This and That

Yesterday I got a good view of my fox family and found out that there are two kits. They were playing tag in and out of the burrows. Glad to see that they are healthy and active. Decided to name them Kit and Kat (and there may even be a Kaboodle hiding in the den). Rennie (the mother) looks scruffy and thin. It's a lot of work taking care of and feeding two active kits. The father (Nyardo) looks great, red, bushy, and clean.

I have successfully rooted a stalk of lemon grass. Erie County Farms has stalks for $1.99/pound. I had read that you could root them so I tried putting one with a good end in water. Sure enough, it rooted nicely. It's now planted in a big pot and I hope to keep it outside all summer, bringing it in during the winter. Now I need to find a lot of recipes using lemon grass.

Today the temperatures were in the 70's and sunny. We spent some quality time outside, doing some yard work and totally pruning our Criterion Apple tree. Tried to water witch our well but don't think we were successful.

I had planned tonight's supper yesterday. It's my own recipe using some homemade Thai green curry I had frozen.

Seafood Green Curry (feeds 2)

3 - 4 TBSP Green Curry (either from canned or homemade (see below))
1 - 14 oz can fat free/low sodium chicken broth
3 TBSP minced lemon grass
7 oz coconut milk (half a can - freeze the rest for later)
8 oz fresh or frozen snow pea pods or sugar snap peas (can substitute frozen green beans)
4 - 6 oz fillet Mahi Mahi or other firm white fish
1 lb. cooked shrimp
8 oz fresh bean sprouts (canned also OK)
3 green onions
1 cup cooked rice
cilantro leaves for garnish (optional)
lime wedges for garnish (optional)

Because I had made Green Curry Base and had portions in the freezer, I used one portion. In a 2 quart pot, heat green curry and chicken broth. Stir to mix, then add coconut milk and bring to simmer. Add snow or sugar snap peas, cook for 3 minutes. Add Mahi Mahi and cook 2 minutes. Add cooked shrimp and bring back to boil. Add bean sprouts. Add chopped green onion tops, bring back to boil, cook 3 minutes stirring frequently. Remove from heat.

Heat rice in microwave if necessary. Divide between two soup bowls. Spoon on curry, add enough of the liquid so you can see it in the bowl. Top with sliced white parts of green onions, cilantro leaves, and lime wedges. Serve with large soup spoons.

Green Curry Base
6-8 small green chiles, Thai, jalapenos, etc your choice
1 onion chopped fine
1 TBSP chopped garlic (out of a jar is fine)
1 TBSP grated ginger (out of a jar is fine)
1 - 2 tsp ground coriander
1 tsp ground cumin
2 - 3 tsp ground black pepper
1 TBSP Thai fish sauce

Seed and chop the chiles. Put all ingredients into a food processor and blend until smooth.
Take 4 pieces of plastic wrap (6" X 6") and in each one put 3 TBSP of Curry. Depending on size of chiles used, you may need more squares. Place each filled plastic into a cupcake tin and freeze. When frozen, complete wrapping each portion and freeze them together in a ziplock. Each portion seasons one meal for 2 - 4 people.