I'm sitting on the sofa munching cashew nuts and dried apricots, slightly exhausted and yet slightly wired after a long day of not doing very much (it's an enjoyable experience).
No job leads for me yet, although I've been to quite a few resume critique sessions and I think that my resume is now so amazing that the next HR drone that looks it over will immediately break down weeping at the sheer overwhelming perfection that they have just witnessed. It is the Michelangelo of resumes, sculpted through democratic lobbying and varied advice from the nice women working at The Centre (the 'C' is capitalized reverentially) in Burlington - Halton region's proverbial Mecca for the unemployed. There I have focused my C.V. skills and have prepared myself in body and mind for the rigours and hardships of finding a job. I will not be deferred by any obstacle that may land in my way, and will turn every problem into a solution that can only lead to the orgasmic conclusion of being hired.
In-between the fevered job hunt I also found time to cook a chicken tikka masala from scratch. I usually don't do it too often, as it takes hours, involves multiple stages of prep, and never quite turns out the way I want it to. But a strange urge gripped me in the early afternoon when I saw a lone piece of ginger at the bottom of my crisper compartment, and I vowed that I would perfect my curry making skills. Perhaps my positive attitude to employment is leaking into other facets of my life?
To cut a long story short I spent nearly 3 hours cooking the bastard, carefully following a recipe and throwing in every last ounce of personal flair for full effect. Unfortunately the tikka was just OK. I did forget the crushed cashews and was too lazy to cut some coriander from my herb garden in the back, but I feel that I'm still missing some vital essence of curry. It didn't stop me from eating it until my tongue burnt though.
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Is that tikka (?) recipe from one of your Jamie Oliver cookbooks? My mom bought his latest book at Costco and it has that recipe in it. I'm really motivated to try chickpea curry. That's one way to make chickpeas 10x more interesting and flavourful. I think their texture would be perfect for curry. I still think that the shrimp curry that we made here was pretty good. You're more of a perfectionist than you let on, Ian. I want to cook more with ginger as well. Anyhow. Good blog. I forgot that blogs are merely journals, that you can add celeb or world news to, and other internet clippings to give them flair. This is better and pure. A secret look into the life of Ian and his mind.
ReplyDeleteIt was a Jamie Oliver recipe, from his 'At Home' book! I find the trick with curry is that you have to keep it in the fridge over-night - the left-overs always taste 100x better. There is a very popular Indian curry that uses chickpeas only (forget the name now), it can be done.
ReplyDeleteThanks for the nice words, I'll try to keep this interesting.