The Friday Night Unwind

This afternoon, I went straight to the community garden (without passing GO, without collecting $200) for some weed therapy (no, not that kind of weed). For the next hour, I pulled weeds and pondered dinner. I was SO excited when I realized I could have garden-grown salad greens! Unfortunately, my arugula went to flower, so I picked off a bunch of leaves, yanked out a head of red leaf lettuce, and I was on my way home. Words cannot describe how fragrant arugula is when you pluck it from the stem. Somewhere between heavenly and spicy.


So I cleaned off the dirt, spun the salad greens, and prepared a simple chick pea curry. I threw in some garlic goat cheese, whole wheat sourdough croutons and *BAM!* a delicious dinner.

Chick Pea Curry

1 Tbsp olive oil
1 small onion, chopped
1-2 Tbsp curry powder (cumin, turmeric, coriander, fenugreek, black pepper, ginger, mustard, fennel seed, allspice, and red pepper)
1 tsp cayenne pepper
can chick peas (with liquid reserved)

Saute onions in olive oil over medium high heat. Once onions become translucent, add curry powder and cayenne pepper and saute another minute more. Add chickpeas and 2-3 Tbsp liquid. Simmer for 5-10 minutes, or until liquid is gone. Mush some of the chickpeas to provide a more cohesive dish.

TC and I are heading over to Sholan Farm for a moonlight hike. Perfect night for it (i.e. NO rain)!

Question to readers: Do you have your own special curry powder/recipe?