Lentil Cookies v2

My son-2Even though TECHNICALLY I’m defined as an “empty nester” because my son is on his own, married, and no longer resides at Casa de Enchanted Seashells, I don’t believe he’s ever further away than my heart.

I woke up on Saturday to read this email from my Angel Boy, which is the reason why I baked cookies early this morning and sent a package off to him while they were still warm:

angelboyemail

Not ALL is perpetually enchanted in the life of Princess Rosebud; It’s still difficult to think about or talk about my son’s recent emergency life-saving surgery  — I can’t even GO there to that place of “what if” — BUT the worst diid NOT occur and he’s making a full recovery.

Briefly, here’s what happened.

He had an obstruction due to a congenital defect we never knew he had, Meckel’s diverticulum. During his surgery, 24 inches of small intestines were removed because they were necrotic, along with 8 inches of ascending colon, his appendix, and lots of other small valves and little parts.

It all came about with no warning. Crazy, right?

Here’s that “if” again. IF my DIL had not fought the ER and been his best assertive advocate to insist they take a more proactive approach to diagnosis his pain (she just would NOT GIVE UP) and IF we had not had such an amazing surgical team led by Dr. Todd Stafford  –  well, let’s just say that we are all very grateful that he had such a dedicated team of doctors. Nuff said.

He lost about twenty pounds during his ordeal, and at six feet and 160 pounds on a GOOD day, that much weight loss made this normally fit and healthy young man look emaciated.

During his post-surgical recovery, his diet was limited to low fiber and low residue foods; a lot of Cream of Wheat, mashed potatoes, and chicken noodle soup. No vegetables, no fruit, nothing that would interfere with the healing of multiple incisions and re-joining of internal organs.

I’m happy to report that three months after the surgery, he’s defied the odds and is back to eating pretty much everything he wants, with only minor digestive upsets.

He went back to work, teaching a summer course at Yale, and I’ve been sending him healthy cookies and high protein bars on a weekly basis —  and as requested, he’ll receive the lentil cookies on Wednesday, and that should keep him supplied until he’s here next week for a short visit. Yay!

You can be sure that I’ll be cooking and baking nonstop. I’m so HAPPY to have my Angel Boy here, surfing with tugboat man and best of all, close enough to touch and hug and play Scrabble and Bananagrams.

Every minute of every day, I’m grateful to be one of the luckiest moms in the world.

To read all about Angel Boy’s surgery, click on the following links: 

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A while back, I posted Alton Brown’s Lentil Cookie recipe that I discovered on Food Network’s website.

This time, I experimented and created a version that’s a bit more intensely nutritious.

LENTIL COOKIESAngel Boy’s Lentil Cookies

They are quite dense, full of protein and energy,  and would make a great snack for hiking.

  •  2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup protein powder
  • 1/4 cup ground flaxseed
  • 1/2 cup smooth unsalted peanut butter
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup brown sugar (If you use honey/agave, adjust the flour to accommodate the additional liquid)
  • 1/2 cup oil
  • 1 egg (or not if vegan)
  • 2 teaspoons vanilla extract
  • 2 tablespoons to 1/4 cup plain yogurt
  • 1 1/2 cups lentil puree, recipe follows
  • 1 cup dried fruit, I used a mixture of blueberries, strawberries, cherries, cranberries, raisins, apricots.

Preheat the oven to 375 degrees F.

In a medium bowl, combine egg, oil, vanilla, yogurt, brown sugar. Whisk briefly to incorporate. Add peanut butter and lentil puree and mix thoroughly. In a large bowl, combine the flour, oats, protein powder, ground flaxseed, baking powder, salt, cinnamon and allspice.  Add the flour mixture. Use a wooden spoon or a hand mixer to combine. use hands to mix. Stir in dried fruit. If it seems a little dry, add yogurt. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper Bake for 13 to 17 minutes, depending on your oven’s personality.

Lentil Puree:

  • 1 cup lentils, rinsed
  • 2 1/2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool.


 

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Dear WordPress…What Am I, CHOPPED LIVER?

What am I, chopped liver?When I was little Princess Rosebud growing up in Detroit,  my mom used to be the Queen of chopped liver.

At Channukah and Sukkos and the High Holidays, our family would come from miles around to chow down on her spectacular cooking and baking, including that tasty, albeit ugly, liver-y creation. Even a sprinkling of chopped hardboiled egg and parsley couldn’t mask the grey/brown blob of mushed up, mashed up internal organ.

Oh, and gribones, which is an artery clogging mixture of fried chicken skins, onions, and schmaltz, which is chicken FAT. Rendered chicken fat. Jars of it in the back of the refrigerator. GAG.

According to Wiki: The word gribenes is related to Griebe (plural Grieben) in various German dialects (from Old High German griobo via Middle High German griebe),[2] where Griebenschmalz is lard from which the cracklings have not been removed. German “Geriebenes” is a matter which has been grated or ground, from German “reiben”, to grind.

No wonder I became a veg.

schroncefgsula.blogspot.com

schroncefgsula.blogspot.com

I’ve been a vegetarian since 1971, when I was still in high school. I haven’t had a taste or even a morsel of meat nor fowl since then, including the liver, chopped or otherwise, of any living creature.

Why the chopped liver memories?

For the longest time, I’ve felt like I’m the human embodiment of chopped liver, ‘cos it seems that I’m the ONLY blog in the entire family of WordPress blogs that hasn’t ever been chosen to be Freshly Pressed.

I’m very sad.

I read a lot of Freshly Pressed posts, and I ponder.

I scratch my head —  and it’s not that I begrudge the recipients who’re chosen, but I’ve held an objective mirror up to my writing and my subject matter and my unique voice, and I truly believe it’s GOOD. In some cases, way better than the lucky bloggers who can boast of being Freshly Pressed.

Lots of people tell me I’m good. Even my son tells me I’m a good writer and he’s pretty stingy with his compliments, which make them all the more valuable — plus he’s a Yale professor AND author, so I take his praise with more than a few grains of salt.

I’ve had readers wonder why they don’t see me in Freshly Pressed, when other bloggers have had multiple posts chosen.

In my not-really-humble opinion, It’s a travesty.

On a serious note, it reeks of favoritism and might as well be advertising and promotion for ONE blogger at the expense of many other worthy writers.

There. I’m finished now.

That’s my Friday rant.

Tonight I’ll light some shabbat candles and wish really hard that one day SOON, I can proudly display a Freshly Pressed badge on my blog.

Dreams CAN come true, ya know.

Hello? WordPress? Can you hear me??

Can you hear me NOW?