my work computer is a pc. question: why is the trash called a recycle bin? what are we recycling here?
this past weekend darren and i bought ourselves a 5 foot christmas tree. it will be our second christmas living together so we thought we’d boost the tree height from 4 to 5 feet. we probably would have bought the 12 foot had it not been for the $520 price tag (wtf?).
here she blows. our little baby blurry christmas tree.. this year the decorating was exhausting. after wrapping the lights around the tree (perfectly, i might add), we plugged them in only to realize that one of the strands was busted. we spent the next 40 minutes untangling, messing around with them, replacing the fuzes, switching out bulbs, taking apart the wiring in the sockets, and alas, throwing them out. those light kits really come with a lot of extra parts! thank YOU phillips!
we needed fuel after our decorating excursion. so i made this super easy, hearty (but healthy) spicy curry veggie soup. if i’ve learned anything about soups in the past year or so, it’s that you can really just sautee whatever vegetables you want, toast some spices in it, pour broth over, and let it simmer for a while to have a great meal. this recipe in particular was really great though, the spinach/squash combo was phenominal.
spicy curried lentil soup
4 cups vegetable broth
1/2 cup uncooked lentils
1 teaspoon vegetable oil
1 1/2 tablespoons curry paste
1 white onion, chopped
3 cloves garlic, chopped
1 tablespoon fresh ginger, zested or minced
1 cup butternut squash, chopped into 1/4″ pieces
2 teaspoons cayenne
1 teaspoon adobo chili
a few handfuls of spinach
1. in a large saucepan, heat the oil and sautee the onion, garlic, and ginger for 5 minutes – medium heat.
2. add the lentils, squash, curry paste, cayenne, and chili and stir until fragrant.
3. add the the broth to the pan, cover, and let simmer for 30 minutes or until the lentils and squash are tender and cooked through.