I learned how to play mahjong for the first time a few months ago with some old friends in California. For the gathering, I got to make them some curry!
The former made me slightly apprehensive because I don’t like playing games. The latter got me excited because I do love making food and feeding people.
It’s funny that I’ve held the belief for so long – that games are not fun.
How can it be true that games are not fun when there are loads of game lovers out there. In fact, I am pretty sure that games exist to provide fun for people!
Games connect us at a different level – we don’t have to even talk to spend time and share an experience because we can rely on the ball, the boards, the game rules to entertain us.
My childhood “games” didn’t include boards or balls.
A game for me looked like setting up stuffed animals in a row as if they were students. I would sit in front of them with a pretend chalkboard and a stick for pointing at lessons of the day.
Another game looked like collecting different colored leaves in the garden and pretending to cook them to serve them at my pretend restaurant where my nanny and grandmother were the (only) loyal patrons.
Another game looked like creating a “pond” for sparrows and hiding in the bushes to watch them come take a bath.
So you can see why ball and board games don’t excite me. I only play games now if it means I get to spend time with the people I love.
Although occasionally I will surprise myself and feel entertained by a game, like rat a tat cat.
More often than not, I’d rather make curry while watching people play.
When the game is done, we get to share food and conversations – that’s my kind of fun!
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SALMON & VEGETABLE THAI GREEN CURRY
Ingredients:
- ½ cup leeks, diced into 1 inch discs
- 1 cup salmon, diced
- 2 cups or so vegetables like zucchini, eggplant, peppers, squashes
- 1 tablespoon curry paste (like Thai green curry)
- 1 can coconut milk
- 1 tablespoon olive oil
- Soy sauce/ fish sauce
- Salt and pepper
- Basil / cilantro (optional)
Instructions:
- Sauté leeks with oil, salt, pepper until soft
- Add the rest of vegetables – sauté for a few minutes
- Add salmon, curry, coconut milk
- Add soy sauce or fish sauce to taste
- Simmer at least 30 minutes
- Garnish with basil and or cilantro. Serve hot over rice
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