As I approach the age of 70 — give me 2 months — I yearn for simplicity
including simplicity in diet. Last night at a friend’s house we ate gourmet
cheeses and salamis (not I, I don’t eat meat) and a lovely smoked salmon
with various chutneys and savory jams (discovered red chile strawberry jam
— it’s not as good as plain ol’ green chile jelly, eat with cream cheese on
bagels — and various wines (including Friexenet blanc des noirs tempered by
elderberry liqueur), followed by pipes and cigars and Japanese whiskeys —
friend also supplies rare cognacs and twee scotches while daughter and
son-in-law share my taste for gin. I got up this morning resolved to be
like Daniel who grew fat and rosy-cheeked by abjuring Nebuchadnezzar’s
highly-processed entrees for pulses and vegetables, and undertook a recipe
given me by my brother for vegan lentil soup. My brother has a culinary
imagination that lets him “taste” in mind what 1 tps of rosemary will taste
on tongue when added to x c of lentils with y bay leaves and z tsp of salt
and 2 carrots and 4 stalks celery, etc etc. Me, I plod along with recipes.

“Little Brother’s Lentil Soup.”

1.5 c lentils
2 med onions
2 large carrots
4 long stalks celery
1 lg potato
1 turnip
Lotsa garlic (I used ~2/3 large clove remaining in fridge)
6 oz spinach (I used the 1/2 bunch remaining after I’d removed the stalks
and the wilted and rotted leaves; bad bunch; next time I’ll use frozen)
32 oz can diced tomatoes (but the lying, thieving corporate shits have cut
that back to 28 oz; that will work.)
Rosemary
Red Pepper
Salt
Black Pepper
“3 bay leaves”

I added olive oil. I just upturned the jug, but I’d guess is was 1/3 to 1/2
cup.

You are meant to sauté the onion and celery and boil it all on the stove. I
cook things in a crockpot and simply chop and dump and pour and sprinkle,
turn on “low,” and come back in 12 or 18 or 24 hours.


Patrick “all gluten all the time washed down with beer” Moore who seriously
wants to revert to a largely plant diet.

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