“Miracles are a retelling in small letters of the very same story which is written across the whole world in letters too large for some of us to see. C.S. Lewis
Friday, October 30, 2009
Monday, October 26, 2009
Uncultured Persons
Texas: Big Family Country!
Thursday, October 22, 2009
A Day in the Life . . .
Of the Ndjerareou family:
Tuesday, October 20, 2009
Monday, October 19, 2009
Daddy Day at Gymnastics!
Cold weather sets mid-west mom's scrambling for inside play that gets the wiggles out.
Thursday, October 15, 2009
Everyday Exotic: Butternut Squash Curry Recipe
Martha Stewart Living
A tasty, low-calorie, high fiber vegetarian meal with a little bit of spice!
Ingredients
2 Medium butternut squashes
Peeled, halved, and seeded
1 Large onion
Cut into large chunks
4 Garlic cloves
3 cups + 1Tsp. Water
1tsp. Veg. oil
1tsp. Mustard seeds
1tsp. Fennel seeds
1/4tsp. Ground coriander
1 - 2 In. piece Ginger
Peeled and finely grated
(about 2 tsp. )
2tsp. Tomato paste
2tsp. Coarse salt
1/4tsp. Crushed red pepper flakes
2 cups Brown rice (cooked)
Fresh cilantro
Lime wedges
Preparation
1. Cut solid sections of sqaushes into large chunks and seed pod sections into 3/4in. thick wedges. Puree onion, garlic, and 1Tsp. water in blender until smooth.
2. Heat oil in 4qt. pot over med. heat. Add mustard seeds, fennel seeds, and coriander, cook until frangrant (1 to 2 min.) Stir in onion paste and ginger, cook, stirring often until caramelized ( 6 to 8 min. )
3. Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, salt, and crushed red pepper flakes. Add squash and cover partially, bring to a boil, reduce heat ans simmer gently until squash is tender ( 12 to 15 min. ) Serve over brown rice with cilantro and lime wedges