I’ve been trying to use more spices in my meals. The more I read about spices, the more I become aware of their health benefits.
Last night, I made this chicken curry over brown rice, as inspired by this cookbook. The best part of it, in my opinion, was the addition of fruit: raisins that plumped up as they simmered, and pineapple that mellowed out as it warmed.
Do you ever feel like leftovers taste a little better than freshly-made dishes? (I’m talking next-day leftovers, here.) I think there’s 2 reasons for that: 1. The flavors have time to marinate and enrich themselves, and 2. There’s less work involved in the preparation. And less work makes some things taste better, sometimes, doesn’t it?
Do you like adding fruit to your entrees?