Oh, for Pete’s sake! I cannot believe I did this. See, I am stupid. There. I said it. I switched the Swapmania dates in what’s left of my mind, putting it on today as opposed to FRIDAY – WHICH IS WHEN IT WILL BEGIN AND WHICH IS WHAT WE HAD ALL AGREED UPON.
sigh. le sigh. el sigh.
I’m feeling persackly like this this image is from one of the funniest threads I’ve read – evah – on Basenotes
So….since I am woefully unprepared with a post, let me tell you what’s going on in my world.
a. I am falling in love. With Jubilation 25. Again. And again, it’s thanks to the body cream. I’d always admired it but from a respectful distance – I wore it often but just couldn’t seem to unwrap all the layers. The body cream is the perfect gateway drug to the perfume. As with Epic, it allows my mind plenty of time to investigate the nuances. For those of you who are a bit overwhelmed by the line’s opulence but know you would love it...if only….the body products really are the way to go.
b. Ditto Frederic Malle’s Iris Poudre. Couldn’t stand the perfume. Then I tried the body cream. Now I’m buying both. Just as soon as I hit the Lottery.
What I’m reading: Well! I’m all over the place, since my bestie dragged me kicking and screaming into the New Millennium, getting me a KINDLE for Christmas and loading the little bugger with 300 books! Malcom Gladwell’s The Tipping Point, Molly Birnbaum’s Season to Taste are currently occupying my eyeballs, to great delight.
What I’m Cooking: Not a damn thing. But I did promise you guys the homemade Hostess cupcakes recipe but I can’t find it right this minute and the clock is ticking so here is the recipe for my green curry, which is about the only thing I can taste these days anyway.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 1 cup (enough for 1 large curry)
- 1 stalklemongrass minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores) – you can also used dried (I get mine from The Spice House to use as an emergency backup – if you do use the dried, put it in a tea ball or some muslin and steep it in a little bit of simmering water or stock – otherwise you’ll get these gritty bits in the curry)
- 4-5 green chilies, sliced (Thai green chilies OR jalapeno) – I use jalapenos because I grow them and the smaller the hotter, as you prolly know. I like it HAWT, so I use a lot of little ones.
- 1 shallot, sliced, OR 4 Tbsp. minced purple onion
- 4-5 cloves garlic
- 1 thumb-size piece of galangal OR ginger, thinly sliced (or you can just chop it up and throw it in the FC with the rest of the stuff, like I do)
- 1 cup chopped fresh coriander/cilantro leaves & stems
- 1/2 cup fresh basil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
- 1/2 tsp. ground coriander
- 3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
- 1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
- 2 Tbsp. lime juice
- 1 tsp. brown sugar
- 3-4 Tbsp. coconut milk (enough to blend ingredients together) – if you are not around some coconut milk a bit of unsweetened, shredded coconut in either regular milk or some chicken broth will do the trick just fine. When I’m in a huge hurry I just throw all this stuff in a blender/food processor with some store-bought pesto and Blam-ola !!! The perfect curry sauce.
- Place all ingredients in a food processor, chopper, or blender.
- Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!
So that’s my quick story.
What’s yours? What are you wearing today? Reading today? Eating/cooking/drooling over today?