All is quiet...

at BigLaw...and at 11:03 p.m., I am still here. I am seriously going to join the Cirque. The attorney I was working for [edit: this sentence was total potty] who did not go home all week finished his major deal. He treated his staff all week to free food, a la carte, which we ordered online from his laptop and was delivered to our office hot and savory-smelling within 30 minutes. Ah, Manhattan.

A has just rung me up to ask if he can delete the AOL software "entirely" from the computer. "Go ahead," I answered.

Bloody AOL and the pop-ups and trojans it brings. Still, we can't live without it. We plan to re-install sometime this weekend until the new equipment arrives. A has no idea he is getting new equipment. Happy Birthday, loveeeee.....

Tomorrow: Catherine, Latin test. More Geography. More details. I know, I am slipping with the edu-details. Perhaps I will compensate to my readers by providing this Aloo Gobi recipe:

Aloo Gobi a la "Bend it Like Beckham"


1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 can of diced tomatoes
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala

Heat vegetable oil in a large saucepan.

Add the chopped onion and one tablespoon of cumin seeds to the oil.

Stir together and cook until onions become creamy, golden, and translucent.

Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

Add chopped chillis (according to taste)

Stir tomatoes into onion mixture.

Add ginger and garlic; mix thoroughly.

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).

Ensure that the potatoes and cauliflower are coated with the curry sauce.

Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

Add two teaspoons of Garam Masala and stir.

Sprinkle chopped coriander leaves on top of the curry.

Turn off the heat, cover, and leave for as long as possible before serving.


Anonymous said...

Mmmmmm, my favorite! I am enticed to try making it myself rather than wait for G to bring it over from our friend's restaurant.

I always thought that having lunch brought in by local restaurants was one of the best perks my brother had. I was skeptical about his recommendation to take us to Virgil's (http://www.virgilsbbq.com/bbq.htm), my brother is not a BBQ kind of guy, but when I saw their reference to Miami's The Pit (ever eat there?) on their map, I knew it'd be good. Virgil's was his company's Wednesday selection.

P.S. The Pit was where we had our first South Florida Shoot Out experience ("La pistola! La pistola!) Someone's kid had cut in front of another's in the pony ride line. Bienvenidos a Miami!

L said...

That was me (above.)

la Maitresse said...

Yep, I've eaten at The Pit...I've done the aloo gobi recipe enough times that I say it's really worth doing it yourself!