Tabbouleh a la Paula

Is it Christmas? Yesterday those were the first words that I heard in the morning. I ventured out to run some errands and I was even more convinced that this was the truth. There was a very thin man dressed in a Santa suit on Highway 97 with a sign that said STOP WINTER and shaking his fist at the sky (Santa could have lost a few pounds since Christmas without all those Christmas goodies...couldn't he?). Everyone that drove by through the falling snow (who had removed their snow tires over a month ago), were right there with him in spirit shaking their fist at the sky. This photo is courtesy of our local web site. It is a way to get your picture in the paper...don't you think? I wonder if he did it on a bet and lost?

I guess we can't really be angry about things we have no control over...and the weather is just one of those things. We want to live in the "Great White North", we are bound to see a bit of the white stuff. A tiny island in the Agean Sea off the coast of Greece would be my first choice for living the idealic life right about now. Make room for me now sis...wink...wink... I guess I just have to get over it...sigh...

Serves me right you say for gloating for the past month while my family back East has been digging out from under the snowbanks and I have been wearing shorts and tees? The good thing is it didn't last and Christmas was soon over in April. We are back to sunshine and blue skies...(insert picture of Val with fingers and toes crossed here)

The thing is my mind refuses to digress and go back to winter comfort foods. No soups, no stews for this Canadian lass. When life hands you lemons make tabbouleh!!!!!!

This is not my regular version, but, Spring is the time to try new things on for size. If it doesn't fit I will recycle it. This is a recipe from Paula Wolfert. The spices make this version of this Lebanese classic special. It is important to use good olive oil and lots of fresh lemon juice. You can make it one day, store it in the fridge overnight, toss and serve the next day. It has always been the perfect picnic food!!! No mayo, nothing to spoil on those hot summer days at the beach. I still prefer to use dried mint in mine, and a minimum amount of parsley but this is a matter of personal preference.

Paula Wolfert is a resident of San Francisco and one of the biggest advocates of Mediterranean foods with 5 award winning cookbooks under her belt.

**Tabbouleh a la Paula Wolfert**

2/3 cup fine grain bulgur wheat
8 scallions, finely sliced
1/2 cup fresh mint leaves, shredded
1/2 cup fresh sorrel leaves, shredded (optional)
2 cups flat leaf parsley, chopped
1 medium cucumber, peeled, halved, seeded, and finely diced
3/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
salt
2 medium tomatoes, peeled, seeded and chopped

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Pick over the bulgar and place in a fine seive; shake to remove any dust and place in cold water to soak briefly.

In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice.
Drain the bulgar and squeeze by hand to remove any moisture.

Immediately add to the bowl and mix well.

Add salt to taste,Place chopped tomatoes on top, cover, and refrigerate overnight.

Before serving, mix in tomatoes and additional salt if needed.

Serves 6