Well, this is my first day solo and I survived! Rick is back at work, my youngest daughter Ashley finally arrived home this morning at 6am, after a nightmare of a journey home, and she was packed off to school. The girls got to meet up in SF for a couple of days and as you can see from the photo, they had a wonderful time. Sorry we missed it!
Over the weekend, I made myself a cozy den in the kitchen, with all my necessities - Ipod touch, laptop, books, crocheting and phone(s), close to hand. Rick also brought me one of his office chairs, so now I can scoot myself around the kitchen with my good leg and I can now actually cook! So, life is really looking a little better, however, I'm trying not to drink too much because this means a trip upstairs with my crutches. I can feel my shoulder muscles flexing at the thought......
On Saturday night, Rick and I went out to dinner at the local Indian restaurant "Monsoon" and had a really tasty meal. I ordered the Monsoon special Biryani, which at $15.95 was a little steep, but was packed with tender morsels of lamb, chicken and giant shrimp. A lovely touch was the small but moist piece of fish nestled on top, it was delicious! The dish came with a small bowl of raita (a yogurt and cucumber sauce), which was a nice accompaniment. Rick had the lamb sag curry (with spinach if you don't know the lingo) and we also ordered a side of dahl (lentils) and a Nan bread. The latter arrived with the meal fresh from the Tandoor oven, it was definitely the best I've had in a while. Needless to say, we had leftovers for dinner the next day and dare I say, I think it tasted better!
Here's an easy recipe (from Epicurious.com) for Cucumber Raita, try it next time you make curry or get a take out.
Ingredients:
2 cups plain whole-milk yogurt (Greek is best)
1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated, drained
1 teaspoon coarse kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 teaspoons finely chopped fresh mint
Combine yogurt and drained, grated cucumber in small bowl. Add coarse salt, chopped cilantro, and chopped mint; mix well. Cover cucumber raita and chill at least 30 minutes and up to 2 hours.
Over the weekend, I made myself a cozy den in the kitchen, with all my necessities - Ipod touch, laptop, books, crocheting and phone(s), close to hand. Rick also brought me one of his office chairs, so now I can scoot myself around the kitchen with my good leg and I can now actually cook! So, life is really looking a little better, however, I'm trying not to drink too much because this means a trip upstairs with my crutches. I can feel my shoulder muscles flexing at the thought......
On Saturday night, Rick and I went out to dinner at the local Indian restaurant "Monsoon" and had a really tasty meal. I ordered the Monsoon special Biryani, which at $15.95 was a little steep, but was packed with tender morsels of lamb, chicken and giant shrimp. A lovely touch was the small but moist piece of fish nestled on top, it was delicious! The dish came with a small bowl of raita (a yogurt and cucumber sauce), which was a nice accompaniment. Rick had the lamb sag curry (with spinach if you don't know the lingo) and we also ordered a side of dahl (lentils) and a Nan bread. The latter arrived with the meal fresh from the Tandoor oven, it was definitely the best I've had in a while. Needless to say, we had leftovers for dinner the next day and dare I say, I think it tasted better!
Here's an easy recipe (from Epicurious.com) for Cucumber Raita, try it next time you make curry or get a take out.
2 cups plain whole-milk yogurt (Greek is best)
1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated, drained
1 teaspoon coarse kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 teaspoons finely chopped fresh mint
Comments