it has been over a week since my last...

blog post. tonight i am making panang chicken w/ jasmine rice, steamed asparagus, saute yellow squash and zucchini with wilted spinach and a green salad. for dessert i whipped up a blueberry apple struesel pie. i used "cock brand" panang curry paste to which i added fresh ginger slices, minced garlic, shrooms, red and green pepper, celery and onion cut into large slices and or wedges and or quartered. i'll finish the dish off with nuoc mam and fresh basil and mint, also fried red onion. i just had a taste and there is a pleasant heat from the curry paste, a creaminess from the coconut milk and a richness from the homemade chicken stock. the stock is very gelatinous as i made it with the knucles and extra skin and fat from chicken legs i prepped last week for herbaceous garlic roasted chicken legs. i rubbed the legs with minced garlic in olive oil and laid them on a bed of fresh rosemary, thyme and oregano and coarse salt and pepper. before baking i strew more herbs and paprika on the chicken legs. they were a big hit with the campers. but i digress.