The weather has finally become more winter-like. After weeks of temps in the 60s and nights in the 50s, last night finally reached a low of 32f.
The yard needs one more cleaning to get those last leaves but it has rained for several days and everything is too wet. I did go outside with Gus and even moved the waste container to use to move the leaves to the garden but than decide I would just cook something hot instead.
3 baking size potatoes
2 cloves of garlic
1 tablespoon of curry powder
1 teaspoon of turmeric powder
1/4 teaspoon of ground red chili pepper (optional)
4 cups vegetable broth
1) On medium high heat melt 1/8 cup butter in a Dutch oven. Add the onions.
2) Once the onions have softened and browned alittle add the two cloves of garlic which have been diced and add the tablespoon of curry power and a teaspoon of turmeric.
3) Stir well to coat the onions and cook about a minute. Your kitchen should smell like an Indian restaurant now.
Add about a cup of vegetable both to deglaze the pot. Use your wooden spoon to scrap the carmelized bits of onion off the bottom.
4) Add the remainder of the broth and bring to a rolling boil and add the potatoes which have been cut into bite-sized pieces. Reduce to medium high heat and cover with a lid. It should be a gentle boil.
5) In 15 to 20 minutes, check the largest potato to see if it is done. You will also see small bits of potato floating around. It’s done!
I also graded one potatoe to have a hash brown on the side. I think this fulfills my daily starch requirements and may get me through the cold day of exploring the city!
Do you hear that sound? It’s the sound of all the unwanted Christmas gifts and decorations being left at the thrift stores! Onward!