Hope your week has been peachy and you have exciting weekend plans ahead! As you probably already know, our roof is falling apart (well, I am being a tad dramatic here) and it’s in need of a moderately urgent overhaul, so I’ve spent a lot of this week talking to roofers and getting educated on the roof’s anatomy as a result. It’s been useful and I wish I had made an effort to learn what I know now before we bought this house, as I would have spotted the issues straight away. Oh well! Hindsight is a wonderful thing, isn’t it?
I have been a bit stressed as the repair comes with a hefty price tag. I have not been sleeping that well as I kept on blaming myself for not getting anyone to look at the roof when we were buying, but enough of that now. It’s done and I have certainly learned from this experience. Now the challenge is to find an honest and competent roofer who won’t let us down, yet won’t rob us in broad daylight either. Some of the quotes I’ve had were way above the national average, so I am still looking in the hope that I will be able to strike this balance. It’s an interesting experience. I am learning a lot and learning to converse with tradies (as they are called in the UK), which is a useful skill when you become a house owner. Since I miss talking to people on account of working from home, I’ve been joking to Duncan that I don’t mind doing this – at least I can talk to an actual human being now and then. Our cat – Tina, as much as I like talking to her like she is a human sometimes, is certainly not a very good conversationalist 😛 . Recipewise, by sheer coincidence, I appear to be on an aubergine train. After Tuesday’s baba ganoush, I have a delicious curry featuring baby aubergines for you today. This curry is inspired by one that I tend to order in our local restaurant. I absolutely love it and I must have had it about 6 times already, even though we’ve only been living in this area for just over a month. It’s fragrant with spices, well-balanced and with just the right amount of heat. As usually with curries, the ingredients list is long, but don’t despair – most of it is dried spices, which are easy to get and dirt cheap too. If you have trouble finding baby aubergines, you can totally use regular aubergines instead. Simply cube them and bake them until soft and caramelised on the outside. I hope you’ll enjoy! Have a great weekend! x
If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the aubergines/eggplants until just before serving. My recipe is adapted from this recipe.
