"You're only here for a short visit. Don't hurry, don't worry. And be sure to smell the flowers along the way"--Walter Hagen

Pearl and Dundee

Pat took this picture of her pups posing in front of a beautiful azalea bush.

Loquat Thief

My friend stealing loquats. A neighbor gave me the collard greens she is holding. I made a smoothie with them when we got home. The pups had salmon jerky and green beans.

“I must have flowers, always, and always” ― Claude Monet

A few pictures from our walk yesterday. As you can see, the flowers are in full bloom.

Hearty French Lentils

Ingredients

2 Tbsp. Olive oil
1 large onion, chopped (about 2 cups)
1 Tsp. Salt or to taste
2 Tsp. ground cumin
3-4 carrots peeled and chopped
2 Tbsp. Garlic, minced (about 3-4 large cloves)
3 bay leaves
2 Tbsp. Tomato paste
1 cup French lentils
3 cups water

Directions

Sauté the onions and salt in olive oil. Add the carrots, cumin, and garlic and sauté another 5 minutes. Add the lentils, water, bay leaf, and tomato paste and cook covered over a medium to low heat for 20 minutes stirring a few times. Remove the lid and rest on the side of the pot so a little air can escape and cook another 20 minutes stirring occasionally.

I'm making this right now and the house smells wonderful. Every time I cook a pot of beans I think of my father. He cooked a pot of beans every Saturday, although never lentils. I usually cook black beans or white Cannelini beans but decided to try this after I found the recipe on the internet yesterday.