February 28, 2018|Annie Salness Artist|No Comments|Blog, recipe ,Recipes
For my 2018 calendar, I invited friends and colleagues to contribute their favorite FLAVOR combination, along with a recipe and a story. I received 12 great combos and I used the ingredients for my inspiration.
Sweet Potato Curry, 12x12x1, acrylic, on cradled panel, by Annie Salness
The still life set up for this painting
Here I am at Penzy’s, getting their wonderful curry so I can try out this recipe.
This month, I’m featuring the story and recipe of Portland writer and editor, Madeleine Eno.
Ever since my stroke, I have had a real problem expressing my self when I talk and when I write. I knew what I wanted to say but I just couldn’t get it out! So, I am very hesitant to write, AND I take FOREVER to write, AND…..I’m scared to write.
Then, along came Madeleine! She is a professional editor and writer who came over to my studio, got to know me and we started working together. She knows my voice, my sense of humor and knows what I’m passionate about. We have phone calls when I’m having trouble describing something. She takes notes when I’m talking to her so I don’t have to write anything down. I’ve been working with her for more than a year, so just about anything you’ve read that “I” have written, has been improved, fixed, explained—by Madeleine! It is a blessing to know her and know she’s there for me. 🙂
So, enjoy her recipe and see a beautiful picture of her down below…
from the 2018 Flavors calendar…
February
When I got home from India several years ago, I tried to re-experience the magic of a real curry dish. While there’s no replicating the music, truck horns, and tuk-tuks weaving through the crowded streets, this delicious dish takes me back. Penzeys (Portland’s wonderful spice shop) has a really nice curry.
—Madeleine Eno, www.inthewriteplace.com
“Almost Like India” Sweet Potato Curry
½ large onion Olive oil 2 T. curry I T. cumin I t. cinnamon 3 c. of roughly chopped spinach 2 large diced sweet potatoes 1 can chickpeas ½ c. water 1 c. of chopped tomatoes ½ c. chopped cilantro Brown rice
Steam sweet potatoes for 15 minutes and set aside. Sauté onion until soft. Add spices, tomatoes, chickpeas, and stir. Add water and simmer 2 minutes. Add fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid. Cover and simmer until wilted, about 3 minutes. Add cooked sweet potatoes to the liquid, stir and simmer 5 minutes. Toss with fresh cilantro, and serve hot over rice.
Calendar Contributor Spotlight
My February contributor, writer Madeleine Eno, (she’s fabulous!) helps business owners and entrepreneurs tell their stories, taking them through a process called Find Your Golden Thread. Here’s how she explains it:
When you find the Golden Thread of your story it gives you a lens with which you can look at your whole life with a new clarity. So instead of seeing your life as this tangled line-up of random, confusing, or embarrassing moments, when you look through the lens of your Golden Thread, you can see the theme and connecting dots through all of it.
I met Madeleine when I was rewriting my website last year and highly recommend her Golden Thread process and writing classes.
You can find out more about her work here.
