Working, working working when it is raining, raining, raining without stop, raining sideways. Actually I was studying up for work, which needed to be done, and I thought that today would be as rainy, as without let up as it has been for the rest of the week. It was drizzly a bit, but there break in the clouds and the air had a bit of mildness.
But it was still damp, soggy gray and muddy, the only relief being the brave little crocuses growing out of the mud, fairing better than the grass.
When I got tired of doing the studies I looked up a lot of information on solar power. Despite the thick gray clouds and moisture, I would like to install solar panels on my future home. Western Oregon does get it fair share of sun, and the Oregon House recently passed a rather generous incentive to increase tax credit distribution to citizens who purchase energy efficient appliances and/or install solar panels or solar heating. It has yet to pass the Oregon Senate, but I believe that it will. If it does not, then that's okay. With the taxes credit system in place now one
could recover the upfront cost in a few years, and a good system would pay for itself. All that, and something like 1 ton of emissions from the air.
All that for the cost of a tidy closet in Brooklyn. Imagine that!
To end the soggy day, I made an impromptu
Thai-inspired red curry. I needed something spicy and reminded me of warm days. It was really easy, so let me tell you:
1 large Eggplant ( or three-four slender Japanese ones), chopped into cubes
2 tablespoons Canola/Vegetable oil
2 medium onions,sliced
3 tablespoons thai
3 tablespoons fish sauce
turkey, sliced into strips
1 tablespoon sugar
1 14 oz can coconut milk
A handful of basil leaves, sliced or chopped
A Handful of mint or shiso
Rice Noodles ( about 1/2-3/4 of a package)
Set a pot of water to boil. As you are waiting for that, saute eggplant in oil until toasty, browned all over and begin to soften. Take out the eggplant and place in a bowl.
When the water is boiling, place rice noodle in to cook. This will take about 6-8 minutes. While that is going on, go ahead and start sauteing the onion ( add a tablespoon of oil if needed) for a minute until it start to be a bit tender, then add the turkey and thai
curry mixture. Cook for a minute more, add the fish sauce and pour in the coconut milk. Let simmer for 8 minutes; add back the eggplant and simmer for eight-ten more.
The noodles should be done. Drain, rise with cold water, and shake dry. Dress the noodles with a bit of rice vinegar, sesame seed oil and the chopped mint. Set aside until curry is done.
Curry for cook for a total of about twenty minutes, until sauce is reduced and caramelly
looking. Serve on top of noodles, with a bit of the chopped basil leaves.
Labels: rain, Solar power, thai curry