Let’s talk turkey. And by turkey, I mean pie. Last week we continued the annual tradition of Friends-giving at our apartment with the tiny kitchen that really should only have one…mayyyybe two people in it at any given time. But hey, you work with what ya got, right? This is the sort of thing that forces one to learn to prep ahead of time.
Confession: I didn’t even used to read all the way through a recipe before starting it; which, as we all know, can catch us unawares as we start cooking, only to realize that the dough has to chill for TWO HOURS until you can get any further in the recipe. So guess what? I totally Don’t stop! Keep reading…
Happy November! Can you believe that there are only two more months left in 2013?! Scary, I know. The good news:
- It’s not winter yet – we still have the perfect fall weather.
- The best holidays remain.
- There’s a lot more soup and spiked hot chocolate in my future.
- …and a lot more scarves, boots, and blankets (in which I will burrito myself for all of winter. Hey, it’s a fact that redheads don’t do as well with the cold.)
- There’s still time for your 2013 New Years Resolutions!
I’m still hanging on with my monthly savings, I’ve been seeing a lot of live music, and I’ve been doing well with my French news article a day. But with the time left in 2013, I’m going to Don’t stop! Keep reading…
So ya might say you’ve been bombarded with fall-themed recipes lately, but is that so wrong?! We have to embrace the seasonality of the ingredients and doesn’t it make you feel all warm and fuzzy? This recipe ABSOLUTELY does.
I haven’t made curry in such a long time, and this one was delicious. A little spicy and creamy – from the pumpkin purée and coconut milk – with a heartiness from the butternut squash and a fresh burst from the tomatoes and shrimp.
I’m headed out to California for a couple of weeks, and I’m so excited, I can barely contain myself! Leaving behind the chilly weather where this curry makes sense and headed to the land where drinks by the pool still make sense :)
Buuuuut I thought I’d leave you with this wonderful curry to warm up! :) Caitlyn and I mostly followed the recipe, except we cut out a cup of the broth for a slightly thicker curry. We also added the squash in when we added in all the liquid and once that was cooked, added in the shrimp! We topped it with shredded coconut and cilantro. Enjoy!!!
**French phrase of the day
J’adore le curry. Et toi?
I love curry. How about you?