Hello! I left you, in my previous blog, with the news that friends were coming to spend the weekend followed by a visit from my 90 year old mother and her 82 year husband. Let’s start first with the visit from Nancy and Lynn.
Nancy and Lynn have been friends with Dale and me for 40-plus years. Dale and Lynn working in public radio in California. Nancy was part of a group that brought public radio the the central high plains of Kansas (later the Oklahoma and Texas panhandles). Nancy grew up on Southwest Kansas. Dale came to Kansas from California in late 80s to manage the public radio station. I began working at that public radio station as a news reporter and classical music radio host in 1980, the year it went “on the air.” Dale hired Lynn to do the morning show in 1988. Nancy and Lynn became great friends, and Lynn is Nancy’s youngest child’s “godmother.” Here we are many years later talking about retiring in a self-made commune! That’s how far we’ve come. I should also tell you that Lynn and I are fellow geographers, too!
Well, I like to cook, and Lynn and Nancy appear to like my cooking. They arrived on Friday evening in time for a meal of grilled flat bread, sweet potato – spinach – Halloumi curry served over rice, and hummus. The curry recipe was one I found in allrecipes.com cooking magazine gifted to me yearly from my dear friend, Mary. I hope I don’t repeat myself in the blog. I can’t remember if I’ve given you any of these recipes. Here’s the curry:
If you follow the recipe the way it reads, it would be great for vegetarians. I tend to modify any recipe I read, so I used the turkey broth that I made and froze from Thanksgiving. It had little chunks of turkey, so not vegetarian. Here’s the recipe:
2 large sweet potatoes
1 can chick peas (I cook an 8 ounce (226.8g) so that I can use half of the cook peas for this recipe and the other half for hummus.
1 can diced tomatoes (14.5 oz./411g)
1 can unsweetened coconut milk (14 oz./396.89g)
1 large hand full of freshly chopped spinach
1 tablespoon (14.175g) hot pepper of your choice. I use a sprinkling of piri-piri style pepper flakes (birds-eye chili)
1 tablespoon curry powder
It calls for 2-3 teaspoons of chili jam. I made jalapeno jam last summer, so I use that.
1 tsp. cumin
I use 3 -4 cups (0.71 liters) of my turkey stock with bits of turkey, which adds greatly to the overall flavor of the stew.
I fry the halloumi cheese until nicely browned.
Simmer the stew. Add the browned cheese 2 minutes before you serve the stew
Serve the curry over rice. I served it with a flat bread and hummus appetizer and a sparkling sauvignon blanc. We loved it.
The next morning, I wanted to offer Lynn and Nancy one of our favorite breakfasts: Eggs and Soldiers. I know I’ve written about them before, but it was a new experience for my friends. There’s nothing like a beautiful -little soft boiled egg, with its top removed, which leaves it open to dip a slivered piece of toast into the eggs gooey yolk! With a cup of coffee or African tea preparation (black tea brewed with cinnamon sticks, cardamom pods, and clove buds) with milk and honey). It’s the best of breakfasts! We have egg cups I ordered from England! I just realized that I forgot to take pictures of our breakfast. It was good.
After breakfast, we spent the day hiking different sites around town. We live in the Flint Hills of Kansas. Though I grew up in the mountains of Colorado, I love the rolling tall grass prairie of this region. Also, we explored a military museum on an army base.
Once we finished our activities of the day, we enjoyed a cocktail while I prepared dinner. Lynn loves salmon, so I had to prepare our pineapple baked salmon. We served it with rice (my husband is Hawaiian-Portuguese, and he could eat rice three times a day!) and baked Brussels sprouts. I’ve showed this recipe previously, but that picture is what it looks like before you put in the oven. Here’s a shot of it on the plate.
The beautiful thing about this dish is that there is usually enough salmon for fried rice for breakfast – not to repeat myself.
The next morning, we took Lynn and Nancy to our favorite breakfast spot called, “The Chef.” After that we did more hiking and then took a nice walk on campus. Here we are in front of my favorite London plane tree on campus:
Friends are great, and I have the best! Thank you for reading. They left on Sunday, and my mother arrived on Monday. I was eager to do more cooking. More later…
Thank you for reading me!