Dreams, Curry and Meatloaves

I arose in a foul temper this morning, all because of a dream. Ridiculous isn't it? However, I dreamt a family of 4 were taking Matt and I over, house and home and there appeared to be nothing I could do about it. A very frustrating, aggravating dream. I am glad I didn't dream it tonight as they say:

"Saturday's dream on Sunday told, is sure to come true be it never so old"

I suppose the people who interpret dreams could tell me something about this dream, the fear of being overcome by something I couldn't resist, perhaps? Maybe its something to do with all the bad financial news at the moment. That is something I am certainly helpless to combat. My mood is beginning to dissipate, thankfully. The financial crisis is very depressing though, every time you switch on the radio or TV there is something about it, if only on how to feed a family of 8 for $10. There have been so many meatloaf recipes posted. I am not greatly fond of meatloaf at the best of times and to be compelled to eat it a lot because of financial woes would be terrible. We haven't sunk that low yet, I hope. Maybe that's what my dream was about, being overtaken by meatloaf. Don't get me wrong, we do make meatloaf now and again, but it is only now and again. Actually there is a recipe we used to make more often, Tarragon Turkey Loaf, I will have to see if I can find it and share it with you. One of the problems with meatloaf is quantity. If I make one loaf it is too much for us, so I freeze it. By the time we get to eat the remainder its pretty horrid, I think. North Americans have meatloaf sandwiches, I'm sorry this does not appeal!!! Yesterday I made up a batch of all purpose curry sauce, separated it into three lots and put chicken in two. We had chicken curry with rice, pappadums and chutney for supper, I now have another chicken curry in the freezer and some sauce to which I can add shrimp at a later date. I have some Gumbo sauce which just needs shrimp (crab and oysters too if I come across any). I do like to have such things in the freezer so we can grab them for a quick meal when we are in a hurry. I don't pass on my recipe as it isn't very authentic, good, but not authentic. I do keep a decent curry powder in my cupboard as well as Garam Masala which is much the same. Plus I have two chutneys on hand, Mangoe and Bombay Duck which is very spicy. I love Bombay Duck but we can no longer get them in Canada and I believe they have stopped importing them into the UK too for health reasons. Its dried fish for goodness sake, how can it be that unhealthy? Matt hated it anyway and couldn't stand the smell of it being prepared. I loved it. OK I have found the recipe from Reader's Digest's Great Recipes for Good Health. Our book has been used so much, most of the pages are loose. As meatloaves go, this isn't bad. Tarragon Turkey Loaf Serves 4 2 tsp unsalted margarine 1 medium-size yellow onion, chopped fine 1 large stalk celery, chopped fine 1 lb. ground turkey 1/3 cup chopped parsley 1/4 Cup fine dry breadcrumbs 1/4 cup skim milk 1 large egg white 1/2 tsp dried tarragon, crumbled 1/4 tsp each black pepper and nutmeg Nonstick cooking spray For the Mushroom Sauce 2 tsp unsalted margarine 1 vup mushrooms 2 tbs flour 1 cup low sodium chicken broth 1/8 tsp each ground nutmeg, salt, black pepper and dried tarragon, crumbled. Preheat the oven to 350°F. In a heavy 7 inch nonstick skillet or medium sized saucepan, melt the margarine over moderate heat; add the onion and celery and cook, uncovered, until the onion is soft - about 5 minutes. Meanwhile, in a large bowl, combine the turkey, parsley, bread crumbs, milk, egg white, tarragon, pepper and nutmeg. Add the onion and celery, and mix well. Lightly coat a 7 ½"x3 ¾"x2" loaf pan with the cooking spray. Press the turkey mixture into the pan and bake for 40 - 45 minutes or until lightly browned and firm to the touch. Cool in the pan for 15 minutes. Using two spatulas, transfer the loaf to a heated dinner platter. Meanwhile, prepare the sauce. In the same skillet or saucepan, melt the margarine over moderate heat. Add the mushrooms and cook for 3-5 minutes stirring occasionally. Remove from the heat and blend in the flour, chicken broth, nutmeg, salt, pepper and tarragon; return to the heat and cook about 5 minutes, stirring, until thick. Ladle some sauce over the loaf and serve the rest at the table. If you are not too worried about weight, you can substitute butter for margarine etc. Actually, there is no caloric difference between butter and margarine, fat is fat. Have a great weekend.