Sometimes, I Cook

Don’t dream it, be it.
– Tim Curry

I made a lovely curry the other night and posted crowed about it on the Book of Faces. A good friend asked for the recipe. No problem, I thought. I’ll whip that together in a few minutes. It wasn’t that difficult of a dish.


I must learn some brevity when writing. Or, at least, when writing recipes. I can’t seem to get the hang of just setting down ingredients and instructions.

But, here’s the thing. I often don’t measure when I am cooking. I’ll add spices until it smells right (or if we are mid-cedar season, tastes right). Basically what I am saying is that unless it is obvious what the amount is (e.g., a can of something or 2 pounds of meat), I am totes guessing. As for simply writing instructions…well, where’s the fun in that?


My advice is to use the below as a starting point and taste as you go. You’ll know what is right for your tribe.

Oh, yeah. RE: the beef/turkey. That is just what I had on hand. You can go all turkey or all beef or even lamb, although I imagine you’d have to adjust the seasonings for that last one. I am not a lamb fan (unless they’re hopping about being adorbs) so I have no idea how to cook one.  In this instance, “Son? You’re on your own.”

Curried Beef and Pomegranate

2 tablespoons coconut oil
1 half a giant sweet onion, slivered into strips
About half of a large orange sweet bell pepper, also julienned
2 tablespoons of diced garlic (for once I kept the garlic light-ish; I didn’t want to overwhelm the pom arils with garlic flavorin’)

1 pound each, ground turkey (85/15) and ground beef (80/20)
1/2 teaspoon pink Himalayan salt, ground
1 teaspoon ground pepper (I used a tri-color mix)

1 large pomegranate, de-podded
1 bag frozen yellow and green zucchini squash
Honey  (in a squeeze-y bottle)
Lime juice  (also from a squeeze-y bottle)

Curry Paste

Yellow curry powder
Cayenne pepper
Olive oil

This is how we do it.

I used my big cast iron skillet. I’d recommend you use YOUR biggest pan as this recipe makes a small ton.

Heat the oil on medium low heat. Swirl it around so it coats the bottom and up the sides a bit. Put your onions and peppers in there and stir so that they are nice and coated.  Cook covered, stirring occasionally, until they’re softened. This took about 10 minutes (give or take, I admit to not actually watching the clock). Turn up the heat to medium and cook for an additional 5 minutes or so. The point here is to make sure their flavor is super sweet, hence the longer cooking time.

cast iron and onions

Now, add the garlic and let that cook for about 5 minutes.

Add your protein. As previously stated, you can use almost anything here – even TVPmeat crumbles”, I imagine. Smoosh it all so that the onions, peppers, and garlic are all of a piece with the meat. Sprinkle the salt and pepper over this mixture and smoosh it around some more.  Cook the whole thing until browned thoroughly. While it is cooking, you can make your curry paste.

In a coffee mug put all the dry spices for a curry paste.  I chose savory-sweet-complex with a hint of heat. You can go for whatever floats your particular boat. Spices in the mug?  Good. Smell it. MMMMMM, CURRY.  If I had to guess, I’d say that I used 2 whopping tablespoons of yellow curry powder, 1 tablespoon each of allspice, cayenne, cumin, and ginger, and a ½ tablespoon of sweet smoked paprika. The reality is I dumped these into a cup and sniffed it until it smelled like I wanted. *shrug*  Alton Brown, I am not.

Now add enough oil that when you stir it, it turns into the consistency of grainy Elmer’s glue (i.e., viscous but still movable). Lovely.

Using a rubber spatula1, spoon your curry paste into your meat mixture.

Stir it into your meat so that it is evenly distributed throughout. Eeeeeeeverybody gets some curry rubbed on them.2

Add the arils and stir them into the mixture.

Add the honey (two good, strong-squeezing circles over the meat mixture).

Add the lime (one good medium-squeezing circles over the meat mixture).

Aaaaaaaaaaand, stir.

meat mixture

Add the squash and stir it so that the little frozen slices break apart and get some of the sauce slathered over them.

If your mixture is looking a little dry, add some broth. I had some veggie broth on hand, so that is what I wound up using. Don’t use a lot. Just enough to keep the curry-slurry moving.
Cover your pan and set your primary3 kitchen timer for about 8 minutes. This gives the zukes enough time to cook and take on flavor, but not enough that they become slimy. No one likes a slimy zuke.

Once the timer goes off, you are essentially done. Serve hot over coconut milk rice.

What? You want THAT recipe too?  Sheesh, people.

