I got my Christmas present from Matt yesterday. It arrived in the mail. Not bad considering I also received an email saying they had sent it that morning. It is a pant suit. Only trouble is, the pants want shortening and when it comes to sewing I am out. Will have to go pay through the nose to get it done. As I also have a couple of pairs of pants I want taken in, guess I will do it all at the same time. I am delighted with the pant suit though, mine is black. It’s nice and Christmassy but not too much so to be worn the rest of the year if the occasion arises. I ordered it and then informed Matt what he had bought me. Checking for the picture, guess I got mine at a good price, it’s quite a bit more now.
Went to the Mandarin as I mentioned yesterday, had a good meal as usual. Pigged out on the desserts, bad girl, will have to do some work to get rid of that. Especially having just tipped the 29 lbs. mark. I would like to get to 30 by Christmas. Bowling this aft which helps.
Made Unstuffed Cabbage Rolls again. Thought I had posted the recipe, apparently I haven't. This time I put them in the crock pot. Having eaten lots of Chinese for lunch though, we saved it for tonight. Not sure if it will freeze well, but it will have to. There is stacks there and twice in a row is about all I want to eat something.
I love curries, I love Thai curries. So here’s one from BBC Food. Oh, and I also love Thai food. I came across a shrimp recipe which required 2 tbs coconut milk, I could save that amount from this recipe.
Thai Beef CurryBy Lucy Netherton
Serves 8A spicy, authentic Thai green curry for your slow cooker that's ideal for taking the last-minute stress out of entertaining
- 2-3 tbsp groundnut oil (peanut of canola if allergic)
- 2kg beef short ribs (bone-in ribs left whole), or brisket, cut into large chunks
- large bunch coriander
- 2 lemongrass stalks, 1 bashed, 1 roughly chopped
- 3 garlic cloves, chopped
- 1-2 green chillies, roughly chopped, deseeded if you like
- 2cm-piece galangal or ginger, peeled and chopped
- 50ml rice wine vinegar
- 50ml fish sauce
- 2 tbsp palm or light brown sugar
- 400g can coconut milk
- 2 star anise
- 6 kaffir lime leaves
- juice 2 limes, plus wedges to serve
- Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
- Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
- If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.