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AKA the cleaning out Ian's refrigerator before his trip to Massachusetts and Pennsylvania banquet at Ian's place in Saint Louis, this was around Friday of the week after Unity, so one of the first days of August I believe.

I cooked:

Kate's carrots, chopped more or less in short strips or quartered, slanted rounds. Three and a half carrots I think.

A big white onion and a few small regular (yellow?) onions

The gigantic zucchini from Ian's neighbors' garden (which was the point)

Garlic, chopped.

Fresh ginger, chopped.

Fresh cilantro. I think.

Ground roasted and salted almonds.

Roasted and salted cashew haves and pieces.

Baked tofu with worcestershire sauce

Kikoman soy sauce.

Soybean oil.

Olive oil.

Basmanti rice, with some turmeric, minced garlic (from a little jar, before we'd chopped the other stuff)

other than the soy sauce the main spices for the dish were Indian spices Ian had-- turmeric, garam masala, ground cumin seed,

(No water chestnuts even though that's the one thing I bought for this dish planned all week (planned in the sense of planning using the zucchini and anything else left in the refrigerator) because Ian loathes them. I've known him a long time, but now I question his sanity, judgement, and trustworthiness. Water chestnuts are awesome!)

Overall: very good! The ground almonds and cashews just worked, everything was flavorfull and well mashed together. Yay to Kate for essential ingredients, including the already well-spiced and cooked tofu!