I’m all tested out.
2 APs, 1 ACT, 4 tests, 1 paper, seemingly endless amounts of homework, and countless other things later, I am ready for a little relaxation. Can you say biz-sayy?
To all of you that took APs, I hope you did really well. I know you rocked it! And for any APUSHers out there, what did you think of the DBQ? Unfortunately, I totally predicted the subject but wish I hadn’t. I would have much preferred something from the late 1800s-early 1900s. But hey, at least it’s crossed of the list now. Any other AP Language and Composition testers out there?
As you can imagine, my efforts went all towards studying this week. All I have to say is that food-wise, I am super thankful for purple sweet potatoes and black bean brownies (especially in black bean brownie sundaes—yum!)
The sweet potatoes were awesome for simple meals (just throw in the oven while studying & devour) and the black bean brownies…well, they were just because. I think you would agree that you need a little something-something while studying as much as I did.
And when I needed an escape, I took to the kitchen to make myself a special, but still simple, meal. Curries always make me feel so warm and fuzzy inside; forget the mashed potatoes and gravy—give me coconut curry and I’m a happy girl.
Curry in a Hurry
adapted from The Edible Perspective and my curry
- 1/4 cup onion
- 1/2 cup chopped bell peppers
- 1 clove garlic
- 1-1/4 tsp curry powder
- 1/4 tsp ginger
- 1/8 tsp garam masala
- pinch turmeric
- pinch cumin
- pinch coriander
- 1/8 tsp Herbamare
- 1/2 cup canned diced tomatoes and their juices
- 1/2 cup chickpeas
- 1/4 cup frozen peas and carrots (or other mixed veggies)
- 2-3 TBS unsweetened coconut or almond milk
- Over medium high heat, sauté onion and bell pepper for about 5-7 minutes, or until soft.
- Add garlic, curry powder, ginger, garam masala, cumin, coriander, and Herbamare. Stir for a minute or so to make the spices become fragrant (add a splash of water if they stick to the bottom of the pan).
- Stir in chickpeas, diced tomatoes, and frozen peas and carrots. Cook over medium low heat for about 25-30 minutes.
- Before serving, add coconut milk to make the curry extra creamy. Heat through.