Week 53 means that my blog is a year old already! I started blogging to make sure I write something each week, to show myself I still do valuable things. Shifting from working as a freelancer to a ‘regular job’ made me scared that my working life would become boring. And to be honest, it sometimes is. But the great thing about that is that I can spend time on other things. Instead of stressing out and being kind of addicted to working ridiculous hours, I am a much more relaxed person. I have read more books than I have done in the past five years, and I am probably a lot nicer to the people that surround me. And having more time also allows me to become better at the things I do, and learn from it afterwards instead of running to the next job. I am curious what the next year will bring me.
As a starter I am beginning on a new project with Alex. We are writing a proposal for the Stimuleringsfonds voor de Journalistiek. We are trying to gain a grand to develop a new research tool.
At the HvA I attended the presentations of my graduate students. Some interesting projects and nice presentations. I prepared everything for next week to start finalising the course I am giving and to start the other courses I am teaching. Still a pretty slow week but that will be over soon.
Last week it was raining like crazy and we didn’t feel like going out to the supermarket to buy dinner. So we browsed through the house and piled up what we still had left in the house: a zuccini, a pineapple, french beans, cocos milk and some green curry paste. We googled for a recipe with these products, and the one of my now favorite new recipes popped up. Thai curry with zuccini, french beans, pineapple and rice. I love the internet!
150gr rice | 1 zuccini | 100gr french beans | 1 fresh pineapple | 1 can of coconut milk | 2 tbs green curry paste | oil | [add some coriander and/or tofu if you have it lying around]
Cook the rice like you are used to.
Cook the french beans for about 4 minutes. Cut the zuccini and the pineapple.
Bake the beans, zuccini and if you want tofu. Make sure they become a bit soft and crunchy. Add the coconut milk and curry paste. Mix it all together and add the pineapple in the end. If you want the curry to become sweet, add some of the pineapple juice.
Of course you can make this dish fancy by adding [cashew]nuts, more herps, tauge etc.