It’s a relaxed Sunday afternoon, and since I’m making lunch just for myself, it’s a good time to try a new recipe. This one is from Alexandra Stafford (Ali) and her excellent blog, Alexandra’s Kitchen. I love her blog because the recipes are usually superb, the recipes are clearly described and accurate, and her videos enhance the process greatly.

I have cataloged over 7,000 recipes in my digital files. Since I haven’t cooked with cannabis in several decades, none of those recipes can be described as “addictive”. Until now.

Strangely enough, I had all the ingredients handy: black lentils from Rancho Gordo, white balsamic vinegar from Trader Joe’s, a bag of fresh spinach I needed to cook, and a jar of Bulgarian Labneh from my natural foods market.

I loved the dish, so I had two full portions for lunch. The Portuguese red wine I opened last night for the beet salad was also a very good match for the lentils. I will definitely make this again.