While the citizenry of Egypt is working through a tumultuous week sure to shape its future, we recently dined on a meal that was loosely inspired by the Near East — ginger & garlic spiced venison meatballs (Egyptians would surely use lamb) with a curried yogurt sauce, a middle eastern salad of lettuce, radishes, cucumbers, carrots & red cabbage, and some vegetable brown rice pilaf. For dessert, we had a scoop of mango sorbet with the first Florida strawberries of the season. This was a fresh, relaxing meal for us, which only underscored our wishes for peace and liberty in all of Egypt.
When KC’s aunties started to help her paint pumpkins this past weekend, I was staunchly in observer mode. A paint brush does nothing to stir my soul. But a rainbow of fresh produce? Now we’re talking!
When I posted about Stir Frying Fall Flavors, I failed to provide photos. Tonight, though, I was ready! The basic premise for the meal was that I was broiling some white fish, cooking up some brown rice, and stir frying an assortment of some beautiful veggies, all to be accompanied by a very simple curry sauce. After I started the rice, I prepped the veggies…sweet potato, purple cabbage, onion, sweet red bell pepper, and curly kale.