Weston has a new development.
It’s called fake crying. I’m not going to lie, it’s kind of hilarious and I try to hide my laughter every time he does it, but I can’t guarantee the success of said hiding.
What usually happens is he’ll reach out to try and touch the TV screen or try to pull on the fireplace screen. I will discipline him by being stern and removing him from the area, and then when we get to the “other” destination he’ll make this completely sad face and burst out with a few short bursts of sobbing.
And then his face completely changes back to normal and he’s all smiles again.
I mean, for the love of the land, he’s less than a year old (barely) and already he’s fake crying to try to get his way?! I know that all kids do this and it takes patience and discipline and training to help them move past it, but I really thought – apparently naively so – that it would be like 14 more years til I had to worry about that.
Yeah. Have I mentioned I didn’t really grow up around small children?
Oh yes – yesterday I made lentils and for about 4 hours our house smelled like a heavenly Indian restaurant. There’s a chance I may or may not have walked outside and then come back in again 5 times in a row just to smell it with fresh nostrils. Y’all know what I mean, right? Your nose gets used to the yummy smell so then you think that’s just what air smells like. The only solution, clearly, is to remove yourself from the yumminess and then reintroduce your nose to the air again. It’s kind of dreamy.
Anyway, these lentils are delicious, healthy, versatile and inexpensive. I think the whole batch with all of the ingredients was probably $3.50! WINNING. I mention it below as well, but serve ’em over some rice or fresh spinach and I swear your tastebuds will be high-fiving in your mouth.
SLOW COOKER COCONUT CURRY LENTILS
- 1 pound lentils, rinsed and picked through (I used green lentils, but pick your favorite)
- 14-ounce can lite coconut milk
- 28 ounces vegetable stock
- 1 large onion, chopped
- 2 cups carrots, chopped
- 3 garlic cloves, minced
- 1 Tbsp grated ginger
- 1-1/2 tsp yellow curry powder
- 1-1/2 tsp garam masala
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
Combine all ingredients in a slow cooker. Cook on high for 3-4 hours until the liquid is absorbed and the lentils are cooked through. Serve hot over rice or (my personal favorite) a big bed of spinach!
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