Man, I haven't posted in a while. I guess I've been too busy catching up on Kings, the biblically-themed monarchy drama that is, as my sister so often says, "awesome sauce." And not just because it stars Ian McShane, the voice of the killer leopard in Kung Fu Panda.
Anyway, the Sherbs and I have been making plenty of tasty food. This Saturday we went back to the Book of a Million Zillion Curries (comic book reference explained here) for dinner, and made both the tasty tea and chickpea curry and a curry of French green lentils and too much spinach. Turns out the recipe makes something like eight cups of food, so I'm glad we broke out the big pot; it's not easy to wilt two pounds of spinach in boiling water already full of lentils. Also: it made the water turn really green.
What was kind of interesting about the spinach/lentil curry is that it basically was boiled spinach and lentils with what I'd call a "sauteed pico de gallo" tossed in during the last fifteen minutes. If tomatoes were in season, there would probably be a bit more flavor (also, we ran short of cumin - who keeps track of how much cumin they have?), but the spinach was otherwise tasty and a good counterpoint to the chickpeas, which were spicy.
The chickpea spiciness could be in part due to the serious chopping of the serrano chiles in that recipe; we have an off-brand Slap Chop® (for immature but hilarious parody, click here; for incident involving the Slap Chop® pitchman and a prostitute, click here) that does in fact make short work of garlic, ginger, and serrano peppers, rendering them into tiny bits in a matter of moments. With more pepper surface area exposed to the oil in the pan, we got more spiciness.
Tomorrow's dinner will involve another salad from the Benedictine monks. This one will require me to make carrot matchsticks tonight. Wish me luck; I can never get them small enough.
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