Hearty Salad

This salad is a mixture of garbanzo beans, edemame, corn, chopped red pepper and onion.  I dress it with fresh squeezed lemon juice and olive oil, cracked pepper and sea salt.  I mix up a batch and can eat it for lunch on its own or as a side dish for a few days.  I also add dried cranberries to give it a nice sweetness, but I prefer not to have them sit in the mix for too long.

It earns a zero on the Mike approval rating scale.

Edamame is the immature soy bean that is often served with Japanese cuisine.  It has a good amount of protein plus nine essential amino acids so it is worth considering if you try for meatless meals. 

This is kind of an example of my season confusion.  I ate a lot of this while we were in Florida.  Since I have been back in Vermont, I find I want to crawl into bed early and sleep late.  I want to spend the afternoons roasting and baking, followed by eating.  I want hot drinks and thick, creamy soups.  I want to forget about my walking routine and knit hats instead.

I'll indulge myself a little bit.

I shouldn't brag, but I do make a wicked good pie crust that goes to the top of Mike's approval rating scale.
It's not very good nutrition, but it just would not be autumn without one apple pie.

For one double crust pie:

• 2 1/2 cups all-purpose flour (King Arthur is the best)
• 1 t. salt
• 2 t. sugar
• 8 T. very cold butter, cut in pieces
• 6 T. solid vegetable shortening, very cold
• 5 to 6 T. ice water

Combine dry ingredients, then quickly cut in the butter and shortening until it looks like crumbs.
Add water a bit at a time, tossing with a fork until you can form a ball..  Divide into two balls and flatten.  Refrigerate for 30 minutes before rolling.

It may not feed the body, but a warm slice does feed the soul.

You shall eat the fruit of the labor of your hands;
 you shall be happy, and it shall be well with you.
                                                 Psalms 128:2