Telling food stories, one kitchen at a time
Arguably the best recipe on my blog, Skillet Lamb with Mango-Mint Chimichurri pairs deep and gamey flavors with bright, spring ingredients. Add crisp peas, soft lima beans, and perfectly fork-tender potatoes and you have a beautiful, colorful, out-of-this world dinner.
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Know what I just did? I went to the gym. Actually, I walked to the gym, Body Pumped for an hour, then walked back, uphill both ways, I swear it.
And then, when I got back, I needed to cool off. So I opened the refrigerator door and stood there.
It took about two seconds for me to see the Tupperware container of Red Lentil and Summer Vegetable Thai Curry. I snatched it off the shelf as if it were going to disappear before my eyes, slammed the refrigerator door shut, and retrieved a fork. Then I proceed to eat cold curry straight out of the container, leaning against the counter, feeling no shame, first picking out all the vegetables, then slurping up all the noodles, practically licking the sauce residue off the plastic.
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