Breakfast
Yogurt with red raspberries

Lunch
Leftover pork with bean curd

Dinner
Curried chicken croquettes
Chopped vegetable salad with red wine vinaigrette

Recipes:

CURRIED CHICKEN CROQUETTES
These are hilarious--they look exactly like Scotch Eggs. But they're really creamed chicken fried in bread crumbs. They're very rich but delicious.
1 1/2 c. whole milk
1/4 c. butter
1/2 c. all-purpose flour
half a large onion, finely chopped
1 or 2 small cloves garlic, minced
a little olive oil
1/2 lb. or so of leftover cooked chicken, finely chopped (I used some rinsed-off chicken thighs from the Sri Lankan Chicken Curry we had on 3/21, so they had a nice curry flavoring to them already)
1 tsp. curry powder
1/2 tsp. salt
1 egg, beaten
1 c. fresh breadcrumbs
vegetable oil for deep-frying

Melt the butter in a frying pan and stir the flour into it to make a roux. Cook gently for a couple of minutes.
Heat the milk in the microwave until it's hot but not boiling. Add the hot milk, a little at a time, to the roux. Stir it until a thick, smooth bechamel sauce forms. Keep cooking and stirring for another minute or so, then remove from the heat.
In a second pan, saute the onion and garlic in a little olive oil until they're soft, then add the chopped chicken and stir for a few minutes. Add this mixture to the bechamel, add the curry powder and salt, and stir well. Transfer the mixture to the fridge for an hour or so to firm up.
When the mixture is firm enough to work with, start heating your oil.
Take spoonfuls of the cold mixture and roll them into balls with floured hands. Dip them into beaten egg, then roll in breadcrumbs until thoroughly coated.
Deep-fry in hot oil for a few minutes, turning halfway through if necessary, until nicely browned and crisp. Serve with shrimp sauce and/or Major Grey's Chutney (we like the sauces and chutneys made by Crosse & Blackwell).