Evening Poetry, May 30

Setting The Table

by Dorothy Aldis

Evenings

When the house is quiet

I delight

To spread the white

Smooth cloth and put the flower on the table.

I place the knives and forks around

Without a sound.

I light the candles.

I love to see

Their small reflected torches shine

Against the greenness of the vine

And garden.

Is that the mignonette, I wonder,

Smells so sweet?

And then I call them in to eat.

You can find this poem in Favorite Poems Old and New.

How To Make Alan Pollack’s Indian Red Curry with Shrimp

Alan surprised me with a new curry recipe for dinner earlier this month; it was so delicious I begged him to make it again last week and to write it down so I could share it with you. He started with a Red Curry Lentils recipe from Pinch of Yum and in the fashion of all true cooks, he added a bit more of this ingredient, eliminated that ingredient, and before he knew it, he had a whole new recipe. If you are a fan of spicy Indian food, you will want to make this ASAP!

Alan’s Indian Red Curry With Shrimp

serves 4-6

1/2 large onion, diced

2 tablespoons coconut oil

1 tablespoon garam masala

2 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

2 cloves garlic, minced

1 teaspoon ginger, minced

2 tablespoons red curry paste

(One) 14 oz. can tomato puree

(One) 14 oz. can coconut milk (or more to taste)

1 teaspoon sugar

Juice from 1/2 a lime

I lb. or so baby bok choy or spinach

2 cups green beans, ends trimmed

2 sweet potatoes, peeled and cut into 1-inch pieces

1 pepper, sliced or cut into pieces

1 lb. shrimp, thawed and peeled

Cilantro for garnishing

Rice for serving

In a large saucepan, melt the coconut oil, add onion and sauté for a few minutes. Add spices and cook for 1-2 minutes, stirring constantly. Add tomato puree, ginger, garlic, red curry paste, and sugar, stir until everything is well blended.

Add green beans, sweet potatoes, peppers, bok choy, (or whatever veggies you’re using EXCEPT SPINACH) and coconut milk, and cook until veggies are soft, 15-20 minutes. (If using spinach, wait until the last few minutes.)

Add shrimp, if using, the last few minutes and cook until done. Add lime juice and cilantro (if using) and serve over rice.

Happy cooking, readers! Oh, and you should definitely check out Alan’s art on Instagram or his website.