It’s been a while since I posted anything. I’d love to say that I was on an epic journey of self-discovery, or on a wild sabbatical learning how to live off the land.. but in actuality, I moved back home to be with my parents because my mom was ill and my dad was stressed out with caring for her full time and working full time.
I had planned to blog then, but it turns out my mom wasn’t much into eating.. and my dad is more the ‘canned corn and faux mashed potato’ type.. so instead I just hung out, tried to help as much as I could. The bad news is, no matter how hard you try.. you’re not able to fix some things.
My mom passed, so I stayed a few more months with my dad to help with the paperwork, and to generally keep him company. I recently came home, and I’ve been toying with the idea of blogging again.. not really sure if I wanted to start anew, or pick up here where I abruptly left off.
So, that’s where I’ve been, now let’s focus on where I’m going.
For the past week I’ve been kind of staring off into space, being aimless. Now that I’m not focusing on business tasks like claims, insurance, paperwork, and what have you.. I am kind of at a loss. I decided today I’d do something useful.. feed some people. Like the Confluent Boyfriend and myself.
I mentioned a while back that I have issues with digesting meat.. that my body feels better when it’s on a vegetarian diet. Now, as a meat lover, it breaks my heart, but I’ve decided to give up meat for a while. It’s been a week now, and I feel better already.
Tonight we journey to India by way of curried veggies in a tomato over basmati rice.
I’d love to say that I hand picked and toasted the spices to perfection.. but I’ve been doing nothing but fake mashed potatoes for months. Baby steps. I used mild yellow curry cubes.
First I chopped a half cup of fresh spinach, one large carrot, one shallot, 1 medium bok choy cluster/bunch/group????, and the guts of four tomatoes. I sauteed this all in one tablespoon of butter until it got all fragrant and tasty smelling. I added one can of coconut milk, one can of water, and 4 cubes of yellow curry. I simmered this slowly until the curry cubes dissolved, added some salt to taste, and shoved it into the hollowed out tomatoes.
I put those into a cupcake pan, and roasted them for 15 minutes at 450 after sprinkling bread crumbs on top.
Of course, being the amazing multi-tasker that I am, I put my rice cooker on, and chopped some green onions for decoration while all this was going on.
It was rather delicious even though there was a decided lack of meaty goodness.