Busy, Bountiful & Bebe Beret'

Color

   I do love autumns colors but they are slowly fading. She leaves some bountiful harvest which will become pies for my Thanksgiving table. I feel the holiday creep coming fast and furious but i was able to grab a few moments before the holiday creations begins and work on some projects. My Baby Beret' ...an original design of mine. I am working on the pattern and it will work on getting it up here for you. Its so simple and well so chic, don't you think?? It whips up in no time ...in fact in just one evening. Can't beat that!! I had to put down my Frosted Pumpkin Autumn sampler and have now switched to the Gingerbread Lane.I am loving it! You will have to wait ...I just cant bring my self to post anything Christmas related before Thanksgiving. I know in Blogland that may have to change some day.

Busy...yes we are one week away from my niece's baby shower which I am hosting...here is what I created for her invitations...

Sweet aren't they. I got the image from Etsy at this shop...Lana Koopman. Such great stuff here...and with busy comes a quick meal ...Massamam Curry...A Thai favorite...again quick, easy and satisfying on a cold busy night! My mother in law brought me back a cook book and ingredients from one of her visits to Thailand when she was visiting  family of ours who lived in Bangkok for a time.

Vegetarian Massamam Curry...adapted from May Kaidee's cooking school

• 1 can lite coconut milk
• 1-2 tsp red chili paste 
• 1 tsp curry powder
• 1-2 tablespoon of each light and dark soy sauce. I use healthy boy brand
• Safflower oil..good for high heat cooking and healthier than canola
• 2 tsp sugar raw
• 1 onion
• 1 chopped tomato
• 1 package of extra firm tofu
• fresh veggies, I used broccoli,string beans...you can use pumpkin,sweet potato(steamed first) or whatever you like
• 1 lime   

Heat wok with oil add onion tomato chili paste curry and fry until fragrant...you can add some water if paste begins to burn ...now add tofu and brown well... then veggies... saute until they start to sweet and soften just a touch... Add half of the coconut milk and 2 tbsp. of water...let it simmer and thicken a bit... now add soy sauces and sugar...then add rest of coconut milk and cook until it thickens and add a bit of lime juice... Serve over Jasmine rice cooked with ginger and coconut milk. 
  Saute 1 tsp. finely chopped fresh ginger with a tsp of butter ...add 2 cups rice and cover with a coconut milk/water mixture...I usually use one can coconut milk (lite) and a enough water to cover the rice... cook according to direction on the rice package. Serve immediately and enjoy!

I hope you all have a safe and wonderful holiday this week. I leave you with this buddhist saying ...

May you have a warm place to sleep and enough to eat 
May you be free from danger 
May you be at peace with whatever comes your way
May all beings be Happy and Free

Ming

PS...I'll see you after Thanksgiving with some holiday images...