SUPPER BECAME MY LUNCH ##LEFT-OVER CURRIED CHICKEN/PIGEON(GUNGO) PEAS/RICE

I wasn’t in the mood to prepare a meal from scratch. You see, when hunger strikes, I grab anything in sight. I guess it’s just human nature to feed the need. Moreover, I was super tired and wanted to hit the ‘sack’. There was an extra step in my gait as I made my way to my ‘gates’.

I felt great contentment knowing what I had within my fridge (well, more of my freezer). With a quick wash of my dirty hands (come to think about it, did I wash them? Yes, I did), I headed to the ‘gold mine’. Oh, I love my freezer. It didn’t take me long to retrieve the frozen delights that I would thaw to satisfy my hunger.

First I grabbed the pigeon (gungo) peas and rice and gave a rapid wet of the container under water so as to loosen it up. I placed same on a plate covered with damp paper towel. In less than four minutes, my rice and peas was piping hot and smelled quite fresh in a beautiful and fluffy bed.

Thank God for my super hot microwave. It was time for my curried chicken. I added same to a glass bowl and revisited my freezer to grab a scotch bonnet pepper. Yes, that’s where I keep my peppers so as to gain more shelf life from them. I finely chopped my pungent pepper and placed on top of frozen chicken. My microwave did not disappoint. It was on ‘fire’! The amazing aromas got to my senses.

While I allowed my chicken to cool down, I reached for a piece of nature’s butter (avocado). I just love to have that along with curried dishes. I roughly chopped in small portions and seasoned with a pinch of salt and black pepper along with a squeeze of lime for taste and to stop oxidation.

Before I consumed my supper for lunch, I warmed my palate with a cup of left-over pumpkin and carrot soup. So glad I had that in the refrigerator. I wasn’t in the mood to chop and make a veggie salad. It was time. But first, I can’t believe it, I actually went to grab a quick shower. Can you imagine that? Yes, I did. You see, after eating my curried chicken and rice and beans, I wanted to settle in a siesta type of thing.

So, on my bed of rice/pigeon peas, I added my succulent and spicy curried chicken with pieces of avocado (nature’s butter).

LEFT-OVER CURRIED CHICKEN/AVOCADO ON A BED OF PIGEON PEAS AND RICE WITH PUMPKIN/CARROT SOUP ON THE SIDE
LEFT-OVER CURRIED CHICKEN/AVOCADO ON A BED OF PIGEON PEAS AND RICE WITH PUMPKIN/CARROT SOUP ON THE SIDE

After the close-ups, (by the way,  those were done in rapid fashion), it was time. It was time to indulge; and I did. The flavors were bold, delicious and the whole dish tasted like it was freshly done.

Guys, I was over the moon. I perched in my favorite spot on the sofa and watched the trees do their perfect sways. ‘La la land made its way. Or, perhaps I should say I made my way to ‘la la’ land.  Now, supper will take care of itself.

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