Once again I am knackered. We unpacked three plastic storage boxes and one large garbage bag and of course had to put all the stuff back where it lived. If I were still a youngster, this would be no problem. Sadly I'm not. I am missing a lid from a piece of china. I cannot, for the life of me, figure out where it got to either. Must be the Borrowers (it's a book) - in the States I had a small lamb which had a sign saying "I love ewe" which Matt gave me - I still had it when we left NC but I haven't seen it since.
A lot on the news about Supreme Court Judge Scalia's death today (Sunday) someone I personally have never heard of. I guess his replacement is going to cause a lot of political upheaval according to the pundits on Good Morning America.
Today, Monday, is Family Day here which means no bowling for our league. Matt and I will be bowling on Tuesday afternoon instead.
I now have an appointment for my nuclear stress test. My biggest problem, it turns out I am not
This recipe came up on Yummly and I thought it looked delicious. When I followed it to it's source I found it was actually from Pinch of Yum I think this would be really good with cauliflower too.
5 Ingredient Coconut Curry
1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can chickpeas, rinsed and drained
½ tablespoon cornstarch dissolved in 2 tablespoons cold water
optional: minced garlic or onion
Sauté broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
Have a great day