Too bleedin' hot.
That's right: I'm reduced to posting about the weather.
And food. Tasty 'n' easy summer veggie dish for 2. Can't remember where it's from. Goes well warm with white basmati rice, but you can do it as a cold salad too:
Creamy Puy Lentils w/Lemon Dressing
1/2 cup Puy lentils
1 garlic clove
1 smallish tomater
4-6 black olives (optional, IMNSHO)
1 tbsp butter
2 tsp chopped fresh tarragon
1/2 tsp grainy mustard
1-2 tbsp creme fraiche
salt and pepper
chopped flat-leaf parsley, tarragon sprigs and lemon wedges to garnish
1. Boil lentils in saucepan for about 20-25 minutes, or until tender.
2. In the meantime, prepare the veg and make the dressing. Chop the garlic, halve and pit the olives, finely chop and seed the tomato.
3. While the lentils are cooking, heat the butter in a skillet at medium heat. Add garlic; saute, while occasionally stirring, until it begins to brown. Grate in lemon rind, and stir in the juice. Add tarragon and mustard, and cook for 1/2 to 1 minute, stirring constantly. Stir in creme fraiche, salt and pepper. Bring to a boil, then stir in the (drained) lentils, tomato and olives.
4. Transfer and garnish with the tarragon, parsley and lemon.
If you can't be bothered to make or don't want to buy creme fraiche, works perfectly well with 2-3 tbsp full-fat yogourt.
If you live in some hick backwater and can't get puy lentils, then either a) use brown, and make sure to reduce your cooking time so's they don't turn to mush, or b) drink yourself into a depressive stupor.