#176: Bhutan

“What is music? How do you define it? Music is a calm moonlit night. The rustle of leaves in summer” – Sergi Rachmaninoff

The moonlit summer night in question was Thursday’s Colorado Symphony Orchestra concert that Ned took me to see. They played my favorite composer at my favorite venue with my favorite guy. I just don’t know how it could possibly get better than this. Perfect way to say goodbye to May… and hello June came in the form of celebrating one Miss AK’s 30th birthday with a swanky, bourgeoisie fest in Vail. Three decades of time passes quickly and slowly, with tears and smiles. It’s denoted by triple xxx’s on the roman numeral system and is the smallest sphenic number. It’s the code for international phone calls to Greece. It’s zinc on the periodic table of elements and it also happens to be the minimum age to be a US senator (which is just about as ironic as it gets when you know her). Saying goodbye to your roaring 20’s can be a bittersweet affair, but when you’re with the sweetest gals a lady could ask for, you’re bound to feel like you’re at least coping well with the passing of time. So bring on the 30 something’s– I hear they’re the new 20’s anyway. Happy Birthday, Audrey E. Kline. We love you to pieces in Brovskyland!


THE DINNER: Returning from the Four Seasons Beaver Creek, my first mission was to figure out Bhutan. Where is Bhutan one might ask? I assure you that you are not alone. It’s in South Asia nestled up in the Himalayan Mountains much like we are nestled up in the Rocky Mountains. They have similar food profiles of other surrounding countries, but particularly southern China and Mongolia. The dish we picked reminded me of Mongolian food more than anyplace else, so it was nice to be back in the saddle as far as cooking with my mom this weekend.

This dish was called Jasha Maroo and it’s basically “spicy chicken chili stew stir fry”… and it’s as lovely as it sounds and just under a four alarm fire according to my dad. The dish features not one but two types of spicy peppers, chicken and onion. That’s pretty basic when you add in some tomato puree, ginger and garlic.

Bhutanese Jasha Maroo Recipe: https://whatanindianrecipe.com/international/bhutanese-chilli-chicken-recipe.html



Ease of prep and cooking: 1 STARS out of 5 STARS for this meal!
EASY. That’s all she wrote, guys. But seriously, it’s not hard apart from having to deal with a little bit of conversion. The ingredients were local and the prep was quick and dirty. Nothing to write home about.

Best dish of all time scale: 5 STARS out of 5 for this meal!! 
Hells Belles, this was delicious. We tripled the recipe and BARELY had leftovers. We all loved it and it was a unanimous 5 stars– which never happens if you’ve been around for this 4 year trek into food abyss. It’s all due to the spice and the breading on the fried chicken. Something magical happens when you take cornmeal and bread then fry meat. It creates this amazing texture that is unlike anything else and then you get “little crispies” as my dad calls then in the sauce adding to the texture. It’s highlighted for me by the spiciness of the peppers (jalapeno + Serrano dream team) but also the ginger cut that bite nicely. Well balanced and succinct. This was a home run (see what I did there, Rockies. Work on it, please).

We are playing some outdoor soccer and gearing up for vacations in Brovskyland this week, but we can always make a little time for  #177 on a trip to Kuwait! Easily it’s going to be hotter in Kuwait than here, so I think we will be good to go 😉

 Love and Good Food, ya’ll! 
– L & K