HUNGRY GERALD

BSK knows when a Melissa Clark (NY Times) recipe is a winner. BSK does creative tweaks and makes enough for two dinners–a “doubleheader”–one night of cooking and two nights of pleasure. The recipe is “Indian Butter Chickpeas”. Melssa calls it “a riff on Indian butter chicken” (Chickpeas replace the chicken). It’s a rich stew of tomatoes, ginger, onion, garlic,coconut milk, garam masala and lots of other spices. BSK added cubed eggplant and two favorite BSK spices–turmeric and aleppo pepper. At the last moment, BSK tossed shrimp and cooked rice into the sizzling stew. Sensational. Best curry ever, HG looks forward to the “nightcap” tonight  Two chutneys–hot and sweet–on the table. Ale is the drink. Happy,happy,happy!!!