...tear. Or a bucket load of them, rather.
I'm trying to get ready for Mr. W's work party tonight and it's not quite going as planned. A song came on the radio and I burst into tears. I'm still crying as I type.
Just the other night the baby was cryin
So I got out of bed rocked her awhile and I held her tight
And I told her it would be all right
My mind went back to a few years ago
We tried so long, we almost gave up hope
And I remember you comin' in and tellin me the news
Oh man we were livin, goin crazy in the kitchen
We danced and screamed and held each other tight
We laughed until we cried
3 months after my loss and it still hurts like hell. And I wish that it wasn't what I'm thinking of as I close out the year. And I wish I wasn't dreading going to this party and finding out who's pregnant now or seeing all the babies. And more than anything I wish I was picking out stuff and laying my hand lovingly on my belly and planning for my May baby.
Oh please God let 2008 be better.
Monday, December 31, 2007
Massaman Curry Chicken
This is one of my all-time favorite dishes. Yummy!!!! (I couldn't find a picture that accurately represents this recipe. And I eat it too fast to even think about grabbing my camera.)
***edit***
Substitue light coconut milk for regular coconut milk. Serve 6 instead of 4 (easily possible). Including 1 cup of Jasmine rice, the recipe is 9 points per serving.
***edit***
You should be able to pick up a can or container of massaman curry paste at your local Asian market. The curry paste makes the dish so make sure you get the right kind. Red, yellow, and green are the ones I usually find easily, but it's worth the search for the massaman curry.
Serves 4
Ingredients
1 onion
1 T peanut oil
2 cans coconut milk
2 T massaman curry paste (more or less to taste)
1 tsp Thai fish sauce (nam pla)
1 T light brown sugar
8 oz tiny new potatoes
1 lb skinless chicken breast, cut into chunks
1 T lime juice
1 T fresh basil, finely chopped (or 1 tsp dried basil)
This is almost better the next day, reheated. I guess it gives the spices all time to blend and absorb into everything. Since Mr. W doesn't like this (or any other curry) I usually eat this for breakfast, lunch and dinner until it's gone. Delicious!
a note about the fish sauce. the recpie actually calls for 2 tablespoons. i use much less due to the strenght of the fish sauce. if you have a brand new bottle that has yet to seriously sit and get stronger, you can use more than 1 teaspoon. use with caution.
***edit***
Substitue light coconut milk for regular coconut milk. Serve 6 instead of 4 (easily possible). Including 1 cup of Jasmine rice, the recipe is 9 points per serving.
***edit***
You should be able to pick up a can or container of massaman curry paste at your local Asian market. The curry paste makes the dish so make sure you get the right kind. Red, yellow, and green are the ones I usually find easily, but it's worth the search for the massaman curry.
Serves 4
Ingredients
1 onion
1 T peanut oil
2 cans coconut milk
2 T massaman curry paste (more or less to taste)
1 tsp Thai fish sauce (nam pla)
1 T light brown sugar
8 oz tiny new potatoes
1 lb skinless chicken breast, cut into chunks
1 T lime juice
1 T fresh basil, finely chopped (or 1 tsp dried basil)
- Cut the onion into wedges
- Heat a wok until hot, add the oil and swirl it around. Add the onion and stir-fry for 3-4 minutes. (I used a 16" high sided frying pan.)
- Pour in the coconut milk, then bring to a boil, stirring. Stir in the curry paste, fish sauce, and sugar.
- Add the potatoes, and basil and simmer gently, covered, for about 20 minutes.
- Add the chicken chunks and cook, covered, over low heat for another 5-10 minutes, until the chicken and potatoes are tender.
- Stir in the lime juice. Serve at once over Jasmine rice.
This is almost better the next day, reheated. I guess it gives the spices all time to blend and absorb into everything. Since Mr. W doesn't like this (or any other curry) I usually eat this for breakfast, lunch and dinner until it's gone. Delicious!
a note about the fish sauce. the recpie actually calls for 2 tablespoons. i use much less due to the strenght of the fish sauce. if you have a brand new bottle that has yet to seriously sit and get stronger, you can use more than 1 teaspoon. use with caution.
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