Sunday was nice. I spent much of it sleeping, cooking, planning some writing and excited about Darren Hayes’ news.
Some of the day was spent with my new blogging friend Rebecca and her daughter. Bec is making me some clothes.
Not that I need any more!
She has nearly finished the Ikea bedspread dress. It looks lovely. The fabric is gorgeous.
We went to Spotlight to get some fabric for my Very Hungry
Caterpillar Carlypillar skirt Bec is making for me. Because there was lots of cute patterns, we decided on two skirts. So pretty and so cheap!
I can’t wait to wear them! Bec is very clever!
I’m not going to lie to you. I would have passed an audition for the Biggest Loser or Supersize Me on Sunday morning. To soak up the previous night’s ciders, I ate many things from the McDonalds breaky menu.
I covered the five McFood Groups. Hotcakes, hashbrowns, sausage (no egg) McMuffin, thickshake and water. McHealthy.
So it was only
sensible heart attack-preventing that I cooked up a storm for this week’s dinners and lunches.
Mum brought me some lamb chops, a giant pumpkin, and these, which I can’t wait to use. All from my parents’ garden. Eggplant, passionfruit, eggplant relish and kasundi.
I made potato soup – using real chicken stock (a frozen roast chook carcass, three carrots and two cloves of garlic plus salt and pepper) and roast potatoes. Hearty and yum.
And I made a red duck curry. If anyone says they can’t make a red duck curry, I’ll order them to wash their mouth out with soap. It’s easy. Especially with vacuum sealed Luv-a-Duck.
Cooking this curry involves opening jars, cans and bags. Perfect if you’re
time poor a procrastinator like me. I am a firm believer in packet frozen vegies for curries and pies. Even abbrev. vegetables into ‘vegies’ is good for the time poor.
The most involved bit of the cooking was chopping the garlic.
I started by lumping tablespoons each of lemongrass, kaffir lime, coriander and garlic into a hot saucepan.
I cooked these in the bit of duck fat from the packet.
I cut the duck, then realised I didn’t need such a big saucepan for such a small amount of duck.
I put the duck in the saucepan with a big tablespoon of curry paste…
Then poured in a small can of light coconut milk and half a tin of pineapple and its juice.
I then added the whole packet of vegies and left it to cook on low heat for around 40 minutes, or however long it took to write this blog.
Happy Monday everyone. It’s a short week for most. 3.5 days for me. Then Easter/ANZAC day holiday. Then a trip to Brisbane where I may be meeting the incredible Faux Fuchsia. Hurrah!