Blokey and I got on a really weird schedule and tried to fix this. We were on Australia time, falling asleep well into the A.M., and waking up all late and guilty. So we stuck it out on Tuesday, not sleeping all morning/afternoon, and watching bad internet TV/video games (I did more of the former. Playing yahoo.com word games while sleep deprived was not successful). We fell asleep last night at 7PM, and woke up at 4AM. Now we are on Berlin time.
Yesterday, I found that sitting made my tireness worse, so I got up from my desk chair around 4 PM and made this snack.
Fancy cheese crackers and simple lentil pate
Crackers (adapted from Heavenly Homemakers. While my homemaking isn't heavenly, I do appreciate and admire their efforts)
1 c. of King Arthur's white whole wheat flour (Trader Joe's makes some too, but they're not commies)
2/3 c. of finely shredded hard cheese (I used parmesan and some stinky hard sheep cheese I picked up at the Italian market in Philly)
¼ teaspoon. baking powder
1-4 Tbsp of cold water
2 Tbs of butter
a sprinkle of your favorite dried herbs (I used oregano)
Preheat the oven to 350.
The original recipe called for more cheese, more butter, and food processing, but I am lazy and afraid of that much fat. I bet some more olive oil in place of some of the butter would work too. The recipe is simple- you mix everything together except the water, then mix in the water slowly by hand. Instead of processing, I finely grated the cheese and used a pastry blender (wedding gift, thanks Broooother) to incorporate the butter and flour, added the other ingredients (except the water) and added 1 Tablespoon (the recipe's amount). While a pile of cheese crumbs stared back at me, I added some more water.
Next, since I am a shortcutter, I rolled the dough out onto the cookie sheet until it was quite thin (Wheat thins/Cheezit thin), used a pizza cutter to cut them into Cheezit sized pieces, and baked for 15-17 minutes. The ends were cripsy first, so I removed them and stuck it back in the oven for another few minutes.
Italian lentil pate (adapted from this recipe)
1/2 onion, sliced
3 cloves of garlic, chopped
1 Tbsp. of apple cider vinegar
1 1/2 cups of dried lentils
2 teaspoons of fancy mustard (or unfancy)
handful of fresh parsley, chopped rougly
dried herbs: oregano, basil, marjoram
salt, pepper, paprika
juice of one lemon
1.Cook lentils according to directions, with a bay leaf. Drain when done.
2. In the meantime, carmelize (or your best approximation) the onions in 2 Tbs of olive oil, over medium heat. Add the garlic towards the end and cook until everything smells good (if you like raw garlic, skip this step and just add it to the blender).
3. Using a hand blender/food processor, blend together all the ingreidents except the herbs, spices and lemon juice.
4. Season to taste.
Blokey is an understated man, but he claimed that the lentil pate was "so good." This is a top compliment, so I am pleased.
I fell asleep about an hour after I finished eating.