Surprisingly, the change from daylight savings time hasn’t affected me too much.
I was smart and set my clock an hour ahead on Saturday night, so when 10 p.m. rolled around that night, I knew it was time to go to bed—even if it was really only 9 p.m.
Now my husband, on the other hand, has been deeply affected by the daylight savings time and has been dragging the past couple of days!
He said, “I hate daylight savings.”
I said, “I hate being cold.”
I said, “Let’s move to Arizona and both of our problems will be solved!” 🙂
Today was my day off of running.
I needed it because I have not been feeling up for running lately. Especially when the thermometer read -1 this morning!!! Yes, that would be NEGATIVE one, people!! Slightly discouraging seeing that it is the middle of March!
I know, I know, I live in Alaska, so it is my own fault, right?
Anyway, I am definitely losing motivation for running. I do not enjoy running in the cold, and since I have been running in the cold since . . oh. . . October, it is getting old, and I just want milder temperatures to be here!
Alright, I’m done complaining because I made an awesome new recipe for dinner tonight!
Black-Eyed Peas & Mushroom Curry
(Slightly adapted from The Curry Bible)
Yield: 4 servings
1 onion, coarsely chopped
4 garlic cloves, coarsely chopped
1-inch fresh ginger, coarsely chopped
2 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 teaspoon ground turmeric
1/2 teaspoon chili powder
6 oz. canned chopped tomatoes
15 oz. canned black-eyed peas; drained and rinsed
4 oz. mushrooms, sliced and cut into bite-sized pieces
1/2 teaspoon kosher salt
3/4 cup warm water
1 Tablespoon fresh cilantro leaves, chopped
1. Add onion, garlic, and ginger to food processor and process until chopped.
2. Heat oil in a large skillet, and add the processed ingredients. Cook for 4-5 minutes.
3. Add cumin, coriander, fennel, turmeric, and chili powder; stir-fry for about 1 minute. Add the tomatoes, and cook until juice has evaporated.
4. Add the black-eyed peas, mushrooms, and salt; stir well and then add the warm water. Bring to a boil, cover, and reduce heat. Simmer for 8-10 minutes.
5. Remove from heat and stir in the chopped cilantro.
All of the flavors from the spices totally made this dish!
I also made some homemade naan to go along with this marvelous curry. I followed my naan recipe that I’ve made before. I followed my recipe the same way, but the consistency of the dough was slightly different than the other times I’ve made it.
I did use instant yeast instead of active dry yeast. I also used my Kitchen Aid to knead the dough. I usually knead it myself, and I think the Kitchen Aid caused the dough to be slightly more dense than it has in the past.
Despite this minor change, it was still an excellent meal!
I am now enjoying the final hour of The Bachelor. While everyone else in the world knows who he picks, I have to be the last to know. 🙁
Do you like the extra daylight in the evening, or would you rather have the hour be in the morning?