I might’ve done a lot of cooking today. Sri Lankan dinner for twelve. Other people helped shop and chop and did all the dishes while I was cooking, and all the cleanup afterwards. It was actually a lot of fun — it’s been a while since I had time to cook like this. I love composing a complex meal, and even dealing with restricted ingredients can add a fun challenge.
AND I finished a story draft today. Today gets an A+ on the personal front.
Menu:
• cheese and chutney (from a jar) and crackers
• mango-passionfruit mimosas
• red samba milk rice
• basmati rice
• seared ahi tuna, seasoned with a marinade of green chili, onion, and pink Hawaiian sea salt (this was an experiment, turned out well)
• local beef (from a family farm) curry
• tempered red lentils (one guest liked it so much, she took a photo of the recipe in my cookbook)
• egg curry
• eggplant and date curry (no tamarind easily found nearby, but dates worked well in a complementary sort of way)
• papaya and pineapple curry (v. popular)
• kale salad
• cucumber salad
• yogurt (okay, I didn’t cook this, but it was on the table, so)
• vanilla ice cream and store-bought cookies — in theory, I was going to make fruit salad, but ran out of energy, alas. But the papaya-pineapple curry was actually really good / interesting on the ice cream!
