Peach People

Rushing through recipes and food is like rushing through the talking stage. We would all love that, but the taste in the end really does a bang-up job at explaining why in food and love, patience is key and you really shouldn't rush.  Let's get to my favorite labor of love. Ingredients, marinating, and then cooking. Today we will be making the first meal I learned how to make because I fell in love with a restaurant dish.    Quick disclaimer : This is not ''real'' Indian curry, so do not come for me. This is my version of chicken with rice that just so happens to center around curry as a spice mix, so I am shamelessly trying to capitalize on the name CURRY.   Ingredients: :  Chicken Breasts (500 gr) - you can do tofu and it would be equally good, maybe even better, so see how you're feeling and decide, I was feeling poultry, regretted it, but was feeling it (relationship flashbacks)  Golden Onions (1 big one) - We cov...

Hungarian Goulash I have mixed feelings about Hungarians, almost as much as they do about me. Surprisingly, it's from this complex relationship that my tumultuous love affair with their cuisine begins. While strolling through the bustling and, at times, less-than-pristine streets of Budapest, it struck me. Big cities are meant to be gritty and infuriating; it's almost their defining role in the world. They provoke and enchant you, challenging all your small-city-girl/boy sensibilities until you find yourself savouring new flavours, mingling with unfamiliar people, and breathing different air frequently enough that this blend becomes your next incredible experience. I'll get straight to the recipe because it's super easy. If you want to connect a bit with Budapest and its people, you can read the short story that follows this delicious cultural meal – a meal that hasn't been Balkanized, except for th...