Dinner was aloo saag and the most awesome cupcakes (from Vegan Cupcakes Take over the World) - Toasted coconut cupcakes with coffee buttercream frosting. This title starts, but really cannot possibly convey the fabulousness of such an unexpectedly sophisticated treat. Mocha/coconut/chocolate; not too sweet, with a bit of a chewy top to the cupcake, then this lovely rich coffee frosting, topped with the sweet crunch of toasted coconut.
The saag aloo works well, but I don't think it's ever come out less than good. What a comfort food that is for me! I play with spice proportions, usually making it hotter than called for. This time I also used some of the leftover coconut milk from the cupcakes (I tend to like my aloo and curries in general more saucy, so usually add more liquid), as well as a sliced-up carrot, for its tender sweetness and great color among all that forest green. mmm!
A great walk today begun before sunrise had us at the lake just as the sun came up - clear, cool-warm, with the early spring woods a private place. We saw two startled deer (heard them, first, and stood staring at each other across the dividing creek). Tomorrow we're off to the arboretum for the first time.
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