Wednesday's Chicken curry should have been a no-brainer. Chicken, vegetables and either an S&B or Vermont brand curry block. However, sometime before 6:00 pm, definitely before the chicken and vegetables are already cooking in the pot, one should make sure that there is a block of curry in one's house. I missed that step.
At 6:15 pm, ad-hoc chicken soup developed after adding a container each of vegetable and chicken broth, some spices and orzo. By 6:45 pm, it became orzo-risotto. By the end of the night, it would go into a pyrex dish, destined to become a chicken/orzo bake.
1) A block of Japanese curry really is essential for making Japanese curry.
2) Make sure you have it before you start cooking.
3) If you need something to absorb A LOT of liquid, orzo is a very good option.
Guy Fieri made Thursday's turkey/brie puff pastry tarts sound so deceptively simple. I added a few more items and the flavors are definitely all there--turkey, apples, cranberries, a dollop of mustard and brie--in a puff pastry. However, a few construction and quantity issues need to be worked out. They weren't bad and there were no leftovers but that's because teeny-tiny tarts are a a tad insubstantial for two teenagers and two hungry adults.
1) TV is not real life, especially Food Network TV and Hawaii 5-0.
2) Some brie does not melt, even after 30 minutes at 400 degrees. At all. Best to find a soft version.
3) "Tart" no matter how much the yield, shouldn't be the main course of dinner.
Friday's dinner was postponed so we can eat the orzo before it threatens further expansion.
Eat Well. Be Well.