When in doubt, cook...

[desperance]

Depressed again today - or not depressed, really, just deeply fed up with almost everything. So of course I went shopping, in my favourite Asian foodstore.

And came home with giant prawns and baby aubergines, with coconut milk and lemongrass and tiny limes that you can eat whole like kumquats, and a sort of squash that might be an overgrown courgette/zucchini or it might be an undergrown marrow, or just possibly something else altogether.

Also with pasta made of rice and rice made of pasta, because nothing ever should be what it seems.

So, I shall make a kind of Thai curry with all those good things, and dish it up with macaroni-shaped rice pasta, which I have decided to call risimac. And we shall see what that's like.

Comments

[desperance.livejournal.com]

Coo. Let us know how that turns out... (You could certainly get a decent amount of cheap beef here for less than the cost of a gallon - but then, our gasoline has never been cheap.)

It was a Hungarian cookbook that told me that all ovens have three temperatures: cool, medium and hot. After that, they vary so much that there is no point in being precise. Which was a doctrine I signed up to with enthusiasm. Of course, a good oven thermometer would override that - but (a) few people have them and (b) few dishes need them. Cool, medium or hot will do for most things.