I have had these paint samples taped up on my wall for over a month now. No it is not some modern art installation, it is indecisiveness. I can’t choose which shade of green I want to paint this wall. You pick one.
Which hue suits you better is it a darker green like a Serrano Chili, maybe the inside of a lime, maybe about an inch up the stalk of a scallion where it is just beginning to poke the surface and turn that peek a boo - creamy spring green. It’s gotta be one of those colors.
You know what else is green right now? This girl. With envy that is, my little sister is in Spain with her boyfriend as we speak (well as I type) and three of my favorite cousins are on a flight to Rome... And where am I?!? Well way to close to a bus stop that carts people to “Fairfax Village” every nine minutes, that’s for sure. If I never hear that announcement again it will be too soon.
Lime Zest – Rhiana – FOCUS!
You will need...
3 Scallions Finely Chopped1 Limes Zest, Juice and Pulp
1 Cup Coconut Milk
1 Serrano Chili Pepper
2 TB Vegetable Oil
1 TB Hot Curry Powder
1 Tb Sugar
Pinch of Salt
Zest one lime, then segment the lime. Start by slicing off the ends of the lime which will provide you a flat surface to stand the lime up on. Slice off the remaining peel and pith, so that only the pulp shows, then cut out the segments from in between the white membrane. This will give the sauce a distinct lime flavor without any bitterness. Heat the Curry and Oil, once fragrant add the chopped scallion and Chili, let simmer for a minute. Squeeze the juice from the remnants of the lime and then add the zest and diced pulp. Add the coconut milk and stir in the salt and sugar. Turn down the heat and let the sauce casually boil for ten minutes or until the flavors are combined.