There is a lot of food to talk about. A lot of food that was made and consumed over the holidays. There is a lot of food being planned. Thanksgiving is coming up. I've just received a subscription to Food and Wine (thanks, Tobes) which has filled me with ideas and thoughts and just plain, I want to make that. I am sorry for my extended silence especially when I have so much to say.
The older I get, the more I come to realize that life seldom goes the way you planned, for yourself or for the people you love best. Over the course of two weeks I received spectacular news from a friend, and then on one joyous, terrible day I received very very good news from another friend while yet another friend shared news that was absolutely devastating. I think each of these friends would say that this was not the way that they expected their lives to be. This was not the story we told ourselves-this makes the joy all the more joyous and pain all the more painful.
There is a Jewish custom of bringing round foods to a house of mourning (hence the bagels) as a symbol of the circle of life and the ever turning world. I've always sort of hated this custom because at that moment, in that house of mourning, the world does not continue to spin. A world on its own is gone and destroyed in the lack and the absence. And if anything, life is not a circle, but a series of concentric ones, an extended Venn diagram, where you and your loved ones meet and overlap, laugh and cry in conjunction, but separate. Or maybe it is this, we are each our own boat, in the same river, holding out a hand to steady each other against the current. People come into our lives, husbands, wives, friends, babies and people, new and old, leave our lives. We travel together, we travel apart.
It's an emotional buffeting to be both so very happy and so very sad.
For the reasons mentioned above lentils are also often brought to a house of mourning. I did not make these lentils in mourning, in fact, I was in a pretty good mood when I made these on Sukkot- happy to be sharing the holiday with my friends. They are sweet and sour, these lentils and I was surprised by them, because generally, sweet and sour disagrees with me. But I've been thinking about them a lot since I made, and not just because they were delicious and easy and filling, but because my life has seemed so sweet and sour as of late.
Emily's Sweet and Sour Lentils
Adapted from Becky Haendel (I do not know who Emily is, but whoever and wherever you are, Emily, thank you.)
I've made a few changes to the recipe- mostly I've halved it, because 3 cups of lentils is an insane amount of lentils, and cut the sweetness a bit. If you want to go with the original proportions- it was 3/4 cup of honey to 3 cups of brown lentils).
1/8 cup soy sauce
1 bay leaf
1/2 tablespoon onion powder
1/2 cup vegetable oil
1/8 cup honey
1/4 cup red wine vinegar
1/2 teaspoon allspice
1/4 teaspoon ground ginger
2 cups water
1 1/2 cups brown or green lentils
1. The recipe is as simple as this: Mix all the ingredients in a small-medium pot. Bring to a boil. Simmer, covered for 40-45 minutes until the lentils are soft and most of the liquid has been dissolved. Serve hot or at room temperature, over rice or with warm pita.