It’s been a pretty non eventful closure to the day. John arrived home exhausted from his daily commute to the city of London and at this point is completely comatose on the sofa.
I have just walked through the kitchen and breathed in the very heady aroma of tonight’s Thai yellow curry with chicken. And I took the time to skin and de-bone chicken drumsticks. Breast meat might be the easy option, but the taste and texture of leg or thigh is a world apart… Yes I COOK. And my big thing is to produce a (non) takeaway that is better and tastier than I ever get presented with when we order in.
Our favourite pizza is from Firezza but I like to mimic – I make a great pizza dough, sauce and toppings. As for a Chinese menu, I will considerately reconstruct ingredients from our favourite dishes from Lee’s Chinese takeaway in West London (special fried rice and prawn, chilli and green beans are a particular favourite) – we don’t really need to order in do we? Well, we’re living in the shires now! So who cares?
Thai curries are a specific favourite – John is an Irish man and he loves his spuds, so the idea of a Thai curry with potato as an official ingredient, he loves it, as do I! Always the spice mix / paste is completely home made – the secret is to mince your onion, garlic, lemongrass, ginger, chilli, turmeric etc en masse and bag up in sandwich bags and freeze until the desire for a yellow curry arises! Come on guys this takes 20 minutes to produce in the robo chef / food processor and you can avoid the idea that shop purchased jars of cook in sauce are actually acceptable – They are NOT. Whatever day of the week, there is pride in what we cook, especially in what we cook for others.
Sleepy now so nite nite.