Surviving without a kitchen

Jersey City

April 26th 2024

Hi there!

This week has been hectic to say the least. Movers came on Sunday to access and pack up some fragile things. Monday was the big move. It was the first night I slept in my new place. And I slept really well, probably because I was so wiped out.

The rest of this week I spent shuttling boxes and belongings from one place to the other.

I had planned on giving you the recipe for a pantry meal that I whipped up during this chaotic week. But I haven’t managed to cook at all!

Cooking anything has been challenging without a kitchen. Things are either in boxes or between places. I’ve survived on portable food like fruit and cheese and the generosity of friends that insisted on feeding me and the occasional take-out.

But believe me when I tell you I’ll be happy to have a kitchen again!

This week I’m giving you a recipe I’m making next week when I’m settled. It comes together in just 10 minutes. I thought it would be perfect this week when I was time challenged but I couldn’t get it together. Sometimes life happens!

For more recipes. Go to my website. I finally organized my recipes into categories so they’re easy to find.

Lentil & Feta Tabbouleh

Ingredients:

1 cup Lentils (cooked)

1 Tomato (chopped)

1 cup Feta Cheese (crumbled)

¼ cup Parsley (chopped)

¼ cup Red Onion (finely diced)

2 tbsp. Extra Virgin Olive Oil

½ Lemon (juiced)

Cinnamon (ground)

Salt & Black Pepper to taste

Directions:

Toss all ingredients in a large bowl until evenly combined.

Add sea salt and black pepper to taste.

Divide into bowls and enjoy! Makes 2 servings.

Be well,

Laura