A person with a good sense of humour enjoys telling funny stories. Here’s one of Diana’s:
On my last day of high school, about 5 girls got on bikes and headed off to the local pond. I was last in line.
The girls were fast, but I picked up speed. Suddenly, the girls ahead were getting off their bikes. I struggled to locate the brakes.
The pond was getting awfully close. Mud at the edge. Sticky, sloppy mud. I was going for a direct hit. Everyone turned toward me.
I hit a bump .... it slowed me down; then I glanced at the staring faces. My bike hit the mud. It fell. I fell.
But I missed the mud. :)
Indian Cuisine is one of Diana’s Favourites so, for her birthday dinner last night, I turned to one of my favourite cookbooks:
A Taste of India : by Mary S. Atwood
Mary Atwood’s MENU FOR DIANA’S BIRTHDAY DINNER
Rogan Josh (North Indian Lamb Curry)
Dhal (I made Atwood’s “Amti”: one of my repeat recipes)
Fried Green Beans: Spicy hot!
Onion Raita: good but I prefer my Tomato-Cucumber Raita
Lemon Pickle: Good with this dinner, but once is enough.
Phirni (Dessert): This was very nice, but took too long. Another time,
I would substitute Vanilla Pudding and just decorate it with
Pistachios, Toasted Almonds, and a sprinkling of Rosewater.
Mary Atwoods’ suggested dishes made for a wonderful dinner, but, for my Stand-Alone choice:
The ROGAN JOSH (Lamb Curry) : prepare early
2 lbs boned leg of lamb
1 large onion: one pound to 1 ¼ pounds
3 tbsp vegetable oil
3 cloves garlic
1 tbsp grated ginger root
3 large tomatoes
1 ½ tsps. salt
½ cup plain yogurt
½ cup water
Chopped cilantro, mint, or parsley for garnish
2 tbsp ground coriander
1 tbsp poppyseeds
1 tsp cumin
1 tsp turmeric
1 tsp paprika
¼ tsp ground cardamom
½ tsp cayenne
¼ tsp saffron
1/8 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp mace
· Slice the onion thinly and set aside.
· Chop garlic finely and set aside on another dish.
· Grate the ginger and add to the garlic. Set aside.
· Mix together all the spices in a small bowl and set aside.
· Cut lamb into bite-size cubes.
· Heat oil over high heat in a large frying pan. Add onion and sauté until lightly browned.
· Lower heat to minimum. Add the garlic and ginger. Then add all the spices and stir for 3 minutes.
· Add lamb. Raise heat to medium high and stir for 5 minutes.
· Add yogurt, water, salt, and tomatoes. Reduce heat, cover, and simmer for 20 minutes.
· Turn off heat and reheat just before serving.
· Sprinkle with chopped cilantro, parsley, or mint leaves.
Whoever hides mistakes will never improve.
(Old Ukrainian Proverb)