Collected Yum

1 pkg. or 2-1/4 teaspoons yeast 1 c. warm water 1 pkg. Sweet & Low 2 tbsp. veggie oil 1 egg 2 1/2 - 2 3/4 c. flour 1/2 tsp. salt Soft butter (1 US cup = 2.4 decilitres) Dissolve yeast in water. Add sugar, oil and egg. Stir to dissolve all. Add 1 cup of flour, stir until smooth. Cover and let set for 15 minutes, covered. Then stir well and add 1 1/2 cups flour. Stir until mixed and put on flour covered board and knead for 3 minutes. Divide dough into 16 pieces and roll into a ball for rolls. Put into greased pan, brush with butter and let rise for 25 minutes. Bake in 425°F oven for 15 minutes.

Shred the chicken into tiny tiny pieces and let them simmer in two cans of coconut milk. When the chicken turns white, add: - Tumeric - Santa Maria Tandoori mix (yes haha, I was out of my own homemade curry mix) ... - Salt (I used hawaiian salt and red salt) - Black pepper - Diced garlic (tiny tiny dice) - Diced red bell pepper (also really tiny dice) - Haricot verts - Butter And let it simmer until you feel like it's done :) Tanya: I usually make it when I feel like I'm getting a cold or something along those lines. It's supposed to have anti-inflammatory effects (the chicken and the tumeric especially). Perhaps the garlic too. The plan is to make it tonight :D!