The cat just came and sat down next to me on a pile of jackets that are sorted into degrees of warmth / protection / heaviness. David and I just had lunch on the Adirondack chairs outside – him taking a break from organizing the trailer and shed, me taking a break from the hall closet / laundry room sorting going on (ya know – the kind of sorting that makes you decide where your vases are going to go).
I fixed us a little lunch of what we had in the fridge; playing with some of the Asian flavors I brought into the mix this week.
All in all, it was a lunch of yellow curry rice mixed into a hearty blend of bite-sized green beans, apple, onion, mushrooms and sautéed’ bok choy. I added the tiniest bit of broth after the veggies were cooked (done in oil, soy sauce and 1 tsp of red pepper flakes) and stirred in about a spoonful or two of coconut milk.
For the first time in my cooking (at least that I am making mental note of), I paid special attention to the color of the dish. My decision to mix the rice into the veggie mix was because of the fact the yellow curry was put into the water when I made the rice. So the rice was this vibrant yellow color and the veggie mix was a dull but happy brown.
Paying attention to color.
If that can matter in cooking, where else could that matter?
Deep thoughts for you. Here’s a picture of lunch. Back to my beach blankets, outing bags, and picnic / outdoor play equipment. Spring / Summer, I am ready for you. You inspire even my rice. :)
Frozen Spaghetti 