Off-Topic - Poltergeist & Rajma

---------------------- ꕤ ---------------------- Had a freaky 'kitchen poltergeist' experience while rinsing rice. Something dark fell into the sink and scared the #$@!! out of me. Turned out to be my hair tie ... but my hair was firmly tied back (or I thought it was). Hair's shedding like crazy, so it's a must.  Like maybe 2 years of shedding, or something like that.  It never stops.  I'll have to wear a headscarf if it doesn't stop soon.  Don't fancy the bald or the scarf options,   so I saw a doctor a while back, but he didn't think there was anything to be concerned about. So that's that.  I'll probably slowly go bald and maybe tattoo exotic flowers my head.  lol  Guess my hair wasn't properly tied, and the tie sort of slid off onto my clothing.  Probably didn't notice because I'm really tired; been keeping insane hours again. Yep.  I'm going with that.  lol Prepared another bean curry.  I never tire of beans or curries.  Yum. Rajma / Red kidney Bean Curry Link | here Tend to adjust things to suit me and how I want to do things. I threw some finely diced carrots (you don't want hard bits of carrot in there) in with the onions to fry. Did something like: 2-3 tsp garam masala 2.0 tsp coriander 1.0 tsp chilli powder 3/4 tsp tumeric 1.0 tsp sugar x2 garlic cloves crushed (love garlic) 1.0 tsp fresh ginger (organic jar ginger tastes fine to me) 1.0 onion fresh coriander x2 beans cans x2 tomato cans abt. 2  tins water (or thereabouts / go by feel) Did the thing where you throw in the tinned tomato (once the onion, garlic & ginger (and carrots, in this case) are cooked off) and you then throw in the spice mix and let the whole thing cook down until it totally thickens, before throwing in water and the beans (+ coriander). As it cooks down, you mush up some of the beans, with spatula or whatever you're using,  for an extra thick, creamy sauce. Adding more water and cooking it right down works, but I couldn't be bothered waiting.  Tastes good.   Works really well.  Very nice. It's so quick and easy and it makes a really yummy meal, with very few ingredients and just one pot (which is a bonus). Recipe's probably much like the last rajma I cooked. Cooking is pretty much the same formula and pattern for given dishes, so it's mostly the same deal once you understand the formula (with little variations, as desired). The coriander was from the other day.  I trim off what I don't want (eg unusable hydro roots), rinse the whole lot, use what I need at the time, and let rest drain before wrapping in paper towel & storing in freezer bag in refrigerator.  It helps fresh herbs keep, I find.  Don't know how long for.  Maybe 3 or 4 days so far? That was my probably not-so-spooky kitchen adventure. ꕤ