Bedspread, Cigarette Butt, Fridges,

We finally got everything back into the apartment and the last thing was to take the new bedspread down to the launderette - much too big and heavy for our machines here. Amazing, in the launderette they charge $5 for a wash and you can us quarters for the dryer. I ended up with $1.25 in the dryer and am not sure I needed that much. It is now very much softer than when we bought it which is a good thing.

Whilst moving all the stuff from our balcony I was disgusted to find a cigarette but out there. I suppose somebody threw it off their balcony and it was blow on to ours. Actually, that's pretty dangerous, especially in summer if people are sitting outside.

But.... I am still getting bitten. Not a lot but now and again. Wherever I think I was bitten ends up being sprayed by my trusty little steamer. I do hope we can control it on our own I don't want to have to pack everything up again.

Then our fridge is coming tomorrow. Decided to put all the contents in the coolers with ice or ice packs in the morning and if it hasn't arrived before we go to bowling too bad, we won't be here. I had

a phone call from the super's wife saying I had to be sure to empty the fridge, really? I thought someone else would do that for us!!! Actually I wish there was a good fairy who could deal with it. She said she will know an hour before they are coming and will presumably let us know. I had cereal with warm milk for breakfast today. It was horrid.  We usually drink tomato juice at lunchtime so we put ice in that. Better than warm, but not as enjoyable. As someone commented yesterday, we sure do rely on fridges nowadays. Neighbours confirmed today that they had got a new fridge and it was much smaller. They bought a bar fridge. I checked out the prices, I can get a 1.6 cu. ft. fridge for $119 which isn't bad, or there are a couple of others which range up to $199. We'll see what happens.

As I have mentioned before, curry is very popular in England. I am told that, these days, you can find an Indian shop on every corner like you once could find a fish and chip store. This one has been lightened up somewhat. Canola oil is the same as rapeseed. Bearing in mind the chopsticks in the picture, not sure if this isn't meant to be Chinese although if it were, the chicken would have to be in bite sized pieces.

Chicken katsu curry

BBC Good Food

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than

fried) until crisp and golden. If you're following the Healthy Diet Plan then this a great dish to add to your repertoire

Serves 2.

• 25g flaked almonds
• 1 tsp cold-pressed rapeseed oil
  
  

  
  

  
  

  
• 2 boneless, skinless chicken breasts (about 300g/11oz total)
• lime
  
  

  
  

  
  

  
   wedges, for squeezing over

For the sauce

• 2 tsp cold-pressed rapeseed oil
  
  

  
  

  
  

  
• 1 medium onion
  
  

  
  

  
  

  
  , roughly chopped
• 2 garlic cloves, finely chopped
• thumb-sized piece ginger
  
  

  
  

  
  

  
  , peeled and finely chopped
• 2 tsp medium curry powder
• 1 star anise
  
  

  
  

  
  

  
• ¼ tsp ground turmeric
• 1 tbsp plain wholemeal flour

For the rice

• 100g long-grain brown rice
• 2 spring onions
  
  

  
  

  
  

  
  , finely sliced (include the green part)

For the salad

• 1 medium carrot
  
  

  
  

  
  

  
  , peeled into long strips with a vegetable peeler
• ⅓ cucumber, peeled into long strips with a vegetable peeler
• 1 small red chilli
  
  

  
  

  
  

  
  , finely chopped (deseeded if you don't like it too hot)
• juice ½ lime
  
  

  
  

  
  

  
• small handful mint leaves
• small handful coriander leaves

1. Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
2. Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.
3. Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.
4. Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.
5. Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.
6. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over

Have a great day