I have amended my Christmas wish list.  'Time' is now officially the first item on the list. I know that it makes no real sense to have 'Time' as part of my wish list because once Christmas is here I'll have lots of time.  Let's look at it as 'At least I know that I'm going to get what I want for Christmas' - oozing positivity.
I have so many recipes ready to go.
I have cookies to bake.
I have lemon curd to whip up.
I have chex mex to make.  This is important for the Christmas Eve movie that we will go to and sneak in our own snacks.
Although most things of worth have gone by the wayside lately, here are some of the things that I've managed to keep up with:
1.  Bathing and teeth brushing
2.  Birthday cake making
3.  Clothes washing... almost
4.  Breakfast
5.  Biking to work
6.  Letters to Santa (Kid #2 wrote a letter that went like this: Dear Santa - I want....... signed Kid #2.  Kid #1 got really upset and told him that if he didn't write some nice things to Santa first that he wouldn't get anything on his list.  You can't just send Santa a list!  He was confused and more than a little frustrated but wrote the letter anyway)
7.  An early gift to myself.  This took a little more of that precious time than I had anticipated but it was so worth it and I'm thrilled and a little itchy.


So I'm keeping up in a manner of speaking.  However, when it comes to food I'm falling way way way behind.  It's pathetic.  And then there is the whole 'dark-in-the-middle-of-the-day' thing that is just totally wrecking photos for me.  It's bumming me out.  Curry helps.  Curry feels warm and sunny.  It reminds me that there are many places in the world that aren't dark, damp and cold.  If you find the curry powder amount sounds a little rash then by all means start with half the amount and ramp it up from there.  We prefer our curry kickin'.


I truly hope that you are finding some time for reflection and quiet.  I hope that you are making all the cookies and curds that your little heart desires.  I hope that your Chex Mex making schedule is right on target... and if it's not just know that you are not alone.


Cabbage and Squash Curry adapted from Simply in Season
serves 8

1 small onion, diced
2 cloves garlic, minced
3- 4 cups butternut squash (or other winter squash), peeled, de-seeded and cut into 2 inch cubes
3 - 4 cups cabbage
2 lg potatoes, cut into 2 inch cubes
1 cup frozen peas or green beans

Curry seasoning:
2 bouillion cubes
1 full cup mild curry seasoning (I used west indian curry)
4 tbsp garam masala
2 tsp ginger
2 tsp cumin
2 tsp salt
pinch of pepper
1 tsp pepper sauce

2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 - 3 tbsp tomato sauce or paste
1 can (400 ml) chick peas
1 can (400 ml) coconut milk
2 tbsp honey

Preheat oven to 350° F.  Coat the squash cubes in oil and spread onto a baking sheet.  Roast for about 35 minutes or until turning golden brown on the outside and soft on the inside.  Remove from oven and set aside.
Heat a heavy bottomed soup pot or dutch oven over medium heat.
Add about 4 tbsp of oil or butter and then add in the onion and cubes potatoes.  Cook together for about 10 minutes (turning the heat down if necessary).  The potato should be browning on the outsides.  Add in the garlic and cabbage.  Turn the heat down to medium/low.  Make sure that the cabbage is coated in oil and continue to cook for about 10 minutes.  Stir when necessary to keep the vegetables from sticking.
In another bowl combine the boullion cubes (crushed up with your fingers), curry seasoning, garam masala, ginger, cumin and salt.  Add just enough water to form a paste.  Add in the soy sauce, Worcestershire sauce and tomato sauce.  Stir well.
Add the paste to the cooking vegetables.  Stir well.  Add the chickpeas, coconut milk and honey.  Stir well.  Add in the roasted squash and the frozen beans.  Mix well.  Check the tastes and adjust if necessary.
Cover and simmer about 15 minutes on low heat.
Serve with rice.