Book Signing
Alex had a book signing up in Los Angeles today. We drove up early this morning and had a brunch before going to
Dark Delicacies for the signing
We were a little early so sat outside for a while - notice the poster advertising his book?
While he was signing books for his fans I went shopping along Melrose Avenue.
Enclosing the Patio
Since we had the outside of the house refinished we haven't had much privacy on the patio. We want to put back the bamboo we had there before but had to prep the wall first. Luckily we had the new hammer drill - making drilling holes in the concrete wall very easy. Next we super-glued metal rods into the holes so we can attach the bamboo to them.
At this point we've almost finished inserting the metal rods but will have to finish the project another day
Spiced Vegetables with Basmati Rice
I really liked this recipe but for Alex it would have been better with chicken
Spiced Vegetables with Basmati Rice
Sunset Magazine - March 2003
1½ Cups basmati rice
4 oz green beans, rinsed, ends trimmed, and cut into 1" pieces
2 tsp vegetable oil
1 onion peeled and chopped
1 clove garlic, peeled and minced
1 Tbsp minced fresh ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne
2 Cups cauliflower florets
1 15oz can crushed tomatoes
1 15oz can garbanzos, drained and rinsed
In a 3 - 4 quart pan over hight heat, bring 2½ cups water and the rice to a boil; cover, reduce heat to low; and simmer until liquid is absorbed and rice is tender to bite, 18 to 20 minutes.
Meanwhile, in a 10 - 12" frying pan over high heat, bring about 3 cups water to a boil. Add green beans and cook until tender-crisp to bite, about 2 minutes. Drain and rinse under cold running water until cool. Wipe pan dry.
Pour oil into pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, cayenne, cauliflower, and 1 cup water. Cover and bring to a simmer; reduce heat and simmer, stirring occasionally, until cauliflower is tender when pierced, 8 to 10 minutes.
Add tomatoes and garbanzos, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add green beans and stir until hot, about 2 minutes. Add salt and pepper to taste.
Spoon rice into four wide, shallow bowls and top equally with vegetables and sauce.
Serves 4
