Home during the hurricane, I decided to roast and make soup from the farmer's market butternut squashes that have been rolling around my kitchen floor. All's well -- squash roasted, onions sweated, garlic and ginger added, then apple cider and chicken broth -- until I put in some curry powder and then decided to put in more! Why? I can't explain -- perhaps the barometric pressure got to me.
So now all I can taste is curry powder. Is there any solution to this problem, other than stirring in a lot of yogurt when we finally eat it?