Liralen's Adventures Through Life

I think it was in Ugly Delicious , that one of the restaurant owners said that a recipe is like sheet music, everyone takes it and interprets it their own way. This started as Marc Matsumoto's second take on from scratch Japanese Curry , he's since come out with a newer version that amuses me by making some of the same changes that I made, but after going through mine in detail, my son Jet pointed out that mine is still significantly different in technique as well as a few key ingredients, and since he wanted to give my recipe out to some of his friends, I'm writing this up. Given these interesting times, I've been making this a few times with the frozen bone-in, skin-on chicken thighs we get in six packs from Costco and throw in the freezer when we get them; but I've also made a variation with on-sale beef chuck that is equally delicious and tender, but has a completely different flavor profile due to the beef. And... since we *do* have the curry roux pucks in

We had a little time with Jet between the Hawaii trip and the end of the Christmas break, which was nice and we had one adventure during that time that was pretty amazing. I'd bought tickets in October for the Monet exhibit at the Denver Art Museum, titled The Truth of Nature. The full photo album can be found if you follow this link. I've always loved Monet, but never really understood why he was an Impressionist when so much of what he painted is so easily recognized for what it is; but then I didn't understand why that title had been made in the first place. The exhibit features more of his paintings than have ever been gathered in one place and it was beautifully organized by all the places he loved. It also included an excellent explanation of Impressionism, what was, at that time, thought of as characterized by hasty, unfinished work that didn't have the level of detail or meticulous finish that "real" paintings had in that day. I was mildly aston