I have two projects in the works for today:

  • FINISH this skirt already! There’s not much left to do…I don’t think. Problem is my sewing room/office/studio is aclutter. I will clear out a spot and get this baby done so I can wear this summer skirt while it is still summer.
  • Skirt Parts

    Tracy's summer skirt: before

  • Create some Southeast Asian curry paste to use for the next few days. I saw Annabel Langbein on tv for the first time the other day and she was making this curry paste. I didn’t think to actually write down the recipe as she was doing it so a little bit of searching later and I found it at See Food and Eat It by Danielle Knight. Thanks Danielle!

Here is the recipe, copied directly from Danielle’s site, linked to above:

There’s a lot of ingredients in here but the food processor does most of the work, and then you can have everything you need for next time.

Prep time: 10 mins

Makes 5 cups

Ingredients:

4 large onions
1 whole hand of ginger
1 whole head garlic
4 green chillies (I used red as that’s what I had)
2 Kaffir lime leaves, finely chopped (I couldn’t get any fresh leaves so used dried instead)
2 cups roughly chopped coriander, roots too
grated zest of 3 limes
1 cup rice bran/ neutral oil
2 tsp blachan/dried shrimp paste (I left this out)
1 tsp dried chilli flakes
3 tsp ground cumin
1 tsp coriander seed
2 tsp turmeric
1 tbsp fish sauce

Method:

Peel and chop onions and ginger. Break garlic into cloves and peel.

Discard seeds from green (or red) chillies and finely chop the chillies. Remove central rib from kaffir lime leaves, destem and finely chop.

Place all the ingredients into a food processor and blend to a paste.

You can make this a few days ahead of time and refrigerate…Or freeze to use another time.

I’ll be going in to Montreal to get some of the ingredients that I don’t have, so today’s project may be limited to the shopping part and then I’ll complete the recipe tomorrow. We’ll see :)