Why I Oughtta

The Canadians are the nicest people ever. That's what I have to say.

Today in a nutshell:

Awake a little before 6, drive to Mom's, brother drops us off at the airport, plane trip to Minnesota, Minnesota burrito that was different than what I ordered, plane trip to Calgary with ADHD child who talked to himself nonstop until he fell asleep 45 minutes into the flight, rental car, hotel check-in, museum saying how much it has sucked to be a Native American over the past few centuries, light shopping, bubble tea (I had almond, Mom had coconut), bubble tea girl* helps us find the Shakespeare in the Park I saw in the local alternative weekly, we see Two Gentlemen of Verona set in Happy Days/West Side Story 50s garb, buffalo burger, hotel.

Right now I'm in the hotel's business center, which is a 3 foot by 6 foot room with a Dell computer.

Talk to you later.

*The bubble tea girl was amazing and I actually have a crush on her. She was so pretty and I wanted to say witty things to impress her. Admittedly, I never wanted to tear her clothes off, but for a fleeting moment I kind of knew what it was like to be straight.

2 tsp olive oil
2 medium to large garlic cloves, finely chopped
2 cups onions, chopped finely
2 cups carrots, chopped finely
2 cups celery, chopped finely
1 qt plus 1 pt Imagine Organic creamy tomato soup
2 cups water or Imagine Organic vegetable broth
1 cup dried red lentils
1 T dried basil
dash red pepper flakes
2 tsp. salt, or to taste
black pepper, to taste

1. in a large pot over low heat, saute onions, carrots and celery in oil. add chopped garlic.
2. rinse lentils in cool water and make sure there are no foreign materials in lentils. let soak while vegetables are cooking, changing water once or twice.
3. when vegetables are translucent (approximately 10-12 minutes) add tomato soup and water/broth.
4. puree using stick blender or carefully pour into blender or food processor and puree, then return to pot.
5. add half of basil and red pepper. don't add to much pepper at this point because the whole soup will take on the flavor. more can be added later, if desired. stir well.
6. bring to a boil, then reduce to low heat and simmer for approximately 20-25 minutes, partially uncovered, until thick. stir occasionally.
7. add the rest of the basil. add salt and remaining pepper to taste.
8. serve with crackers, toast, sour cream if desired.

makes about 8 servings. freezes nicely in those round disposable Ziploc containers.