saved none for my Mother and if you had known my Father, you would know that this was something he would never ever have done. Ever. But he and I did. They were incredible.

One man's authentic is not another man's authentic.

Ed and I are both bona fide Canadians. And neither of us likes butter tarts. So there...

I think I've died and gone to heaven. OMG, that looks so good.

I'd give a lot for a good bagel (as you well know), but certainly not what you are going through. Quick mending please. Also...to have a doctor who simply tells it as it is...that is, this is going to hurt. This doctor is a treasure. Hang onto him. We are all familiar with the other kind. Be well and be careful. And enjoy your wonderful New York bagels.

Looks delicious. Thanks so much.

https://www.foodandwine.com/recipes/brown-lentils-and-rice-with-caramelized-onions

I'd love to have the recipe for lentil salad that you use, Shai. Please.

I have no legitimate source for the recipe. I'll pm it to you.

A cooking friend sent me her recipe for an ersatz liverwurst made from green/brown lentils, walnuts and fried onions with chicken broth. Made it...added extra Better than Bouillon and I must say it's rather good. Had it for breakfast this morning on toast with horseradish mustard.

Absolutely. According to Claudia Roden, A Book of Middle Eastern Food, my go-to Middle Eastern cookbook since 1974: "Megadarra: Here is a modern version of a medieval dish called mujaddara, described by al-Baghdadi as a dish of the poor...". Roden has a very interesting write-up of the history of the dish. But then I like her entire cookbook particularly for her write-ups on each dish.