Another year’s gone by and I’m another year older! Had a nice day today: Did a bit more of the cab and added the casters to the monitor frame (see pics below), met Kate in town on her lunch break (which was a nice surprise!) then I went and played 18 holes of golf with Tim at the Weald of Kent (I played ok too – finished up 18 over par, only 7 over for the back 9). Then tonight Kate and I went for a meal at Pauls restaurant in Folkestone. I had Steak strips on Lyonnaise potatoes with creamy peppercorn and brandy sauce (mmmmm…) and Kate had some salmon and pasta dish (well, she liked it!). All in all a very nice day, which I thoroughly deserved, seeing as though I’m THIRTY FOUR!!!!!!!!!
Had 13 people over for Kate’s birthday party last night, so I had to cook for 15 people: Me, Kate, Andy, Marie, Tim, Cassie, Nick, Karen, Rob, Letitia, Hew, Hannah, Spencer, Julia and Martin! It was a really enjoyable evening and I ended up cooking 3 curries (a korma, a vindaloo, and a veg curry), some tarka dal, and rice. Had a great chat with Rob and Nick about astronomy and telescopes etc, and as a result I’ve signed up to the New Scientist newsletter. Hopefully next time we’re round Nick’s house, if its a clear night he’ll let us take a peek through his telescope at the moon… and with any luck Saturn.
The vegetable curry I cooked was adapted up from a recipe I found for Marrakesh Vegetable Curry on allrecipes.com. It was quite spicy but really delicious, and it was dead easy to make too: –
1 sweet potato, peeled and cubed
1 green pepper, chopped
1 red pepper, chopped
2 carrots, chopped
1 onion, chopped
1 courgette, chopped
6 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons sultanas
1/4 cup flaked almonds
1 cup orange juice
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinammon
1 teaspoon salt
1 teaspoon cayenne pepper
Fry up the sweet potato, carrots, onion and peppers in 3 tablespoons of olive oil, in a big pan, for 5 minutes, on a medium heat.
In a medium saucepan place the remaining 3 tablespoons of olive oil, the garlic, turmeric, curry powder, cinammon, salt and cayenne pepper, and saute over medium heat for 3 minutes.
Pour the garlic & spice mixture into the big pan with all the vegetables in it. Add the almonds, sultanas, courgette and orange juice. Bring to the boil and simmer for 20 minutes, covered.
I ended up adding a little more orange juice and a bit of water, since I used quite a large sweet potato. You can always vary the amount of spices to taste, too.
When I said to Kate (my wife) that I was gonna start a blog, she just laughed and said “Yeah right, like you’ll have time for that!”. I must prove her wrong.