Wednesday, September 26, 2007

Dix Mille Villages or Ten Thousand Villages

I'm volunteering every other Wednesday at the new boutique that two couples in our church had the passion to start. Ten Thousand Villages, works with over 100 artisan groups in more than 30 countries in Africa, Asia and Latin America to bring you fair trade jewelry, home decor, gifts and more. As one of the world's oldest and largest fair trade organizations, it builds long-term relationships with artisans that are based on mutual understanding and respect. Fair trade enables artisans to earn a fair wage and provides the opportunity for a better quality of life.

In the picture above (which was taken about a month ago), I'm shown with Pam (a graphic desiner who is friends with Chantale)--the girl who basically set up the store to look how it does. She was amazing, and the day I went to help, I mostly felt like I was in the way. I finally found a way to occupy myself (I stuffed pillow forms into beautiful hand-made cases) and left the arranging to the designer.

Well, I hope that whenever you come to visit, that we can make a stop at the boutique. It is a beautiful place filled with beautiful things.

Awesome Supper

Mark made supper on Saturday night. It was SO delicious that I wanted to share the recipe with everyone. You have GOT to try it!! If you do, let me know what you think.

Indian Chicken Curry

2 lb. chicken cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp plain yogurt
1 cup onions chopped
2 tbsp. tomato paste
4 tbsp. olive oil (or another good oil--maybe canola)
2 tsp. salt
1 tsp. red pepper flakes
1 small can mushrooms (Mark used fresh and they were sooo good)

Clean and wash the chicken. (Mark used boneless, skinless chicken breasts). In a large deep pan heat the oil. Add the onions and sauté until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice.