who.what.where?
when you’re trying to eat all the warming type foods make this for dinner in winter. you will be thoroughly satisfied.
oh&get sidetracked
reality dose 2018
just ordered this book
think like an artist
might need to fly to london
binging her show
the general store owner’s home is goals
”the songs that bind”
hoping to see this one soon
us climate emissions rise in 2018
dream job or nah?
bill finnegan talks about kelly slater’s wave
check out the articles i wrote for wayward journal here & here
the way to go
2 tbsp canola (or any neutral oil)
1 small yellow onion diced
1 tsp fresh grated ginger
1 tbsp red curry paste
1 3 inch size piece of lemongrass smashed (use the bottom of the pan to whack the lemongrass once or twice so it can release flavor)
2 smallish sweet potatoes peeled and chopped into 1/4 inch half moons (pictured above)
1 13.5oz can of coconut milk
1 14.5oz can of fire roasted diced tomatoes
1 cup of jasmine rice
fresh chopped cilantro
fresh lime slices
in a large saucepan heat oil on medium-low heat and then add onion and cook until translucent. next add the ginger, curry paste, and lemongrass. cook a couple of minutes. add the sweet potatoes and stir a few times to coat them. then add the coconut milk and the tomatoes. cook on medium for about 15 minutes. you know the sweet potatoes are cooked when they are easily pierced with a fork. you don’t want to overcook the potatoes because they will just turn to mush. while the curry is cooking cook the jasmine rice according to your package directions. when the curry is done scoop it into a bowl over the rice and serve with cilantro and lime.
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