For the past 2 weeks my life has seemed somewhat chaotic and off kilter, while at the same time, pedestrian, bland and unsatisfying. I still haven’t figured out why. I think it started with the yeast.
This is my second fail at cinnamon roll cupcakes. For this batch I went out and bought jarred refrigerated yeast, thinking that that was the problem, but it wasn’t really. The refrigerated yeast rose better than the shelf packages, but chaotically. That’s it! I know I can successfully make these because I did many times overseas. The difference was that I had Saf Levure yeast. My husband is in Senegal now and I’ve asked him to bring a can of Saf Levure back with him. We’ll see who’s bad now!
In fitting with my new ambiance, I decided to make heavy garlic and ginger, chaos cut, Chinese aubergine.
From the moment I began to cut the aubergine, I felt better. Balanced. In sync. I love aubergine 😀
The large bits of garlic and browned ginger promised a culinary escape from some of my woes. I cheered up a bit more.
Cured! Search the blog, if interested, for Spicy Asian Aubergine.