Breakfast Curry

Breakfast Curry Powder

cardamom

fenugreek

coriander

cara cara orange peel

turmeric

cinnamon

star anise

ginger

Curry is so versatile. Even though it is often a one pot dish, the complexity of a good curry is unparalleled. I'm constantly trying to define what makes a good curry and refine my own in the process. In doing so I've tried a lot of different combinations of spices and ingredients; considering the seasons, current mood or how I want to highlight a main ingredient.

One result that I am happy with is my breakfast curry blend. I began by considering what spices lend itself best to the morning and what pairs well with most (Western) breakfast options. Not an attempt at "fusion", but an example of what curry is capable of and using it as a subtle addition rather than an assertive overtone of flavor.

I've since kept it on the countertop and have been finding ways to creep it into breakfast each morning.

                   

           

                      

                       

Iced Coffee

I started using a cocktail shaker for all of my iced coffee. Especially lattes. Though I usually find the froth of hot beverages deceiving of it's actual temperature, the froth of a shaken iced latte is welcoming and a great introduction to the drink. Here, I made a thyme syrup and added it to cold espresso (Bustelo), whole milk and torn orange peels in a cocktail shaker. Shook it up without ice (no need to water it down right away) and then poured it over ice. I should get patio furniture just for glow basking and the satisfaction of enjoying a heady, spiced ice coffee in the prime of a Los Angeles autumn.