Thursday, November 13, 2003

Creamy Buttered Num-Nums
As some of you are already aware, I happen to be married to one of the Bay Area’s premier culinary adventurists. Over the years she’s honed and perfected her gastronomic craft through the chopping, spicing, splicing, squishing, rolling, stirring, spicing, assimilating, mixing, frying and baking of foods that do more then just fill bellies- they create happiness.

Which brings us to dinner the other night. With the help of Madhur Jaffrey’s Indian Cooking, and Shehzad Husain’s Vegetarian Indian, Cathy, making liberal use of numerous pots and pans, prepared a regalement of Indian dishes. They included Bombay style chicken with red split lentils, creamy buttered saag panir (of course she made the panir cheese!) and fried lentil wafers. Do I even have to mention that it was amazing?

Next up, Thanksgiving!

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