wiredfool

Day one: Still exhausted from the delivery, still amazed at the little guy.
Day two: Slept most of the way through the nigh, figured that the sleep deprivation wouldn’t be too bad. Still no lost clothing to erps or accidents. Wonder what all the fuss about babies and laundry is.
Day three: Scratch one shirt when I didn’t have a spare along, and hmmmm, the little guy doesn’t want to sleep at night. Resolve to sleep when he sleeps if it’s dark out. He doesn’t really like the 95 degree heat wave sans air conditioning either.
Day four: Install air conditioner. He still doesn’t like sleeping between 11pm and 2am. But it’s getting easier to see some patterns.

Day five: Everything takes longer than I expect. 15 minutes to think about getting out the door, more if he gets hungry.
Day six: Huh. He actually slept in those early morning hours when he hasn’t slept before. Reiterate my desire to sleep when he sleeps.

It’s amazing how 9 pounds of baby can completely change the center of your life, influencing everything in it.

Everyone is doing well. Tired, but well.

This is another shot at avocado curry, now that I’m beyond using curry powder and other methods of cheating.

Start with a yellow curry paste:
1 large onion
5-6 cloves garlic
10-12 quarter sized pieces of ginger
one serrano
1 tsp tumeric
1 tsp garam masala
a touch of lime juice
cayenne pepper to taste

Use a food processor to make a paste, then cook in peanut oil, in a nonstick pan, medium high for 3ish minutes, then medium for another 10 till it’s browned somewhat. A spatter screen really helps keep tumeric from coating your stove. Set aside to cool.

1 block tofu
2 large avocados
1 1/2 cups ground tomatoes
1 tbsp coriander, ground
1/2 tbsp cumin, ground
2-3 cups vegetable broth or water.
A couple of handfuls of cashews, lightly salted.

Cut a block of tofu into 1/2 ” pieces, remove the good stuff from the avocados. Fry the tofu in a little peanut oil (med-hi) till lightly browned, then add the spices, stir and let them cook for a minute or so. The spices should bubble and simmer in the oil, I cheated and added a little extra ghee. Add the tomatoes, stir while they lose their water, 3-4 minutes. Once again, a spatter screen keeps you from redecorating your kitchen with tomato spatter. Add the yellow curry paste, stir till it’s well incorporated. After a couple of minutes, start adding the vegetable broth, then add the avocados, and stir. Keep adding the vegetable broth for a few minutes, then turn the heat down to med-low, add the cashews and let cook for 10 minutes or so. Adjust salt and cayenne pepper after adding the cashews.

Right at the end, add 1/2 tsp garam masala, about a tablespoon of lime juice, and a tablespoon or two of fresh cilantro, chopped, and serve with rice and fresh pineapple on the side.