We are smack dab in the craziness of what is the COVID-19 Pandemic. It's all very surreal and unsettling quite honestly. At the initial onset of it I was quite dismissive of all the COVID hoopla talk, chalking it up to everyone overreacting. But then reality and Science set in. Science always wins, as it should, except I guess if you are a certain orange looking politician south of the 49th parallel. I'm very fortunate to be able to work at a Science-based institution (a Veterinary Teaching Hospital) that has allowed its staff to work remotely on some days (even though we are deemed Essential Workers) so that we can help Flatten The Curve. We were finally given proper PPE and guidelines for receiving "emergencies only." I still have a job. I still get a normal pay cheque. I can still pay the mortgage and the bills. I am truly very fortunate. But I still worry and have great anxiety, maybe even a touch of depression. (Or is it perimenopause? I don't know! Is it? Maybe. Eff. Kind of the same really.) And I know that I am not alone in these feelings. Most of us are all trying to do our best by only going out when absolutely necessary. Trying to Social Distance. Some of us but not all of us. Which leads to anxiety for the rest of us.
So how do some of us deal with our anxiety? We probably are enjoying a few more glasses of red medicine more often than we should. Sad but true. Our poor poor livers, I'm so very sorry. Some of us are enjoying the great outdoors more than we have before. So many runners, cyclists and dog walkers! You all are making me feel very guilty just so you know. But obviously not guilty enough.
Some of us are either learning to cook or bake for the first time or are finding more time to re-ignite a passion that we didn't have enough time for before. We are practicing Social Distancing while talking to our neighbours over the fence, discussing recipes, Instant Pot books, and tools. Which is what happened here yesterday at Bistro 164 while my neighbour Mark kept busy doing some backyard fence mending. We may all be mending fences literally and figuratively!
Every one of us is in need of some comfort during this crazy time. Do what you need to do to cope be it exercise, enjoying the company of your pets, meditate, knit, sew, paint rocks (and write inspirational messages on them for the rest of us- I LOVE this!) Read a book or books. Write something down that's meaningful to you. Talk/Skype/Zoom your family and friends. Cook a wonderfully comforting meal for your family. Discuss it with your neighbours over the fence. Social Distancing doesn't mean we have to emotionally distance ourselves from others ...in fact during stressful times like this it's beneficial to our mental well being to reach out and have the support of others (and this is coming from an Introvert who loves and relishes her Quiet Time perhaps a little too much.)
Hope everyone stays safe and healthy. Stay at home if you can so the rest of us Essential Workers can stay safe doing our jobs. Stay grounded. It's ok and normal to be scared, sad and lonely...just make sure to reach out to someone if you need to.
Virtual hugs and kisses from Bistro 164!
Spicy Moroccan Lamb and Lentil Soup
Mediterranean Instant Pot- Easy, Inspired Meals for Eating Well
Serves 6-8
Total Time 1 hour
Ingredients
1 lb of lamb shoulder chops (blade or round bone), 1-1 1/2 inches thick, trimmed and halved
salt and pepper to taste
1 tbsp EVOO
1 onion, finely chopped
1/4 cup harissa (it was quite spicy so I personally would use less next time, just depends on your comfort level with spiciness)
1 tbsp all-purpose flour
8 cups chicken broth
1 cup green lentils, rinsed
1 - 15 oz can of chickpeas, rinsed well
2 tomatoes, cored and cut into 1/4 inch pieces (I used a 28 oz can of diced tinned tomatoes)
1/2 cup chopped fresh cilantro
Directions
Pat the lamb dry and sprinkle with salt and pepper. Use the saute function on your Instant Pot, set to high, add in the oil and heat for about 5 minutes. When it's nice and hot add in the lamb and brown well on one side. Should take about 4 minutes or so. Transfer to a plate.
Add in the onion and some more salt. Cook onion until softened, about 5 minutes. Stir in the harissa and flour and cook for about 30 seconds.
Slowly whisk in the chicken broth. Scrape up any of the tasty brown bits left at the bottom of the pot and smooth out any lumps. Stir in the lentils. Add the lamb and any juices back in.
Lock the lid of your Instant Pot and close the pressure release valve. Select the high pressure cook function and set for 10 minutes. Once it's counted down to 10 minutes, carefully release the pressure.
Remove the lid and transfer the lamb to a cutting board. Let it cool. You can leave the meat as bite-sized pieces (which we did) or shred the meat with 2 forks. Totally up to your discretion. Discard the excess fat (but I left it in as I love the rich taste of fat...which is perhaps why I am fat...ah well.)
Stir the lamb, chickpeas, and tinned tomatoes into the soup and heat for another 3 minutes or so. I'm usually off doing other things while dinner is cooking so mine sat for a bit longer. It's a soup, it doesn't mind the wait honestly.
Season with salt and pepper to taste. Sprinkle with cilantro. Top with more harissa if you dare. Certainly add a dollop of yogourt to help cut the heat if needed. Some nice crusty bread would be lovely too. Enjoy!
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| My blind dog Sid likes to help out with my photoshoots. He's very generous that way! |
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