I’m quite excited when I wake – this is every day. When I rise I sing and chirp and carry on (and carry on some more). There is a zealousness that coattails behind me. I accrue inspiration from my alert states, and this translates into the healthiest wealth. I like it this way. I’m not sure what deep well my energy radiates forth from, but I wish it unending. Often my demeanor is questioned as many around me do not understand the constant elation. And in response I bring them with me. I croon old songs in their ears and tell them about the nesting habits of different birds and share with them fruit they’ve never heard of. Without running the risk of sounding too motivational – I really just think this life is what you make of it. And I want to make everything of it.
The weather has taken an interesting momentary turn. It was sixty degrees yesterday and seventy today (most affectionately known as jacket weather). Not exactly the summer excess we were experiencing last week. The taste of autumnal tides lay tingling on my lips – but I know that summer will grace us further. I must temporarily ignore the romantic notions of anything fall. And because I know that ninety degrees is coming back (and I will love it hard), I am sharing a variation of tabbouleh, which has always rang out summer notes to me.
I once dated a Lebanese boy. This did not work out very well for several reasons, but the main reason was me. I just couldn’t figure out how to make it work properly. Timing is everything, the creator and the destroyer. I don’t believe we actually ever shared tabbouleh together, but his stories of lavish spreads of familial Lebanese feasts always had me dreaming longingly. I have since then harvested quite a fondness for certain aspects of the cuisine.
I really enjoy tabbouleh. It is to my current understanding that the more traditional take is parsley heavy instead of grain heavy – but variety is the spice of life (and food?). I use farro as my grain, and I’ve included figs because they are of a divinity I am ever comprehending. The grain is cooked, the figs are sauteed in honey and allspice, and the vegetables, oil, and lemon juice speak volumes on their own. In finality – a cheer to an everlasting summer, an evergreen lust for life, and the contentedness available to share it with others.
- 1 cup farro
- 3 cups vegetable stock
- 4-8 sliced figs (size dependent)
- ½ tbl honey
- ¼ tsp allspice
- ½ cup scallions chopped
- 1 cup cherry tomatoes halved/quartered (size dependent)
- ½ cucumber diced
- 2 oz fresh green beans chopped
- ⅓ cup of mint roughly chopped
- ⅓ cup flat leafed parsley finely chopped
- 2½ oz crumbled feta
- ¼ cup olive oil
- ¼ cup lemon juice (about two)
- For the farro: measure grains and rinse with cool water. place grains in small, lidded saucepan and toast lightly on medium heat 1-2 minutes. add vegetable stock. bring to a boil and simmer on low, covered for 15-20 minutes. at the end of this period if farro is tender but liquid remains, strain well. let cool.
- For the figs: slice figs lengthwise. heat honey in a small pan and add figs to saute. Add the allspice and heat until warm and coated.
- The lovely salad that remains: when farro is done cooling transfer to a large bowl. add scallions, cherry tomatoes, cucumber, green beans, mint, parsley, and feta. combine. dress salad with equal parts olive oil and lemon juice.
- Serve in bowls or on romaine lettuce leaves, topped with the sliced fig.
