Curry Curry

You know that joke about the seniors at the rest home who know their stories by heart, and they just call out numbers and laugh? Extreme curry lovers can get a taste of that familiarlity with the currycurry.net starter kit. Ol’ No. 1 was mild enough for an omlette with garam masala, chili and ginger, but No. 3 is a sturdy addition to a stew with coriander, cumin, chili, enugreek, paprika nd garam masala. While we think of curry as what comes out of the spice jar, indian famlies have their own blends as personalized as gumbo. No. 4 features tumeric. Silver-topped jars have color coded lables that look great in your pantry. Love ‘em all.

It’s just “plaintain” good

Plaintains are cousins to the banana. Chips made from them tend to put one in an exotic frame of mind. Grab Em Snacks puts them smack in the middle of Louisiana … with flavor. This New Jersey-based company figured flavoring them with Cajun spices ought to work, and it did. I’m a sucker for the red chili, myself. The chips — also in jalapeno, sea salt and black pepper — are a welcome addition to lunch boxes. I reckon Elvis would have liked them with his fried peanut butter and banana sandwiches.

Holiday flair

Little jars of coffee Vienna mix could be your family’s gift project this season.

Taste of Home’s Holiday & Celebrations Cookbook 2006 includes the recipe: In an airtight container combine the following and store in a cool, dry place for up to two months: 2/3 cup nondairy creamer, 2/3 cup sugar, 1/2 cup instant coffee granules, 1/2 teaspoon ground cinnamon. For one serving, dissolve 2 tablespoons of mix in a cup of boiling water, stir well. This recipe makes 12 servings.

Try packaging it in a travel coffee mug. The book has creative packaging tips like packing cookies in office supply bins, seasonings in salt shakers and popcorn flavors in sectioned dip bowls.

These curried pecans would also make tasty tokens: In a bowl combine 3 tablespoons melted butter, 1 1 /4 to 1 1/2 teaspoons curry and 1/2 teaspoon salt. Add 1 cups pecan halves and toss to coat. Transfer to a foil-lined pan and bake 15 to 20 minutes or until toasted and crisp, stirring three times. Cool on a wire rack and store in an airtight container.

Check before you bake