Not quite a one pot wonder but still every easy to make.
1 Jar of Tiki Masala Sauce
2 chicken breasts, cooked and shredded or chunked
1 cup of rice (cooked with 2 cups of water and 1 tblspoon of curry powerder)
1 small bag of shredded carrots
1 red bell pepper sliced into smaller strips
Cook the rice with the curry added
Cook the chicken breast and when about 90% done, add in the bell peppper and carrots, sauted until al dente, add the jar of tiki sauce, simmer until all hot, put mixture over rice, Serves 4 to 6
Traveling by plane, in my opinion, is fun but sometimes it can be a bit odd and ackward, whether you have layovers or direct flights. Having flown domestic and international flights, I learned a few things with the travel.
Here are some tricks and tips that I have learned/gleaned from flying:
Carry at least a little bit of cash, some venues only accept cash or after hours, vending machines are the only thing available. Plus, luggage carts are a nice perk at the end of a journey and many only take cash.
Wear something comfortable and appropriate (I have never understood traveling in lounge/pajama wear), limit jewelry as no one ones to loose a cuff link or earring while in transit
Carry a phone charger and outlet plug with you, many airlines don’t have inflight outlets, charge devices in airport or at home.
When in the airport, especially if you have a layover, pick up postcard and send it to someone, a little note to say hello, a thank you, or send it to yourself. A little note goes a long way
Pack your carry on and personal item as light as possible, remember, you are carrying these items, sometimes a lot.
Avoid or limit alcohol consumption, intoxicated people aren’t often allowed to board, especially if the person is “acting up”
Carry a small book or small project to work on, especially if the flight is long. Especially important with children.
Carry your own snacks and beverages (check with your airline for regulation), in-flight snacks/options are not often given or “tasty” in variety
Go to the restroom before boarding, no matter one’s size or shape, airline toilets are cramped, tight and not comfy
If you like to sleep on the plane, carrying/taking a “u” shapped pillow or similiar item will be a nice luxury (I use a teddy bear that I travel with, it’s a pillow, a back prop,, a camera/phone holder for photo opprotunites, etc)
If you are early for your flight or have a layover, wonder around the terminal, You often find interesting statues or other “treasures” that could be fun to read about or share via photo.
Keep/use a print out-paper of your flight itineraries. It’s a sure fire back up incase your phone dies, the internet isn’t working, or your 2 year old nephew got a hold of your phone and deleted or moved the QR code and confirmation email.
Make sure your ID’s are current, active, and in guidelines with traveling. the “real ID” is often required or another qualified issued government ID.
For the comfort of yourself and others, practice extra good hygiene. People will be in close quarters.
I hope these tips are helpful and useful as you travel.
Flying over ColoradoCloud watching, making shapes out of the clouds as a game for myself I like the window seat so I can either look our or lean against for a napMy carry on and personal item fit easily under the seat, pliable material helps it to tuck under the seatMy luggage is easily identifiable, saving stress and headachCheck the departures board for any new infoGSP airport has a cool signAtlanta airport statue gardenDenver airport is a Gargoyle
Spending an evening with my parents is always fun as we live very far apart. While on vacation and staying at my parent’s home, I took the liberty of cooking a meal for them–after running errands with my mom and having gone to the fields to check water with my brother (he’s a farmer with irrigated fielda) a hot, easy meal was in order.
One of the errands was going to the grocery store (in the next town over) so picking up ingredients was a breeze. Of course, I also chose items that were on sale or had the “club price” with a member’s card (the free one’s you get when you sign up at many “big” stores.).
Ingredients:
1 pound of boneless, skinless chicken breasts or thighs (I used a combo of both)
1 Jar of Madras Korma Curry Indian simmering sauce
1 can of coconut milk
1/2 -3/4 pound of chopped up raw veggies, I used red bell pepper, some cauliflower florets and stems, shredded carrots and a half chopped red onion and sliced mushrooms.
Line a glass baking dish with the chicken (after spraying it with some oil), dump the jar of sauce, can of coconut milk, and veggies all in it give it a light stire and bake for 90 minutes on 350 degrees, covered with aluminium foil.
