REUINTED

As you can see, we have been reunited!!! Yesterday afternoon Inez arrived in the rainy city of Copenhagen, and promptly slept for 5 hours as Elise finished writing her [theoretically] 14 page [we won't mention the realistic number] paper on Viticultural Soil Management. It was an exciting first day.


[Inez] Check it out, I got ramekins! Just about everything in Denmark is mad expensive, BUT I saw these ramekins in a grocery store for 5 kroner each (a little under a dollar). I got really excited because I have a set of Pyrex ramekins I got for about $5, but all the sets of ceramic ones I've seen run closer to $20. So I jumped at the opportunity to buy a nice set of ceramic ramekins for $4! "Why do I care?" you might be asking yourself. I'll tell you why: Elise and I promise to make something both beautiful and delicious in them before we leave Denmark. Okay? Cool.


[Elise] Mmm broccoli! With final papers and travel, my pantry and fridge shelves were pitifully empty. One of the key goals of today (aside from seeing pretty things like the Ny Carlsberg Glyptotek, in the background above) was to stock up on food. We bought lots of veggies for dinner then next few nights and lots of fruit for tomorrow morning.

On the menu for tonight. CURRY! I mainly just threw things together as I went along, and the end result, while delicious, still tasted like it was lacking something. Although the flavor was lacking, the texture of everything was excellent, so I'll give you a walkthrough of the process I tend to use when cooking curry.

First I (or in today's case, Inez) cut everything up, potatoes and carrots get cut up into bite sized chunks before boiling until tender (or just short of tender).





The ingredients. Today's curry: potatoes, carrots, onion, garlic, chicken (not pictured), broccoli, baby corn, corn (not pictured), pineapple, pineapple juice, coconut milk, curry powder, and plain yogurt (not pictured).

While the root veggies are boiling, I heated up a very large, deep, skillet, coat the bottom in oil, and begin to sautée the onions and garlic (today I used slightly lower heat than normal and didn't burn the garlic!)

Once the onions begin to get translucent, I added thawed chunks of chicken breast. I continued sautéing until the chicken was cooked through.

Raw meat is gross!

Next I added the broccoli and baby carrots then drizzled a bit more oil (I was using canola) over the topbefore mixing them in. While I did this Inez drained the carrots and then I added those as well.

After about a minute or two more of sautéing, I added what was quite a small can of coconut milk, and some curry powder. after this was all mixed together I added about half of the pineapple juice from the canned pineapple, which was too much for the small can of coconut milk. To even it out I added about a third of cup of plain yogurt. Other curries I've made, I've just used whole milk and some pineapple juice and it tastes fine.

Add more curry until it tastes right.

The last thing I added was the pineapple and the corn. I mixed up everything really well and let to corn sink into the liquid at the bottom. Then I covered the pan and let the whole thing simmer for 3-5 minutes.


[Inez] Elise is really good at waiting, even when she's weak with hunger.

After letting everything simmer for a bit, we served up. Elise is right, it was missing something. You know how sometimes your belly feels full on the top, but not on the bottom? It was kind of like a flavor equivalent of that-- the flavor lacked fullness, somehow. I think it wanted more cumin, but it might have been something else as well. What's the complementary color [flavor] for curry?