I'm going to tell you a story...
About a shepherd named Grumpelstiltskin.
He has a large flock of lambs that follow him wherever he goes.
But these aren't ordinary lambs, you see.
They are the grumpiest and most ill-tempered lambs in all the land.
Grumpekstiltskin chooses an unsuspecting victim
with whom he leaves his flock of grumpy lambs,
while he goes out in the pasture
and takes a nap in the warm shade of a willow tree.
All day, the lambs make this person a big old grump.
Until Grumpelstiltskin returns in the evening,
to fetch up his flock grumpy lambs.
and take them far far away.
Today, I am grumpy.
I wish I was in Provo.
Back in cute little Devonshire 20,
laughing with my best friends, and
preparing to watch the BYU Rugby National Championship.
Here I am.
Still sick with a bad case of the sniffles.
And while the rain has stopped for a moment,
It is windy. And chilly.
To cheer myself up,
and in spite of this dreadful weather,
I thought I would make my most favorite winter treat,
before I have to stow this recipe away for the winter months.
Chunky Coconut Curry Stew
1 lb. chicken breasts, cut into bite sized pieces
3 medium red potatoes, cut in wedges
2 c. carrots, chopped
1 medium onion, chopped
1 14oz. can coconut milk
1 c. low sodium chicken broth
1 14 oz. can diced tomatoes
2 (heaping) T. curry powder
1 T. cumin
2 cloves fresh garlic, minced
1 t. fresh ginger, minced
salt and pepper to taster
Saute chicken in a bit of olive oil in a medium saucepan until lightly browned on all sides.
Add the onions, and saute until they are softened.
Add the spices, garlic, and ginger.
Cook just a minuet more.
Add the broth, coconut milk, and tomatoes and bring to a boil.
Stir in all the vegetables.
Reduce heat to low and simmer until the veggies are tender.
Serve with flatbread.
Happy National Championship Rugby Boys! Oh Happy Life!