Breakfast: Latte, toast. I was hungry and we have small bread right now so I had (as my friend Amanda put it) a pair of toasts. With marmalade.
Today's mug is from the airport in Amsterdam, Holland. I have flown through Amsterdam so many times traveling to and from Aberdeen, and although I've never been outside the airport it seemed fitting to have a mug from there.
Lunch: Leftover pasta from some time last week. Adele demanded that I pick out the broccoli and give it to her. That girl LOVES broccoli!!
Dessert: a tiny popsicle with my little loves.
Afternoon snack: a little roll.
I made curry for dinner which took a long time and required an emergency trip to the convenience store for peanuts. So I ate a few while cooking the curry.
Ben always wants more sauce than I make and tonight I said I'd double the sauce. He countered with the suggestion that I should make four times as much sauce so we compromised and I made three times as much, resulting in an enormous vat of curry. I hope he liked it because we're going to be eating it all week.
Cauliflower curry with rice and naan. (I also added some carrots).
Recipe (regular amount)... from memory because I am in the basement right now and the recipe is upstairs and I'm tired. I'll check it later and change it if I don't remember correctly.
4 oz red lentils. Here you get those from a middle eastern store, such as holy land. In the UK you get them in any grocery store.
2 tbsp oil
onion
1 tbsp flour
2 tbsp curry powder
2 tbsp mango chutney (you can get this at target).
2 1/4 cups veggie stock
2 oz salted peanuts
cauliflower, chopped into florets
Put lentils in pot, cover with cold water, cook about 10 minutes. In large pot fry chopped onion in oil until soft, stir in flour and curry powder, cook a few minutes, add stock, lentils, peanuts, cook about 10 minutes, add cauliflower, other optional veggies, cook about half an hour or until veggies are cooked and soft.
Enjoy!
1 comment:
Fiona looks like she is loving your Popsicle a little more than her own :)
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