Egg curry....

I am making an egg curry. Whilst I have nothing against eggs, or curry, (although that's not strictly speaking true, I hold a slight grudge against curry) in combination, both fill me with dread. The rest of the gang here at the Spice towers do not share in my inexplicable dismay at the thought of making such a dish. I would like to share my egg curry thoughts with you...

Egg curry does not make me feel like this.

Egg curry makes me feel a bit like this.

Although the list of ingredients is not uninspiring, with spices such as saffron, rose and toasted white poppy seeds traditional additions to this curry, I just can't get enthused, the eggs make me feel all wrong. Although a billion Indians would say I'm wrong.

This week I will also be tipping my culinary hat to America in the form of cinnamon and apple whoopie pies and Cincinnati 5-way chilli, recipes that may (or may not depending on the outcome) be used in our monthly spice boxes next winter.
AND...
We will be considering a menu to be served at our first Spicery pop-up restaurant, which we hope to organise soon so we can get amongst the spice lovers out there and actually make/serve/eat the spicy stuff I spend my days creating. Whoop whoop! Now that IS exciting!

Breaking news, just in; Le Tom is off work ill from...wait for it...too many eggs. I say no more.

Here's a little spice joke for you all...

     With a screech of brakes, an ambulance pulls up at the local casualty ward and a hippie is wheeled out on a gurney. The doctor questions his long-haired colleagues.
''So what was he doing then?'' asks the physician. ''Acid? Cannabis?''
''Sort of,'' replies one of the hippies, nervously thumbing his caftan. ''But we ran out of gear, so I skinned up a homemade spliff.''
''And what was in that?'' asks the doctor.
''Um, I kind of raided my girlfriend's spice rack.'' says the hippie. ''There was a bit of cumin, some turmeric and a little paprika.''
''Well, that explains it,'' the doctor replies, looking at them gravely. ''He is in a Korma.''

Thanks for reading and stay spicy.