“To the forest,” I ordered.
“I want to go glamping in the Amazon. I want to mosey through the Monteverde in Costa Rica and follow the Sinharaja butterflies in Sri Lanka.
“I tell you: I shall bark up all the right trees.”
They oooed and cooed and reached out their hands.
It’s true, I discovered: wildlife can be tamed.
Travel, my pets, can be edifying.
Don’t let a snafu (or two) sour your taste for exploring new territories and relishing their delights
In honour of spicy Sri Lanka, let me share with you this சுவையான3 koola’ya recipe.
(Koola’ya is a mixture of leftover curry and rice)
adapted from www.mumsnet.com
2 tbsp curry powder
½ tsp cumin
1 tsp cinnamon
1 tsp chilli powder
Pinch each salt and ground pepper
4 skinless, boneless chicken breasts
1 large onion, chopped
3 cloves garlic, minced
2 tbsp ginger, minced
1 can of coconut milk
¾ cup water
½ red pepper chopped finely
Cut chicken into chunks. Mix curry, cumin, cinnamon, chilli powder, salt and pepper.
Heat skillet or wok on medium high; add spices. Stir until fragrant. Add oil and chicken; continue stirring. Add onion, ginger and garlic. Remove from heat. Add coconut milk and water. Return to heat and stir until thickened and bubbling. Add red pepper. Adjust seasonings to taste.
Leftover rice; toasted nuts; raisins or dried cranberries (optional); cilantro or something green and frilly, for garnish
Mix chicken curry with leftover rice, toasted nuts and optional dried fruit. Garnish with the frill. Note: Tastes best when prepared by someone else. அனுபவிக்க4
I also share with you a few travel tips:
#6 Revel in the glory of where you are.
#7 When you do want to go places, follow The Journeywoman for genuine travel fabulosity.
1 Tickets, please, right now! 2 Drat! 3 tasty 4 Enjoy! * That assistant? I think he needs to learn Tamil.