Today is a food-centric day. A recipe for anyone who wants it:
Basic clean-out-the-fridge curry:
(can be fudged with depending on what's in the fridge)
1 can coconut milk
2-3 tbsp curry paste (optional -- if you don't have this, just overcompensate with spices)
coriander, cumin, curry powder, salt, pepper, cayenne to taste (a couple of pinches of each)
1 bay leaf (optional)
vegetables! can include: carrots, onions, green beans, bell peppers, hot peppers, broccoli, cauliflower, zucchini, summer squash, corn -- pretty much whatever's available and tastes good to you
tofu (optional) (you could also add meat, but you'll want to cook that first probably)
also optional: peaches, mangoes, pineapples, or other such fruit
1. Saute the vegetables in order of cook time. (I.e. start with the onions, peppers, and carrots and work your way to softer veggies, like zucchini and summer squash)
2. Once veggies are beginning to soften, add the dry spices (I'd recommend erring on the side of under-spicing: the curry paste will spice it up even more and you can always add more later). Stir.
3. Add the coconut milk (don't worry if your can of coconut milk is somewhat hard/no longer homogeneous -- this is natural and doesn't mean it's spoiled) and the bay leaf. Stir, then bring to a boil. At this point, add the tofu if you're including it.
4. Reduce heat and simmer for 30 min to an hour, until veggies are as soft as you want them. Check about halfway in to see if you want to add more spices/curry paste.
5. Turn off heat and add the fruit if you are including it.
6. Serve (over rice, or not). Enjoy!