Thai Red Curry, Coffee, and College Radio
This is the week that classes begin. This fact shouldn't mean very much to me at this point in my life, but somehow it still does. My boss sees her kids off to school for a new year and I feel the wave of work that is destined to come soon, the house takes on a more motivating vibe as M begins the semester, there's coffee on and college radio playing in the background. And I *feel* fall calling, ever so softly over the wet heat of August. This suits me just fine.
Other things:
* Took the scenic route from Orlando to Gainesville last Saturday, and stopped in to a little town called Tavares for lunch.
* Saw District 9 the weekend before last at the relatively new downtown theater, the Plaza Cinema Cafe . Both are worth the visit.
* Take a look at Obama's summer reading list
* Made Thai Red Curry and vegetables this evening, might as well share the recipe:
- 1 13.5 oz. can coconut milk
- 1 tblspn thai red curry paste
- 1-2 tblspn fish sauce
- 1 package stir fry veggies
- 3-4 tblspn brown sugar
- Hot Sauce to taste
- Salt, Cumin, Red Pepper to taste
Heat a small amount of extra virgin olive oil on medium in a 12" pan. Cook stir fry veggies on med-high for 3-5 minutes. Add coconut milk and curry paste, and cook on low for 5 minutes. Add fish sauce, half of the called-for brown sugar, 1/4 cup water, and salt as needed. Cook another 5-7 minutes. Add the rest of the brown sugar, salt, and cumin. Cook another few minutes. Add hot sauce and red pepper, and cook for another 15 minutes. Serve over rice, with freshly chopped cilantro and basil.
Other things:
* Took the scenic route from Orlando to Gainesville last Saturday, and stopped in to a little town called Tavares for lunch.
* Saw District 9 the weekend before last at the relatively new downtown theater, the Plaza Cinema Cafe . Both are worth the visit.
* Take a look at Obama's summer reading list
* Made Thai Red Curry and vegetables this evening, might as well share the recipe:
- 1 13.5 oz. can coconut milk
- 1 tblspn thai red curry paste
- 1-2 tblspn fish sauce
- 1 package stir fry veggies
- 3-4 tblspn brown sugar
- Hot Sauce to taste
- Salt, Cumin, Red Pepper to taste
Heat a small amount of extra virgin olive oil on medium in a 12" pan. Cook stir fry veggies on med-high for 3-5 minutes. Add coconut milk and curry paste, and cook on low for 5 minutes. Add fish sauce, half of the called-for brown sugar, 1/4 cup water, and salt as needed. Cook another 5-7 minutes. Add the rest of the brown sugar, salt, and cumin. Cook another few minutes. Add hot sauce and red pepper, and cook for another 15 minutes. Serve over rice, with freshly chopped cilantro and basil.