Yesterday the snow whipped around our windows all day. This morning, I looked out and the world was frozen- so still and sparkling. A blue sky and a backyard blanketed with with glittering hard snow. I don't know what it is about this March, but I'm really content with it. Loving the gray days, the blustery days, all of it. Like I mentioned last week, I'm not tired of the winter weather here in Minnesota and was excited to see more snow coming later in the week. (!!!) So thankful the Lord gives grace to outlast an average 5-6 month winter. Not that I won't be thrilled when it's sunny and 70.
I think this contentment is all part of a gift I've been given from the Lord recently. A season of peace. Quiet days at home, an abundance of time with my husband. Not all parts of the year are like this, and I'm stopping a minute to let it sink in.
This is awesome.
Thank you, Lord. This is from You.
To top it all off, I feel like dinner has been getting freshened up around here. We've found a few new favorites and this red curry over rice is one of them. I think we'll be having it at least once a week for awhile. It's made with delicious grass-fed beef, red curry paste, and soaked brown rice, and has just the right amount of mild heat- warm enough for us grown ups and not too spicy for Hadley. She loves it. Big thanks to my sweet friend Erin for her recipe, which she assures me is not authentic, but it's yummy! I know absolutely nothing about curry, but I'm learning that there's the Indian kind of curry and there's Thai kind of curry and this is Thai-ish. For you guys who know more than me, I think it might fall somewhere between panang curry and pad gra pow? Regardless, it's delicious and really fun (easy, just stand at the stove and stir one pan) to make.
Erin's Thai Red Curry
1 lb. grass-fed ground beef
2-3 T. coconut oil
salt and pepper to taste
1 red bell pepper, cut into thin strips
1/2 an onion, cut into thin strips
3-4 T. red curry paste
1 can coconut milk (full-fat)
In a deep cast iron skillet, add a few tablespoons of coconut oil on medium-high heat. Add the bell pepper and onions and season with salt and pepper. Cook until almost tender. Add half the can of coconut milk and bring to a simmer. Whisk in the curry paste. Add the beef to the pan, season with salt and pepper, and cook through, breaking it up finely. When the beef is cooked through, add the remaining coconut milk and stir. Serve over a hot bowl of rice. Erin's tip: add a few squirts of sriracha for extra heat.
I'd love to get more fresh dinner ideas from you guys! What's your latest find?