Black eyed peas and no air conditioning
I have a small rant, maybe because I’m a bit tired.
It was hot in our house today which worries me some since summer isn’t even here yet. We’re told air conditioning is not necessary because of the ocean breeze but just between you and me, I think they’re all dirty rotten liars!
Last night I even had to sleep with no sheet on which is not good. How can I protect my feet from the hairy guy under the bed? It doesn’t help that I sleep next to a constantly burning fire pit of a man. How can a person generate so much body heat when not in motion?? Now, not only am I hot and awake but I’m pissed off that his body generating all of this heat is a pretty good sign that his metabolism is set on high at all times. This would explain how he can live with me and and not gain a pound! But how can I stay mad at the poor guy lying on his back beside me with a full arm cast on? All rationality gets thrown out the window at 3 a.m. I’m afraid. His surgery went well and he begins physio on Wednesday. Trying not to stress too much yet about how he will manage to work with only 1 hand considering you normally need 2 hands to program.
Back tracking a bit to last nights Black eyed peas with pesto.
I always have a stash of every kind of bean and legume I can find at the market. I put them in large see through jars and every time I open the cupboard they remind me that I could easily make a bean dish at any time. Beans are one of the healthiest foods you can eat and super high in fiber. I make more vegetarian meals throughout the week than with meat so beans are also an important part of getting in protein. Steve and I both weight train and him more so, which means I’m constantly trying to get him to eat more protein especially since he’s not much of a meat guy.
Black-eyed peas with pesto
2 cups dried black-eyed peas soaked over night or at least 4 hours (or you could use 3 or 4 cans )
5 stalks of celery finely diced
2 red peppers finely diced
1 red onion finely diced
3/4 cup pesto (my first harvest!) Add basil, walnuts, parmesan, garlic, olive oil, salt and lemon juice in a food processor and blend until smooth.
Drain your soaked beans and boil until tender. Let cool and begin adding all veggies. Toss with pesto and refrigerate. This salad is even better the next day…and the day after that and then again the day after that. It makes lots so pack it for lunch and just bbq some chicken to go with it on another night. I put it in a large wrap for Steve’s lunch.
I bbq’d chicken as a side and by the amount of left over beans, it looks like a weekend with teens who love fart jokes. I’m going shopping.