It is one of the great ironies of the culinary world. Few things on earth are as tasty and hearty as a simple Indian Dhal. But few thing things on earth are also as unappetizing looking as a simple Indian Dhal.
In theory, I knew this. But I was so excited to share this tasty vegetarian recipe with you this week, that I completely forgot about its less than photogenic qualities…until it came time for Dhal’s photoshoot.
Dating in your 40s is a little like dating in your 20s. You still plan fun trips together and talk about cool new cocktail bars. But, you also talk about blood pressure and progesterone levels and all sorts of middle age problems that you barely knew existed in your 20s. You also wonder things like, “If we get married and have kids, will I live to see them graduate from college?” And, because of that, you do things for your boyfriend like make him a week’s worth of “healthy” lunches.
Sorry there hasn’t been much food blogging these past couple of weeks. I’ve been traveling, traveling, traveling—including to beautiful South Carolina, where I gave a talk for the Diocese of Charleston—and writing, writing, writing—big project, ghosty one, all very hush, hush.
Both have been fun and helped pay the bills, but neither have allowed time for much cooking. Tuesday night, however, I finally had a couple hours alone in my kitchen and set about satisfying the craving I’ve had for all of my wandering, writing days…or at least the last 10 of them.
Creamy Curried Lentils.
