On another note entirely, I am managing to hone my meager cooking skills down here. Which means when I return Stateside, they'll be great on those great stoves we have over there! Never take the low setting on your stove for granted again. Tonight I experimented with ginger for the first time ever, and it was a success!
First, I put two thinly sliced onions in a pot with some coconut milk. After the onions were soft and transparent, I added ginger, curry powder, garlic, and peppers, then a little bit of water and a tomato after a minute or two. Sautéed up some amberjack ($4 for a 6 lb fish!), threw that into the pot, and served it all over rice! Squeezed some lime/lemon over it, and it was good! I needed some jalapeños and more garlic (like a whole clove) and maybe a carrot... Next time será mejor.
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