We learned a few very important things this weekend:
1. When removing wallpaper, a mixture of 1/3 cup white vinegar and 3 2/3 cups water speeds the process up approximately 8-fold.
2. Painting sample color swatches on the wall is a very important step in the paint selection process. The mustard yellow we were 80% sure we were going to use in the dining room? Not a good look on our walls, especially compared to the richer and warmer gold we also tested.
3. The new Coldstone is open 24 hours. When we saw that on our way home from the hardware store, we couldn’t figure out who would be going there in the middle of the night. The answer? People who are anxiously awaiting news on their dog’s emergency surgery who can’t sleep and need some comfort food fast.
4. Having a great emergency vet hospital nearby is a wonderful thing.
5. When you need an easy, tasty and nutritious meal, “fried” rice is the way to go.
The raisins add a touch of sweetness, but they are completely optional. For even more veggie power, try adding some broccoli with the carrots.
- 3 tablespoon canola oil
- 8 medium carrots, peeled and chopped into 1/4″-thick coins
- 1 1/2 cups medium grain brown rice
- 3 cups water
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 large bunch kale, cut into bite-sized pieces
- 1/2 cup raisins (optional)
- Soy sauce, for serving
- Warm 1 tablespoon of the canola oil in a large skillet over medium heat. Add the carrots and cook, flipping occasionally, until the outsides are charred, about 6-10 minutes. Reduce the heat to low and cook until the carrots are softened, about 15-20 minutes.
- Meanwhile, mix the rice, water, paprika, cumin, coriander and pepper in a small pot over medium. Cover and bring to a boil. Remove the lid and simmer until all of the water has been absorbed, about 20 minutes.
- Add the kale and 1 tablespoon of oil to the carrots. Cook, stirring often, until the kale is wilted and warmed through, about 10 minutes.
- Bring the heat under the skillet back up to medium, and add the rice and the rest of the oil. Mix well and cook for 4-5 minutes. Stir in the raisins, then remove from heat. Serve with a side of soy sauce.
Copyrighted by Julie Grice and Savvy Eats