Undefeated Lentil Stew

This one-hand-thing has really started to get to me. The last two weeks have been occasionally devastating. After seeing three hand specialists, all with the same news-- it will get better, when, we don't know. I started to feel defeated. There is nothing reassuring about early-arthritis and tendinitis, and de Quervains. And I'm not sure if cortisone shots are the work of the devil, or god. I just want to cook-- for the rest of my life.

So, I pushed back the relentless lame thought-- 'what's a chef with one hand?' bullshit, and said screw it. So what if I can't open jars and button things. And who cares if I routinely tear tea bags open with my teeth. And so what I have to ask friends to cut my food. At least I have friends.

And from a distance I could hear the battle-cry of my awesome friend Anita--"who cares!"

And so I cook.


Undefeated Lentil Stew

Here it is:

Cook some French Puy lentils in double it's volume of water. Add diced onion, carrot, celery, fresh thyme and a bay leaf. A crushed clove of garlic is nice too, and a couple of scratches of lemon zest to lift everything. A pinch or two of cumin really rounds everything out, as well as a drizzle of olive oil. Season well with salt and pepper.
If you have any cooked sausage, bacon, or meat, add it to the stew, either diced or shredded.

Serve your stew in a warm bowl with a bundle of arugula dressed with lemon and olive oil. A little feta crumbled over the top is nice too.

Enjoy!