Milk, Spice & Curry Leaves

Grading ’til close to midnight last night, and I fell a little behind on my other class; the wrist injury really did slow me down — I rely on my ability to type fast to make my life work at all! I’m feeling a bit muzzy-headed this morning, and had a hard time getting out of bed — I ended up reading there until 10 a.m., which felt rather sinfully indulgent. Finished book 7 in The Expanse series, and though I did immediately buy book 8, I have resolutely plugged in my e-reader and put it aside for now. Must get back to work.

I’ve finally managed to make it downstairs for coffee and meds, so hopefully will be more wakeful soon and can get to critiques for my other class. I also have a few new recipes to post shortly (Milk Rice with Bottle Gourd, and Bottle Gourd & Spinach Curry), but while I’m waiting to wake up, I’m going to start reading a new Sri Lankan cookbook that arrived yesterday, Ruwanmali Samarakoon-Amunugama’s _Milk, Spice & Curry Leaves_, which just launched.

I haven’t had a chance to cook anything from it yet, just paged through, but the photos are really gorgeous — her publisher did a great job. And she has a nice section on tips and tricks, with illustrations of things like how to cut a mango, which I’m sure people will find helpful.

From her name, I’m assuming she’s of Sinhalese descent, so while her recipes will likely to be similar to mine, there’ll probably be some notable differences too — mine definitely tilt towards the Tamil side of things. Will be interesting to see how they compare! She lives in British Columbia now, but was in Toronto for a while — I wonder if any of my Toronto cousins know her…

She doesn’t appear to be on Facebook, or I’d be tagging her into this post, alas! But you can find out more about her and the cookbook here:

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