I mentioned here before my anger issues. Unexpected anger outbursts recurring frequently…yeah.
There were a few things which got me angry in the last two weeks. One of them was Golden Globes cancellation, which apparently now it’s back on. But I can’t to seem to find it back on on Sky Premier, as it originally supposed to be broadcasted on.
The second one got me enraged. I found out that ‘Hateful Eight’ was released to selected cinemas, so now to see it I have to travel miles. What a freaking liberty….
And another thing is, I haven’t seen the sun for ages. The thing is, I don’t have a fancy camera. For years I have been using old point and shoot one, but it started playing up a bit, so all my recent pictures have been taken by my phone. I don’t know if you know how difficult it is to take a picture in the darkness. Or close to darkness. Almost impossible. And I cook to eat, not to take photographs, so I have 5 minutes to take a picture after my food is done before it gets cold, I can’t hang around for hours to take a better picture. Also I am working, and in winter by the time I am back home, it’s dark. So pardon me for the appalling quality of the pictures in the last few months.
Now, don’t you like from time to time a nice starchy meal?
2 cloves garlic
1 red, green and yellow pepper
1 cup green peas
1 1/2 paella rice (or short grain brown rice)
1 1/2 l vegetable stock
1 cup white wine
- Heat olive oil in a heavy pan. Add chopped shallots. Fry until translucent. Add chopped garlic and chili. Fry until soft.
- Add chopped peppers. Fry for about 10 minutes until they soften. Add rice and cook for 5-7 minutes until coated with oil. Add wine and vegetable stock, saffron. Cover and cook on a low heat.
- Ten minutes before rice is cooked add peas and chopped asparagus. Cover again and cook. You might need to add more liquid. Season with salt, pepper and paprika.