Happiness Is a Pair of Yellow Shoes

At the beginning of the month I promised myself these pair of shoes if I got my project management job.... and here they are! I'm glad I waited this long though because they just went on sale last week, AND I was lucky enough to find the last pair in my size. Double score!

This weekend was a pretty busy, but still a relaxing weekend: dragonboat practice, scored my 2 Sweden books half off at BMV books, walked along Bloor between Yonge and Christie (whew!), had drinks at the Madison, tried the famous Dante's Pizza (so amazing!), played tennis, did a mini marathon of The Office, and cooked up a Red Roast Duck Curry, which honestly could rival the curry at Salad King.

Continue reading for the recipe...

Red Roast Duck Curry

[For this recipe, we only used half a duck and threw in broccoli, onion, red pepper and potatoes]

1 tbsp peanut oil
2 garlic cloves, crushed
8 spring onions, cut into 3 cm (1 1/4 inch) lengths
1 tbsp red curry paste, or to taste
400 ml coconut milk
750 g Chinese roast duck, chopped
450 g can pineapple pieces in syrup, drained
3 makrut (kaffir) lime leaves
15 g chopped coriander (cilantro) leaves
2 tablespoons chopped mint

1. Heat a wok until very hot, add the oil and swirl to coat. Add the garlic, spring onion and paste and stir-fry for 1 minute, or until fragrant.

2. Stir in the coconut milk, duck, pineapple, lime leaves, coriander leaves and mint. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through. Serve with jasmine rice.

Serves 4-6.