The movers are at my house right now and I’m blogging….if that’s not dedication then I don’t know what is!
One of the biggest perks about being in the military and having to move every few years is that we never have to pack up our own house when we move. They hire someone to do it for us and we just have to be here. That’s why I have time to blog .
They go super fast though and if you don’t keep your eye on them, they will pack up half a roll of toilet paper, the garbage can in the bathroom (including the garbage)…
…and all of your bathroom stuff. That’s what happened this time. I forgot to specify which stuff I wanted packed from the bathroom and which I didn’t so now I’m without a brush, deodorant, face lotion, sunscreen, etc. I guess it could be worse…it could be my passport (right, Lindsay?).
Holy smokes I can’t believe it is already time for us to move! I’m not ready to leave this place. Even though our apartment is half empty right now it still doesn’t feel real. But I am excited to see what our next adventure will be like and I’m sooooo excited that my husband won’t deploy during our next assignment .
I have to keep this short since I have 8 million things to do before we go. I’m going to do my best to blog over the next few weeks, but if I go MIA for a little while, you’ll know why. Please don’t give up on me…I promise I’ll be back. We’re going to Hawaii for 6 days (woo hoo!!) on our way back to the States. We arrive in San Antonio at the end of the month so it might take me a few days to get back into the swing of things, but I’ll be back!
Joanne from Eats Well With Others chose this week’s Food Matters Project recipe. I love love love Joanne’s blog. Her food always looks incredible and she tells really funny stories with her recipes. If you haven’t checked it out before, make sure you do today! Plus, if you want the recipe for this delicious meal, you’ll have to go to her blog anyway .
Joanne selected Curried Tomato Soup with a Hard-Boiled Egg. Before I even tried this recipe I knew I would love it because (a) I love everything curry, (b) Joanne would never lead us astray, and (c) Mark Bittman is a food genius and I pretty much love everything of his I’ve made.
I read in Bittman’s cookbook that this recipe is based on makhani (aka Butter Chicken), which I loooove. Since I’m allergic to eggs and Giff doesn’t really like soup (crazy, I know, since I could live off of soup!), I decided to make this as a curry and rice dish with chicken instead of a soup with egg.
My changes to the original recipe:
- Added a little water to the spices because they were getting dried out while they were cooking.
- Added diced raw chicken with the tomatoes and coconut milk (though feel free to omit this or use tofu for a vegan/vegetarian option)
- No water or stock
- Added half a bunch of kale because I’m a kale fiend and add to to anything I can!
Just as I suspected, it was phenomenal! I have to admit that it wasn’t as tomato-y (I’m pretty sure that’s a word ) as I thought it would be (maybe because I used diced tomatoes instead of whole?) so that caught me off guard at first since it’s called Curried Tomato Soup, but it was still awesome! It was also even better the next day because the flavors had more time to come together.
You should definitely try this dish!! I bet it’s awesome as soup too. Be sure to check out Joanne’s post for the recipe.
As always, hop on over to The Food Matters Project blog and read the comments for Week 7 to see all of the other variations that my fellow FMP members made!
In case you have missed any of the other Food Matters Project recipes, here they are!Pin It