Yesterday I finished up the sashiko potholder. The stitching doesn't go all the way to the top since it's folded to make a hemmed edge for the pocket. The embroidered piece is then basted onto the pocket back and two layers of insul-bright are stitched onto the backing piece and quilted in a simple cross pattern. After that the front and back are attached with a little gap for turning and top stitching finishes the piece. It's a bit snug for Jason's hand but it fits mine perfectly. It's just the thing for the tea kettle since the steam will get you if the lid is not snug- this will protect your hand either way.
For dinner I made a chicken curry with leg quarters from our March CSA share. It's served over saffron rice for which I simply added a pinch of saffron, a pat of butter and a star anise to my normal rice as it cooked.
1 1/2 pounds chicken leg quarters
1 medium yellow onion, chopped
3 cloves garlic, minced
3 tablespoons curry powder
28 ounce can fire-roasted crushed tomatoes
salt, to taste
2 tablespoons minced fresh ginger (grated is fine too)
1 cup chopped fresh cilantro
1 can light coconut milk
2 tablespoons cornstarch plus 1/4 cup cold water
Brown the leg quarters on both sides in a Dutch oven, adding the onion when you turn to brown the second side. Stir in the garlic and let cook about 30 seconds or until garlic is fragrant. Add the canned crushed tomatoes, salt, cayenne, curry powder and most of the cilantro (reserve a bit for garnish). Cover and simmer 45 minutes or until chicken is falling from the bone. Remove leg quarters to a cutting board and pick off the meat returning it to the pan. Add coconut milk. Stir the cornstart into 1/4 cup water and add it to the curry mixture, stirring while you do so. Simmer 3-5 minutes or until thickened. Sprinkle with reserved cilantro and serve over hot cooked rice.