thai red curry
Curry has to be one of my all-time favorite meals to make. It’s so simple, always delicious, and easily adapts to use up what you have in the fridge. You can use rice or rice noodles, chicken, tofu, or strait vegetables (I just got a request for elk curry next), red or green curry paste. While the goods in it are always changing, the main event (curry itself) usually stays close to the same. My go-to has been the base from the recipe in Heidi Swanson’s Super Natural Every Day.
*On a side note: I adore this cookbook. Every recipe that I have tried in it has been delicious and the recipes have opened my eyes to some new ingredients. A big thank you to my sister-in-law Kerri for giving it to me!*
spaghetti and meat sauce (aka ode to my kitchen aid)
It’s funny. I like autumn—the crisp air which makes any outside activity much more enjoyable than it was a few weeks ago when you would boil in the sun before your hike/bike ride/patio beers even began, the beautiful colors everywhere, and the disappearance of the suffocating layer of smoke that blanketed the valley for the last couple months (my lungs no longer hate me when I go for a run). But this time of year always makes me sad. The care-free summer has slipped away and as I watch my world prepare to hibernate, I can’t help but sense how quickly time is passing and how unsure I am about what I want my life to become. What I do know is that I need a new creative outlet to focus my energy on—this has been sorely lacking in my life for a year now!—and so this blog was born.
To embrace this feeling of fall, I decided to make some ultimate comfort food. Spaghetti and meat sauce consisting of: sauce from garden tomatoes and herbs, spaghetti which I rolled and cut myself, and ground elk that Andy shot and killed with his bow a few weeks ago. I love meals like this where we have not only made everything from scratch, but produced a lot of what is on the table too. It makes me feel…healthy.
Andy and I just picked all of our tomatoes and basically harvested the entire garden. It seemed like most of the tomatoes froze some on the vine (despite my attempt at protecting them with old bed sheets) but I’m keeping the lot with hopes of not having ruined them all. I used the red tomatoes I had as the base of this sauce.
