Thai (?) green curry

Thai green curry

Note: I’m not from Thailand, so please excuse any horrible things I did to your (sort of) national dish 🙂

I had a horrible day/week, and was really upset by various things that had happened, so I decided the best way to leave that behind me was to focus on cooking something comforting.

Somehow I thought of green curry, but I had not cooked this in a very long time—would I still remember how to do it?

For extra challenge, I decided to try and make it vegan, which is not very hard as the only ingredient from animal source is the chicken. I replaced it with tofu instead. Done!

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What happened in March?

I was pretty absent from this blog during March. My apologies!

Since the last post, I underwent a dental surgery (ew) which prevented me from eating “grown up food” for a couple weeks, as I literally had a hole on my gum (!) and my jaw hurt.

Then when things were settling down I started wearing clear dental braces, which prevented me from eating “solid-ish” food for a couple more days as my teeth and jaw were sore, and made me develop new food ingestion strategies. I think I might write about these as they might be useful for other people in my situation (and their relatives and friends). But not now.

It’s been a while until I have settled down again, as there have also been lots of other events happening-trips to places, visiting new restaurants, attending a baking course… the lot!

Hopefully I can go back to a normal-ish schedule. Or at least a more frequent posting schedule. That would please me already as I have so much to write about in my mental backlog!

Herbal teas, locally brewed drinks, and fusion cuisine

I was in Spain for a few days last week. On the way in I flew with hand baggage only. But the way back involved checking in my previously almost empty bag (I pack very lightly), as it had been loaded with a (figurative) ton of local-ish produce:

  • sobrasada! and four different cheeses from various parts in Spain
  • spelt based spaghetti with spirulina and other sea weeds (I love trying out new things)
  • Organic Spanish Marcona almonds
  • three bottles of Antoñita La Moderna, a locally brewed beer which I had just tried and liked, so my beerofiliac spouse can try it
  • a bottle of herbero – a drink made out of a sweet aniseed digestive base with added local herbs from the Serra de Mariola mountains
  • sweet chamomile, elder, mate (to brew)
  • And since this is the season of colds: locally sourced thyme (to brew) and eucalyptus (to inhale)

I couldn’t stop thinking this was quite a funny bag, and also hoping the bottles would not be smashed despite my best packing efforts. I normally don’t take liquids with me so I don’t have to check them in, because then I’m all worried they’re going to be smashed when loaded/unloaded. Stupid airport security procedures… 🙄

Since I came back we’ve been enjoying all manners of unusual culinary combinations; let’s call them fusion cuisine:

Chestnut mushrooms and spirulina and spelt spaghetti
Dinner: chestnut mushrooms and spirulina and spelt spaghetti
Eggs on sobrasada on toast, with spring onions
Breakfast: eggs on sobrasada on levaine toast, with spring onions

And some not-so-weird: thyme infusion, or thyme tree – perfect to soothe sore throats, or just to enjoy its fragrant smells:

Thyme infusion

We also tried the elder infusion; I had never had that one before. I fell like a baby afterwards, not sure if it’s related or not, but there you go!