Having made a roasted acorn squash-carrot-ginger soup yesterday for lunch, I soaked some chick peas and cooked them for a couple hours with onion, fenugreek, mustard, cumin, the remaining soup, and some water to thin it out. As the peas softened, I added cubes of sweet potato, and once it was soft some chopped broccolini. Some of this mixture was Milo’s dinner, and once I removed his portion I added hot vindaloo paste, black pepper, and hot curry powder. Christine had hers over rice, while I wrapped mine in a tortilla. The Leitz 2003 Spätlese Reisling is really sweet, and pretty one-dimensional, but with some hot-ass curry it worked pretty well. I really have to buy some beer for meals like this.