Coconut milk rice

2+ cups water
1 cup jasmine rice
1 good tablespoon of coconut oil
Dash salt
2/3 cup of EITHER heavy whipping cream OR coconut milk

*NOTE* Start this dish at about the  same time you start your curry.

In a medium pot, boil water (use a smidge more water than the package calls for), salt, & oil over high heat.

Once it starts boiling, add the rice.
Cover. Set secondary timer to 18 minutes.

Once the timer goes off, turn the heat off. Pour your milk/cream over the rice. Let sit covered until you finish up with the curry.

Fluff with a fork.




1 – So that you get every last yummy drop of it, of course.
2—That sounded far naughtier than I had intended.  :/

3—I have three.  Sometimes when I am cooking, I am timing more than one thing at once. I figure I can’t be the only one that this happens to.

Lizard Queen

What’s best in life?
Crush your coffee beans, see them drowned in water, and to hear the gurgling of the coffeepot.


I can tell that autumn has finally arrived.

It isn’t the changing leaves (please, this is Central Texas. The only time leaves change colors is when we spray paint them). It isn’t the arrival of orange/yellow/brown “decorations”in the seasonal aisle of our HEB. It isn’t even pumpkin spice EVERYTHING.

pumpkin spice

No. I can tell because this is the time of year when Mister Man insists that all the windows be open. He says that we only get six weeks total of acceptable weather – three in the spring and three in the fall. While he may be right about the weather, I spend those six weeks shivering in my own home. To be fair, he didn’t know I was a Lizard Person until after he moved in. But, still.

Y’all, it was 44 degrees this morning. FORTY FOUR. And every damn window in the place was chocked open, to let in the “fresh air.”

Fresh air, FFS.

Please bring blankets, as the floor is cold, too.

I have spent the last several days huddled under blankets, wearing sweaters and thermals and thick socks. Although, it is a little hard to type while swaddled up like a baby-burrito. But, my players need me to finish the Talislanta/DnD crossover game. I’d like to finish it because it will make a great story.

I peeled them off so you could see what I consider an acceptable layer of blankets.
I peeled them off so you could see what I consider an acceptable amount of blankets.


But I have to emerge from my warmliness-cocoon sometimes. Nachos and coffee don’t make themselves, you know.

mmm. Nachos. /hellboy
The amount of BTUs lost during the making of the nachos was staggering. Or shivering. …whatever.


For now, I must return to my work.
However, this evening is all about Machiavellianism and NPCs and meta-meta arcs.

Moo ha ha ha.
Moo ha ha ha.

And if you think I am giggling quietly to myself, you are quite wrong.

It’s more of a sinister chuckle, really.


I should really get a fluffy white cat to stroke while I plot.



1 – I use the word loosely.

Halp, halp. I’m being depressed.

Flippant title is not meant to be insulting. I was just amused by the rhyme and how it fit in with my current mental situation.
-The Mgmt

I read a really interesting article yesterday. It had to do with how people who are struggling with mental illness(es) often lead dual lives. A photographer, who also suffers from depression, is doing a beautiful series called “Dualities” that seeks to show the inner and outer faces of what living without endless spoons is truly like.

I thought about this article for a long time. I don’t know that  I would classify myself as having a mental illness, per se. I am easily overwhelmed and I suffer a form of social anxiety with large crowds or unknowns. I get hysterically furious if I am startled and it takes a good bit to calm down from hearing people bark at me in anger. But never have I been given The Diagnosis(tm, pat pending) from doctors or therapii1.

I wondered what my portraits would like, if she did them. I think that they would look something like this.


BON_has a sad again
The house has become chaos, the chaos overwhelms, and things pile up but there is no energy to do them, even getting out of bed is a chore to be dreaded. Crying takes too much energy, better to just hobbit-up and pretend that everything is OK.


close up
Everything is sparkly and gay and full of laughter. Wit and energy bubble up and crash over everything, leaving a mirth residue and completed writings. Eventually it all gets away from center and wholesome energy becomes chaos and then we precede to LEFT, again.
It isn’t always this bad, but it can be if I am not careful. Prolonged stress and/or illness make it worse. Not writing makes even more hideous.I have  been in a place of no writing, no exercising, no time to de-stress. This, I truly believe, is part of what caused my usually kickass immune system to seek companionship with a flu; sort of like a belligerent and lonely drunk picking fights in a bar.
I’ll get back to working on it. Strangely enough, the enforced rest has done wonders for the stress. I’m still a little freaked, but everything doesn’t seem so fucking LOOMING as it has been.

My mental place is what it is, and I am working on it as I can.

1 – “Therapii” is the plural form, of course.