Gahhhhh!!!!!!!! A Raptors loss? When they're wearing Zubaz Camo?????
We've refrained from the posting of recipes through a large portion of this below .500 season, but this seems mandatory right now. Be aware that this recipe has little if anything to do with traditional curry. It's my very loose interpretation of a more northern style of food. Oh, and the title refers to the non-islamic addition of ham...but you already knew that.
Ingredient list: 1 Whole Yam peeled and cubed, 2 potatoes cubed, 1 large sweet onion cubed, 4 large shallots cubed, 1 garlic bulb peeled, 1/2 bag frozen peas, 1/2 bag frozen corn, 1/2 pound ham cubed, and 1 large bunch of Swiss chard deveined and chopped.
To start: In large wok or stockpot, bring 1 can of lite coconut milk, 2 heaping tablespoons of Patek's Hot Curry Paste, 1 can of diced tomatoes, and 1 bottle of beer to a boil. Reduce to half heat and add yams, potatoes, onions, shallots and garlic and cook until yams and potatoes are mostly tender. This should take about an hour to an hour and a half. Add ham and cook for 6-8 minutes, then add frozen corn and peas. Cook for another 5-7 minutes and then add chard. Cook for 2-3 minutes until chard is nearing translucent. This will feed a family or more and the yams, corn, peas and onion medley give it a sweet yang flavor that I like quite a bit. And chard, it's healthy; right?
Have I mentioned Flynn, the Flynn, Flynning Flynn! You said Timberwolves? Never Mind!!!!!!