So here we go then! Buckle up and enjoy the ride.

My first blog entry.

Whos ready for some Thai sweetpotato and crab soup?

You know you are! A rainy day in Orono got me very creative this morning. I dropped Julian off at work. Hannah and Newton were still snoring. I have a carte blanche and some very sharp knives. This is a recipe I have adapted to my own tastes from a magazine which was published over 10 years ago. Ok you are going to need:

2 Tablespoons vegetable oil,

1 Large onion diced small,

4 Cloves of crushed garlic,

1 Inch fresh grated ginger,

2 Tablespoons red Thai curry paste,

1 Teaspoon ground coriander,

1 Teaspoon ground cumin,

1 Large sweet potato peeled and diced,

2 Cups chicken stock,

1 Can coconut cream (400ml)

1 Cup shelled crab meat. (fresh is best, but any variation of canned meat will work)

Salt and pepper.

Ok now that you have gathered all your ingredients together. You are going to saute your onion, garlic and ginger without colouring them.

Add the diced sweet potato along with the spices and curry paste. Let that cook for about a minute.

Pour in the chicken stock and simmer until the potato is tender. Take it off the heat while and cool for about half and hour. This also lets the flavours really get intense together. Intensity is the very simple essense of passionate cooking.

Ok you still following me? Good! now pay attention in the back. This part is very important!

And it's only important because I said it's important. If you really want to know the importance of it I will tell you, but you gotta ask me.

Blend the soup till the potato is all smooth then stir in the coconut milk and crab meat. Season with some salt and pepper. Do not allow the mixture to reboil. Heat very slowly! Now you are getting the full aroma of this wonderful soup. I garnished mine with roasted red peppers diced up and lots of cilantro sprinkled on the top, a dollop of sour cream would work if you are that way inclined.

Try it, enjoy it and tell me about it. T'is a very sexy soup!