So that potato dish I called “meh”? Not so meh after all. Some dishes, particularly Indian and Mexican ones, just need time to meld for a while. What was watery yesterday is creamy today; the flavor became more nuanced, the spices more blended. So I guess this is a “make-ahead-er.” Just look at the difference…
Baked Chicken Curry with Carrot Raisin Chutney with Baby Potatoes with Panch Phoron on the Side
As I mentioned in my last post, we were just out of town and are about to go out of town again. These can be very frustrating days, cooking-wise, because I am not home long enough to want to go to the grocery store, and because we eat leftovers I am frequently off a day….