#week forty

[poetryriot]

Poetry Riot Prompt (Week Forty)- around the bend

This week’s participants:

aubriestar

fallen-fragments-of-me

itstherealiestme

hopebe

twosoulfishbowl

visi0n--ary

allnightsong

saint617

apolloinwarfare

z3ng33kgr7

whiskey-and-poetry

the-hollow-quiet

mnthngspcl

mrsmediocrity

splatterofchaos

hazeybluesoul

life-in-eminor

sarcolinedream

hangingoninquietdesparation

mikeyfer

quietdissidentlyricist

kryptonaive

gunsgomeowbechez

lzlabs (Congrats on the feature!)

casualtyofthoughts

thedesertsighs (Congrats on the feature!)

stillnotwritingtolstoy

glowofftheroad

thewonderlovely

shoutin-bibbles

verbalassuage

lilrowboat (Congrats on the feature!)

Thank you to everyone that participated this week!

[poetryriot]

Poetry Riot Prompt (Week Forty)

The prompt for this week is:

around the bend

Tag your work with poetryriotprompt and include some reference to the prompt. Have fun!

[fiftytwo-weeksproject-blog]

Week Forty of Film I Heart Huckabees

★★★★★

[fiftytwo-weeksproject-blog]

Week Forty of Books Sex, Drugs, and Cocoa Puffs

★★★★★ 

[52specialingredients]

Week Forty: Squash

Butternut Curry with Spinach & Cashews

Recipes Adapted From:

What to Cook & How To Cook It, by Jane Hornby

With the year slowly coming to a close, it was due time that the seasonal squash was bound to end up as the Challenge. This time around we made a lovely Butternut Squash Curry right out of the book What to Cook & How To Cook It, by Jane Hornby. Ever since I saw this massive cookbook on the shelves I've been pining over it and then Agnes bought it for me for my birthday. If you don't have it, I highly recommend adding it to your cookbook collection! Obviously, this means that I wont be posting the recipe to this post, but I will add in the ingredients list as it's a fairly straight forward recipe and you could probably make it without the step-by-step.

Ingredients:

2 1/4lb Butternut Squash

1 onion

1/4 cup vegetable or sunflower oil

1 tbsp butter

2 cloves garlic

1 thumb-size piece fresh ginger

1 small hot green chili

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp ground coriander

2 cinnamon sticks

1 tbsp freeze dried curry leaves (optional)

3 1/2 oz red lentils

3 or 4 ripe tomatoes

1 (14-oz) can chickpeas, drained

3 1/2 oz cashew nuts

2 large handfuls baby spinach

salt and pepper

chapattis, naan bread or rice to serve (optional)

chutney to serve (optional)

Just go buy the book! Seriously!