Not Yet – Friday Fictioneers

It’s Wednesday so it’s Friday Fictioneers!  Time to tell a 100-word story based on a picture, this week supplied by Ted Strutz.  Our fearless leader, Rochelle Wisoff-Fields always manages to keep us coming back for more week after week. I don’t know how she made us take the Kool-Aid but she did and now we are all addicted.  She hasn’t poisoned us. Yet.  Do come and play with us by clicking on Rochelle‘s name for the howsits or on the frog below to add the link to your story. G’wan… you know you want to!

©Ted Strutz

Click me!

Not Yet

The toe of a boot nudged him awake.  “C’mon, Frank, time to go.”

He rubbed his eyes with the palms of his grubby hands and blinked.  “Jaysus, Mary, and Joseph! It’s finally happened! I died and de Lord’s come to take me to heaven.”

“You eejit. They ain’t angels. School choir off to some show. And you ain’t dead yet! Hurry up and get yer shite before we both get into trouble.”

Frank took the proffered flask of scotch. “Thanks, Bob. Gotta spot for me tonight?”

“Yeah. Can’t have your sorry ass freezing in the street.”

“You’re the best.”

“Yeah, yeah.”

It’s Soup Time!

I am a soup-lover. I could eat one every day but, it seems to me you need to have a little bit of a chill in the air to really enjoy them – especially the hearty kind.  But then, maybe that’s just me.

I went out for a walk with the pooch Tuesday morning and you could actually hear the falling leaves landing on the frozen ground!  Alrighty then… we have just gotten a reality check! We are “Falling Back” with the clocks this coming Sunday which is a definite sign that winter is just around the corner.

Morning chill

Morning chill

That means it’s soup time!  That heart-warming, feel-good meal that I love so much. I set to work.

I was in the mood for a lentil soup so I went through a couple of my standard cookbooks, compared recipes and then finally made my own!

Lentil Soup

Lentil Soup

Lentil Soup

2-3 Tbsp olive oil
1 onion, diced
2-3 carrots, diced
2-3 stalks celery, diced, keep leaves for garnish
2-3 garlic cloves, slice or chopped
2 cups of lentils, rinsed and picked over (I use Dupuy as they keep their shape well)
Salt & pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
3 cups chicken stock (or veggie stock, or water)
3 cups water
1 can whole Italian tomatoes, hand-squeezed
Large bunch of kale, stem removed, and chopped

Heat olive oil in stockpot and gently sautée 1st four ingredients until soften but not browned, about 5-6 minutes. Add lentils and mix around to warm up, about 5 minutes. This allows the lentils to get coated in the mixture of oil & veggies. Sprinkle in seasoning.

Add stock and water and bring to a boil, then reduce to a simmer and gently cook, partially covered, for 20 minutes or so – the lentils must be softened but still al dente and not mushy!

Add hand-crushed tomatoes, chopped kale and leftover celery tops (if using). Bring heat up to a low boil to cook kale, verify seasoning and adjust if necessary.

Serve with a drizzle of olive oil and a touch of wine vinegar.

Guaranteed to warm up your tummy!