Dancing souls, Happy animals and Massaman Curry

Herzog did it again. Another completely fantastic film (Bad Lieutenant: Port of Call - New Orleans)! And Nicolas Cage was amazing, doing what he does best :) Cage truly has a way with eccentric, offbeat characters. A wild man that does it well! And Herzog? Well, perhaps the same could be said. Here we are stranded in New Orleans and he still manages to reflect on a few reptiles. He loves those animals. Herzog has a way of drawing out amazing characters and creating an atmosphere unlike any other director I know.

How happy would you be if you found this is the mail?

Adam and I haven't exchanged gifts yet and are excitedly waiting for packages to come in the mail. Today an envelope came addressed to me from sweet Amey at Vegan Eats & Treats
It's a wonderful cookbooklette that made me smile with each page! I'm super excited to try out the recipes, especially her recipe for Disaronno Cookies (which I have never had)!

Here's the cover and I will include another image at the end. Because I really can't get enough of these :)


Tonight's dinner was Massaman Curry. We have this once a week generally because it's cheap, easy and delicious! Recently we have tried some of Maesri's other pastes, but this is still our favorite. The original came from Mac & Cheese. Since we like to make enough for leftovers, here was tonight's variation:


Massaman Curry

Ingredients:
Onion
4 med. potatoes
19 oz. tofu
fresh spinach leaves
fresh broccoli
2 cans Maesri Massaman Curry Paste
2 cans Coconut Milk
Red Pepper Flakes
Cashews

Saute onion on med. heat until it starts to brown on the edges, it will be a dark golden color. Dump in the curry paste and saute for 1-2 min. Add coconut milk. Mix until the paste and milk seem evenly mixed and allow a few bubbles to form (maybe a min. or so). Dump in potatoes, tofu, broccoli and spinach and mix thoroughly. Allow the curry to cook for 15-20 min. or until potatoes have softened to your liking, stirring periodically. About 2 min. before the curry is done add cashews and red pepper flakes. Serve over rice.

We like ours pretty spicy. For a milder sauce use more coconut milk or less paste.


One more image from Amey's super cute cookbooklette!