Cooking the light fantastic
We’ve been on some sort of food jag around here that is more amplified than it usually is – last night for dinner we had kale soaked in coconut milk that was flash fried in a hot skillet so the marinade caramelized the kale and then we had chickpeas with dates and star anise curry to go with it. Yum. We got these recipes from the New York Times magazine last Sunday and they were yum yum yum. So tonight we’ll add some tilapia and kaffir lime sauce to go with these dishes.