We have friends coming over for tea tomorrow so I've been busy prepping. I've cooked a gorgeous beef curry for the meat eaters and a big pan of tomato rice. I've cooked a huge bowl of pasta ready to turn into a macaroni cheese tomorrow and all I need do tomorrow is make the cheese sauce and prep a bowl of salad. Curry is always much nicer if it's allowed to develop and apparently cooking and chilling rice and pasta reduces the starch. I'm trying to get into the habit of cooking and chilling them the day before I need them.
Tony saw a big frog in the garden yesterday so I'm hoping it'll find the pond.
Fingers crossed that your pond has a new resident. 🐸
ReplyDeleteNo sign of one yet.
DeleteHope Kermit finds the pond. I agree, so many things really taste better next day and even the day after next.
ReplyDeleteI much prefer food that's had at least 24 hours to develop.
DeleteSo true. So true.
DeleteOne of the things I noticed on the microwaves in England, they have a button to warm up Curry! We don't have that in America! The smell of curry makes me "homesick" for England. I really like it. I have a recipe that uses pineapple, apple and ground beef with curry except, I swap out the beef for chicken. Serve over rice with raisins. Yummy!
ReplyDeleteI'd completely forgotten to put raisins in the rice. Darn.
DeleteYou have been busy! Hoping it all went well.
ReplyDeleteI do hope there is a new pond resident.