It struck me as rather funny on Thursday morning, we had had snow overnight, not much, but enough to turn the park whitish. Then I saw a truck on the tennis court and couldn't believe they were erecting the nets in this weather. Don't think anyone will be playing just yet awhile.
Not sure how much blogging I will be doing for a while, a friend who has just read the first part of a book I wrote some 20 years ago, is bugging me to write more. I have some notes at the end of what I had previously written. I just read them and am not sure what the hell I was referring to. Guess I will have to find out. As I was also using pictures, I will have to hunt up more which I think are in albums, certainly not on this computer.
I made a variation of this for Thursday supper. I used cooked lamb of course as I had a lot leftover. It tasted pretty good. I only had some chutney - used to always keep poppadums but don't seem to have any right now. I have another serving in the freezer as well as some more plain minced lamb. It was a big roast.
Keema with Peas
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling
yogurt
1 large onion, chopped
2 garlic cloves, chopped
4 cm piece ginger, grated
2 green chillies
3 Tbs oil
500 g lamb mince (approx 2 cups)
2 Tbs garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 Tbs natural yogurt
200 g frozen peas or cooked fresh peas (just under a cup)
1 small bunch coriander, chopped
1. Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
2. Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Servings: 4
Tips: Can be frozen before peas are added
Source: BBC Good Food
Have a great day
Not sure how much blogging I will be doing for a while, a friend who has just read the first part of a book I wrote some 20 years ago, is bugging me to write more. I have some notes at the end of what I had previously written. I just read them and am not sure what the hell I was referring to. Guess I will have to find out. As I was also using pictures, I will have to hunt up more which I think are in albums, certainly not on this computer.
I made a variation of this for Thursday supper. I used cooked lamb of course as I had a lot leftover. It tasted pretty good. I only had some chutney - used to always keep poppadums but don't seem to have any right now. I have another serving in the freezer as well as some more plain minced lamb. It was a big roast.
Keema with Peas
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling
1 large onion, chopped
2 garlic cloves, chopped
4 cm piece ginger, grated
2 green chillies
3 Tbs oil
500 g lamb mince (approx 2 cups)
2 Tbs garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 Tbs natural yogurt
200 g frozen peas or cooked fresh peas (just under a cup)
1 small bunch coriander, chopped
1. Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
2. Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Servings: 4
Tips: Can be frozen before peas are added
Source: BBC Good Food
Have a great day
I might dictate my stories to someone, but there is no way I would sit down and write them. It's not like I'm young enough to profit and I am not sure anyone who matters really cares. I have another friend in her 80's whose life story is even more interesting than mine and we could not convince her to write her memoirs and she is a former newspaper editor.
ReplyDeleteBasically that's what I was told years ago Denise, I would need to be famous. However, I was convinced to write some more so I am. You should write your stories if only for your kids.
DeleteYou never know - some nut just might go out there and attempt to play tennis in the snow.
ReplyDeleteWe have even more snow this morning Alex, so that nut will have to wait I think
DeleteHi Jo - sounds a project ripe and ready to be finished ... good luck with that. I am so glad the snow isn't here ... thick mist and soggy rain instead ... still cold too, but not that cold - cheers Hilary
ReplyDeleteWell, I have started working on it again Hilary. We have quite a lot of snow this morning, quite surprising, I'd rather have snow than rain especially if I am not going anywhere.
DeleteYes Jo!!! Write! My curiosity is now piqued!!!
ReplyDeleteWell Liz seems to have enjoyed the bit I have written.
Delete