I did wonder why some purple carrots were listed as being purple all the way through, now I understand.
(A Dear Reader was kind enough to send a donation, I won’t mention their name, but I did want to thank them here and I hope they see this, thank you again, it meant a lot to me.)
Yo, Dear Reader, this post is an ungodly mess as it’s been updated a few times, there has been a huge bathroom renovation and I’ve had to fill, sand and paint a couple of doors, so I’ve been a bit all over the place, heh, I hope you’ll forgive me this because there is something worth sharing, alongside the carrot curry recipe rework. I did this in he middle of filling spice jars and replenishing blends, filling a door, scratched by the Late Naru over thirteen years of letting herself in, so it isn’t all that fancy a rework of Pumpkin Curry, but it is a delicious delivery of fresh onion and carrot, that never lost the taste despite all the processing. I used a curry blend, that is a variation of Nightshade Free Curry Powder where, no I never leave anything be, why do you think I’m plastering a door?, I add whatever else I see in the spice rack. You can add too much and mar the flavour, but a little pinch here and there does wonders for a very mild flavoured blend. The rest is just subbing carrot for pumpkin, carrot and curry powder really go well together, it was just sweet enough and really creamy, I just had to sit in the middle of the mess I myself created, nothing new there, Dear Reader.
There is currently so much happening that I’m only just certain I ate this today.
So, today I received a call, that to my poor torment brain sounded like the direst of news until I took a moment to think, there is a time-frame for the surgery, they hope to have it done before the end of the year, but it may slip into next, before Christmas is the latest they’re hoping for, but is wishes were horses etc, I will hopefully get a consultation in the coming months and start this terrifying merry go round all over again, if everything stays to the plan this will be the last surgery, a grouping of three procedures, so Jack will be knocked for a loop, it shouldn’t be as severe as the first, hard to beat that, but still I’ll be ready. I hold onto hope so carefully, Dear Reader, it’s a fragile, sharp thing when broken and I know the hurt this can bring, I’m far too familiar with it, but the idea of an end of the year finish would be incredible. The gardening has been bad this year, a cruelty as I was hoping to use it as a distraction from the wait, but if I could get the most of my healing done in the Winter months, best not to think too much on it, it’s a positive turn, Dear Reader, I’ll take small steps towards hope, it’s all I can bear right now. Sorry for this being messier than usual, I’ll be finished with the big DIY work soon and will be back in top Jack form, as good as that ever is. Until later, take care.
Bonus: Impromptu Rough Shepard’s Pie
I can still make a decent roux, who knew?
This will need to be adapted, I haven’t done anything with free-from flours in roux so you’re on your own, Dear Reader, it just seemed a shame not to share it. I meant to photograph the entire thing, but I went and painted a door instead. As you do. I made this from scratch, with no recipe to follow, mostly due to the fact the package version seemed terrible and I had a rough idea of what I had to do and a friend recommended some parts too, as I say, it just seemed a pity to not share it, you never know what could be useful to someone. Head over to Twitter for the recipe…the rough recipe.
Update: Turns out this was really good, even for a finicky eater, the recipe needed typing up so, for the gravy at least here you go, again you’ll need to figure the allergens etc, I’m just sharing it rough not as a recipe proper.
450g Lamb Mince
30g Plain Flour
1 Medium Onion
2 Medium Carrots
1 Tbsp Tomato Puree
1/2 Tbsp Brown Sauce
1 Beef Bullion/Stock Cube
1 Tsp Dried Thyme
1 Tsp Dried Parsley
A Few Leaves of Fresh Sage, Rosemary and Thyme
Salt and Pepper to Taste
1. Dice the Onions and Carrots and fry in some Olive Oil and Butter until Carrots are soft and the Onion has browned.
2. While Onion and Carrots are cooking steep the Thyme in Boiling water for a few minutes, remove the Thyme and add the Stock Cube, Dried and Fresh herbs, Salt and Pepper and mix. Add a little to a blender along with the Carrots and Onion mixture blend until smooth. Set aside.
3. Heat the Butter in a pot on a medium high heat until melted and just starting to bubble, remove from heat and whisk in the Flour, return to the heat, whisking constantly, until the Roux has started to become fragrant, add in the Tomato Puree and Brown Sauce and whisk for a minute or two.
4. Reduce the heat slightly and add the Herby Stock to the Roux base and whisk until there are no lumps, add in the Onion and Carrot Puree, adding a little water to the blender to loosen and whisk everything together. Heat for a few minutes until thick.
5. In a closed pan fry the Mince in a little oil with some water and let it steam on a medium heat until Mince has been cooked through. Drain and stir into Gravy.