This turned out pretty well and I think, particularly as cooler weather comes along, I will be making it again. I took about a lb of frozen cod from Aldi's and put it in a bowl of water to defrost. A normal person would then chop onion and garlic, but you know, low fodmap me went straight to ginger and hot pepper. Then I chopped up some napa cabbage, cabbage, and heaps of zucchini. I sauteed the ginger for a few moments in some oil and then dumped everything in. After a few minutes, I tossed in a teaspoon or two of my beloved Penzey's sweet curry powder. I'm all out now and it's a perfect time to go buy some. Have you read this article? ❤️Anyway, I made some coconut milk and poured in a few cups and let it simmer until the vegetables were soft. I added a dash of turmeric, a fair amount of salt and pepper and the cod. I let it simmer. I thought about it a little and decided to add spinach and peas. It took about 10 minutes to chop everything up and about 20 minutes or so to cook. Oh, and I added some green peas too, and parsley before serving. Then we tucked it away and reheated it for dinner. The leftovers were good too…I just kept adding more greens as it got thinned out.
I'm so happy that although there weren't as many malva zebrina this year, some of them hung on and, as always, get more vivid as the nights get cooler.
One of my standby dinners. Seared tuna, on a bed of greens dressed with olive oil, whatever berries I have on hand, and some flax seed.
If only you could hear Rascal's mournful cry. I've never known another cat with such a sad cry.
The nasturtiums are out of control! They've taken over the sedum and are making a concerted effort to overtake the walkway.
We (meaning Ernie) harvested Owen's peppers for him the other night as Owen had hurt his foot. It's mostly poblanos (thx Ceal) and a few green peppers. The scent of all those poblanos was intoxicating.