Josephine woke to find it was another gorgeous day — already seventy at seven, the sun shining brightly from a cloudless sky.
She ate some mango and some strawberries for breakfast, along with half an english muffin spread with a little butter out on the patio.
At eight sharp, she called the salon and made an appointment. At nine-fifteen she got in her car and drove to meet it.
The lot was mostly empty, but the parking spots right in the front of the salon were fully taken. She paused to consider whether it was a shorter distance from the spots across, in the middle of the lot, or if it was closer to park along the curb, further down.
As luck had it, a car just to the left of the salon pulled away as she debated — another pulled into the lot, though, as it did.
As soon as it had cleared, she gunned it forward: She slightly overshot.
The owner of the building was rather perturbed that he found Josephine in the business next door, calmly getting her hair done.
Nobody was hurt. There wasn’t anything to do but take reports — not much there to explain. No reason to postpone one’s appointment — no reason not to look your best.
The building owner should have waited to engage her later, after she had made some exceptional carrot and red lentil sesame bites that everyone agreed were quite outstanding, found at the Examiner.
He would have been less vexed.
- 1/4 cup red lentils
- 2 Tbsp. onion, very finely chopped
- 1 cup carrots, peeled and grated
- 3/4 cup Daiya cheddar style shreds
- 1/2 cup unseasoned breadcrumbs, divided
- 2-1/2 Tbsp. toasted white sesame seeds
- 3 tsp. Ener-G egg replacer mixed with 4 Tbsp. water to equal 2 large eggs
- salt and pepper, to taste
- oil or frying
- Sweet chilli sauce for dipping
- Wash the lentils and put in a medium pan with 1 cup water and a pinch of salt.
- Bring to a boil, reduce heat to low and simmer slowly, stirring frequently, until the lentils have become a puree and the mixture is dry. Make sure that the lentils are cooked before the mixture dries out. Do not let them burn on the bottom of the pan.
- Spread lentil puree out on a cookie sheet to cool.
- Once the lentils have cooked completely, in a large bowl mix the cooled lentils with onion, grated carrots, shredded cheese, and 1/4 cup unseasoned breadcrumbs. Season with salt and pepper, to taste.
- Mix the remaining breadcrumbs with the sesame seeds.
- Form the carrot and lentil mixture into balls, approximately 1-inch around, using 1 slightly rounded tablespoon of the mixture each.
- Dip each round into the Ener-G egg replacer mixture, then into the breadcrumbs/sesame seed mix. Flatten each round slightly.
- Put the coated rounds on a cookie sheet in a single layer and chill for 30 minutes in the refrigerator.
- Heat 1 cup oil in a large non-stick frying pan and gently fry the bites for about 3 minutes on each side, until golden brown.
- Serve hot or cold with the sweet chilli sauce for dipping.
- Yield: 24 bites