One thing I didn't know about curries that this book enlightened me on is that the British sort of invented the idea of "curry and rice". Traditionally, many curries are treated as a soup and eaten as such or they're like thick stews and dry-ish veggie pan fries that get eaten with bread--like chapati and naan--or hands. In many ways the British did to curry and rice what we Americans did to chow mein, namely that they stone cold invented the modern dish and labeled it an exotic foreign delicacy.
And just because we consume industrial-sized quantities of the stuff, I also fashioned up some simple hummus from as scratch as I'm liable to get anytime in the near future. I mean, I didn't grind the tahini out or grow the garbanzos or anything, but in a perfect world filled with plentiful garden space and free kitchen implements I would.
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I'm reaching a high level of exasperation with the cat who, in honor of the town bicycle cat from Kusu we used to feed, we've dubbed "Strumpet". She's adorable on the surface, but deep down I think she's got a few shoots of catnip lodged in the grey matter. I am terrified to touch her without knowing the secret ingredient that makes her swipe. I was adjusting a pillow on the couch tonight after having a seat and she had a go at me for that. We have to kick her out when we go to bed just to make sure she doesn't use our cottage as a toilet, but she'll come back minutes later to the rooftop window feet from our head and meow loudly. Such a tactless moocher of a cat...
Strumpet, Class A Moocher
--Matt
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