January 12, 2010
Monday kicked my butt. I actually thought I was masking my scatter-brainedness rather well with a carefully choreographed series of motions and scripted exchanges delivered at strategically chosen times over the course of the day… until I tried to make dinner. And washed an onion. And, while opening a can of garbanzo beans, got splashed with bean juice both on the forehead and, intriguingly, up by my left elbow under a long sleeve. And then sat down to write about it and typed “eggplant” with two ts. And typed “typed” with two ps.
But you know what’s great about eggplantt and leeks and cracked wheat and garbanzo beans? You really can’t go wrong, even with markedly diminished cognitive skills. For that, on a night like this, I’m most grateful.
Cracked wheat with eggplant + leeks + garbanzo beans
- 1 cup cracked wheat
- 2 cups water
- 1 small onion
- 1 Chinese eggplant
- 1 leek
- 1 can garbanzo beans
- 1 can tomato sauce (my cupboard suggested “Spanish style” and I didn’t argue)
- I sauteed the cracked wheat in some olive oil just because that made me happy. Then the water joined the party, and it all boiled and then simmered for some 20 minutes or so.
- In the meantime, I sauteed the onion and eggplant in a separate skillet, all the while getting rather distracted by The Daily Show. So, I think I added oregano, parsley, salt, and pepper. It kind of tasted like I had.
- Then, when the eggplant and onions became soft, the leeks and tomatoes went in for an additional couple of minutes. And lastly, after the forehead + elbow splash incident, the garbanzos jumped in.
- And then we ate and were happy.