So there has been alot of this going on:
oh and somma dis’
oh and a splash of this!
Thumbs up to new house additions!
Besides some sanding here and there I have been mostly gardening while all this stuff has been going on.
By the wedding we should have a new 8×14 Toddler Barn (WAY BIGGER than a baby barn), a new overhang over the front door, replaced deck braces and panels, A NEW BATHROOM and hardwood floors in the front mud room!! This is ALL THANKS to Galloway Mills superstars Fred Hudson and Monika Stucki. They built the Lemongrass/Peppers Patio last summer and have been good friends of ours for years! SO lucky to have them back this summer to help us out!!
HELL YES THEY BUILT THAT PATIO!!
Here is the latest dish I made with some of dear Dave’s Produce Pack offerings!
Onions from the produce pack and some garlic!
This is a little far into the cooking process but I will fill you in on the ingredients!
*Lite Coconut Milk
*Taste of Thai Green Curry Paste
from Whole Foods Market in Portland, ME
*Swiss Chard from DPP
*Spinach from DPP
*Green Onion from DPP
I sauteed the onion bulbs and the garlic first with some olive oil to get a good base. I then added about a third of the can of coconut milk and a bit of curry paste. Getting that to a low boil and stirring often is KEY to a deliciously thick curry. Don’t add all the coconut milk at once or you won’t have enough time to reduce it.
Once the garlic, onion, curry paste and coconut milk have boiled for a few minutes, add another tbs of curry paste and about a third of the can of coconut milk and bring to a boil again! You will be able to see the curry thickening up nicely. Next add the veggies and tempeh and coat with your curry mixture. LOOKIN GOOD AT THIS POINT! Watch your lovely veggies soften up and then add the rest of your coconut milk AND IF YOU DARE some more curry paste. I am a heat fiend so I always add lots and usually some sirachi if it is not quite hot enough! The addition of the extra coco milk will let you be able to cook your veggies and tempeh up nicely.
To add the shiritaki noodz, follow the cooking instructions on the package before adding them to the curry. According to the package you should cook them and pat them dry before adding them to any dish. This was the last thing I added to the dish because I did not want them becoming too mushy.
I LOVED THESE NOODLES. They are made completely of tofu and come in at 20 CALORIES FOR HALF A BAG!
HALF A BAG! EAT THE WHOLE BAG!
Anyway, I know you cannot get them around here but if you are down in the USA or probably in upper Canada, GET THEM AND BRING THEM HOME AT ALL COSTS!!
Here is the final result!
LOOK AT THOSE GLISTENING YAMS
Anyway! I have to give a BIG SHOUT OUT to Dave Wolpin at Dave’s Produce Packs for mentioning me in his weekly newsletter to all his produce pack people. Some of you have already commented and that is SO AWESOME!! BIG THANK YOU FOR THAT AND BIG HIGH FIVES ALL AROUND TO YOU KIND FOLK!!
Tomorrow is my Bridal Shower which is so crazy!! I get married ONE MONTH FROM TODAY! I got an amazing engagement ring from GB two days ago which has got me grinning everytime I look at it! I will show you guys a pic soon! This post took all day to write so nitenite Maritimers!