(no subject)
I started my day off by spilling some coffee on my boob. I balanced my cup on my lunch (chicken curry in a Gladware container), not the best of place for a cup of coffee I've ever have, and as I dabbed at my boob, managed to dump the entire cup of coffee in the parking lot. So instead I'm drinking a Dr. Pepper to get my morning's caffiene.
The good news is, I'll be getting a new phone on Saturday! I might even be able to send text messages!!! I have, incidentally, had the same cell phone as long as I've had a cell phone...I believe 4 years now. Needless to say...it's a little beat.
And for your morning moment of "What the Hell is wrong with society???", there is The Left Behind Game (link courtesy of synrise). What ever happened to Jesus's message of non-violence, non-judgement, and loving your fellow man?
Lastly...
Chicken Curry with Yogurt and Spinach
2 boneless skinless chicken breasts, diced
1 medium onion, diced
1 inch piece ginger, peeled and minced
2 cloves garlic, minced
1/4 tsp salt
1 cup plain yogurt (I used non-fat because that's what I had)
1 small can tomato sauce
2-3 tbs mild curry powder
2-3 tbs extra virgin olive oil
1 bunch fresh spinach (don't sub frozen here)
rice, cilantro and pepper sauce to serve
Brown chicken over medium low heat in olive oil in a heavy skillet (I used my well-seasoned cast iron skillet, but you will want to be careful simmering tomato products in cast iron for too long). I added salt about 1/2 through browning as I diced the veggies, adding onion first, then garlic and ginger. When onion is translucent, add curry powder and stir until chicken is coated and oil is absorbed. Add yogurt and 1/2 can of the tomato sauce, stir until well mixed, and simmer over low heat for at least 30 minutes (the yogurt will curdle a little at first but will eventually relax into the sauce), stirring occassionally and adding tomato sauce and/or water if the sauce looks too dry...it should be like a thick gravy. When the curry is getting close to done, fold in spinach into the sauce, about 1/3 of the bunch at a time (tough stems removed, of course). Simmer until all the spinach is cooked through and serve over rice (I used basmati) with lots of Hot Cock Sauce (yeah, you know what I'm talking about) and cilantro.
*edit* A parting thought on food...I think it's so odd when I read about people to whom cilantro tastes, apparently, like soap. This is likely a genetic trait (much like the ability to smell the scent one gets in their pee after eating asparagus) and seems to be most predominant among people of Western European, especially British, heritage. Howeve, my heritage is about 75% from the UK, and cilantro tastes, well, like cilantro (rather than, say, Dove or Zest)...I love the stuff!
The good news is, I'll be getting a new phone on Saturday! I might even be able to send text messages!!! I have, incidentally, had the same cell phone as long as I've had a cell phone...I believe 4 years now. Needless to say...it's a little beat.
And for your morning moment of "What the Hell is wrong with society???", there is The Left Behind Game (link courtesy of synrise). What ever happened to Jesus's message of non-violence, non-judgement, and loving your fellow man?
Lastly...
Chicken Curry with Yogurt and Spinach
2 boneless skinless chicken breasts, diced
1 medium onion, diced
1 inch piece ginger, peeled and minced
2 cloves garlic, minced
1/4 tsp salt
1 cup plain yogurt (I used non-fat because that's what I had)
1 small can tomato sauce
2-3 tbs mild curry powder
2-3 tbs extra virgin olive oil
1 bunch fresh spinach (don't sub frozen here)
rice, cilantro and pepper sauce to serve
Brown chicken over medium low heat in olive oil in a heavy skillet (I used my well-seasoned cast iron skillet, but you will want to be careful simmering tomato products in cast iron for too long). I added salt about 1/2 through browning as I diced the veggies, adding onion first, then garlic and ginger. When onion is translucent, add curry powder and stir until chicken is coated and oil is absorbed. Add yogurt and 1/2 can of the tomato sauce, stir until well mixed, and simmer over low heat for at least 30 minutes (the yogurt will curdle a little at first but will eventually relax into the sauce), stirring occassionally and adding tomato sauce and/or water if the sauce looks too dry...it should be like a thick gravy. When the curry is getting close to done, fold in spinach into the sauce, about 1/3 of the bunch at a time (tough stems removed, of course). Simmer until all the spinach is cooked through and serve over rice (I used basmati) with lots of Hot Cock Sauce (yeah, you know what I'm talking about) and cilantro.
*edit* A parting thought on food...I think it's so odd when I read about people to whom cilantro tastes, apparently, like soap. This is likely a genetic trait (much like the ability to smell the scent one gets in their pee after eating asparagus) and seems to be most predominant among people of Western European, especially British, heritage. Howeve, my heritage is about 75% from the UK, and cilantro tastes, well, like cilantro (rather than, say, Dove or Zest)...I love the stuff!