Does anyone remember a TV program of this name? All I recall is that the mother was a VW beetle and there was a catchy theme song. The concept fit all to well the other day as first I hit a pothole with jagged edges and heard my (brand new) front left tire explode. Driving to the first place I could get off the roaring, NJ highway, I summoned AAA who turned up in under twenty minutes, put on the “doughnut” spare and sent me on my way. Well, not exactly: it took two and a half hours to get into and through the Lincoln Tunnel.
Subsequently, a new tire of the exact size and brand was located (not so easy in Manhattan) and put on. In the course of the event, I managed to switch garages (I can hear those of you who live elsewhere sighing—a NYC garage is crazy expensive but it’s the only alternative) so the car has a much nicer new home.
I’ve logged a lot of windshield time lately, between trips to Vermont, New Jersey and more. Too bad you can’t drive and cook simultaneously although there was a report on NPR a while back about putting a piece of meat wrapped in foil in some part of the engine and voila! Upon arrival it was cooked. I think not.
Instead, try this easy- to- make and delicious tabbouleh that a friend put together. It enhances any meal and makes a nice accompaniment to a sandwich lunch. Oh, and it’s vegetarian for the non-meat faction.
1 cup bulgur
1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
1/4 cup chopped fresh mint (I omitted)
3 tomatoes, chopped
1 cucumber – peeled, seeded and chopped (or simply peeled and chopped)
1 teaspoon salt
ground black pepper to taste
In large bowl, combine bulgur and hot water. Set aside and let it sit for one hour.
Then, add all the other ingredients. Season with salt and pepper to taste. Refrigerate for an hour. Let it come to room temperature before serving to maximize the taste.