Stir-fried beef and bok choy in a spicy sauce along with fried rice, into which I added a handful of fresh Thai basil.
Sunday, February 21, 2010
A shot of the chu chee curry I made a couple weeks ago. The fish was cod, which worked very very well. The only substitution I would make would be to sprinkle kaffir lime leaves over the dish when done and not cilantro as pictured here. Cilantro worked, but lime leaves would fit the overall composition just a little better. Happily I found the leaves today during a trip to an Asian market in Virginia Beach...so guess what's on the menu again tonight? :)
After several years of it remaining little more than a good idea left unfulfilled, I enrolled in a beginning Spanish course at a local college back in January. While the class has been a bit of work, I am thoroughly enjoying the time; not since the anthropology courses of the distant undergradute years have I taken a class as rewarding and as interesting as this one. I regret waiting three or four years to finally begin the language after deciding I want to learn it, but as they say: better late than never. While I feel as though I am learning a lot, I harbor no delusions about becoming fluent in the near future; that aspect is probaby years away. And that coming to pass only with regular and diligent study and practical use of the language.