Wednesday, January 18, 2012
Gosh I've missed you guys.
Things around here have been intense. I'm back at work (I know, are you tired of hearing that yet?) Ellie is still very irregular in her schedule (well, for me. She's a peach for the babysitter.) and I somehow lost the cable to my DSLR.
I've been struggling to get into my new weekday routine, which includes getting behind the wheel daily for the first time in my adult life, and to get dinner on the table each night. I've managed to do a lot of cooking, some photographing, but no blogging.
I'm planning to write down Eleanor's birth story the next time I sit down here, but until then, I thought I'd share the quick curry we made this week. It came together so easily and helps me get in my goal of daily greens.
2 tbsp. butter (or oil if you want the recipe to be vegan)
3 leaves of chard
10-15 b sized potatoes (I used the ones I canned last year)
1 sweet potato
1 each yellow and green squash
1 can coconut milk
4-6 tsp. red curry paste
4-6 tsp. curry powder
3-5 c. water or stock
salt and pepper
quinoa or rice to serve
this tutorial as a rough guide. It's great and Ellie loves it.