I was delighted with my dinner last night. I just had a nibble of the leftovers with my smoothie (man, these organic raspberries are tart…as much as I love raspberries, I think cherries are still my favorite for smoothies). I peered in the refrigerator and came up with a rough plan. I set Ernie to chopping up a beautiful big bunch of bok choy from Farmer Greg, while I started cooking some ground beef. I added mustard seeds, cumin seeds, some of my beloved Penzey's sweet curry powder, and a dash of cayenne, along with salt and pepper. When it was cooked through I thought about it, and went ahead and added a big spoonful of coconut butter. I wilted the bok choy in another pan and then spread it on the plate, topping it with some of the coconut curried ground beef, and then added a heap of minced purple cabbage (Ernie's a superior sous chef). It was great…the bok choy had just a bit of a bite, the ground beef was flavorful, and the purple cabbage added crunch…and just looked so damn pretty.
Oh, and in other cooking going on in our house, I thought you might appreciate Owen's artistry with Sriracha. My sweet pea.