What’s your go-to order when you hit an Indian restaurant? For Bae and I, it always includes a vindaloo but we don’t have a strict allegiance to any particular type. Chicken, lamb, beef – bring it! But I have never in my life seen the likes of an Egg Vindaloo on an Indian restaurant’s menu. Perhaps, I have not been eating in the right places, because according to the Internet, egg vindaloo isn’t some new age vindaloo. It’s actually quite common in Goa, the homeland of vindaloo. And the second I knew of its existence, I knew I had to have it. Custardy egg yolks in a firey, vinegar-spiked sauce? There’s just nothing wrong with that. So, let’s dig into this Egg Vindaloo with Green Beans & Cumin-Scented Rice.
If you’re reading this from the United States, I’m sure I don’t have to tell you that American Thanksgiving was yesterday. Honestly, if you’re Canadian I probably don’t have to tell you that. Americana permeates our border rather aggressively. No shade! I like Elvis and bourbon as much as the next person. Anyway, since a large portion of my readers are North American based, I’m going to go out on a limb and assume y’all are reading this hungover and riddled with heartburn. So, with your delicate state in mind, I devised these Jade Noodle Bowls with Soy Braised Tofu and Green Coconut Sauce to rehabilitate you. They have vegetables, remember them? I promise they’re pretty good, maybe not pie good but pretty good.
You’ll have to forgive me if this entry is a touch distracted. I’m currently residing on cloud nine and I guess the air is thin up here because it’s hard to think straight. And why have I relocated to a such a lofty height? Well, on Monday night I received the 
