Monday, February 19, 2018

Cold and freezing and hot curry

My dogs cavorting in the snow
I have a love-hate relationship with the cold.  the love part is that it's absolutely beautiful; I live in the foothills of the cascades, and there's forested hills on every side.  Snow on evergreens is really pretty; and the cold crisp air means that hard work is a little easier; and the mud turns into concrete, and walking and driving are a little easier. 

The hate part is that all of my carefully maintained automatic watering systems go out the window, and bowls and buckets become the water delivery method of choice;  I usually only have to do it a week or so a year, so it's a nuisance, but not enough of one that I'll spend the money on heated water sources.  A simple bowl or bucket that gets checked and refilled daily is hard to beat for cheap, or simplicity 

I hand-feed the nursing sows anyways; it's a formal time for me to take a look at the sow and her litter and the conditions - are they dry, do they have enough food, what's the body condition of everyone - so walking around with a hose during the rounds isn't too much trouble.  The piglets are chilly this time of year; they spend a lot of their time pressed up against moms belly and jostling for position.

When I come back in it's nice to eat something warm, and spicy, and good.  So tonight I made chicken curry. 

1 whole onion
2 tablespoons olive oil
2 bay leaves
2 jalapeno peppers
1 8oz can tomato sauce
2 tablespoons curry powder (sometimes i'll use 3)
1 cup cooked/canned chicken
2 medium russet potatoes, peeled and sliced into 1/2" pieces
1 cup frozen peas
1 teaspoon of fresh chopped ginger
3 cloves fresh chopped garlic

Slice the onion up and toss into a 2 quart saucepan with the olive
oil, bay leaves and the peppers.  Remove the seeds and membranes
from the peppers if you don't like your curry hot. 

  Saute at medium-high heat until the onion is translucent, and
then turn the heat down and continue to cook; watch the color
of the onions; you want them a little carmelized, about the
color of light brown sugar. 

Add the tomato sauce and refill the tomato can and add that, too.
Toss in the curry powder, the chicken and the potatoes.  Cook
at low heat until the potatoes are tender, roughly 15 minutes.   Be careful here;
you can easily burn the bottom of it with higher heat.  Go slow and stir it a few
times.  Patience will be rewarded. 

When the potatoes are cooked, add the garlic and ginger, and the peas.
Stir them in, and turn off the heat.  The heat will thaw and barely cook
the peas and they'll be perfect.  Wait a couple of minutes and serve over rice
(see picture, above) 

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