David has gone off to Philcon. The kids and I have stayed home -- if we went, we'd never get the Christmas tree up at the rate things get done around here. I have a longer, deeper post cooking in the back of my head, but this has been a supernaturally busy day. I've had to be extremely organized, and even so I for got to put the dirty diapers out for the diaper service. I gave an hour-long presentation on fossils to Peter's first grade class. First I passed around, trilobites, fossil coral and bones, a fossil fish, a couple of amber necklaces with inclusions, and some stone tools. Then I let them make their own fossils with shells and Playdoh. Then I gave them a set of plastic T-rex bones, declared them paleantologists, and told them to assemble the creature. It was a big hit, but I was horribly late with the cat to the vet, but she got her shots anyway. Then off to grocery shopping and Christmas shopping, all before I picked up Elizabeth at noon. And the whirl isn't over: in a half hour, we're off to the Cub Scouts Pack Meeting.
MEANWHILE, here's a recipe of mine from November of 2001 I've been meaning to drop into my blog:
This is an extremely nutritious tabouli high in omega-3 fatty acids (from the flax), iodine and other vitamins and minerals (from the alaria), fiber (from the whole grains), iron (from both the amaranth which is very high iron and also the bulger wheat), and niacin (bulger wheat). Also, the bulger wheat/amaranth combo is supposed to have the amino acids to make a complete protein, in the manner of beans and rice. This is what I seem to want to eat in vast quantities right now, a bowl every 2 hours or so.
6 cups of water
1/4 cup flax seed (Arrowhead Mills)
1/4 cup whole grain amaranth (Arrowhead Mills)
4 cloves garlic
1/4 cup olive oil
2 cups bulgur wheat (Arrowhead Mills)
1/2 teaspoon sea salt (optional)
2 bay leaves
1/2 cup lemon juice (may require less if using fresh lemons; four large lemons seem to do it)
4 large ripe organic salad tomatoes or an equivalent quantity of organic sundried tomatoes chopped into small chunks (sundried chunks should be very small)
bunch of dried Alaria (Maine Coast Sea Vegetables), soaked quantity: about 1/2 a cup
fresh herbs, if available: parsley, basil, rosemary or mint
Soak alaria in a bowl of water and put to side. In a large pot, bring water, flax seed, amaranth, garlic, olive oil, sea salt, and bay leaves to a boil. Add bulger wheat. Turn down heat and simmer for 10 minutes. Remove from heat and let stand for 15 minutes. Stir in lemon juice. Put tabouli in a salad bowl. Add chopped tomatoes. Chop alaria and stir into mixture. Chop herbs and add. Let stand for 1/2 hour or more. Enjoy room temperature or chilled.