Sometimes I make spreads for breads, crafted from green peas, and garbanzo beans, and other legumes that I find in the cabinets and throw in. And then I open the freezer drawer and remember that the last slice of whole-wheat was toast, for breakfast, three days ago, and scold myself for not having made the time to bake a fresh loaf. So instead I cut up some carrots, and cucumber, and gather some green beans, and dip them into the mix. That's how dinner became vegetables dipped into more vegetables and paired with a beer and eaten, happily, in bed.
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