Through the years I have encountered a common (although incorrect) impression that friends and acquaintences harbor of me, which is: because I like to cook, every dinner served at my house is naturally a multi-course gourmet affair that takes hours to prepare. The perception likely stems from my propensity to over-entertain, to have a "wow factor" attached to my dinner parties. The truth is, I grind out dinner during the week just like everyone I know, whether cooking is a personal passion or not. Creativity is generally lacking in the meals that I prepare Monday through Friday, although the entrées served are tried and true and family favorites (and can be prepared in under an hour).
My traveling gear: Dansko clogs, rain coat and camera bag disguised as purse.
|One of my favorite things: a night stroll in Vancouver, Canada.
|The view of the top-of-the Fairmont from my 22nd floor hotel room in Vancouver.
|Have a seat and enjoy the view in Vancouver, Canada.
|Whale watching in Vancouver, Canada.
This recipe for Chicken Curry is easy enough to make mid week, if it won't agitate your family's expectations of a "safe" weekday meal. To make things even easier, you can open a jar of Major Grey's Mango Chutney to serve alongside. On the weekend, the Fig and Apple Chutney favored by Canyon Ranch is worth making and is quite delicious served at room temperature.
Chicken in Yellow Curry