Some people are worth a really long car drive.
Some people are worth leaving your kids for the very first time.
Some people get you so excited that you actually forget to bring your credit card, cash, and driver’s license with you. (DOH!)
Some people is Melissa.
My website links are in alphabetical order, but it’s only appropriate that Melissa from Alosha’s Kitchen comes first. She was the very first blog I subscribed to. And my first fellow blogger friend…who turned into a real life friend. I adore her.
Krysta – another genuine friend worthy of a long car ride – drove us down to LA to see Melissa this weekend. To share in her birthday festivities, eat her delicious food, and hang out with some of her other wonderful homegals.
We also watched her open our presents with bated breath. And witnessed her hobble around…because just a few hours prior to our arrival, she dropped a gigantic cutting board on her toe. Now broken toe. OUCH. (Needless to say, my cutting board gift is laced with irony.)
And yet she entertained with a smile on her face – more likely high from the Vicodin than being with her friends, but talk about a trooper.
She sent us on our way the next day with left-over Tabbouleh. (And quite frankly if she hadn’t offered it, I would have demanded it.) Is there anything better in the springtime? Fresh herbs, tomatoes, lemon juice, and a chewy grain – so light, yet filling, and flavorful. And pretty! I could eat this every day.
Krysta and I gabbed for six straight hours to LA. And then six straight hours home. Like a couple of hens. And the kink in my neck, from looking to my left the entire time, is tolerable.
Because some people…some people are just worth all that.
Soaking time: 30 minutes
Prep time: 25 minutes
Chill time: 30 minutes (longer is better)
• 1 cup bulgur wheat
• 1 cup vegetable stock
• 1/2 teaspoon salt
• 4 tablespoons grapeseed oil
• 2 tablespoons lemon juice
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 3 vine ripe tomatoes, seeded and chopped
• 1 small cucumber, peeled, seeded and chopped
• 2 scallions, greens and whites, chopped
Place the bulgur in a medium sized bowl. Bring the stock and the teaspoon of salt to a boil, then pour it over the bulgur. Let sit for 30 minutes.
Add the grapeseed oil and lemon juice to the bulgur and mix well. Add in the rest of the other ingredients and mix to combine.
You can eat it immediately, but it’s much better if you let it marinate in the refrigerator for at least 30 minutes – and it’s even more amazing the next day!
(originally from Melissa at Alosha’s Kitchen)