Earlier this year, Aaron and I went to our friends', Mike and Krista, place for dinner. Mike served up a fantastic Indian themed meal. I'm not huge on Indian food because I've had some bad experiences. Well, I've never had bad experiences with any of my friends' mom's cooking, but I've had bad experiences with eating out. So when I normally get Indian food, I get the white washed butter chicken. Anyway, Mike's dinner inspired me to give it a go and I thought if I can control what goes into the pot, then maybe there's less chance of chaos. The result: delicious! I still have to say, Mike's curry was much better because 1: His recipe came from Vij's and mine came from Jamie Oliver who described his recipe as "a bastardized British dish". And 2: Mike is a better cook than me. I'll continue to try to perfect my curry paste!

Some ingredients for my vindaloo paste posing with my lovely bamboo cutting board (from Aaron) and my incredibly precise knife (from Jordan). You can't tell here, but I can cut slivers of onion slices with that knife.
Our dinner from last night. The big success of the night
were the bhajis (shredded carrots, onion, and ginger with cilantro all deep fried).

We had some leftover curry so I took it home for lunch today. I layered the curry with some freshly cooked rice and fried onions in my rice pot and baked it for 20 minutes. I enjoyed today's leftovers more than last night's fresh pot. It may have been because yesterday's curry was a bit too watery and the extra rice from today probably took away some of the moisture. Also... I love rice.


Update
I almost forgot about yesterday's lunch. I prepped some pasta I made Tuesday night. I mixed the dough with cooked and blended spinach, and rolled out the sheets with the Kitchen-Aid machine. The pasta was hand cut so I could get the ho fun-like thickness. I had to preserve my energy for that night's dinner, so I stuck with a simple canned plum tomatoes recipe.
Fresh basil with leftover snapper.