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Lolcats and funny pictures I'm so sleepy and still have fifty-ish pages I ought to read tonight. Not to mention a response paper on something that's so old I can't follow it. As much as I like writing and grammar, I am amazingly bad with vocabulary. Reading English translations that are over one hundred years old about a subject I know little about tends to leave me numb and confused.
I spent most of my late afternoon and evening cooking. I tried a recipe that's more than just hard in the "I've never done this before, even though there's only three steps before bake" sort of way. I made curry -- Japanese-style curry, to be more accurate. That chicken stuff is hard to chop up. Almost decided to go with vegetarian curry, but I'd already thawed it. The onion also hurt like crazy to cut. I wish it made me cry. Whatever the heck got in my eyes could have used the washing out. I also neglected to pay enough attention to notice I was using my 1/2 cup instead of 1 cup, but it turned out okay despite this. Thus, I accidentally discovered that 1/4 a cup of rice is just about right for one person.
It was delicious, as curry is wont to be.
Preparation is long and dull, but the recipe is simple enough: chop up a bag of baby carrots, three potatoes, one onion (or more, to your taste), and three skinless boneless chicken breasts. Dump in pot. Throw in six (or, in my case, three) cups of water. Bring to boil, reduce heat, cover, and simmer for 45 minutes. Remove from heat and toss in a package of curry powder -- I recommend S&B Torokeru brand, the hot kind. Mix powder in completely before returning to simmer for 10 minutes while stirring. Make a side of rice.
Or substitute your own veggies and meat. You can do almost whatever with curry. I just include what I did for the amount, rather than the ingredients.
(ETA: After remaking the curry with the proper measuring tools, I've discovered that three cups of water is plenty. It's enough to cook the veggies and doesn't crowd it. Six cups, on the other hand, required doubling the amount of curry paste I usually use to make it stop being so soupy.)
I'm one of the few people I know of who actually likes curry, come to think of it. Which is strange, because I am an incredibly picky eater who doesn't like most Japanese food and it's my friends who love Japanese food who tend to dislike curry.
Oh well. More leftovers for me.