Recent Posts
I beg to differ ...
This is a "machine."
The project that ate my life ...
This video and the article that it accompanies sucked down a significant chunk of my waking hours this past couple weeks. There are always things you can do better, but I'm proud of the result.
Character traits
"The man is not wholly evil -- he has a Thesaurus in his cabin."
--"Peter Pan" author J.M. Barrie, writing of the esteemed Captain Hook.
--"Peter Pan" author J.M. Barrie, writing of the esteemed Captain Hook.
Lunch
Lunch was leftover potato curry and fried eggplant from last night's supper.
Potato curry
2 tbs sunflower oil
1 large onion, finely chopped
1 can diced tomatoes (28 ounces)
2 chili peppers
1/2 tsp cayenne
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
3 diced garlic cloves
1 inch cube of ginger, minced
1/2 tsb salt
5 or 6 potatoes, peeled and diced, or whole new potatoes
chopped cilantro leaves to garnish
Heat the oil in a saucepan, add the onion, garlic, chopped chilis and ginger and cook until slightly browned. Add the potatoes. Add the cumin, coriander, turmeric, salt and cook for a few minutes. Add the tomatoes and 1/4 cup water. Stir well to coat the potatoes with the spice mixture, then put the lid on the pan. Cook for 15-20 minutes or until the potatoes are tender but not breaking up.
Remove the lid and continue cooking until the liquid reduces a bit. Garnish with chopped coriander and serve hot.
Served with fried eggplant, Indian style.
Cut 1 eggplant into halved slices, about 1/4 inch thick or less. Heat oil in a pain. Combine 1 teaspoon salt, 1/2 teaspoon turmeric, 1/8 teaspoon cayenne, mix and dust the eggplant, fry until golden brown.
Potato curry
2 tbs sunflower oil
1 large onion, finely chopped
1 can diced tomatoes (28 ounces)
2 chili peppers
1/2 tsp cayenne
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
3 diced garlic cloves
1 inch cube of ginger, minced
1/2 tsb salt
5 or 6 potatoes, peeled and diced, or whole new potatoes
chopped cilantro leaves to garnish
Heat the oil in a saucepan, add the onion, garlic, chopped chilis and ginger and cook until slightly browned. Add the potatoes. Add the cumin, coriander, turmeric, salt and cook for a few minutes. Add the tomatoes and 1/4 cup water. Stir well to coat the potatoes with the spice mixture, then put the lid on the pan. Cook for 15-20 minutes or until the potatoes are tender but not breaking up.
Remove the lid and continue cooking until the liquid reduces a bit. Garnish with chopped coriander and serve hot.
Served with fried eggplant, Indian style.
Cut 1 eggplant into halved slices, about 1/4 inch thick or less. Heat oil in a pain. Combine 1 teaspoon salt, 1/2 teaspoon turmeric, 1/8 teaspoon cayenne, mix and dust the eggplant, fry until golden brown.
Easter
I <3 hiding eggs for the boy. :)
;)
View Photo AlbumTo whom it may concern ...
I'm ready for spring. Please, no more snow or cold weather. I love 'em, but I need to generate some vitamin D before running amok.
;)
