I've been back from my sailing adventure for a while, but on the boat we all pretty much feasted upon carbs. Fresh foods were hard to come by in the tiny island communities and pasta was oohhhh so addictive when it's wet and cold outside.

Since I've gotten home I've been cooking up a storm and James and I have been working on building up our spicy tolerance! He already started a spicy challenge at a Thai restaurant.

That said, I made green curry with rice for lunch. I sauteed chinese eggplant, green pepper, onion, bamboo shoots and pressed tofu and then added the green curry paste, coconut milk, palm sugar, and fish sauce. It was pretty good, although light coconut milk has a less than desirable consistency I think.

Dinner? Carne asada tacos with fresh squeezed lime on soft corn tortillas w/ habañero sauce! Yummo.