"Coconut milk cures all!"

In an attempt to make a Jamaican jerk seasoning for a tofu stir-fry, I realized that, once again, I had no idea what I was doing. There are three main ingredients for the seasoning - allspice, thyme, and some fancy hot pepper name. I used cinnamon, thyme, and a fresh serrano and jalapeno pepper from the garden. And so the adventure began, improvising every step of the way. I should mention that I looked up other ingredients people have tried adding. Anyway, I started out with diluting molasses with water, adding the main pseudo-ingredients, and then tasted. Not bad, but how about adding some lemon juice, salt, tomato paste, which made it even better. Something was still missing, we needed something fatty to make it into a creamy sauce for a stir-fry and the coconut milk on the shelf spoke to me, in Jamaican! