by Therese de Grace
New marriage, new life, new restaurant all in that order.  On the eve of our nuptials just a few short weeks ago lady K (my partner in every crime) and I had an opportunity fall into our lap that we just couldn’t pass up.  Take a historical building that once housed a restaurant that was abandoned and shut down for two years and turn it into the most kickassfabulousotastic resto in just 8 short weeks.

As eternal optimists and hospitality addicts we held our little lesbo hands in unison once again and jumped in feet first screaming “Hell’s Yah.” 

We have named our female embodied restaurant Lola’s and as a mother loves a rebellious teenager we continue to forgive this vixen for her sloping floors, vile and mysterious odors, indoor wildlife and the interior water feature that her brittle pipes have become.

On the tightest of budgets we have put together a motley crew of characters:
A guy named Nacho (who sings like a woman)
An architect named Pepita (at least we think this is her name but she goes by several personas)
A girl named Trish (general laborer by day and harem master by night)
Frank the plumber (whose favorite saying is “I have no idea why that happened”,
not an encouraging statement when water is pouring from the ceiling and the restaurant smells like gas) 
Edgar our trustee kitchen sidekick (he’s getting laid now which accounts for the Star Trekking, he sawed through the sewage pipe by accident-can you guess what Frank said?)
And lastly our new next door neighbor and Indian auntie who feeds us and keeps us sane she shared with me as I am sharing with you the very best Aloo Gobi (cauliflower stew) recipe EVER! 

Aloo Gobi /Indian Cauliflower Stew  

You will require the following ingredients:
2 tablespoons of olive oil
3 tablespoons of cumin seeds
2 medium onions finely diced
2 tablespoons of curry powder
1 finely diced green chili
1 head of cauliflower cut into large florets
2 carrots finely diced
3 Yukon gold potatoes cut into large chunks
2 cups of water
Juice of one lemon
½ a cup of minced fresh cilantro
Salt/Pepper 

Method
In a large pot heat olive oil over medium high heat and add cumin seeds, toast for a minute and add your onions, curry, chili’s and stir well. 

When the onions begin to soften add your green chili, carrots and cauliflower until all your ingredients start to caramelize.  Layer your potatoes on top, add water, lemon juice, salt/pepper and cover with a lid, reduce heat to low and cook covered for about twenty minutes.  Serve scattered with fresh minced cilantro, pressed yogurt and warm bread.