My Dinner with the Shivley One

Yes, I know it's been a while since my last post. While I'm not quite dead, I just feel that way most days. I've had two more dates with the Singer... well, one dinner and one choir performance where I chatted with her briefly afterwards. Wild Wing has good wings, but the waitress was bird brained. The Scotch tasting was very enjoyable, though I left early (and apparently a good impression). My car and I had a fight, and now I'm going to need to repaint a couple of doors.

All that's immaterial though, as I finally came through for the Shivley One, and cooked up a South Indian storm. No word on cinnamon buns yet. As has been the norm lately, I'd procrastinated about getting ready, which meant come 1500, I had to pull my thumb out and figure out what was for dinner. As a bit of background, dinner had to be vegetarian and low carb, not due to a fad diet, but due to other medical consdierations. So, that meant no potatoes or rice. After flipping through Curry Cuisine, I decided that dinner would be a vegetarian opus in three movements.

The first movement would be my Thai Spiced Squash soup, which underwent some changes this time. I used acorn squash instead of pumpkin squash, which accounts for the lighter colour. I also used vegetable stock to thin, instead of just water. Finally, I added about a tablespoon of freshly grated ginger. I also got to really play with my hand blender for the first time. It was a remarkable difference from the last one, where all I could taste was the coconut milk. This version was much lighter and fresher. Almost like a warm winter day, where spring is just around the corner.

The second movement opened with the sizzle of sauteeing onions as I began my eggplant, tomato and lentil masala. Originally it called for eggplant and okra (which I'd like to have tried), but the local produce manager can't seem to stock anything more exotic than carrots with the stems on. Seriously, I couldn't find fresh cilantro and I got the last eggplant in the store. Whiskey tango foxtrot. Undaunted, I moved forward; I subbed in additional eggplant and used canned green lentils in place of the okra. It was a frantic little piece, including cardmom, fennel and actual cinnamon stick. It did call for fenugreek seed, but I was unable to find that in the time I'd allowed myself. Still, it's a bold movement, bringing the listener to the turning point.

The final movement popped out as the mustard seeds jumped in the pan. It was a spinach and black bean yogurt curry. Again, the onions and tomatoes carried the harmony while the spinach and beans tended to the melody. The chilli peppers were given strong soloes, but not so strong as to steal the show. Instead, they added to the overall performance. This movement was strong but subtle, offering a catharsis of the pallete.

All the movements were accompanied by Carling Bakery Rye Bread, as I didn't have time to make Naan or Chappatis. The Shively One gave it rave reviews, even suggesting that it should be played at the NAC. Of course, with all successful concerts, 90% of success is preparation. I had everything cut and ready to go when I started actually cooking.

Now, I just need someone to clean up for me.