Ingredients are serially added based on below directions. Recorded sorta mostly verbatim on 26 July 2020.

1. Throw some oil of some description into a (generally I use a stockpot but it can be) a very deep frying pan. 
2. Then, you heat it up and then throw in some chopped onions, maybe half an onion. Matt likes red onions so we like to use those. 
3. Chop some chicken (not CHICKAN) against/across the grain. It could also be fish. You throw this delicious assortment of raw protein into the frying pan.
4. You fry it until it’s starting to be somewhat cooked, but not fully. So maybe half cooked.
5. Add several heaping spoonfuls of minced garlic, a few generous squeezles of ginger, and some squeezles of lemongrass. 
6. Cook all of that until it smells good (until aromatic).
7. Add curry paste – at least one whole jar, preferably one and a half jars.
8. Add a can of thicc kokonut milk.
9. Add ???
10. Profit.
11. Add any kind of other spices that you want.
12. Throw in your frozen veggies that you already nuked.
13. If there’s not enough liquid in it, throw in some chicken broth.
14. Oh wait, I forgot to add the peppers!
15. Chop bell peppers and add them. Curry’s not the same without peppers.
16. Cook this mixture until thickened. This probably takes 20 minutes. You can stir it if you want.
17. Throw in some sriracha if you feel like it.
18. Add any amounts of anything that you feel are low in your taste test of the curry. Anything = {lemongrass, curry paste, or anything the heck you want}
19. Squeeze lime juice on top. 
20. Oh wait, before you squeeze lime juice, throw some spinach in and swizzle it around until you feel it is cooked.
21. Once everything is, like, together, remove flavorful green leaves from your fridge and stick them on top. 
22. Serve with rice. (Yes, you magically cooked the rice in a previous step.)

Ingredients:

• 1c coconut oil
• 3/4c brown sugar
• 3/4c sugar
• 2tsp salt
• 1tsp baking soda
• 2eggs
• 2 and 1/4c flour
• White chocolate and chocolate chips (I usually do 1/2 bag each kind)

1. If I warmed the coconut oil to make it mix easier, then I usually roll them into balls (all shapes and sizes, it doesn’t have to be perfect circles because they bake fine no matter what they looked like) and freeze them before baking. It makes them pop up better instead of coming out flat.
2. Bake at:
   • (Bars, if from frozen) 375F for 8-9min
   • (Bars, right after making) 350F for 8-9min
   • (Cookie cake) 375F for 10-25min depending on preference

1. Add 2T of olive oil to skillet and preheat at medium level
2. Add frozen chicken and cook on one side for 1-2 min, coating with spices during this
3. Flip chicken and cover immediately
4. After 3 min, uncover
5. Flip chicken and add desired stir fry vegetables
6. Cover, reduce heat to low and cook for another 4 min or until chicken separates easily when pressed
7. Remove from heat
8. Cube and enjoy with whatever else 🙂

00. Chop up baby carrots and celery in the Cuisinart, about as much as you can fit in the Cuisinart and still chop effectively of each. (Chop in series not in parallel)

0. Saute a few chicken tenderloins with salt, pepper, and smoked paprika. Dice up the chicken and set aside.

1. Saute finely chopped carrots and celery along with 1/2 bag of diced onions in a little olive oil until carrots are as soft as you can get them. Add minced garlic about halfway thru.

2. Add approximately half a can of pumpkin puree.

3. Make some chicken broth (2 cups to be specific)

4. Rinse and drain a can of White beans (I used cannellini). Puree them with enough of the chicken broth that they turn into a liquid.

5. Add the bean puree to the mirepoix in the pot. 

7. Throw in a bunch of Fresco Creole seasoning, a small amount of Chipotle chili pepper, and a tablespoon or two of lemon juice probably. Add the chicken broth and chicken. Simmer. 

7. Taste. Adjust for whatever you feel like. Serve over rice. Or, if you are a weirdo like me, add gnocchi.

8. Ignore the paragraph numbering.