I’m now 10 days post-treatment and starting to feel a little bit more like myself. This, of course, lead me to over-doing it a bit on Saturday and then tucking myself into bed at the nanna hour of 7.15pm.
Bearhands and the kids have been sick, so I’m not sure how long I’ll be feeling like this, but I’m enjoying it for the meantime.
Because we’ve nuked my immune system, I’m immune compromised. That means I have to be careful not to pick up germs because I have limited defences.
I eat like I’m pregnant to be careful of listeria. I’m also limiting my exposure to the outside world and the associated infection risk. (But when the germs are attached to the inhabitants of your own home, there’s only so much you can really do.0
The weather has been wet, wild and windy here on the farm over the weekend. So these thai corn cakes were an easy sell.
thai corn cakes
I love sweet corn and I love fritters, so combining these two loves into thai-inspired corn cakes seemed like a natural progression.
4 cobs corn
1 ½ tbs red curry paste
¾ cup rice flour
½ tbs salt
1 tsp baking powder
¼ cup thai basil
vegetable oil for frying
Remove corn kernels from cobs.
Whack half of the corn kernels into a blender with the curry paste, eggs, rice flour, baking powder and salt. Blend until smooth then transfer the mixture to a bowl.
Slice the basil leaves finely. Then fold the reserved corn kernels and basil leaves into the batter.
Heat the oil in a medium saucepan. Cook the thai corn cakes in batches. Drop heaped tablespoons of batter into the hot oil, flipping them to make sure they brown evenly.
Drain on paper towel, then serve with sweet chilli sauce for dipping.
(Before you ask, I’m not sure that this recipe would work with canned corn. By the time I’d finished cooking the corn cakes, the last of the batter had become a bit wet – so I think canned corn would probably be too juicy to work well.)
Not venturing out in public has it’s upsides and downsides. The upside is I’m wearing all my most comfortable clothes, regardless of appearance. The downside is I’m getting a bit of cabin fever.
tell me, what’s up at your place? what did you do on the weekend?
Extra points for tales involving ‘risky activities’ like blue cheese consumption and dining in spectacularly good, crowded restaurants! 🙂1