Kid #2 started soccer last week.  It's pretty funny watching 5 years old play soccer... unless you live in Brazil and then I would imagine it's probably inspiring.
I stretched my garden planting over 3 days to make it a little easier to deal with in my head.  It helped and now I've got pretty much everything planted.  I always wish I were doing more.  Always.  But the run down goes something like this:

Seeds:
cucumber (we'll see)
snow peas
green/purple beans
mammoth dill

In pots:
Black Prince tomatoes
Chadwick Cherry tomatoes
basil
dill (more dill)
strawberries (it's an experiment)

In the ground:
zucchini
eggplant
peppers
kale
beets (fingers crossed)
parsley
oregano
thyme
pumpkin


It sounds like a lot but it isn't.  Just one or two plants of each thing.  I've given up on carrots for the moment and we'll see about the future.  I'm willing to renegotiate but I've got some serious doubts.  I'm pretty confident about the beans and snow peas.  The cucumber... well we'll see.  The zucchini I'm really hoping for... I've wanted to grow them for a while and for some reason can't seem to get it to work from seed.  I'm sure I'm not doing something.  Along with my raspberry patch that is now threatening to take over the back half of my yard I think I'll content myself with this much.
Potatoes.  I almost forgot my potatoes.  I threw some earth into a tall box.  Made sure that the box drains well.  Put about 7 or 8 potatoes that were already growing eyes into the box and covered them with about another 10 inches of earth.  In theory it should be that easy.  In reality... fingers crossed.

D is away right now.  Somewhere in Europe.  I can't remember where he is today.  I know that he'll be back in France by Thursday because I have to put in my requests for 'bring back's'  by then.  In the meantime I've cooked myself some comfort food.  Nobody around here is a huge fan of chickpeas except me.  I love them.  LOVE.  Combine that with curry and coconut milk and I could pretty much eat this stuff everyday.  I actually ate it with my baked risotto from a couple of posts ago.  Curry and Risotto.  It totally worked.  I used some lovely spring spinach from the food box.  Two full bags.  It was about 6 cups but if you were buying in bunches or bags it would be two as well.  I didn't get this from anywhere it just kind of appeared in my life.  It morph's every time I make it but it never disappoints.


Easy Chickpea Spinach Curry 
serves 4

1 can chickpeas (don't drain)
1 cup coconut milk
1/2 cup onion
6 cups spinach (washed and the big stems removed)
2 1/2 heaping tbsp pataks curry paste
1 veggie boullion
1 tbsp garam masala
2 tsp cumin
1 tsp cardamom and turmeric
2 tsp salt
1 tbsp honey

Heat a large pot over medium heat.  Throw in a couple of tbsp's of oil.  Cook the onion for about 4 minutes until just lightly browned and beginning to become see through.  Turn the heat down to med/low.
Add the canned chickpeas with the liquid.    Add in the spinach, stir and cover for just a few minutes until the spinach begins to wilt.
In the meantime combine the bouillon cube, pataks curry paste, gram masala, cumin, cardamom, turmeric and salt together.  Mix well and add just a little bit of water to form a paste.  Add in the coconut milk and the honey.  Stir well.
Add the spice mixture to the spinach/chickpea mixture.  Simmer over low heat for about 15 minutes.  Turn off and ideally let it sit for a few hours.  If you can't wait then just check the tastes, adjust if necessary and then dig in.