E was home sick today with double ear infection and double pink eye! (Even though her eyes weren’t pink.) We were kind of stuck taking it easy so we did yoga and practiced our headstands. Then I made my friend Molly’s tabbouleh recipe. Yum! An afternoon storm brought sheets of rain. Baby and Mama Yoga
You should begin to soak the bulghar wheat at least 3 hours before
serving time. It needs to thoroughly marinate and chill. This dish
tastes better on the second day.
1 cup dry bulghar wheat
1 1/2 cups boiling water
1 teaspoon salt
1/4 cup fresh lemon juice
1/2 cup good olive oil (I use ¼ c)
2 cloves garlic, crushed
Fresh black pepper
4 scallions, finely minced
1 cup minced parsley, packed
10 -15 mint leaves, minced
2 medium tomatoes, diced or 4 roma tomatoes,diced
1 cucumber, seeded and minced
½ c cooked chickpeas, 1 chopped green pepper, ½ c coarsely grated
carrot, 1 chopped summer squash, feta cheese, olives.
1. Combine bulghar, boiling water and salt in a bowl. Cover and let
stand 15-20 minutes, or until bulghar is chewable.
2. Add lemon juice, garlic, oil and mint and mix thoroughly.
REfridgerate 2-3 hours.
3. Just before serving, add the vegetables and mix gently. Correct seasonings.
Garnish with feta cheese & olives.
How many times have I asked you to go away? Disappear.
Leaving my life so I don’t feel the love cut so deep.
Like our souls are intertwined but we can’t rewind back to where we started from.
I drift away for awhile, thinking you’ve forgotten.
But then you swing back to me like a pendulum. Powerful.
I want to be with you because you make me laugh in gales.
But then on those other times.
You break me up until I’m nothing.
Now I know for certain we will never be together. But still.
I wish for you. You’ve become entangled.
How many times have I asked you to go away? Stay.