Sorry to be a little bit absent at the moment, I’m more on Instagram. My exams take time to me and a lot of energy. I hate the examinations, that always put under stress me. The worst moment for me is not the test in itself, because as soon as I have my sheet I can make something (that it’s good or not, I try to give in a blank paper never, even if I am totally irrelevant but it is on principle, to return a white sheet is a nightmare for me!). The passage which makes me the most nervous corresponds to 10 in 20 minutes when you sit in the room which fills little by little and you wait for. You cannot returns to make of other than wait that the test begins and that, I have to say, that drives me crazy.
I remember, 2 years ago, I took the competition of the school of the Louvre, this phase of wait was atrocious. It was necessary to be in the room 45 minutes before the beginning of the test, I’ve never been so nervous.
But the best moment, as for everybody is when you cross the door, when everything is ended and when you are free. Even when I missed it feels good to have a break and not to say to yourself that it’s necessary to reread such course, to see again such index card, etc. This moment will be for me January 21st at 11:30 am. Can’t wait.
Let us speak about something else, a good recipe of salad refreshing but satisfied. I like very much beets and I make many salad with. You can find two others on this blog, one with some quinoa and goat and one with pine nuts, yummy. This one is particularly simple to realize, exactly what I need at the moment.
For 2 serves :
1 big cooked beet
about 1 1/2 cup (300 g) zucchinis cut in slices
1/3 cup uncooked lentils
4 handful lamb’s lettuce
salt and pepper
Simply put and not to have to watch, I cooked my zucchinis in the oven. Place slices on a cooktop covered with paper of cooking. Put in the oven without hanging oil 15 in 25 minutes in 400°F (200°C).
In same time, cook your lentils.
Once zucchinis and lentils are cooked, put zucchinis in a plate so that they cool and press lentils. Cut your beet in cubes.
Serve with the lamb’s lettuce, lentils, beet, zucchinis and feta cheese. Season with 2 tbsp olive oil, 1 of balsamic vinegar, salt pepper and cut some parsley over.