Pumpkin Chickpea Lentil Curry

Pumpkin curry with Lentils and Chickpeas

I love this Curry, its full of Indian spices like Gram Marsala, Tumeric, Ginger, garlic and chili. If you can’t find fresh pumpkin where you live you can omit it and it will still be delicious. The coconut milk adds a nice creamy consistency to the lentils and chickpeas. This is a vegetarian recipe that is hearty and filling and gluten and dairy free too! You can stock up your pantry with these dry ingredients and be ready to make this dish even if you are in desperate need of going to the grocery store. Best of all it’s ready in under 30 minutes, so get your rice started and you will be sitting at the table in front of a steaming bowl of curry in no time.

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Mexican Enchiladas with Red Sauce

Mexican Enchiladas, beans and rice

We are finally back “home” in Italy after two days of traveling and three days of jet lag. It’s been a whirlwind of getting our cell phones running, updating our Permesso di Sorggiono (Permission to stay in Italy filed at the local commune) and checking on my Citizenship documents. We have eaten the pizza, sipped the cappuccino’s, devoured the Cornetto (breakfast pastries) and slurped the gelatos. We reunited with friends over apperetivo and pasta.  

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How to Roast Your Own Coffee Beans

So first let’s talk about WHY you should roast your own coffee: Buying high grade, single origin coffee from your choice of countries costs the same as buying mid-range pre-roasted coffee from Costco. The benefits are you get to choose the beans and country of origin, control the depth of the roast and most importantly control your freshness.

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