For hours I would lay there, moving only to make room for the cat on the couch. Finally, my dad would pass through the living room and say something about "time to go to...". I would slip on my flip flops without even thinking of putting down my book, and following him out the garage. It's a wonder I never fell down the steps, but reading while walking became a practiced skill of mine.
Some days I envy that little girl. She could be swept off her feet and transported to a new place so easily. To her, books weren't just stories, and stories weren't just words on paper. No-- stories were playgrounds for the imagination and books were travel destinations.
Of all of the stores at the mall, the book store was my favorite -- I never had much interest in shopping. But I could spend hours picking out a new book. Judging a book by its cover was never a habit I kicked (now I do it with wine labels!) but I was so easily pleased by any book, it really didn't matter.
I try hard to be equally enamored by books today. I wish I was so easily whisked away by a novel. But then, sometimes it doesn't feel good enough to read novels anymore. When you're grown up, you're supposed to read factual books, educational books, books about real life. It's no wonder laying on the couch for hours on end with a book in my face no longer sounds attractive. I'd rather read about exotic travels, delicious curries, and mysterious faces.
But! I'm not giving up hope, not yet. I'm starting a list right now of books I want to read, books to give my imagination a little vacation. Aannnd, I'm looking for recommendations! What books did you recently fall in love with?
On my reading list right now:
- Outlander, by Diana Gabaldon. Right now only the first book of the series is on my list, because that's all my mid-twenties-sized attention span can imagine right now.
- The Invention of Wings, by Sue Monk Kidd.
- The Stories of Eva Luna, by Isabel Allende. It seems like I should have read this by now. I mean, my undergraduate studies focused on Spanish. I spent an entire semester in Isabel's stopping grounds! And I still haven't read this? Uh, yes I feel like a slacker.
- Go Set a Watchman, by Haper Lee. The truth? This book is sitting on my night stand, underneath The Stories of Eva Luna, and I feel I must read it since it stare me in the face every night when I go to bed.
- And --eek! forgive me for this one-- The Royal Wedding, by Meg Cabot. I was obsessed with everything princess related when I was a little girl, and read the entire Princess Diaries series. When I read that Cabot had an "adult installment" to her Princess Diaries series, I felt obligated to give it a shot.
Right now I'm reading both Emma by Jane Austen, and Scandalous Women: The Lives and Loves of History's Most Notorious Women by Elizabeth Kerri Mahon. I suppose reading two books at once isn't really helping me get wrapped up in the story, now is it?
Serves: 4 | Total Time:
- 1 onion
- 1 inch ginger
- 3 cloves garlic
- 1 serrano chile
- 1 tablespoon coconut oil
- 1 sweet potato
- 1 pound boneless skinless chicken breast
- 1 24-ounce can of crushed tomatoes
- 1/2 cup coconut milk
- 1 teaspoon mustard seeds (brown)
- 1/2 teaspoon turmeric
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/16 to 1/4 teaspoon cayenne pepper, depending on taste
- Cilantro, for garnish
- Heat the coconut oil in a medium sized skillet over medium heat. Dice the onion, and mince the garlic, ginger, and serrano chile. Add them to the oil once hot, and sauté until onions are transparent.
- Add the chicken to the pan, and sear on one side for 10 minutes. Flip the chicken over, and sear on other side for 10 more minutes, or until chicken is cooked through (the juices should run clear). Remove the chicken from pan and set on a plate to cool for a moment.
- Dice the sweet potato, and add it to the pan. Add the canned tomatoes, and place lid on pan.
- Now, using a serrated knife, dice the chicken. Once it all dices, add it back to the pan with the tomato and sweet potatoes. Add all of the spices to the sauce (with the cayenne, start small — you can always add more), and the coconut milk. Stir to combine, and bring to a low simmer. Place lid back on.
- Cook for 10 more minutes, or until sweet potatoes are cooked through (time will vary depending on size of sweet potato cubes). Once they are tender, serve curry hot, sprinkled with cilantro.