惊叫大电影_免看黄大片aa

So as not to lose this recipe..

From Cat Cora, America’s first female iron chef.

Quick Pizza Dough

I nabbed this from Cooks.com, and it is really much better than the (ahem) boxed mix I normally use, and it’s quick to make and bake. I used basil and garlic, since I had no powdered anything. Tip: Add a bit of salt.

—————–
QUICK PIZZA DOUGH
—————–

1 pkg. Quik Rise dry yeast (Red Star)
1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour
1/2 tsp. garlic powder (no salt)
1/2 tsp. onion powder (no salt)

Mix yeast in water in glass bowl. Add other ingredients. Mix
well by hand. Let sit in bowl 5-10 minutes, covered by
towel. Flatten on greased pan. Add your own topping. Bake
at 450 degrees for about 12 minutes.

Grease hands for nonstick mixing.

Cooking Curry

Asafoetida: If you could bottle sweat, this is what it would smell like. But this spice, from giant fennel plants takes on a taste of onion and garlic once cooked. Whilst Ian was here, we picked this up at the Indian market (yes, we have one!) and now I toss it into any curry I make, which is about once every week.

Asafoetida works well in Kashmiri dishes (and just about any other curry, IMO), like this Kashmiri Lamb recipe.

I’ve learned that you must decide what curry you’d like to make, write down the ingredients, then go to the store. Unless you’re normally in possession of kaffir lime leaves or fenugreek (of which I now have a lifetime supply), you’re probably going to need something. OR you’re an experienced curry chef and you can devise curry recipes as you go along.

Also, developing something of an immunity to peppers is a given. Chances are you’ll put in too many chilli peppers at some point, but eat what you’ve cooked anyway. I just toss on natural yoghurt or grab a glass of milk.

My Day In Pictures

(somewhat)

Aside from having all the time I could spare to talk to a certain MK poet, I:

Spoke to my mother, who seemed in good spirits today, and appreciated my Martha Stewart spirit of adventure, when I made these curtains without having to sew at all:

TLK stopped in her tracks when she saw the curtains. “MOM! They sparkle!” Me: “Yes, they do! I made those”! hehe

I put together a roast dinner (this is it in the pre-cooked stage. It included yukon gold potatoes, onion, carrots, celery leaves, sliced apple, salt, pepper and a little bit of cloves):

I covered it with foil and baked it at 350F for … oh… 3 hours? It was quite yummy! I made gravy after we were done. I like to take left-over roast and stuff it inside of hard rolls with gravy drizzled over the meat. Wrap each sandwich up in foil and heat it in the oven until it’s hot (350F again). Really excellent stuff.

Then, TLK and I potted herbs (or “herbs” as the British say..lol)

(basil, dill, chives and marjoram)

… then I re-potted two very unhappy plants, which seemed to be immediately grateful:

In between, I caught up with Jane, went out to shop a bit, changed my blog design (again), received TLK’s photos (and baby book… yay!) from my ex, thought about Christmas, did a load of laundry, contemplated loads of things, learnt how to feed the betta (who seemed not to be eating) and now I’m writing this, having said goodnight to TLK and said poet.

ARGH! Curry!

Lately, I’ve been obsessed with getting curry right. I make curry so often, I am almost to the point where I think…”Not curry again!”, but I can’t help myself.

Just when I’ve got the spices right, and I have purchased the correct yoghurt, the dang yoghurt separates!

My cooking expert explains this is because my pan is too hot. AHHH!

So one more time around, and I should be the curry queen of the world (ok, maybe not so much).

curry