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[Sep. 13th, 2008|04:37 pm] |
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Hurrah hurrah hurrah hurrah!
I have a week off work and plan to spend it completely de-stressing and having some fun. I'm going to see some friends and some days out with Mr W and also a trip with my mum.
I'm also going to do lots of pottering things at home. I understand there's some new-fangled thing called cooking - instead of just eating chocolate, carrot sticks, bananas and tinned peaches, I'm going to spend hours creating some inedible abominations just to make it very clear that I shouldn't be allowed in the kitchen.
I've picked two meals and been to the supermarket with a list. Most of the ingredients are fairly straightforward - I understand spinach, potato, curry powder - but there's a few things that puzzle me - what is Thai Fish Sauce? I walked miles to the big Sainsburys and even they didn't have it and to be honest, I was rather relieved. It doesn't sound like an ingredient most people would want in a veggie curry, and I only need a tsp(?) full anyway so can I do without it?
I'm also wondering if I should try and overcome my horror of mash and mushrooms - they seem like fairly normal healthy foods that I should consider eating. I think I've only ever had mushrooms deep fried in some sort of grease - perhaps they can be light and crunchy?
Since ![[info]](http://l-stat.livejournal.com/img/userinfo.gif) miss_newham helped me find out that there's more than two fruits, I now eat lots of different fruit, so perhaps it's time to try eating more than three vegetables? |
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| Comments: |
I'd expect that by "Thai fish sauce" they'd mean nam pla, which is made from fermented anchovies and is meant to be used sparingly. It's like super-concentrated Worcester sauce; any decent oriental deli should have it readily available.
That would make sense, based on googling nam pla. I wonder if I'd have had more luck asking for that! | |