Windows are open, birds outside chirping away, I’m running around outside in a tennis skirt with no leggings. Feels like spring here in Colorado. Seventy degree days and then it snows, sixty degrees, then it snows. It’s been odd and we sure are getting teased. It’s all good and it’s good because the mountains are getting some snow again just in time for me to go skiing on Thursday. It will be my first time in two years which is crazy because I have been a skier my whole life and I can’t believe that I have let this much time lapse. I’m done making excuses and just need to get myself up to Copper Mountain. I just need to suck it up and do it. I guess that I am just mentally preparing myself for some serious leg and butt burn… I really need to get my ski legs ready for my big trip coming up! So excited and will fill you in soon… It’s just freaking cool. That’s all I can say for now!
I’m not sure why I have been on the curry kick, but I have and this week happens to be Thai curry. Thai red curry with beef is this weeks choice. It’s comfort food in my book. Rich, flavorful, not too terribly unhealthy and just plain yummy! Normally, I would swing by Wild Ginger, my favorite Thai restaurant in town, but this time I decided to make it on my own. I’m sure glad that I did because I have enough to eat for days! Lucky me…
- Olive oil
- 1/4 cup shallots, minced
- 2 tbs fresh ginger, minced
- 2 tbs + 1 tsp fresh garlic, minced
- 1 jalapeno pepper sliced (or 2 Serrano peppers) optional if you want heat
- 2-3 tbs red curry paste
- 4 tbs soy sauce (I use Tamari)
- 3 tsp fish sauce
- 1 tsp sesame oil
- 2 tbs smooth peanut butter
- 2 tbs brown sugar
- 3 tbs peanuts chopped
- 1 can coconut milk (either regular or lite)
- 1 pound skirt steak or hanger steak, thinly sliced
- 1 red pepper, chopped
- 1/2 cup bamboo shoots
- 1/2 cup green onions, chopped
- 1 small zucchini chopped
- Extra green onions, cilantro, chopped peanuts
- Steamed rice
- In a medium sized saute pan heat up the olive oil and add the shallot, ginger, garlic and jalapeno pepper. Cook for about 3 minutes. Add the curry paste, 2 tbs of soy sauce, fish sauce, sesame sauce, peanut butter, peanuts, sugar and coconut milk. Turn to low and simmer for about 15 minutes.
- In another pan heat up more olive oil and saute the peppers, zucchini and bamboo shoots. Add 1 tablespoon of soy sauce and cook for 5 minutes. Transfer vegetables to curry mixture.
- In the same pan add the thinly sliced beef, 1 tsp of garlic and 1 tablespoon of soy sauce and cook until browned about 2 minutes. Transfer meat to the curry.
- Serve curry over steamed rice. Add sliced green onions, cilantro and chopped peanuts.
And then there was the Super Bowl…. Sadly, I really had no interest in actually who won this year, so the companionship of friends, a great party and the commercials is why I watched. The game to me was pretty slow to start but ended up being pretty exciting. Secretly, I was hoping the Seahawk’s would win ’cause that would have been pretty cool to have a two time Super Bowl champs but alas the pretty boy Tommy won out… Sorry to all my “Pats” friends but I just didn’t like the “deflated balls” thing and in reality who really likes that kind of drama? LOL! A slap on the hand, some money paid out and a loss of some draft picks is the story of the Patriots life. Nuf said.. On another note… the most exciting thing is that I showed up late to the party and “bought in” to the last 2 boxes on the betting table and low and behold I won the 4th quarter pool! Lucky me, I’m always winning stuff… I really should start playing the lotto… Anyway, here are my favorite commercials from the day!