Very busy day, but a beautiful day - it warmed up into the low 60s. Ended up working late trying to finish up a major project, finished it up and with much fanfare, the client is extremely happy. Dutifully, at 5:30 I suited up in my monkey bike outfit, tights, long sleeve jersey, cycling shoes (i walk around the office in my cycling shoes - good thing it's carpeted) - it's funny to get questions and comments from the clients about my cycling, "how many miles ya do a night?" "what kind of shoes are those?" "that shirt is blindingly yellow..." They are strangely impressed as to what I tell them, I suppose they see me a little different. My co-workers on the other hand are just used to it, moreover - probably just bored with it, or more likely, embarrassed for themselves that the majority of them have some weight issues and clearly have gained some more this past year, and have no excersize interests. I can see it happenning. I no longer discuss my cycling in the office unless I'm asked, which only one of my close co-workers does - usually weather related ("It musta been a cooold ride last night.." "did you get caught in that rain storm?" "that thunder, I was worried about ya.." "ya know, you are crazy to be biking in this heat...").
So I left the office and biked into the cool night air, cruizing the burbs on my 5 mile loop, 8 times - smelling the familiar suburban wafty scents of steak and dryer sheets.
A promised, here's the recipe for the Spicy Chicken and Pork Curry over Brown Rice, also accesible from my cookblog:
1 tbsp olive oil
2 tsp mustard seeds
6 cloves garlic, minced
1 large yellow onion, chopped
6 scallions (green onions), sliced thin
2 tbsp thinly sliced fresh ginger
1 tsp fresh tumeric, grated or minced (or substitute 1 tsp powdered tumeric)
3 large chicken breasts, cubed
1 large boneless pork chop, cubed
6 medium ripe tomatos, blanched, de-skinned and cubed
1 tsp fengreek seeds (or 3/4 tsp fengreek seed powder)
1 handful fresh curry leaves (or dried, in cheesecloth sachet)
1 tsp coriander seeds, finely crushed
1 tbsp chilli powder
1 handful of fresh cilantro, chopped
1 handful of fresh dill, chopped
1 lime, juiced
2 cups chicken broth
1 cup half and half cream (substitute with fat free half and half cream)
salt and pepper to taste
1 cup brown rice
In large skillet-pot over high heat, drizzle in olive oil and add mustard seeds, allow to sit until seeds begin to pop then add garlic, onion and scallions - saute until onions are semi-translucent. Add ginger, tumeric, chicken and pork, stir until chicken and pork are slightly browned then add tomatoes, cilantro, dill, fengreek, coriander, chilli powder, lime and chicken broth and bring to a boil then turn down heat to low and simmer for 25 minutes, stirring occassionally.
Bring water to boil and cook brown rice, drain and set aside.
Slowly stir in cream into curry mixture, add salt and pepper, let simmer for another 3 minutes. Remove curry leaves (or sachet) and plate with brown rice covered with a liberal amount of curry mixture.
So I left the office and biked into the cool night air, cruizing the burbs on my 5 mile loop, 8 times - smelling the familiar suburban wafty scents of steak and dryer sheets.
A promised, here's the recipe for the Spicy Chicken and Pork Curry over Brown Rice, also accesible from my cookblog:
1 tbsp olive oil
2 tsp mustard seeds
6 cloves garlic, minced
1 large yellow onion, chopped
6 scallions (green onions), sliced thin
2 tbsp thinly sliced fresh ginger
1 tsp fresh tumeric, grated or minced (or substitute 1 tsp powdered tumeric)
3 large chicken breasts, cubed
1 large boneless pork chop, cubed
6 medium ripe tomatos, blanched, de-skinned and cubed
1 tsp fengreek seeds (or 3/4 tsp fengreek seed powder)
1 handful fresh curry leaves (or dried, in cheesecloth sachet)
1 tsp coriander seeds, finely crushed
1 tbsp chilli powder
1 handful of fresh cilantro, chopped
1 handful of fresh dill, chopped
1 lime, juiced
2 cups chicken broth
1 cup half and half cream (substitute with fat free half and half cream)
salt and pepper to taste
1 cup brown rice
In large skillet-pot over high heat, drizzle in olive oil and add mustard seeds, allow to sit until seeds begin to pop then add garlic, onion and scallions - saute until onions are semi-translucent. Add ginger, tumeric, chicken and pork, stir until chicken and pork are slightly browned then add tomatoes, cilantro, dill, fengreek, coriander, chilli powder, lime and chicken broth and bring to a boil then turn down heat to low and simmer for 25 minutes, stirring occassionally.
Bring water to boil and cook brown rice, drain and set aside.
Slowly stir in cream into curry mixture, add salt and pepper, let simmer for another 3 minutes. Remove curry leaves (or sachet) and plate with brown rice covered with a liberal amount of curry mixture.
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