The past evening, I  made a surprising spin on my dear palate. I was feeling a tad creative in respect of carbohydrates for my spicy curried chicken thighs. So instead of the usual brown rice or potatoes served with same, I decided to make a home-made flat crusty bread(well, my way).

In a bowl, a combination of whole-wheat and all-purpose flour were added along with a sprinkle of baking soda, pinch of salt, drizzle of oil, melted butter, and  boiling water. A dough was made and rolled out into flat breads.

These were cooked in sturdy skillet for approximately three minutes per side. Served crusty flatbread with side dish of sautéed kale. Of course, I also had a side of fried plantain to temper and provide a balance to my spicy chicken.

My palate was ecstatic. And so was I.