So, one thing has changed since I last posted, one pretty major thing. I’ve gone and finished my degree.
I’ve actually done all of my exams and finished my degree. Not quite sure what to do with myself now! Of course, I’m still pretty damn busy being involved in two plays, and I still have a job and play sports and that, so really I’m very glad my exams are over, but this means I’m a full adult now, which is quite terrifying. If anyone wants to tell me how mortgages or pensions work that would be grand. I always thought that by the time I became an adult I would just know these things, but apparently being an adult really means just being a child with a drinking license.
Anyway… I made some nice food today. I’m pretty obsessed with coconut so I thought I’d incorporate it into a recipe – I love oriental flavours, so I thought a stir-fry would be perfect with a coconut side dish to cool down the fiery flavours that inevitably invade all of my cooking ever. I hope you like it, and please wish me luck for continuing with the rest of my life… Here’s hoping it’ll be an exciting journey.
For the stir-fry
A little vegetable oil
Half a red onion
One clove of garlic
Half a pepper
A few stalks of broccoli
Two handfuls of bean sprouts
Half a teaspoon of chilli flakes
One tablespoon of soy sauce
Juice of half a squeezed lime
For the coconut rice
One portion of rice
One tablespoon of creamed coconut
- Fry the chopped onions and garlic in the oil until softened, then begin to cook the rice in boiling water.
- Add the rest of the veggies into the pan and fry them all until golden. By this time the rice should be cooked (this takes about 10 minutes).
- Put the rice in a bowl and stir in the coconut cream. Mix the chilli, soy sauce and lime to make a sauce and pour it into the veggie mix, then serve in a separate bowl.