Curry. In a hurry. And good, and easy.

Curry. In a hurry. And good, and easy.

I nailed the chicken curry last night. Nailed. It.

Decided I needed to cook. Didn’t know what I wanted. Decided to thaw chicken breasts, on the basis that I could go in a bunch of directions from there.

Wound up with chicken curry. And I didn’t pull out a recipe, I just winged it with what I know generally goes in there. Worked like a charm.

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An Asian take on healthy

February 24, 2016

Forgot to take pic until I'd eaten half of one okonomiyaki, thus the "used" fork.

Forgot to take pic until I’d eaten half of one okonomiyaki, thus the “used” fork.

I’ve been concentrating on eating more veggies of late. And one way to get ’em in is in some Asian dishes.

In Asian cookery, meat is more often used as an accent, a flavoring, a garnish, than it is as the backbone of a dish, as we so often see it in Western European and American cuisine. That has something to do with the fact that the Japanese have a decided shortage of land on which they can raise livestock, and thus it’s pricy (Kobe or Wagyu beef, anyone?). It also has to do with the fact the Japanese just generally eat a healthier diet than about anyone else in the world.

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