As you’re reading this I should be in lovely England, hanging out with my husband, sister, brother, parents, and all manner of other lovely folks. We’re sad to be missing Thanksgiving tomorrow but obviously pretty chuffed to be in the U.K.
I hope your day is full of pie. That is all.
p.s. My first ever Thanksgiving.
Images by Erin Jang / The Indigo Bunting
Chicken Karahi is a popular dish in the Punjab region of Pakistan and according to Shayma Saadat whose recipe I adapted here, it’s Lahore’s star culinary attraction.
Experiencing street food in Lahore sounds like a thrilling buzz of smells and sounds, punctuated by smoking oil, steam and shining lights from individual kiosks lit up at night. Chicken Karahi is commonly enjoyed in this way; cooked quickly in a swirl of smokiness as hot chilies and chicken rapidly soak up the jammy tomato sauce.
For the recipe and more on how the dish is created and experienced in Paksistan, head over to the Caravanserai blog to read my post. This is the second post I’ve written for the Caravanserai program, an initiative of Arts Midwest where I work full time.
You can check out my first post here.
A year ago this past weekend I married Dan in Austin, Texas with all our friends and family there to witness. We’ve actually been legally married for almost four years but this was our chance to have a proper wedding with personal vows, flowers, dancing, and cake. Heck yeah, it was fun.
Whilst I was away for a week or so last year in Austin, I posted several Texas-themed posts on the blog and I thought it would be fun to link back out to them here. They’re some of my favourite recipes and remind me of such happy times in Texas. Those enchiladas verdes need to get made again as soon as is humanly possible…dang.
> migas
