Pizza

Yesterday I wanted to make a pizza in the shape of a Möbius strip. But where would the toppings go?

Rosie's Chickpea Curry

Welcome one and all to the most wonderful recipe that you must make part of your life. Now. This has become one of our standard, well-loved dinners.

There is a community centre nearby us that has lots of different classes and activities, like stained glass, which we were going to last year at this time. It's called the Annexe, and it's in Partick. They also have a gem of a cafe, which serves healthy and delicious lunches. This is their Chickpea Curry, courtesy of Rosie the cook.

If you've ever taken heed to anything I've ever said, I urge you to try this curry. It's heart-warming, flavourful, and will make your day better.

Rosie's Chickpea Curry

2 tins chickpeas, drained and rinsed
1 tin coconut milk
3 tablespoons Patak's Balti Curry Paste (use any curry paste you can find, and add more to taste. I always add double what she suggests. Different curry pastes will add different flavours, so let me know how yours turns out!)
2 large onions, chopped
3 cloves of garlic, chopped
Square inch chopped fresh ginger
6 dried apricots, chopped
1 roasted red pepper, chopped
2 roasted potatoes, chopped
2 tablespoons olive or sunflower oil
a good handful of fresh coriander (cilantro)

Roasted vegetables - roughly chop the pepper and par boiled potato into large chunks and sprinkle with a little oil, roast in oven for 15 minutes.

Heat oil in a saucepan.
Add onions, garlic, and ginger. Fry gently.
Add apricots and remove from heat.
Stir in curry paste.
Gently mix in the chickpeas.
Stir in the roasted vegetables.
Add the coconut milk and stir.
Return to low heat and simmer for 20 minutes.
Add the coriander and serve.

Serve with grilled pitabread, or naan, or boiled rice and mango chutney. Eat like a madwoman and afterward give your belly a reassuring rub.

Grilled SeaBass

I found a great deal on whole seabass, and our group of seabass virgins enjoyed it immensely! Before cooking, I rubbed it inside and out with olive oil and "Nantucket Off-Shore St.-Remy Rub". (Who can resist anything with a picture of Van Gogh barbecuing aubergine??)After throwing the seabass under the grill, we whipped it out and Joel's mom (hereafter referred to as "Mom") showed me a simple substitution for filleting a fish. After it's been cooked, you gently begin to tug on the tail, and firmly keep tugging and the tail gradually separates from the fish, bringing with it the spine and all the bones! You tend to use fingers a bit at the start to begin the fish/bone divorce. Then you are left with a gorgeous seabass fillet. Kudos to Mom. One of the many benefits to family in town.