Mon, June 2

7.42am - Scottish-style porridge oats (so it says on the package - whatever is Scottish about them God only knows), boiled in decidely un-Scottish vanilla almond milk, with caramelized peaches and toasted almonds, at home.12.13pm - Ritesh's buffalo meatloaf, potatoes, green beans amandine, at work. Three different co-workers commented on how great it smelt - don't get that a lot with microwaved lunches....

14.09h - rhubarb crumble and vanilla ice cream, at work.

18.53h - some of the ingredients for my green Thai curry, per the recipe from the cooking school yours truly once attended in Thailand: from top left, this is Thai sweet basil, galangal root, Thai chilies, mortar and pestle to grind it all together, an outrageously malodorous shrimp paste, lemon grass and kaffir lime leaves.

20.04h - and the result: a very tasty and extremely spicy Thai green curry w/ tofu and small, round Thai eggplant, at home, with Ritesh. So spicy Ritesh started sweating and muttering expletives as well as religious invocations and - if I may just brag for a moment - could only eat half a bowl, whereas yours truly managed to work her way through a whole one. It is no easy feat to out-spice an Indian, but hell, I did it!
It took me a while to figure out why the curry ended up such a dark green color, and while Ritesh insists I used too much of the curry paste, I disagree (I used the exact amount we learned to use at the cooking school). However, the coconut milk I used was 50% reduced-fat (only kind they had at Trader Joe's, should have picked up full-fat at the Thai store), and I bet that 50% of coconut milk fat would have lightened that green quite a bit..

20.29h - some sugary sour sop juice to soothe the burning stomach, at home, with Ritesh.