A blanket of white covers the city.
I still had to work, oh what a pity.
The heater and fireplace will work on overdrive.
A 1 million dollar heating bill just to survive.
I’m really okay with the snow, as long as I’m inside.
Put me behind the wheel and I’ll immediately go blind.
I’m shifting my attitude before I go mental.
Soaking up the beauty with a warm pile of lentils.
But wait, I’m not quite done. You thought I was gone.
Not before I mention what I stumbled upon.
Cars in ditches and accidents galore.
Great, I’m back at square 1 and with nothing to show for.
Well, except dinner.
Can we pretend that last part works?
Spiced Cod with Lentils and Zucchini:
What it took for 2:
* 2 frozen cod or halibut fillets, thawed and pat dry
* 1 cup green lentils
* 1 zucchini, halved and cut into sticks
* 1 Tbs ground coriander
* 1 Tbs. ground cumin
* 1 Tbs. smoked or sweet paprika
* 1 Tbs. ground ginger
* 2 Tbs. extra virgin olive oil
* juice from a lemon
* coarse salt and freshly ground pepper
* fresh parsley or basil for garnish
In a medium saucepan, bring 2 cups of salted water to a boil. Add the lentils and cook for about 20 minutes, until soft. (If you are using French green lentils the cooking time will be a bit longer.)
In a small bowl, combine the spices (including a pinch of salt and pepper) and rub on both sides of the cod fillets.
Heat the oil in a medium skillet over medium. Add the zucchini and sauté for about 4 minutes, until cooked and slightly browned. Season with salt and pepper. Remove from skillet and cover to keep warm.
Place the fillets in the skillet, oiled and heated. Cook until flakey, about 3 minutes per side.
To serve, place the lentils and zucchini on a plate and top with the cod. Give a good squeeze of lemon juice and garnish with your choice of herb. Then climb in bed and wait for the arctic blasts to pass.