Last winter I posted a recipe for Easy Thai Peanut Curry. It’s not some labor-intensive DIY-curry-paste masterpiece, but I’m proud of it because it’s a fast, simple way to make delicious Thai curry from ingredients I keep on hand, like coconut milk and ground spices. (Bonus for some: it’s vegan!)
I got a few comments after that post about how reminiscent the method was of those used in Indian curries. In fact, I had come up with the recipe when paging through an Indian cookbook. Many north Indian curries start with a blended paste of garlic and ginger — often with water added for easier blending — so instead of using water in the paste, I used some of the coconut milk that I would later add to the curry anyway.
Ever since then, I’ve been wanting to post a recipe for an easy, under-an-hour Indian curry, using a similar method…
If you’ve been reading my blog for a while now, then you’ve heard me whining — since all the way back in July — about my tendinitis/RSI injury from too much computering.
It felt like a long summer of going to physical therapy, not-so-patiently resting my hands, wrists, and arms, and taking lots of forced time off from the laptop and the internet.
Even now that I’m back to doing a little typing, I’m limiting myself to about 3 hours per day of using my new ergonomic keyboard and taking frequent, regular breaks (using free RSI break reminder apps). And believe me, 3 hours feels like nothing, especially when you’ve been a graduate student/food blogger. I don’t think I’ve ever been so behind on responding to emails in my life.
But back to this summer: I didn’t cook; I didn’t wash dishes. (Well, I tried, but then my hands were in so much pain that Paula forbid me from doing anything in the kitchen…) So it all fell on Paula’s shoulders — all the cooking and cleaning for two, on top of her full-time job.
And yet, we still survived the summer! (And we only ate 1 or 2 frozen dinners from Trader Joe’s a week!) How did we do it? This salad.
Two sweet recipes in a row! It must be THAT time of year…
Actually, I am thrilled that it’s October and that the weather’s gotten cooler. For one thing, I can now use my oven again without dire, sweaty consequences. I’m excited about chilly mornings and cool evenings: needing a hot cup of coffee to warm up my fingers when I sit down at my computer each day, and needing a blanket to curl up under at night.
I know there are some who would consider Santa Barbara to be a place that never quite gets hot enough, but for me it’s gotten plenty hot, especially since this drought hit. So I treasure every single one of the cool, misty days when the marine layer floats in over the mountains, and I can briefly pretend that we have seasons here, and that it’s fall.
Paula and I got married!
So I’m interrupting my not-so-regular recipe-posting schedule [although finally the tendinitis/RSI pain is subsiding a little] to bring you these photos of our tamale-centered wedding feast!
Next time I’ll be back with a recipe, though… I promise.
Unlike all of my other blog posts, these are not my photos, but those of our fabulous wedding photographer, Debbie Gardner. And the food wasn’t made by me or Paula (although we thought about doing it ourselves — for about 5 seconds!), but by Pure Joy Catering. We were very happy with both!
There’s just over a week until Paula and I get married!
And there’s still a good three or four weeks’ worth of stuff left to do… Luckily my parents are arriving in California today, so they can help. Then my sister will arrive a week from today, and will promptly bake 255 cookies in my non-air-conditioned apartment to pass out as wedding favors. We’ve got this under control.
Unfortunately, I haven’t been much help with any of the hands-on wedding preparations – no placecard-writing, mason jar-decorating, chalkboard art, or cookie-baking for me, not with my tendinitis/RSI.
The only sign of hope is that my physical therapist finally showed me some wrist-strengthening exercises, meaning before too long I should be out of the inflammation stage and into the chronic stage! Good thing you don’t need to pass a typing test, or be able to hold a laptop (or a drink) with only one hand in order to get married in the state of California. (Actually, being able to hold a drink with one hand might be useful during the reception…)
But enough about a day that hasn’t even happened yet. Instead, let me talk about this recipe which I
cooked up fermented at the beginning of the summer, pre-tendinitis.
This recipe has been a long time coming – and not just because I didn’t post last week due to my ongoing tendinitis (which makes it painful to type).
Paula and I have been making Cilantro Jalapeño Hummus for a while now, but every time she’s asked me to put it up on the blog, I tell her I want to wait until we’ve made our own pickled jalapeños (rather than using the ones from a can). This is what she has to deal with – putting up with a semi-purist, always-perfectionist food blogger.
She also thought I was crazy for insisting that we stop buying the delicious Trader Joe’s cilantro jalapeño hummus and make it from scratch instead. Although eventually homemade hummus began to win her over, especially since we started using Ottolenghi and Tamimi’s recipe from their cookbook “Jerusalem,” which calls for dried chickpeas, not canned – it makes the hummus even smoother and creamier.