Is there anything that reminds us so of the dependence on nature as the weather? The energies of the weather literally astonish man’s mind. To even realize that a single fluffy cloud is capable of holding up to 1,000 tons of moisture … or how about this? It is said that a summer thunderstorm is actually capable of expending as much energy as a dozen or so atomic bombs. Grown adults have been known to tremble when lightning strikes, but few of us are aware that a flash of lightning strikes up rather than down.

I believe that when I was growing up you heard more lore than you do today. Test your memory and some of these will strike a note: “Sky red in the morning is a sailor’s sure warning. Sky red at night is the sailor’s delight.”

Then, there is: “A circle around the moon, twill rain soon.”

On the other hand, anyone who purports to predict the hardness of a coming winter from the thickness of onion skins or squirrels’ tails or the width of the black stripes on a wooly bear caterpillar might just be digging too deep in “fantasy land.” However, being just a mere resident in this wonderful existence we call “home,” I am not going to hazard a guess.

When is the last time you enjoyed a good old-fashioned, homemade:

Lentil Curry
Ingredients:
1 1/2 c. lentils, washed and drained
1 c. onions, chopped
2 cloves garlic, minced
(2) 14.5 oz. cans tomatoes, diced, untrained
1/2 c. seedless raisins
3 c. cooked rice
2 tbsp. cilantro
6 c. water
1 tbsp. vegetable oil
1 tsp. curry powder
1 green apple, diced
1 tsp. cumin seeds
Salt to taste
Pepper to taste

Directions:
Using a large saucepan, combine lentils with water, then bring mixture to boil, then reduce heat to low and allow mixture to simmer for approximately 45 to 50 minutes, keeping the pan partially covered. Occasionally skim off foam and stir. Using a large skillet, heat vegetable oil over medium heat. Add onions, garlic, cumin seeds and curry powder and cook until onions are tender. Immediately stir in tomatoes, apples and raisins and season with salt and pepper. When lentils are tender, stir into onion mixture and cook with lid on for approximately 15 minutes until apples are tender. Serve immediately over hot cooked couscous garnished with cilantro.

Timely Trivia: Did you know that if our sun’s heat were to increase by 30 percent, all life would cease? If the sun’s heat decreased by 13 percent, a mile-thick layer of ice would crust the Earth.

Homemade French Onion Soup
Ingredients:
4 c. onions, sliced
2 tbsp. fresh garlic, sliced
2 oz. reduced fat Swiss cheese, grated
1 pkg. Bouquet Garni
1 tbsp. olive oil
4 c. chicken broth
Freshly ground pepper to taste
(4) 1/2-inch-thick slices French bread
Thyme leaves
Fresh Italian parsley

Directions:
Finely chop thyme leaves to equal one to teaspoons of chopped Italian parsley. Set aside while you place olive oil, onions, thyme and Bouquet Garni in a nonstick saucepan, the cook until onions turn very light brown. Add garlic and cook five minutes. Add chicken broth and simmer for 20 minutes. Stir in parsley and pepper. David soup into four ovenproof bowls, and top each serving with French bread and a half-ounce cheese. Broil briefly, then serve immediately.

Personal note: Although I dearly love onion soup, I remember an extremely embarrassing moment years ago when I happened to be partaking of that particular soup at the Summit Club in South Bend. For whatever reason, the cheese they had used in this soup adhered to my teeth and I ended up having to briefly excuse myself from my dinner partners to correct the situation. Needless to reiterate, I made it a point to never place myself in that situation again.

Garlic Popcorn
Ingredients:
1 c. popcorn
1 tsp. California Classic garlic oil
Salt to taste

Directions:
Pop as usual.

Vegetarian Meatballs
Ingredients:
1 pkg. vegetarian burger
1/2 c. onions, chopped
1/4 c. whole wheat bread crumbs
Dash pepper
Dash salt
Dash ground oregano
1 tbsp. ketchup
1 1/4 c. low fat milk
1/4 c. green pepper, finely chopped
1/2 tsp. basil

Directions:
Combine all ingredients and mix well. Let stand for 15 minutes, then form into small balls. Brown in nonstick skillet, then serve with sauce of choice.