I am determined to match all the glorious colours of the fall leaves in every dinner this month!


Vegetable Upma with Coconut-Coriander-Tamarind Chutney.


Here's to Fall!

I remembered this video when I read your message:



I don't buy Chili Flakes. I think the ones available here are wimpy and a BIG disgrace to all chillies across the planet. If you want the kick of Indian chillies for your seasoning, get a bag of dried ones from the Indian Store - Super Bazaar (Sheridian and Bailey).

Tear them apart with your hands and voila - you have some awesome chilli seasoning for peanut oil. You could also pop them in a pre-heated oven for a few minutes till they loose all moisture (Don't burn them, you won't be able to get rid of the insane burnt chillie incense from your flat in forever!) When they are dry, they become very brittle. You can either give them a very brief whizz in the blender/food processor or go the satisfying mortar and pestle way.

Bon chilli-flakit!!

by a rude network outage, I was going to post this poem. But now that the (E:strip) chat has revived, I guess the poem is somewhat out of context. Regardless, I seldom waste my poetic efforts at drama.

So endure, you must.

---

So, farewell then, (e:strip) chat.

---

So.
Farewell then
(E:strip) Chat

You were
a good
friend of mine

Figures. You
And I were
usually ignored

Except that
Unlike me you
don't go to grad school

(e:Jim) perhaps
realized this
and spoke

But mostly
it was
a lonely soak

The other woman
does have
more curves.

But then Keith's mom
thinks you
might revive again.



With apologies to EJ Thribb (17.5)

---

References
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Felt like a really light supper today and threw this together in 10 minutes. It's so simple, it takes almost zero effort.

1. Heat 1/2 tsp of peanut oil on high heat - 10 sec
2. Throw in some whole cumin and black peppercorns
3. Wait for the cumin to sizzle - 20 sec
4. Roughly chop red onions, toss in seasoned oil for 2 min
5. Chop green bell peppers, toss with onions for 2 min
6. Add a generous tablespoon of red chillie powder. Toss well.
7. Chop one big tomato, toss with the rest for 5 min
8. Add chopped fresh mint, cooked black-eyes peas/navy beans. Mix.
9. Squeeze half a sweet lime in and toss.
10. Serve and layer with hot tomato juice from the pan.

Yesterday's Twitter stream made me realize that, though people (well, okay, I mean (e:paul)) talk about Kuni's regularly here, I have never actually eaten there. I considered this rather anomalous behaviour and a couple explanations came to mind.

I have walked past it innumerable times so given my defective mind, I must have checked it out at some point, not liked it and thus erased that memory from my consciousness. Or maybe like one of those Tralfamadorians, not chosen to focus on the experience because of the expense or just the blandness of the food.

But the fact of the matter is I really haven't ever been there. Since I can't justify going there today, I made this for lunch.


Steamed French Beans fast-sauteed with garlic, dried red chillie flakes, Thai green chillies, split yellow lentils, white lentils, homemade spicy hummus and soy sauce. Served with a light sprinkle of coconut and lime juice.

Prep time: 20 minutes
Around $3 for 5 servings

Yes, this is exactly why eating out feels like such an unsatisfactory and unacceptable rip-off.