Stuffed chicken breasts, simmered in curry sauce and smoked stock and remaining diced veg stuffing.
-stuffing made up of small diced onion, apple, carrot, celery , garlic, sweet and spicy peppers and mushroom.
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Curry and chicken are like peas and carrots.
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Why do they mix those ? That is a good question if you make split pea soup I never seen carrots in it . So now Curry its okay so long as its not too much. I prefer a smoked chicken or a BBQ chicken over a curried chicken.
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My chi’s love their peas and carrots, if Forrest says it’s good it must be 
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If I’m correct curry is the smelly Indian spice right?
I once walked into an Indian restaurant, thought I’d try something new, greeter got me halfway in to be seated before I bolted to the door 
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There are many curry’s ; red, green , gold( dark brown ), thai, indian, mild, spicy, last night’s was Thai with lemongrass. Very often coconut milk is used as well. You might find one you like. Loads of flavor. I can’t eat like I used too, so lots of flavor fills in for quantity.
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I just like peppers 
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What is this dish, how was it made ?
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Sooo….. You made a vegetarian vindaloo with cauliflower, yams ?, green little peppers, sweet red peppers, maybe tomato ?, onions. Picture was a little blurry, didn’t enlarge well. Share your recipe.
I had a Progresso soup last night, a curried chicken and rice with vegetables, pretty good. Used a green curry paste ( read the ingredients label ).
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I had a medium steak 
and a sweet potato 
with brown sugar and butter.
First steak I had in about a year .
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I had Sausage Gravy & biscuits for breakfast and nothing for lunch and then some beef goulosh for dinner .
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Grilled flank steak with mushrooms and onions and baked potatoes.
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I dont know if I ever in my life ate a flank steak . I cant say why , I just dont think I have
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Good flavor and tender if you don’t over cook them . Also cheaper than rib eye or New York strip.
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Garlic comfit
Clean a bunch of whole garlic cloves, in this case around 32 cloves
bake in olive oil, salt, thyme, red pepper flakes, olive oil to cover, at 250 for 2 hours. Use pure oil for cooking, oil/garlic as a paste or seasoning, freeze what won’t be used immediately.
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Looks good!
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