Language, Bowling,

Funny I just heard a guy on the radio singing something about "you'd best go back to where you came" I don't think he even used "from" and it occurred to me that lyricists should return to the use of 'whence'.  For example - go back from whence you came. Old fashioned word to most people these days and probably never been used on this side of the pond at all. It is a fact that language has deteriorated considerably in my lifetime and these days the use of cell phones and abbreviations has made the language deteriorate even further. I think if I were to return in 50 years or so, I wouldn't be able to understand what people were talking about at all. Maybe I should have chosen a picture of Roget's Thesaurus instead?

Because I am expecting to have surgery later on, I thought I would do some bowl-aheads for when and if I couldn't play. I don't remember the recovery period. So, much to my surprise, I bowled better today than I have for a long time. In fact it would be good for my team if I stayed away and those games were used LOL.

Sri Lankan sounds a bit different so I thought this would be something to try.

Sri Lankan vegetable curry with brown rice

Warm cinnamon, root ginger and smoked paprika go together wonderfully in this tasty Sri Lankan vegetable curry. If you want to add a bit of fish, try cod or sea bass fillets. Fearne's inspiration for this charming dish came from a holiday: "Many moons ago, before Rex and Honey came along, Jesse and I went on a far-flung adventure to Sri Lanka. It is such a vibrant country where the people smile from

the heart and the food is made with love. On the entire trip, there wasn’t a dish I didn’t love. This curry is inspired by the flavours we encountered and the warmth their food provides. I love adding fish to this curry as it adds an extra boost of protein and makes it even more hearty."

1 ½ Tbs coconut or sunflower oil
10 fresh curry leaves (optional)
1 onion, finely chopped
5 cm piece of root ginger, peeled and finely grated
5 cloves garlic, crushed ½ tsp ground cinnamon
1 ½ Tbs mild curry powder
½ tsp chilli powder (optional)
1 tsp garam masala
1 tsp sweet smoked paprika
16 cherry tomatoes, halved
2 400 ml cans full-fat coconut milk
2 carrots, thinly sliced
1 green pepper, deseeded and cut into bite-sized chunks
200 g skinless and boneless cod or sea bass fillets, cut into bitesized pieces (optional)
Sea salt
freshly ground black pepper
1 spring onion, finely sliced, to serve
Cooked brown rice, to serve

1. Heat the oil in a frying pan over a medium heat. Add the curry leaves (if using) and fry for 2–3 minutes until the leaves begin to crisp up and brown.

2. Add the onion and ginger and sauté gently for 5 minutes, until the onion has softened, then add the garlic and fry for a further minute until aromatic.

3. Add the spices, tomatoes, half a teaspoon of salt and a good grind of black pepper. Fry for a further 2 minutes until aromatic, then add the coconut milk, carrots and green pepper.

4. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 20–25 minutes until the vegetables are cooked through and the sauce has reduced down a little.

5. If you are using fish, add it to the curry for the last 5 minutes of cooking time, until just cooked through.

6. Serve with the spring onion scattered over the top and rice alongside.

Servings: 6

Author Notes
You could use chicken instead of fish in this lovely curry if you prefer, simply brown off in a pan before you start making the curry and simmer in the sauce until cooked through

Source: Fearne Cotton
GoodtoKnow

Have a great day