Rough Week Pasta Salad

Amounts/measurements updated 26 Dec 2013

Some weeks I need to put together a fast, healthy dish that’s going to give me a bunch of leftovers and still taste delicious in a couple of days.  (Actually, a lot of weeks are like that.)  I’ve been trying to figure something out for months; some kind of pasta salad emerged early on as a good idea, but it took a long time to discover what holds up in the fridge.  This guy does, and it’s packing all of your protein and iron, too.

  • 1 box pasta
  • 1 cup green lentils (dry)
  • 1/2 to 1 lb. of carrots, chopped
  • 1/2 stalk (about 5-8 ribs) celery, chopped
  • 2 bunches of green onions, chopped
  • 2-3 serrano chili peppers, minced
  • 2 crowns broccoli, chopped (I quarter and chop the stems, too)
  • 1 or 2 containers of hummus
  • 1 lemon, juiced
  • roasted sunflower seeds to taste
  • salt or seasoned salt (like Cavender’s) to taste
  • olive oil to taste

In a soup pot, boil the lentils in 6 cups of water for 15 minutes, then add the pasta and cook until the pasta is al dente and liquid is almost entirely absorbed.  Let the lentil and pasta mix cool for 10 minutes or so, then toss in a large (read; gigantic) bowl, dress, and serve, garnished with the sunflower seeds.

You could make it fancy with good olives, capers, chili sauce… use your imagination.  Anything that works with hummus should work here.

Rock the New Sidebar

This week I’ve updated the sidebar; now, you can download or stream any MFR release with one click from the front page, and you can click around the site without interrupting your stream!  Pretty slick.  Comment or PM me if you notice any bugs.

Why not dig back and revisit an old favorite (Calla Lily?  The Musical Tales of Pat Bradley?) or check out the latest Mars Lights? Drinking Game

From: h@home.cim
To: drew@workinghard.nit
Subject: craigslist drinking game

drink every time you see a boss mt-2 metal zone

finish your drink if the seller is asking $50 or more

i’m gone


From: drew@workinghard.nit
To: h@home.cim
Subject: Re: craigslist drinking game



Pumpkin Bar Variation

Do you love my banana bars yet?  They’ve been my basic weekday breakfast for a couple of years now, and I still look forward to them.

This fall, though, in all of the ridiculous pumpkin-spice frenzy, I had the thought “The consistency of canned pumpkin is a lot like mashed bananas…” and this happened:

  • 3 cans of pumpkin puree (like you’d use for pie)
  • 6 C old-fashioned oats
  • 1/2 to 1 C water, depending on how moist you like your bars (I use 3/4 C)
  • 1 C white sugar
  • Up to 2 C of whatever nuts, seeds, candy chips, or dried fruit (I use 8 oz. roasted almonds)
  • Honey, cinnamon, nutmeg, and pumpkin pie spice to taste
  • A pinch of salt

Combine ingredients, spoon onto a baking sheet in bar, scone, or cookie shapes (I make about 12-15 bars), and bake at 350 degrees for one hour.

They’re a nice change of pace this time of year.

The next frontier?  I’m thinking applesauce.