Where we’ll be next Christmas

Just wanted to give you guys a glimpse of where we plan on being next Christmas.

Here!

My parents are building a house in snowy Stevens Point, Wisconsin, and it’s gonna be a beaut. So much thought has gone into this house, and it’s starting to pay off as the vision comes together.

I’m so glad they have the chance to build this. After years and years living in a variety of apartments across the U.S. and Spain and renovating the heck out of every place they inhabited since they were about 24 years old, they finally get to build something they like from the get-go. Which won’t require walls and doors to be torn down and shifted to their satisfaction, or bathrooms to be gutted and re-worked, or stucco on the ceiling that has to be laboriously scraped off. I’m especially happy for my mom, who has dreamed of designing a house for years, and now gets to fulfill that dream.

Mom and Dad spent about 9 years in their last apartment in Madrid making it work, redoing the kitchen themselves, spackling things, tearing holes in walls, building cabinets with their own two hands, etc. etc. (Mom destroyed her knees in the process of tiling and destroyed her arms in the process of spackling and sanding the walls) They did a great job of making it as beautiful as possible, but all their efforts aside, this apartment was a dark cave where no sunlight EVER hit.

I remember being there for Christmas years ago and never wanting to get out of bed because it felt like nighttime 24/7. Have you ever lived in a dark cave? Do you know what I’m talking about?? That feeling is no fun, man. It’s depressing, in fact. So it brings joy to my heart that now my parents will have plenty of light, streaming through the windows of the sun room Mom is so thrilled about, and through the windows of this studio.

Where she can paint!

Sunlight makes such a difference in our state of general happiness, doesn’t it?

Mom regularly posts picture updates on facebook so that we can see the whole process–the construction team just recently installed a good amount of insulation and has started putting in dry wall. But when we visited my parents for Christmas, I got to see the house in person for the first time.

 

Though these pictures are a little outdated and much more progress has been made since December, I thought you guys might enjoy seeing a glimpse of the work-in-progress. I can’t wait to celebrate next Christmas in this gorgeous space!

Is it too soon to start dreaming fuzzy dreams about the holidays? I hope not . . . because there’s no way I can stop now that I’ve started. I have visions of childhood Christmas music peacefully playing in the background, 4-part harmony happening spontaneously as we intone Christmas carols while doing the dishes, steaming cups of espresso welcoming us to the breakfast table, Christmas brew simmering on the stove, an angel food cake being whipped together Christmas Eve, the whole family gathered (spouses included) for the first time in many years . . . and of course, little James (an almost 2-year-old by then) toddling around, and other wee babies whom we’ve not yet met being passed from person to person and snuggled to death (my cousin Steve and Steph are having their first pretty dang soon, and my sister Heidi is pregnant again–yippee-yay-yay!) (aside note: looks like my strategy worked).

Ah. After this little parenthesis of day-dreaming, I think I’ll float around for the rest of the day in a cloud of peace.

Indian-Style Chicken Curry with Chickpeas and Raisins

As I mentioned on Tuesday, this recipe came from my friend Beth, after I tried her leftovers at Bible study one night and demanded that she share immediately how to make it. She had gotten the recipe from her friend Susan, who in turn adapted it from Cook’s Illustrated “The Best Chicken Recipes.” I knew there was a genius behind it the moment I tasted it.

This curry . . . what shall I say about this curry. “Delicious” feels like an understatement when this rich, tomatoe-y sauce with the perfect bursts of golden raisins is concerned.

Please make it.

You know how addicted I am to making new recipes and trying new things, so hopefully this will mean something to you: since October, I’ve made this curry 1) for ourselves, 2) for ourselves, 3) for Heidi and Mike, 4) for our neighbor, and 5) for our friends Julie and Zane. I can’t get enough of it.

Ingredients

(Serves 6)

2 TBS sweet or mild curry powder
1 tsp garam masala
4 TBS vegetable oil
2 onions
1/4 tsp salt, plus more to taste
4 cloves garlic
1 TBS minced or grated ginger
1 serrano chili
1 TBS tomato paste
1 1/4 cups chicken broth
1 14.5 oz can crushed tomatoes
1 15 oz can chickpeas, drained and rinsed
1 1/2 lbs boneless, skinless chicken breasts (about 4 medium)
1 cup raisins (regular and golden, mixed)
1/3 cup heavy cream or coconut milk
2 TBS chopped cilantro

There’s a lot going on in this ingredients picture–but don’t freak out! Stay calm, stay calm–if you lose your focus now, you’re going to miss out on a truly incredible dish.

In a small nonstick skillet over medium heat, toast the curry powder and garam masala for 1 minute, stirring constantly to avoid burning them.

Set the spices aside in a bowl.

Finely dice the onions. Heat the 3 TBS of the oil in a large pot or Dutch oven over medium high heat. When hot, add the onions and 1/4 tsp of salt.

Cook for 10-15 minutes, stirring occasionally, until caramelized. If the onions seem to be browning too quickly, turn down the heat. If you have time, cook the onions for longer and on lower heat. The more they caramelize, the more sweet depth they’ll give to the curry.

In the meantime, mince the garlic and grate the ginger, and de-seed and mince the chili (removing the seeds and membrane). Or leave the seeds in if heat doesn’t scare you.

Going, going . . .

gone!

When the onions are caramelized (about like this:)

add the garlic, ginger, chili, toasted spices, and tomato paste.

Cook for about 30 seconds, stirring, until fragrant, then add the chicken broth . . .

. . . and crushed tomatoes too (not pictured), stirring and scraping up any brown bits.

Quickly rinse the chickpeas from that nasty liquid they have in the can with ’em, and add them along with the chicken and raisins to the pot, submerging the meat.

Bring to a simmer, then cover the pot and turn down the heat to medium low.

Simmer 10-15 minutes, until the chicken is just done (160-165 in the thickest part of the chicken breast). In the meantime, chop up some good ole cilantro:

Move the chicken on to a cutting board, and using a fork and knife (it’s hot!), dice it up.

If it’s still a little raw inside, no biggie–it will finish off in the sauce momentarily.

Return the meat to the pot along with the cream or coconut milk . . .

. . . and heat through (about 2 minutes on medium high). Stir in the minced cilantro:

And we’re down to the final step! Taste, and adjust the seasoning to your liking. Serve over rice or spiced couscous!

I’m racking my brain to try and turn up ways of convincing everyone I know to make this. Why? Because I love you, and I want the best for your taste buds.

Anyway, hopefully the pictures will nudge you in the right direction. I can only hope.

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