A Simple Curry

One of my favorite things in the entire word is having friends over for dinner. I like sequestering myself in the kitchen for a few hours and tuning into Thelonious Monk, playing mad scientist with spices, and ignoring the rest of the world until friends knock on the door and it's time to set the table. Sometimes I plate and serve full courses, and sometimes I spread all the elements on the table, and let my guests put together their own plates. The following curry works best in the latter format, as people can choose how much rice, vegetables, sauce, and garnish they want. It's a good meal for a smallish (4-6) dinner party.

Cilantro, Coconut Curry Sauce, Cumin Scented Rice, Roaster Cauliflower and Carrots, Steamed Spinach and Choi Sum

Curry Powder:

Curry Carrot Soup

Well, the rain has officially started here in the Pacific Northwest. Sure, we had a few day stretch about a month ago when it sprinkled, but that wasn’t really the start of the rainy season. A few last warm sunny fall days had been promised, so spirits were still high. And then yesterday happened. Gray and rain, and we officially stepped foot into the weather Seattle is known for. The showers permeated the city, the old windows in our apartment started to rattle against the wind and the “clunk, clink, whoosh” of the steam radiators that heat our apartment building kicked in at 7am.

Once I drug myself out of the quilted cocoon (a.k.a. my bed), and had a cup of tea, I spent the morning hanging shelves all over my apartment (which, by the way, has no storage, but very high ceilings). I realized around 3 pm I was famished, and found an onion and some carrots in the fridge: fixins for a perfect meal to welcome in the fall weather. Nothing beats hot soup on a cool day, especially when it doesn’t take much time or effort. 
 

Curry Carrot Soup