It’s easy, Indian/Nepal inspired dish and there was more than plenty for 4 people to have 2 whole meals off it.
It can be eaten as it or served over white rice or with Naan.
Our road trip back to Colorado included going through the beautiful, quiet state of Nebraska.
The rolling praries and grasslands, scattered amongst the grain fields and ranches, was quite stunning and we stumbled upon Chimney Rock, quite a stunning view as it just “pops” out of seemingling no where!
We stopped in Scottsbluff for a meal, Subway, and enjoyed the scenery of the quaint town (and found more postcards, which was a pleasant surprise in the small town).
In full truth, Chimney Rock is very pretty but the praries are something unique to behold, a hidden treasure of America’s bread basket country (which I have heard many people call a “fly over” area, which I believe is a true mistake, as it’s breath taking). If given the chance, drive and stay in Nebraska, it has lots of charm and the people are very warm and welcoming.
An adventure of a lifetime with my bestest friend in the whole world! Kevin planned it out for us, which was a huge treat for me. I flew into Colorado to join forces with Kevin and then off we went!
Mt. Rushmore, featuring 4 U.S. carved into the Black hills, is absolutely stunning! The entrance to the national monument is free but it does cost a minimal price to park (and we got rock star parking near the entrance!)
While it was hot, hence the floppy hat donned by me, it was a picture perfect day in South Dakota! Kevin’s fit bit marked that we walked almost 2 miles around the site and it was well worth the tired feet. The park does offer plenty of photo opprotunities and places to relax and take in the views, which is awesome when you are with your bestest friend and want to soak it all in!
Along the walk way, each state is represented with a flag and a stone marker of when it was inducted into the USA, as a state officially, which is rather interesting. I learned that my home base state was inducted after Nebraska, which is suprising but both states were part of the Louisianna purchase, so all is good.
Kevin and I enjoyed the day thoroughly and even purchased a few postcards (will come in another post.)
While walking this morning, post work, I saw the most beautiful Hawk. He, I guess it’s a boy, is absolutely stunning.
While observing, I suspect the Hawk was hunting/searching for prey, mice and such. While he definitelty saw me, he was very polite and easy going. He moved over to the edge of a storage shed, squatting for a better view and he appeared to be a great hunter and well fed. South Carolina wildlife is most certaintly stunning and the unexpected view on my walking adventure was a big treat!
A friend gardens and shared her extra produce with me (which is awesome as I live in an apartment, sans garden).
This is a rendition of eggplant parmesan, made with stewed, simmered chunked and seasoned roma tomatoes, layed a piece of steamed tilapia filets, and egg washed and battered sliced eggplant, topped with parmesan cheese and steamed with a side of steamed fresh green beans (and a limed glaze)
2 carrots, pealed and sliced thin (or peeled thin)
1 large tomatoe, diced
3 TBLSP olive oil, split in half
2 TBLSP curry powder
1 TBLSP Dried Parsley
1 TBLSP diced freshed ginger
Slowly simmer the tuna fillet (from frozen) in half the oil, add salt and pepper
Mixe all the other ingredients in a sauce pan, simmer lightly and then add 2 cups of cold water and stew for 45 minutes on low head
Remove Tuna from skilltet, add the flour to make “roux” until browned and thick. Add the vegetable mix and simmer together, making it all thick. Put the tuna on a bed of mixed spring mix and top with tuna and a scoop of the curry vegetables. Serves 2-4, depending on how cut the tuna steak
Frozen Tuna FilletTuna Filet with optional JalepenoVegetable Ginger curry mixFlour added to skillet after Tuna is removedMaking RouxAdd it al together to simmer Mix Greens Salad base, Tuna portion and the curry ladeled on top, with fresh grated parmesan as an option topping
(I easily found Curry powder in the International food and spice aisle at the local Ingles Market)
A huge storm in upstate South Carolina proves to be quite the show from the porch. The video would have been a bit longer if the thunder hadn’t shaken the phone from my hands.
