The Melting Teapot

For the past couple of weeks, our air has been filled with big fluffs of cotton from the many cottonwood trees that are currently seeding.  The cotton looks like big flakes of snow, getting carried aloft with any puff of wind, then floating softly down to nestle in the grass and along curbs. I appreciate the beauty of the experience. . . at least as much as I can through my puffy, itchy, watery eyes, while sneezing and blowing my nose endlessly.  Yes, this is my personal allergy season.

Luckily, it only lasts a few weeks each year, and I can make things better by taking over-the-counter antihistamine.  Even the “non-drowsy” versions, though, make me dopey and sleepy. It’s been a couple of weeks now of low energy, haziness, sudden nap attacks, and my ordering pizza or Thai food instead of cooking.  However, I’m getting tired of takeout and delivery, and tonight I wanted to actually cook something.

Dinner was all about shortcuts -- opening cans and using only a few ingredients. It was super easy Indian food, done without much care or attention. I needed something on the table fast, and my mind wasn’t clear enough to really spend the time that truly great Indian food deserves.

This is a one pot meal from my grad student days, when I couldn’t afford to spend much money or time on dinner.

Quick Chickpea Curry

½ onion, chopped

1 can chickpeas, drained and rinsed

1 can chopped tomatoes with green chiles

2-4 tablespoons curry powder

pinch of salt and pepper

¼ cup grated coconut (optional)

¼ chopped cilantro (optional)

Saute the onion until it starts to brown, then add the rest of the ingredients to the pan.  Let it all simmer for about 10 minutes.  Spoon some into a bowl and serve with a warmed up pita.

Tonight I added some chopped potato that I sauteed with the onion, and I tossed in a teaspoon or two of garam masala along with the curry.

Beverage Pairing

Normally I’d choose a Riesling to go with something so spicy, but on this rainy evening a warm cup of chai seemed to be a better choice.  I don’t usually do tea after 5pm because caffeine keeps me awake at night, but what the heck – I’ll be sleepy from the antihistamine anyway.

I used a chai blend from Special Tea, brewed it nice and strong, then added milk and a touch of sugar.  It was the perfect pairing, with the milky tea providing a soothing contrast to the spice and heat of the curry.

In about a week, the cotton fluff will be gone and I should be clearheaded enough to be writing more and making regular posts here.  In the meantime, please excuse my absence (as well as any typos or thoughts that trail off into odd places).