I’m writing this all down before I forget.
I didn’t take many photos this past weekend. Or, none that were food related, anyway. Or of myself or my friends who were in town for that matter. For the most part, I was too busy simply enjoying the rightinfrontofme.
Instead took photos like this one:
Spotted on a quiet street in Brooklyn, which lead to a debate of who actually wrote it. (I’ll spare you the suspense: it was Alexander Hamilton.)
Look closely and you can see Jane’s Carousel in the distance. It’s a venue so secure in its own permanence that it has a plinth announcing “Since 2011″I laughed when I first saw it, but on second thought, I like the brashness of it, the implied staying power. Something from another time, made modern by the architecture.
Naturally, the kids waiting in line don’t think about these things. They’re just happy for the chance to ride one of the hand carved horses. Or, if they’re really lucky, to get a chance to share one of the chariots with a friend. I thought about doing just that.
Then, surrounded by the children and their parents, I got bashful.
I’d like to say that’s unlike me, although that might be a stretch. It’s of no consequence. I knew that had I asked, my friend Ben would have done soafter all, in the first weeks of our friendship we had tangoed across the floors of the Tate Modern. It was closing time soon, so the docent let us be. I’d like to think that he also felt the Rothko room needed a little less red and a little more life in it.
At the present moment, there were places to go and sites undiscovered as of yet.
Including Cindy Sherman (the exhibit and the artist. Or, at least some of us thought).
And, then it was time for us to say goodbye. That’s the thing about having dear friends or family in different cities, you’re often saying goodbye or attempting to share experiences from afar.
It’s easy, if you have someone to show you the way.
In this case, while we can’t share meals, we can share recipes. This, then, is a variation on Ben’s Thai Green Curry.
Thai Green Curry with Chicken and Eggplant
1 bunch cilantro
2 limes, zested and juice
1 small knob fresh Galangal (appox. 1 TBS), peeled
1 large onion, roughly chopped
2-3 sprigs scallionsthe white part should be roughly chopped and the green parts should be chiffonaded and set aside
5 garlic cloves, peeled roughly chopped
2 lemongrass stalks, roughly chopped
5-6 bird’s dried eye chilies
2 TBS peanut oil
12 ounces coconut milk
6 ounces water
4 boneless, skinless chicken breasts
1 eggplant, roughly diced
fish sauce (approx 2 tsps)
Using a food processor, combine the cilantro, Galangal, garlic, dried bird’s eye chilies, onions, white portion of the scallions, and lemongrass stalks and pulse until the mixture becomes a thick paste. Add water if you are having difficulty getting into combine.
Heat a heavy bottomed pot over a high flame. Add in the peanut oil and allow to heat, approximately 1 minute. Add in the cilantro paste and heat approximately 5-10 minutes, until the paste become aromatic. Reduce the heat to medium low, and add in the coconut milk and water. Stir and allow to simmer for 1-2 minutes. Add in the chicken and stir. Cover the pot with a lid and allow to simmer 10 minutes. Add in the eggplant, mix together and simmer for another 20-30 minutes, until the eggplant has become soft.
Season to taste using fish sauce (approx. 2 tsps, depending on how salty you like your curry) and soy sauce. Garnish with the green part of the scallions and serve with white rice.
Serves 4 as a main dish