What a lovely day!  I went to lunch with my good friend, Bern, who is currently working on an exciting murder mystery.  She had emailed me a short excerpt from her book and I wanted to read MORE!  Definitely the mark of great writing!

We had lunch at Mirch Masala, a local Indian restaurant…I’ve been loving curries ever since my husband and I went on our first date, almost 47 years ago.  I don’t know which is more amazing…that I still love curried food after all those years…or that I still love my husband after all those years 🙂

The rest of the day was spent on the river…flyfishing with my husband…he complains that I usually catch the first fish…but I really think he is very proud and happy.  And today, I DID catch the first fish, although it was tiny…only about 6 inches…was it really a rainbow? or just a big minnow?

When my children were young, sometimes it was difficult to get them to eat certain foods.  Here is a lovely child-friendly curried vegetable medley recipe that may encourage your preschoolers to “eat their veggies”…especially if they get to help in the preparation!

1. Melt 1 tsp margarine in a pan and add 1/2 tsp curry paste or curry powder, 1/2 cup onion and 1/2 cup diced celery.
2. Add 1 cup broccoli, 1 cup cauliflower, 1 cup diced potatoes, 1 cup thinly sliced carrots, 1/4 cup chopped green pepper, 1/4 cup raisins, 1/4 cup chopped apples and 1 cup apple juice.  Stir well and bring to a boil.
3. Lower the heat to simmer, cover the pan and cook until the potatoes are tender (about an hour), stirring occasionally.
4. Add 1 cup yogurt, stir to blend, heat through, and serve with basmati rice.
5. Serves 2-3 as a main dish or 4-6 as a side dish.  Store left-overs in an airtight contain in the fridge up to three days.