@jespah,
friday -
coffee, piece of toast with butter
cheese enchilada plate, left a lot of it. (Good, but I was too busy talking and coughing) I usually take a doggie bag as I can make soup with the beans, but this time I didn't.
made my own saag paneer. Big time-consumer although it could go faster. Alas, I like the packaged stuff better. Made the paneer, which involves taking a half gallon of milk and adding five tablespoons of lemon juice, and draining that into cheesecloth, squeezing. Next time I'd at least some salt to that. Washed and cut up two bunches of spinach including most of the stems. Sauteed two biggish onions, chopped, and three minced garlic cloves, and an inch of peeled and chopped ginger in a couple of tablespoons of canola. Added 3 dried red chiles, a couple of tbs of very diced tomatoes, a tablespoon of hot tamarind curry, 3/4 tsp salt, let it all simmer and meld, then added the spinach gradually. When that cooked down, added half and half and a little sour cream. Added the now chilled and cut up paneer.
Eh! Now I have a container of spicy spinach goop. Needs more spinach to counter all the onions and, in particular, all the ginger.
Have to try this again. Less ginger, maybe more chile, as my dried chiles are sort of on death's door.
Glass of rum and chocolate milk.
