Welcome to September. I'd better make the most of it, because when the clocks change, it will be true to form if I'm grumpy. I didn't make the most of it, even though most of today was sunny. There was a sudden thunder storm at around four this afternoon, with lightning and the rain coming in through the french door. I remembered (or might have imagined) a sudden storm at Squire when I was a little girl. I was up at the far end of the garden under the old pine trees so I stayed dry. I remember deciding whether or not to be frightened, and I decided not. I've never been frightened of lightening, even after it hit Squire's chimney the year I went away to college and that half of the house was demolished. No-one was even hurt, although another day, what with the hot bedding sleep arrangements there, one or more of us would have been killed. It makes some sense to be afraid of lightening, and yet, it's one of the few things, along with the dark and being stuck in a lift that don't scare me. I used to have a friend who was terrified of the fluttering of pigeons' wings, but I hardly think that confidence around feathers should be counted in my trophy cabinet of courage.
Today, I made up a new recipe. I sometimes forget I can cook. Trouble with it is, I don't enjoy it all that much, the transitory nature of creating foodstuffs just doesn't give me a buzz. It didn't start off in a very promising way, but turned out good, so for posterity, the recipe goes like this: (serves 4)
- 1/4 packet yellow split peas, soaked overnight and boiled for 1 hour
- 3 large onions, chopped fine
- one large chicken breast cut into small cubes
- one tin chopped tomatoes
- one broccoli head cut into small florets
- half teaspoon chili powder
- two cloves garlic, crushed
- two teaspoons coriander paste in oil
- packet wholemeal pitta bread
Fry off onions and chicken in chili and garlic until soft, stir in drained split peas and tin of tomatoes. At this point, it looks like vomit, don't worry. Season. Cook down on low heat for around half an hour. Stir in coriander paste and adjust seasoning to taste. Add broccoli, cover and continue to cook on low heat for further 15 minutes. The mixture should be a fairly thick paste resembling refried beans, if not, take the lid off and allow to reduce further. Toast pitta breads. Spoon the mixture into the pittas. Enjoy. This would go nicely with some salad, but it isn't necessary. Substituting spinach for broccoli would also be good.
Anyway, the food went down well, everybody wanted seconds, so I was cool wife and Mum. Yea, go me. Tomorrow home made cherry cake? Yeah right.
No comments:
Post a Comment