vaneramos | Naan!

Tonight I made gluten-free naan bread. It was only meant as a simple accompaniment for another new recipe, chicken and vegetable korma, in which I substituted my own improvised korma paste: a clove of garlic, some coconut oil, a little ketchup and my traditional curry powder recipe. I wanted korma to celebrate the occasion of having ground, blended and roasted a new batch of curry spice, which happens about once a year. Naan bread with dill tzatziki seemed like a nice accompaniment.

I found a gluten-free recipe at Fire and Salt: a firefighter's gluten free cooking journey. Oh man! I think Danny was more impressed with the korma, but he can't appreciate how much I have missed yummy flatbread. I would sit here and eat nothing but naan all night, but there are only two pieces each. But yeah, the korma was a make-again, too.

I have been spending inordinate amounts of time in the kitchen. Partly this comes from having an organized kitchen, finally. And partly it comes from trying to eat more healthily, locally-produced food. All the fresh ingredients in this meal came from farmers' market this morning. A simpler lifestyle requires us to eat less prepared food, and spend more time in food preparation.