tag:blogger.com,1999:blog-30074355.post6323884161017137825..comments2023-03-22T01:58:45.911-07:00Comments on let's talk about writing: baby, it's cold outsideSuzy Vitellohttp://www.blogger.com/profile/12836144962952322322noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-30074355.post-21523171672743146022015-01-05T08:19:17.450-08:002015-01-05T08:19:17.450-08:00That blog disappearing happened to me, too - in ot...That blog disappearing happened to me, too - in other blogger blogs - I realized that when I wasn't signed into my own blog (like right now, below this post, it has to say "reply as suzy vitello" ) whatever I'm typing into any blogger blog goes bye-bye when I press publish. A glitch!<br /><br />Your recipe sounds fabulous. I'm putting it on next week's list. walnut oil! Double yum!Suzy Vitellohttps://www.blogger.com/profile/12836144962952322322noreply@blogger.comtag:blogger.com,1999:blog-30074355.post-81349977686996628682015-01-05T06:51:02.267-08:002015-01-05T06:51:02.267-08:00The blog-bots are out to get me, swear to god. I t...The blog-bots are out to get me, swear to god. I typed up this recipe and clicked 'publish' and...hey presto!...it all disappears. <br /><br />Anyway, you just saute some diced carrot, onion, celery and garlic. Add a spoonful of tomato paste and a spoonful of mustard, then about 3/4 cup parboiled French lentils, 1 1/2 cup red wine and an equal amount of water. I usually throw in a bay leaf and some thyme, salt and pepper as you go along obviously. When it's done (40 or so minutes), add a bit of walnut oil or a pat of butter, then serve over a handful of fresh spinach on garlic toast. <br /><br />Nom nom nom...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30074355.post-44584314172733049882015-01-03T14:19:54.620-08:002015-01-03T14:19:54.620-08:00Oh, recipe for the wine-lentils please! Plus, the ...Oh, recipe for the wine-lentils please! Plus, the Southern Cooking. Yowza!Suzy Vitellohttps://www.blogger.com/profile/12836144962952322322noreply@blogger.comtag:blogger.com,1999:blog-30074355.post-18800316130979664432015-01-03T07:17:24.543-08:002015-01-03T07:17:24.543-08:00Yesterday for lunch I had leftover black-eyed peas...Yesterday for lunch I had leftover black-eyed peas and cornbread. I'd made a big pot with sauteed collard greens (cooked with caramelized onion, garlic, red pepper flakes, rice vinegar, agave, golden raisins and pepitas), but all of those were gone so I just threw down a handful of raw spinach and let the beans wilt them. <br /><br />Tonight we're having lentils braised in red wine, a crowd favorite. Will report back...Anonymousnoreply@blogger.com