Life on the shore of Lake Superior can feel harsh: we have no Indian restaurants, Vietnamese noodle shops, or Jazz clubs. But we *do* have darkness, especially that terrific zone of DEEP DARK out over the Lake — extra tasty this time of year, when the Leonids meteor shower streaks the sky! A friend saw the Leonids in full display at 4:30 am (yesterday), and we saw a few last night, but the peak viewing time was probably early this morning.
I’m planning on shoreline viewing tonight: blankets for the beach, and a thermos of warm tea. Curry remains hard to find, but I’m making my own these days.
PS: the Leonids are named for the constellation Leo, from which they seem to emerge, so the place to watch is the northern horizon, far out over Lake Superior.
PPS: Here’s a recipe I’ve concocted for Squash Curry Soup:
One butternut squash (baked until soft), a dozen hot peppers (sliced, seeds removed), an onion (roughly diced), several cloves of garlic (chopped), a half cup quinoa, a half cup brown rice, three or four windfall apples (cored, not peeled, chopped), 8 oz coconut milk, curry paste (to taste — I use Panang-style curry paste, which I buy in bulk and keep in the freezer), 2 cups water, 2 tablespoons olive oil.
- Bake squash and scoop out pulp.
- Saute the garlic-onions-peppers in olive oil until transparent (I use a Le Creuset pot but any cast iron pot would be perfect)
- Add apples, brown rice, squash pulp, water, curry paste.
- Bake at 250 or 300 for 2 hours (covered pot, stirring occasionally).
- Add the quinoa during last hour, as it cooks rather quickly.
- Add coconut milk, stir, pour into bowls.
- Serve garnished with cilantro and pomegranate seeds.
Mangi con gusto!!
* Optional: save squash seeds for toasting. Separate seeds from pulp but don’t wash them. Put seeds in a bowl, drizzle with olive oil, toss with salt/pepper or Mrs. Dash seasoning, add a half-teaspoon of spelt or whole wheat flour, stir to coat, arrange seeds in a single layer on a baking sheet, and toast in the oven.