Crisply Fried Aubergine Slices topped with Greek Yogurt
Chickpea and Potato Curry (Channa Aloo perhaps?)
Various scraps of ice cream Coffee
The curry was very simple – half a medium onion and 2 small potatoes diced and cooked in 1 tbsp olive oil, covered, over low heat till tender and starting to brown. I added 2 tsp Patak’s Madras Curry Paste, fried it for a couple of minutes and then added about 225 ml water and half a can of leftover chickpeas I had found when defrosting the freezer. I brought the curry to a boil, turned down the heat, covered and simmered gently whilst preparing my aubergine, which was also very simple …
For dessert we ate up various scraps of ice cream from my book experiments including a very alcoholic Cherry Bounce ice cream and Caramel Chocolate Semi Freddo. Coffee completed the meal which was sort of lunch, honestly, but was not eaten till almost dark due to our frantic packing away and cleaning. I don’t think we’ll be having much for dinner – probably just a brandy for me and maybe some chocolate. After all everything needs finishing off!
Every few months for the last 16 or more years we have packed up everything and moved on and it is both an interesting and an irritating life. Sometimes I will think “where is my … palette knife, for example …, oh yes, 4,000 miles away (or wherever)”. So inconvenient. On the other hand I often think “ooh goodie, not long till I see … my sister, my brother, my nieces and nephews, my friends, the hills of Northumberland, the tropical sun, our boat, my palette knife etc.".
PS. Research has revealed that modern growing methods result in virtually seedless aubergines with no bitter juices. Ha – not my aging process after all.