Firstly, I have a newly acquired Instragram
habit addiction. I love that I can just snap a picture, tweak it so it looks both arty and attractive in far less time than it takes to get my DSLR out (as above). The addiction has become sufficiently deep rooted that I am now taking photos on my BlackBerry when out and about and then e-mailing them to myself so I can Instragram them from the iPad. Phone upgrade time is coming soon, and I am torn, iPhone, or another BlackBerry?
Logic tells me that I love the keyboard and e-mail management on the BlackBerry (the option of delete either from handset of from server is especially useful as it means I can put messages out of my mind until later – sadly this function seems to be missing from the iPad). An iPhone will Instagram, but also costs at least £10 more a month – which I cannot justify. I suspect that I shall go SIM only for a few months and defer the decision.
Ed has a “crap” phone, on SIM only which does not do anything apart from call and text. Because of this he reads far more, when on the bus and tube. I quite like the idea, but have also grown dependent upon my mobile e-mail and enjoy the distraction of Twitter on the move.
Enough of phones, pads and Instragram. We recently had a fantastic long weekend in Cornwall on a sea food safari organised by the Food Travel Company. Massive over indulgence was the order of the day. We came back sated, but rather heavier than when we went away. This was the first meal back. I am also proud to admit that I used ready made stock and blended curry powder (albeit tarted up with other spices) here. Do not skip the lemon juice, it lifts the entire dish. Ideal served with my banana chutney and a peshwari naan.
Dal with Kale
- Glug vegetable oil
- 1 small onion finely chopped
- 1 tsp curry powder
- 1 tsp cumin seeds
- 1 tsp nigella seeds black onion
- 100 g / 3.5oz / 1/2 cup red lentils
- 250 ml / 1 cup vegetable stock
- Squeeze lemon - I freeze juice in icecube trays so I always have some
- 1 large handful shredded kale
- Salt and pepper to taste
Fry the onion in the oil for a few minutes until softened, add the spices and the lentils. Fry for another few minutes until the spices are fragrant.
Add the stock, simmer over a low heat or on a heat diffuser, stirring from time to time for about half an hour until the lentils are soft, but still holding their shape, add more stock if needed - you want them to be quite soupy. Add the lemon, stir in the kale and cook for a few more minutes until it is wilted.
Season to taste with salt and pepper.
We had this two evenings running, the second time I fried some peppers along with the onions. Use whatever you have.