yesterday, i thought i was going to spontaneously combust. today was even worse. it is hotter than the fifth circle of hell here. i think this afternoon we topped out somewhere around 110 degrees. i'm tired of being hot. i'm even more weary of the ever-persistent 30 mph winds. it hasn't rained since october. i'm bored of complaining. i have a headache. i am cussing miserable. did i mention the air conditioner went out in my car? the cumulative effect of all of this is that eating is a burden. it totally gets in the way of my whining and my lethargy. problem is, i have the appetite of a seventeen year old boy. i am hungry all. the. time. so it's watermelon and cantaloupe, and coleslaw, and grain salads around here. i am NOT turning on the blamed oven. this tabbouleh recipe is my favorite. it's SUPER lemony.
tabbouleh (adapted from the barefoot contessa)
Ingredients 1 cup bulghur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) + the zest a good drizzle of olive oil 3 1/2 teaspoons kosher salt 1/4 cup (or so) fresh mint 2 bunches flat leaf italian parsley 5 green onions, white and green parts as many cherry tomatoes as looks good to you - halved or quartered, depending on their size a few good grinds of black pepper about 3 oz good feta cheese (many people also put cucumbers in here, but i think they're super yuck, so my tabbouleh remains cuke-free) place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice and zest, olive oil, and 1 1/2 teaspoons salt. give it a stir, then let it sit, covered, for about an hour. combine green onions, mint, parsley, tomatoes, feta, 2 teaspoons salt, and the pepper; mix well. add as much of the bulghur as looks good to you. season, to taste, and serve or cover and refrigerate. it's better if it sits for a bit.