I am delighted to report my Cannabis arrived promptly around 2:30 this afternoon. That is really impressive that they get it in the mail so quickly and it arrives so fast. Yesterday I had called our pharmacy and asked them to deliver my 3 prescriptions today, Wednesday. I then enquired about masks. I need one when I have a migraine during daylight hours. Turned out they did have one for about $5 with tax. So that was also delivered. It doesn't often happen, but I had a migraine last week and would have sold my soul to be able to shut out the daylight. Now I can.
Thinking I will try the Ontario Service office tomorrow morning. If there is a long line up, I will tell the staff that I cannot stand and they will serve me ahead apparently. I have, in fact, got til Sept. 14 to get in there. Then, in the afternoon we are hoping to bowl assuming my legs are up to it.
I also have to go to the local bakery to get some buns which they have been saving for me. The grocery store no longer sells the buns I used to like so I go to the bakery and get even better buns from them.
Bit bored this aft waiting for deliveries so made some tomato sauce for spaghetti, some of which we had for supper. I thought I had goofed when I tasted it, but when I served it with the spaghetti it tasted fine, thank goodness. I had taken some cannabis so was feeling reasonably OK.
Butter Chicken is very popular in the UK I understand. I have never eaten it or cooked it. Maybe I should try this easy version. Indian food has always been popular in England, even more so today I am told.
Easy Butter Chicken
500 g skinless boneless chicken thighs
For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200 g natural yogurt
For the curry
2 Tbs vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 Tbs tomato purée
300 ml chicken stock
50 g flaked almonds, toasted
To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime
1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Servings: 4
Author: Jennifer Joyce
Source: Good Food Magazine
Have a great day
Thinking I will try the Ontario Service office tomorrow morning. If there is a long line up, I will tell the staff that I cannot stand and they will serve me ahead apparently. I have, in fact, got til Sept. 14 to get in there. Then, in the afternoon we are hoping to bowl assuming my legs are up to it.
I also have to go to the local bakery to get some buns which they have been saving for me. The grocery store no longer sells the buns I used to like so I go to the bakery and get even better buns from them.
Bit bored this aft waiting for deliveries so made some tomato sauce for spaghetti, some of which we had for supper. I thought I had goofed when I tasted it, but when I served it with the spaghetti it tasted fine, thank goodness. I had taken some cannabis so was feeling reasonably OK.
Butter Chicken is very popular in the UK I understand. I have never eaten it or cooked it. Maybe I should try this easy version. Indian food has always been popular in England, even more so today I am told.
Easy Butter Chicken
500 g skinless boneless chicken thighs
For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200 g natural yogurt
For the curry
2 Tbs vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 Tbs tomato purée
300 ml chicken stock
50 g flaked almonds, toasted
To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime
1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Servings: 4
Author: Jennifer Joyce
Source: Good Food Magazine
Have a great day
