Partly I'm busy writing; partly I'm trying to preserve my sanity.

I'm currently operating on an 'If you don't have anything nice to say, don't say anything at all' policy. My mood flips over every half an hour or so, and mostly all I'm inclined to share on LJ is Whinge, which I'm scared is making you all hate me. So I'm being quiet instead. But I might come back with a recipe involving instant gravy. I don't know yet. And maybe something about the telly.

Partly I'm busy writing; partly I'm trying to preserve my sanity.

I'm currently operating on an 'If you don't have anything nice to say, don't say anything at all' policy. My mood flips over every half an hour or so, and mostly all I'm inclined to share on LJ is Whinge, which I'm scared is making you all hate me. So I'm being quiet instead. But I might come back with a recipe involving instant gravy. I don't know yet. And maybe something about the telly.

Curried gravy with vegetables. Ignore the empty bullet point at the end.

I would now like to share with you my recipe for curried gravy with vegetables.

• Peel one normal sized carrot or two small ones. I find a little carrot goes a long way.
• Also peel as many baby new potatoes as you deem acceptable. I generally plump for six.
• Chop your carrot(s) and potatoes into bite-sized pieces.
• Peel and chop half a normal-sized onion or one if its weeny. Or if you're some kind of massive adorer of onions.
• Heat a small amount of oil of your choice (mine is sunflower) in whatever you have in the way of a lidded pan (don't put the lid on yet, that would be weird). Test it with small pieces of onion. When it seems sufficiently hot, or just when you get kind of nervous, chuck all the onion in and commence stirring. I use number four on my electric hob. I don't know how that works in gas.
• When the onion is soft but not brown, add two/three teaspoons of your chosen grade of curry powder, or your own selection of unmixed spices if you're less lazy than I am. I also add a teaspoon or so of tumeric because I like to watch potatoes turning yellow. Fry the spices for about a minute.
• Lob in your chopped potatoes and carrot and stir everything around until it looks coated and delish.
• Add eight or nine whole cherry tomatoes.
• Boil a kettle some time before you get to this stage.
• Pour in enough water to nearly cover the vegetables. A few corners are allowed to stick up. Put the lid on and let them simmer away for about 15 minutes, depending on how cooked you like your vegetables to be.
• Remove the lid. Do not drain. Add some instant gravy granules (I don't know how many - however many normally make a serving a gravy) until the cooking liquid has turned into curried gravy.
• You now have curried gravy with vegetables.
•  

Curried gravy with vegetables. Ignore the empty bullet point at the end.

I would now like to share with you my recipe for curried gravy with vegetables.

• Peel one normal sized carrot or two small ones. I find a little carrot goes a long way.
• Also peel as many baby new potatoes as you deem acceptable. I generally plump for six.
• Chop your carrot(s) and potatoes into bite-sized pieces.
• Peel and chop half a normal-sized onion or one if its weeny. Or if you're some kind of massive adorer of onions.
• Heat a small amount of oil of your choice (mine is sunflower) in whatever you have in the way of a lidded pan (don't put the lid on yet, that would be weird). Test it with small pieces of onion. When it seems sufficiently hot, or just when you get kind of nervous, chuck all the onion in and commence stirring. I use number four on my electric hob. I don't know how that works in gas.
• When the onion is soft but not brown, add two/three teaspoons of your chosen grade of curry powder, or your own selection of unmixed spices if you're less lazy than I am. I also add a teaspoon or so of tumeric because I like to watch potatoes turning yellow. Fry the spices for about a minute.
• Lob in your chopped potatoes and carrot and stir everything around until it looks coated and delish.
• Add eight or nine whole cherry tomatoes.
• Boil a kettle some time before you get to this stage.
• Pour in enough water to nearly cover the vegetables. A few corners are allowed to stick up. Put the lid on and let them simmer away for about 15 minutes, depending on how cooked you like your vegetables to be.
• Remove the lid. Do not drain. Add some instant gravy granules (I don't know how many - however many normally make a serving a gravy) until the cooking liquid has turned into curried gravy.
• You now have curried gravy with vegetables.
•