What a moody lake!
4 foot waves, started misty and fogy, now blue and shining
Today we saw iron juts from the soggy wood of a shipwreck
enjoyed the essence of oregano, garlic, rhubarb, cherry, and pine in the air
4 days without: cars, money, alcohol, music, inside, clocks
body feels good from each step of 13.3 miles
Lentil Potato Carrot Stew with Couscous and Coconut Cream
(the best thing you have ever tasted after a LONG hike)
1 tsp minced garlic
1 cup red lentils, rinsed
2 small potatoes
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp ground coriander
1/2 tsp salt
4 dried birds eye chilies
1/2 tsp paprika
1/2 tsp turmeric
1 tsp Bragg's liquid amino (funky health food item)
2TBS olive oil
1 small can of coconut milk, cream reserved
1 cup couscous
1/4 tsp minced ginger
2 garlic cloves, chopped
1 shallot, minced
1. Saute spices and minced garlic in olive oil for 30 seconds, add potatoes and carrot, stir fry 2 minutes. Add salt and chilies then paprika and turmeric. Add 3 cups water and bring to a boil, then add red lentils. Cook 15 minutes, then cover and wrap in a towel or other heat resistant clothing and let stand while you prepare the couscous.
2. Saute minced ginger, chopped garlic, and shallot in olive oil. Then add the water from the coconut milk, plus 1 cup water. Bring to a boil, then add couscous. Stir, cover, and let stand 5 minutes.
3. Serve lentil mixture over couscous with dollops of the reserved coconut milk cream on top.