Today I worked from home. I had a few personal matters to handle. It was easier to be away from work. I work with a great team.

For lunch I reheated a vegetable curry and served it with noodles.

For dinner I had a couple of skinless chicken thighs and some spuds. I decided to crumb the chicken and mash the spuds. I mashed the spuds in my trusty potato ricer.

For the crumb I used a couple of pieces of Helga’s pumpkin seed bread, some Spike, mixed herbs and Madras curry powder. I used the traditional flour, egg and crumb technique.

I shallow fried the chicken and had some flour, egg and crumb leftover so I thought perhaps I can also crumb the asparagus and broccolini. The carrots were steamed and topped with honey. And because I’m me, I added a little Hass avocado.

It was delicious.

Related articles

• Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes (beatcancer2010.wordpress.com)
• How to Make Mashed Potatoes (answers.com)
• Chicken Fried Chicken (foodservicewarehouse.com)
• New and Improved Frozen Food: Chicken Nuggets! (foodservicewarehouse.com)
• Moroccan Chicken Nuggets (fingerforkknife.wordpress.com)
• Spudtastic! 7-Eleven vending machine dispenses mashed potato and gravy (digitaltrends.com)
• The Theology of Instant or Real Potatoes (jamespoitras.com)
• Why are Potatoes Called “Spuds”? (todayifoundout.com)
• Mr. Miller and The Pickle – Part 1 (arwalther.wordpress.com)