Frenetic, frenzied,and frantic. How to cope? The day disappeared out from under you like the magic genie got friskie and whisked it away. There was one task after another, each of them seeming to simultaneously build towards a greater nothing, a pyramid to nowhere.

But alas, my dears, it went to a heaping, helping bowlful of fried rice. Leftover, coconut oil cooked white basmati, tossed in almost as an after thought to the celery, onion,garlic, pine nut, coriander, cumin, cayenne, tahini des coupage. That’s right. That’s it.

Oh; and olive oil plus a fried egg.

Let me ask Josh what is in the fried egg.. ah, yes: salt, anise, cloves, cinnamon, fennel, and pepper.

What to do when you are paupers, hungry, meek and mild. Little for cash flow these days, but spilling over with passion and desperation for all things life.

I think we’re ready.
A little fried rice.
Smith house style… in February… when it’s below zero… and that fridge seems all together empty. Hooyah! It’s not. It’s fried rice.

We grew these in our backyard garden of weeds. They are absolutely delicious- nutty and sweet. Last night for dinner we cleaned out the fridge, foraging red peppers, red onions, parsley, lemon, green beans, and these carrots. A savory couscous was in store, accompanied by homemade yogurt and pita from the mediterranean bakery down the street. We also steamed the homegrown carrots and beans, then tossed them with chervil and butter. The picture below is the meal recreated for lunch today. The taboule salad is on a bed of greens with a touch of balsamic and dijon mustard, raw broccoli, and an egg hard boiled.

Taboule Salad
About 1 and 1/4 cup dry couscous, mixed with 1/2 cup boiling water. Add about 1/3 of a cup extra virgin olive oil, 1/3 of a cup lemon juice and stir completely. Cover the mixture and let sit for about 5 minutes. Fluff the whole batch with a fork. Add any fresh things in your fridge. Try bell pepper, tomato, carrot, onion, celery, even fennel, but to be somewhat authentic you must add at least 4TB of chopped parsley. You won’t even need to add S&P- at least we didn’t. Toss lightly and refrigerate for a bit for all the flavors to meld and set. Fluff before serving.

Oh, and the jar in the background is pickled beans and zucchini with basil. That recipe will come soon.