Well, I skipped the curry.
I bought the curry, tasted a bit of it to remind myself of its taste, and then I immediately remembered. Forget that! (I really prefer sweet foods instead of spicy ones.)
If you haven't noticed from my previous blogs about food, I love mixing a hint of fruit into a main course of meat. Gosh, I even love mixing fruit into my salads!
The presence of a hint of fruit makes everything seem more fresh, more colorful, more healthy, more vibrant, more alive!
Since tonight I knew I had to run to the food store immediately after school in order to begin preparing for a big dinner I am serving on Sunday (to Michael's parents!!) I knew that I needed something quick and fast to serve for dinner tonight. So...crock pot to the rescue! It could cook everything for me while I was teaching at school.
Into the crock pot, I placed some fresh peach slices, along with some freshly squeezed lemon juice, dashes of cinnamon and nutmeg, and freshly grated ginger root.
I learned that ginger root is an odd-looking fellow, but--once washed, peeled, and grated--smells GREAT, reminding me of the rice pudding desserts they serve at my favorite Indian restaurant (which now explains what the odd, slightly greenish powder was on top).
Ginger root is incredibly good for us, aiding in digestion and lowering blood pressure and cholesterol!
When I got home from work, I used the blender to turn most of (but not all) the hot peaches into a puree. And then I baked cornbread! I also served mashed potatoes and baby red beets. Yum!
I think I am becoming a bit like my mother! She is VERY talented in the kitchen. I am decended from a great line of chefs, and I've worried my whole life that perhaps I didn't inherit the gene for good cooking. Now I'm thinking that perhaps I'm just a late bloomer!
When I texted Mom to say that perhaps I did inherit some of her talents, she reminded me that this talent is God-given! :) Aww, thanks, Mom!
