Them apples

Because it is apple season.

The English breakfast

"To eat well in England, you should have breakfast three times a day."

W. Somerset Maugham, quoted in Albert Jack's "What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods"

An apple (cake) a day

An apple (cake) a day. 'Tis not an altogether bad thought.

Craving curry

A Ferris wheel set up for the Treasure Island Music Festival reminds me in some way of the London Eye, you know, if the Ferris wheel had been many times larger, if the bay had been the Thames, the Bay Bridge the Westminster Bridge, and the San Francisco skyline Big Ben and the Houses of Parliament. Yes, I am crazy.

But I think of London. I do. All the time. When the sky is overcast, I think of London. When it threatens to rain in Northern California, I welcome the wet weather. Bring it. When I hear an accent, from an actor or writer or broadcaster, I think of London. I am here, but I suspect I should be there.

I think of London and begin to crave curry. Any kind. When a head of cauliflower costs less than a dollar at the market, I grab one to make curry, using a straightforward recipe from Bon Appetit. I combine cauliflower with chickpeas, tomatoes and coconut milk, and cook it down. I eat curry with rice, basmati if I have some, medium grain white rice if I don't. At the table, I think of London.

Curried Cauliflower and Chickpea Stew

2 Tbsp. vegetable oil
2 1/2 cups chopped onions
5 tsp. curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes
1 14-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro

Heat oil in large skillet over high heat.

Add onions and saute until golden brown, about 8 minutes. Add curry powder and stir 20 seconds.

Add cauliflower and garbanzo beans. Stir 1 minute. Add diced tomatoes, then coconut milk. Bring to a boil.

Reduce heat to medium-low, cover and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 30 minutes.

Season to taste with salt and pepper. Stir in cilantro. Serve over rice. Makes 4 servings.