Midnight snacking on spaghetti

Pasta snack attack

It's 1:08am and I'm craving something to nosh on....sweet, salty, or both? The options include Cadbury chocolate bars, purchased at Heathrow en route to France; homemade French lentil soup using beautiful AOC designated blue gray lentilles from Puy. In the end, tonight's leftovers called to me...spaghetti tossed with garlic and olive oil, petit pois, grape tomato, and crevette. 

Now R is playing DJ and we are rocking out to an eclectic collection of rock and everything under the sun. Best part of country living...and a well-insulated house is that we are cranking it!!

Tonight's playlist includes Algerian singer Khaled Cheb's "Aïcha", then a Dutch rapper, now "Madame et Messieurs...Encore une fois", followed by the original Italian version of "Gloria" by Umberto Tozzi, and now Kiss' "I was made for loving you", Yes' "Owner of a lonely heart". The closing number is Kenny Rogers' "The Gambler".

What are some great songs you love to rock out to? Please comment, as I need to expand my musical world! And more importantly, when no one is looking, what do you snack on?

My version of lentil soup is delicious and hearty with a bit of bite to it. Please don't overcook the lentils! I cook them until al dente, just like pasta. On a cold day, it warmed us up and gave us energy for a walk around Culoz, past Seyssel. R and I ate the soup with a thick country loaf, whole wheat with specks of oats in it. We also added some paper thin shavings of the same wheel of Tomme de Savoie purchased at the farmers' market last week.

Soupe aux lentilles (adapted from Epicurious' braised lentils recipe)
Makes 4 servings 

Ingredients
3 tablespoons vegetable oil
1 large carrot, finely chopped
1 medium onion, finely chopped
2 shallots, minced
1 clove of garlic, minced
1 cup of lardons (or finely chopped bacon)
300 grams dried green lentils
6 cups vegetable or chicken salt (and more if you need it)
Salt and pepper to season

Instructions
1. Heat oil in large saucepan/pot over medium-high heat.
2. Saute the onions and carrots until translucent, a few minutes.
3. Add the lardons and lentils, stirring constantly for a few minutes.
4. Add stock, and bring to boil.
5. Reduce heat to medium-low and then cover and simmer until lentils are just tender, stirring occasionally, about 30 minutes.
6. Season with salt and pepper. Serve with crusty bread and a dollop of crème fraîche, if you have it.

Flowers from Helene, taken last Saturday