Sunday, 5/17/20

I made a red bean curry (from the NYT) that I was only moderately happy with. I used crushed tomatoes that I thought made the sauce too thick, and my garam masala is a little too cinnamon-forward for my taste (I should just make my own blend). We had rice and (spicy) sauteed cabbage with it. The best part was dessert: rhubarb cobbler (from Pioneer Woman: as usual, I cut back the sugar, increased the rhubarb, and doubled the topping) with hard sauce. I let Jason make the hard sauce and while I privately thought it needed more powdered sugar, it was nice of me to let him help.