Since people commonly make resolutions at the beginning of the new year about being more healthy, exercising, and eating right, I'm reposting my revised walking playlist (entitled, strangely enough, "Walking")  below, then a vegetarian (sort of) recipe. A kind soul (Faye Paxton) suggested I upload videos, but I still don’t know how to do that. I put links to the music from YouTube instead.

"Ran Kan Kan" - this is the extended version by Tito Puente from "The Mambo Kings" movie, a little over 8 minutes long. If this doesn't get your heart pumping, then you don't have one!

http://www.youtube.com/watch?v=V7aE7eSAEkk

"Hot Stuff" - Donna Summer, melancholy, craving a "woman lover" tonight.  I'm with ya, girlfriend!

http://www.youtube.com/watch?v=27-TM3q5-Cc

"Gimme All Your Lovin'" - ZZ Top. Dusty, Frank, and Billy, a rock hard bass line and drum beat - keep on truckin', baby!

http://www.youtube.com/watch?v=g9pPgGAiCy8

"Hung Up" - Madonna with Abba leitmotif. "Time goes by so quickly...I'm done! I'm hangin' up on you!" Tick, tick, tick…

http://www.youtube.com/watch?v=QF7rCv6ch7M

“Uprising” – Muse. I saw them in a concert on the Palladia channel. I moved this song into this spot because The Clash selection sorta slowed me down.  Besides, what a great anthem: “…we will be victorious…”!

http://www.youtube.com/watch?v=BTDwIN9oLvY

"Smells Like Teen Spirit" - Nirvana. I remember the first time I heard this song on the radio. I was, like, "Who is THAT? I gotta get this song!" Gettin' my grunge all on. 

http://www.youtube.com/watch?v=I_3qNdBiWn8

"Should I Stay or Should I Go" - the Clash. I still love this song -  the punk angst is hilarious! I moved it here to cool down to. "Don't you know which clothes even fit me...If I go there will be trouble, if I stay it will be double." Go, then! No, wait! 

http://www.youtube.com/watch?v=3hV2lCnG5VA

I make this vegetable curry a couple or three times a month. I come from the “by guess and by golly” culinary school, so amounts are approximate. Adjust to your personal tastes, please!

½ cauliflower, cut into chunks
½ large poblano pepper, seeds removed, diced
¼ onion, diced
1 tomato, diced
1 can organic garbanzo beans, with liquid
1 T garlic, diced
1 C carrots, chunked (or you could use a snack size bag of baby carrots)
2 T canola oil (or whatever oil you prefer)
1/2 C organic free range chicken broth (or organic vegetable broth – let those chickens range free!)
½ t red pepper flakes
½ t cumin (comino)
½ t ginger
½ t paprika
½ t turmeric
½ t chili powder
Dash of cinnamon
Dash of cardomom
Salt and pepper to taste
½ t garam masala

Heat the oil in a saucepan and sauté the onions and garlic. Add the spices and stir. Add the vegetables, garbanzo beans and broth. Heat over medium low heat about 20 minutes, or until vegetables (carrots) are tender. There should not be a lot of liquid – curry is gravy, not soup. Remove from heat and add garam masala and stir. This makes enough curry for 4 people.

 Serve with parathas or basmati rice.  I usually brush both sides of the frozen paratha with a little oil and fry it. While the next one is cooking in the pan, I cut the paratha into quarters with a pair of kitchen scissors.

Here I’ve got a basket of parathas and little samosas. Celery and cucumber sticks provide a cool contrast to the spicy curry. Some people like to have a teaspoon or so of pickle to add yet another flavor to their plate (and palate). And wine is always a welcome addition!