Rasa kayi

I made this dish with my brother back home and immediately bought the book (Curry Cuisine) when I got back to California. Curry Cuisine is a low-maintenance, indian-food-loving man/woman's dream. Most of the recipies have really long ingredient lists (so it goes with Indian food...), but the cooking instructions are almost always super straight-forward and easy to follow (and pretty quick, too!)

It's a really useful book overall. It's only $10 at Barnes and Noble...

** and a note about the "spice paste" -- it's literally one of the most delicious sauces I've enjoyed. My brother and I were totally envisioning it as a salsa substitute for chips and dip (especially if you love spicy food). So yummy!


Rasa kayi, Mixed Vegetable Curry
via Curry Cuisine (pg 108)

ingredients
4 oz/100g carrots, cut into 1" pieces
4 oz/100g potatoes, cut into 1" pieces
4 oz/100g green beans, cut into 1" pieces
3 T vegetable oil
2 onions, cut into small pieces
1 green chili
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground turmeric
salt
4 oz/100g cauliflower, separated into florets
1/2 cup coconut milk

spice paste:
2 garlic cloves
3/4"/2 cm piece fresh ginger, chopper
1 green chili, finely chopped
1/2 tsp fennel seeds
4 oz/100g tomatoes, chopped


directions
1. Process together the spice paste in a food processor or a mortar and pestle. Set aside.
2. Heat oil in a large pan, add onions and green chili and cook until onions are soft. Add carrots, chili powder, ground coriander, turmeric, and salt to taste. Mix well. Lower heat and add potatoes. Cover and cook for 10 minutes.
3. Add cauliflower, green beans and spice paste and mix well. Cook for 15-20 minutes or until the vegetables are cooked through.
4. Remove the pan from heat and slowly add coconut milk. Stir to blend and serve.

a big shout out

I have to give a big, HUGE shout out to my bro, who just quit his job today to go live and travel through Europe for a while (or forever?) I'm so very, VERY proud!

Yeah David!

You just took the first step in living the fullest life you can possibly imagine. It's all beauty, adventure and love from here on out. That's how it goes when you follow your gut.

Let the good times roll...*

Zero 7 - Morning Song




* ... and I'll be seeing you about every 6 months in every gorgeous new place you discover.

architectural design

Kelsi Dagger shoes, Levi jeans, Leifsdottir top, hannahnaomi necklace and rings, vintage bangles.

There's something really awesome and 70's about this top. It's really loose and really architectural at the same time -- major kudos, Leifsdottir. I don't even think these photos really do this top justice. It's really intricate and all the details make it really stunning in person. And the best part?? It's polyester! And polyester means that I can actually wear this top out. Even if it rains. Or I spill something on myself.

Because I'm just too clumsy for silk.

hannahnaomi sterling silver stacking rings, hannahnaomi gold and silver stacking ring set.

I've been wearing these two ring sets non-stop for about a week now. I literally never take them off. Even when I'm washing dishes -- which is so cool, because I'm so used to taking my rings on and off all the time (and that can get real annoying, real fast).

Potato, Yam and Sauteed Leek Mash

This may quite possibly be the tastiest thing I've ever come up with. And it happens to be pretty darn healthy, too.

I was rummaging around the kitchen (really hungry, mind you) looking for something to make with a leek I had on hand (which may be my new favorite vegetable, as it really goes with anything), when a couple of potatoes and a yam caught my eye. Yes, I'm really telling you all a story about leeks and potatoes. Anyway, I had a vague recollection of Rachel Ray mentioning something about mixing a sweet potato into mashed potatoes for extra flavor and this dish popped into my head. Like magic.

So basically, the idea consists of the following: mashed potatoes with a yam mashed in; sauteed leek in butter. All you do is make the mashed potatoes/yam, saute a leek in butter and mix it all together. And it's delicious.

Here's a list of the proportions I used (although they're up for loose interpretation, as it's really about your own preferences):

ingredients, makes about 2 servings
2 medium Yukon Gold potatoes
1 medium yam
1 whole leek, sliced (white and green parts)
2 T butter
1/2 cup milk
S+P, to taste

directions
1. Cook potatoes and yam until tender. Remove from heat and mash. Add 1 T butter and milk and mix in (use more/less depending on your preference).
2. Saute chopped leek in 1 T butter, S+P. Cook until tender. Stir into mashed potatoes/yam.


** I always leave the skins on my potatoes when I mash them -- it's much healthier (as the skins are full of minerals and fiber). In this case I also left the skin on the yam.

*** This makes a great side dish for pretty much anything (roasted chicken, grilled sausage, etc.) Just serve it alongside anything you'd serve with traditional mashed potatoes.

berkeley marina

J. Crew cardigan, Threadless tee, Sublet skirt, Hue tights, Grace Design purse, Ray-Bans sunglasses, Frye Lisa boot.

rachel comey loveliness

Dear Rachel Comey,

I can't resist your lovely shoes. You make my feet happy.
Sir Barton Bootie in Red

** I knew I had to have these as soon as I read the name. Now that's some expert marketing right there.

Knox Leather and Suede Ankle boots in Mud/Azul
photos via


Seriously, they're just so fab. And colorful, quirky and comfortable. And in the off season they're so (almost) affordable! Ahh....

So yeah, expect these babies on the blog sometime soon.