Um. Yeah.

[lagilman]

I'm here. Sort of. Mix of Really Busy and kinda grumpy, and being in the doing-not-talking mode means that every time I think "I should blog about X or Y" I get two sentences in and realize it really doesn't warrant a full blog post, so it goes to Twitter or Facebook instead. Basically: working out, writing, editing, minor family medical drama, writing, waiting on emails, proofing, sleeping. A lot of sleeping, which means I'm also processing. What? Not sure yet.

Part of me wants to write about the processing and the thinking and the evolving of the work, but it's all at the delicate new relationship stage. Too much directed attention, and it goes awry. Also, the things I want to talk about I can't yet (see: waiting on emails).

Been doing some reading too -- finished THE GOD OF THE HIVE (Laurie King). Started A STAR SHALL FALL (Marie Brennan). Rereading THE ART OF WAR and a few other books on my new Kobo, courtesy of the gig at Carina Press. Will have a review of the hardware once I've figured out how I feel about it.

Trying not to stress over world news stuff I can't actually do anything about.

In food news, I made my first chicken korma tonight. It was good but could have been better. Anyone have any curry-making hints?

Oh, and Leverage returns on Sunday night. Can you just sense my anticipatory glee?

Comments

[desperance.livejournal.com]

In food news, I made my first chicken korma tonight. It was good but could have been better. Anyone have any curry-making hints?

I don't know your recipe, but in principle:

Grind your spices fresh if you can. (I use an old coffee-grinder.)

Start by dry-roasting any whole spices for a minute (just toss 'em into an empty pan on a medium flame), until they start to smell magnificent.

Fry ground spices for a minute in your oil/ghee/butter before adding other ingredients; again it develops the flavours.

[madmiss.livejournal.com]

What @Desperance said.
Fresh spices are the win.

I would also suggest using Mustard Oil, it gives the best flavour when unable to use ghee or butter. (*shakes fist at Dairy produce*)
And I use a spoon of Molasses instead of sugar when the curry needs to stew... but, that may not be to everyone's taste. :)

[mtlawson.livejournal.com]

Yes, please do have a review of the Kobo when you get the time. I've seen ads for them all over the place.

[lagilman]

My spices are a mix a friend ground for me -- I have no idea what's in it but it's amazingly good (and stains everything it touches!)

[lagilman]

Sugar? *shudders*

[madmiss.livejournal.com]

Yup, sugar...but only if the thing is going to be simmering for 1+ hours. And only a smidge. Molasses is nicer/less sweet in my opinion and so I use that(-in Chilli I believe it is customary to substitute in Chocolate).
I doubt that will help with a Korma though...^^

[lagilman]

Oh yeah, in my chili I use unsweetened cocoa powder. Yum.