My Last Meal

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I’m not dying nor on death row. My last meal is something I’ve occasionally thought of, especially while enjoying favorite foods or dining at a fabulous restaurant. Or I’ll see a beautiful meal on a food blog and think, “That could easily be my last meal!”

It’s not a morbid thing in my mind. My last meal is a happy, celebratory thing, because if I could plan my last meal, then I’d also have the ability to eat and drink like there’s no tomorrow, cause there wouldn’t be. It would be a day-long meal of happy eating and drinking.

Upon rising, I would enjoy coffee, as I have for decades. My day never starts without espresso. Maybe with a croissant with butter and seedless raspberry jam.

Two perfectly-cooked soft-boiled eggs.

Chicago pizza. From Giardano’s, cause they deliver.

Next would be warm, boiled, fresh potatoes with unsalted butter and slices of Fontina or Taleggio or Morbier. Or all three.


Then mimosas with my two daughters.

An everything bagel with lox and cream cheese. And I’d eat the whole bagel.

A baked Brie with a cherry chutney, and good bread.

I’d stop for some fresh spring radishes spread with unsalted butter and coarse salt.

Lasagna. No, make that pastitsio. Or both.

I’m not big on sandwiches, but my last day-long meal would have to include a BLT. Good uncured bacon, garden-fresh summer tomatoes, and lettuce.

Chips with fresh salsa, spicy queso, and guacamole. And a Pacifico.

Paté. My mother’s recipe. Or foie gras, medium-rare, served on grilled bread.

Pasta Trapanese. Or maybe Puttanesca. Let me think. With a favorite pinot noir.

There would have to be a full raclette spread, with at least 6 friends.

Fire-grilled octopus. Maybe mixed with other fire-grilled seafood, but lots of octopus. And squid.

Then my husband’s burger, made by him, served on a brioche bun, toasted with butter. With lots of ketchup and mustard. Eaten with my husband.


A glass of Sauternes.

Roasted chicken, just out of the oven, cooked to perfection. I will eat it right out of the roasting pan.

Dim sum. All of it. Except chicken feet.

Last but definitely not least – a cheese platter, with all of my favorites old and new.

I’m not a big dessert eater, but I do love ice cream. I’d eat so much of it that I’d need a blanket to warm myself up!

And there would be lots of port. Or sherry. Or both.

So all of this is unlikely to happen, but maybe the point is, we can enjoy our meals like they are our last meals? Each and every one? Not to the point of gluttony, of course, 😬

The French have it figured out. Aperitif. Long lunches. Fabulous food. Wine. Hors D’oeuvres. Dinner. Often with friends. Definitely with family. Dessert. Dégustation.

A croissant or crème caramel isn’t viewed by the French as calories or with guilt, unlike us Americans. It’s about enjoyment and moderation. My mother, at age 91, still enjoys chocolate every day, and a cookie.

Let’s enjoy our meals. You never know – one will be our last.

Ivory Lentil Mediterranean Salad

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The Stein Eriksen lodge is a beautiful hotel in Deer Valley, Utah. The namesake is the gold medalist Stein Eriksen, a downhill skier from Norway.

The hotel has such a wonderful Norwegian ambiance with its unique furniture, textiles, and design. We fell in love with the hotel itself, but best of all was discovering brunch at the hotel’s restaurant, the Glitretind.


We’ve been going back as often as we can – just for brunch. We’ve taken our children there, children with friends, then children with husbands, then grand children. The restaurant is family oriented, and definitely skier-oriented during ski season, but still maintains high-end, high-quality food in a cozy, European-style setting. The view from the Glitretind is also stunning, no matter what time of year.

Recently we took my mother there for brunch on her 91st birthday. And, as always, it was a perfect experience, including a surprise treat for my mother. And let me tell you, this brunch is a buffet. I’ve never been a buffet fan. Somehow, the Glitretind pulls buffet off well.

So, while brunching at the Glitretind with the birthday girl, and perusing the salads, one caught my attention. It was an ivory lentil salad. I’m familiar with tan, brown, green, and black lentils… but ivory?!! I just had to have it. And the salad was wonderful.

So I went to my favorite online grocery store, Amazon, and I found ivory lentils sold by Barry Farms, which is a company that sells high-quality grains and beans. Turns out ivory lentils are the insides of black beans!

This is my version of a Mediterranean salad using ivory lentils, with roasted vegetables and some extra goodies, all tossed in a creamy dressing.

Ivory Lentil Mediterranean Salad

16 ounces ivory lentils, pre-soaked for 4-5 hours

1 large purple onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/4 cup olive oil
Salt, pepper

1/2 cup olive oil
1/4 cup rice wine vinegar
Juice of 1 small lemon
3 tablespoons mayonnaise
1 tablespoon tomato paste or a few sun-dried tomato halves
1 tablespoon agave syrup
1 teaspoon Dijon mustard
2 cloves garlic
Salt

Canned artichoke bottoms or hearts, quartered
Sun-dried tomatoes, julienned
Kalamata olives, sliced

Turn the oven to 400 degrees F, or to a high roasting position.

While the oven is heating, start the lentils cooking using water or vegetable broth. This step took me 20 minutes with the pre-soaked lentils.


Rinse gently and set aside to cool.

Toss the onions and bell peppers in a bowl and toss with the oil, salt, and pepper.

Pour the vegetables into a roasting pan, and when the oven is at temperature, roast the vegetables until nicely charred, about 20-25 minutes.

Turn off the oven, let the vegetables cool.

Place the slightly warm lentils in a large bowl along with the roasted vegetables and any remaining olive oil in the pan.

Add the quartered artichoke bottoms. I am in love with this product.

Meanwhile, prepare the dressing by combining all of the ingredients in a blender. Taste and adjust seasoning if necessary. Stir in about 1/3 of the vinaigrette and gently combine.


To serve, place the salad in a shallow serving dish.

Top with the sun-dried tomatoes and olive slices.

If desired, drizzle on a little more dressing.

So many ingredients could be included in this salad, like feta cheese for example. But I really liked the simplicity of what I created, which was inspired by the salad I enjoyed at brunch.

I will definitely purchase ivory lentils again, mostly because they’re so pretty. They don’t have the same flavor as Le Puy, which is my favorite lentil variety, but then, they’re really not lentils.