Afraid of thunderstorms?

[rikibeth]

There's a thunderstorm out there. (Running laptop on battery power just in case.)

And Khaavren is curled up NEXT to me, head resting against my arm, and purring like crazy.

He is not normally a snuggly cat. He's just in the past week or so returned to his perch atop the back of the couch, from which he will occasionally head-bump the humans (or maybe just sniff our spicy brains). He ignored us for over a month after we had to medicate him for colitis.

But here he is, snuggling away.

He must be afraid of the thunderstorms.

Comments

[shadowflyer.livejournal.com]

Aliera prefers to wait it out under a bed.

In the spicy brains department, Tiger Tiger is remarkably good Indian instafood. There papadoms are quite tasty - I'm sending some over with the kiddo for you to try - and once you heat the oil they only need a few seconds. (They puff up fwoosh!) The boil-in-bag matta paneer was toward the high end of her spice tolerance, but had a nice flavor to it, and there are two other dishes that looked worth trying.

I need a food icon that isn't all WTF. :-P

[rikibeth.livejournal.com]

I just need to learn to make makhani paneer from scratch, since that's the only one B likes, and C likes it too, I think ("tangy cheese," in house shorthand).

Whole Foods does not carry. Where?

[shadowflyer.livejournal.com]

I found them in the Asian import aisle at Stop & Shop, surprisingly enough.

[actual-size.livejournal.com]

Cosmos International at 770 Farmington Ave. in West Hartford has pretty much everything you need to do Indian from scratch. I haven't checked their stock of instafood because cooking it myself is so easy. In fact, making paneer turned out to be ridiculously easy, and a lot cheaper than buying paneer at the store. (Just in case you don't know: bring 2 quarts of whole milk to a boil, stir in 3 tablespoons white vinegar, off the heat, allow half a minute or so for the curds to separate, then pour it through a colander lined with 2 layers of cheesecloth. Let it drain and cool a bit, then twist it into a patty-shaped bundle. Press this between a couple of cutting boards with a weight on top for half an hour. Presto - fresh paneer!)

My Indian craving has gotten rather out of hand. I've been cooking nothing but curries for several months now, mostly from 660 Curries by Raghavan Iyer. If this is a phase it can last just as long as it wants, because it's a damn tasty phase.