Just to exacerbate things, my iPhone took a hard blow today and the screen shattered. It was already cracked, but now a bit of the screen is actually missing. It's probably somewhere on my kitchen floor. Yes, it happened while I was making this.
If you've read my last two blog posts you'd know that I'm currently an emotional wreck. I really shouldn't be allowed to post on Happy Belly when I'm like this.
On another note, I got a Twitter account. I probably should've gotten a Happy Belly one. I don't have the slightest clue what to do with it. It's just like a series of status updates isn't it? I've always felt like my life isn't interesting enough to have a Twitter account. I've always found people who update their Facebook statuses with meaningless little mundane daily activities incredibly self-absorbed. I don't even know how it works. I've decided just to use it to follow people. I retweeted and replied to one thing about this exhibition. I don't know what else I can tweet about, I thought I'd be able to tweet about Happy Belly but I don't know how to...do that yet. You know what else? It's almost like a popularity contest, isn't it? Right now I have no one following me which is really upsetting.
Anyway, this was adapted from Naturally Ella. It was originally with butternut squash but I didn't have any, so this was a nice staple recipe.
Serves 2-3
Recipe adapted from Naturally Ella
Ingredients
1 onion, diced
1 garlic, minced
1 1/2 tbsp garam masala
1/2 cup chickpeas
1 cup tinned chopped tomatoes
1 1/4 cup vegetable stock
1/2 cup short grain brown rice
Method
In a cast iron skillet, heat some olive oil over medium-high heat. Add onion and garlic and fry for 10 minutes until it begins to caramelize.
Add garam masala and rice. Stir until the rice is all coated with the garam masala.
Add the chickpeas, tomatoes, and stir until tomatoes begin to boil. About 3-4 minutes.
Add the stock, bring it to a boil, and turn the heat down.
Leave the rice alone, let it absorb all the liquid, about 45 minutes.
Remove from heat and let it cool for 5 minutes before serving.
On another note, I got a Twitter account. I probably should've gotten a Happy Belly one. I don't have the slightest clue what to do with it. It's just like a series of status updates isn't it? I've always felt like my life isn't interesting enough to have a Twitter account. I've always found people who update their Facebook statuses with meaningless little mundane daily activities incredibly self-absorbed. I don't even know how it works. I've decided just to use it to follow people. I retweeted and replied to one thing about this exhibition. I don't know what else I can tweet about, I thought I'd be able to tweet about Happy Belly but I don't know how to...do that yet. You know what else? It's almost like a popularity contest, isn't it? Right now I have no one following me which is really upsetting.
Anyway, this was adapted from Naturally Ella. It was originally with butternut squash but I didn't have any, so this was a nice staple recipe.
Serves 2-3
Recipe adapted from Naturally Ella
Ingredients
1 onion, diced
1 garlic, minced
1 1/2 tbsp garam masala
1/2 cup chickpeas
1 cup tinned chopped tomatoes
1 1/4 cup vegetable stock
1/2 cup short grain brown rice
Method
In a cast iron skillet, heat some olive oil over medium-high heat. Add onion and garlic and fry for 10 minutes until it begins to caramelize.
Add garam masala and rice. Stir until the rice is all coated with the garam masala.
Add the chickpeas, tomatoes, and stir until tomatoes begin to boil. About 3-4 minutes.
Add the stock, bring it to a boil, and turn the heat down.
Leave the rice alone, let it absorb all the liquid, about 45 minutes.
Remove from heat and let it cool for 5 minutes before serving.
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