Saturday, March 28, 2020

Some of the mixture of barley, rice, and red lentils has stuck to the bottom of the pot, but not as much as I’d feared. I don’t know how to time it, since I’m used to using a rice cooker with a timer, but I caught it before it could scorch. In my kitchen, space limits what I can do. I have a toaster oven rather than a full-size one, and a two-burner hot plate instead of a stove. It’s sufficient. I make what I can. Ordering lunch at work has become erratic. I’m back to making lunches as I did when I worked at the bookstore. It’s time for the return of the JoeBowl. I didn’t name it. I don’t remember who did. But it was enough of a consistent thing that it grew a name. It’s easy to make on a weekend and freeze. I build it in layers, making five or six bowls at a time in microwave-safe containers. First: the grains and lentils. On top of that, in order: black beans, tahini, spinach, walnuts, slivered almonds, pomegranate seeds, and sliced strawberries. At least that’s what I’m making now. Elements differ. In the States, I would use berries rather than pomegranate seeds, but things are much more seasonal here. I’m told that I can get frozen berries, but I haven’t found them yet. There, I prepared the tahini with soy sauce and water, but I just use it straight here. And I used to use kale or chard or another leafy green, but I’ve only found spinach here. When everything is layered, I put a lid on each bowl and freeze it. I bring one to work each day, where I microwave it. Tomorrow I’ll eat my first JoeBowl in a new land. There may be a blessing for that.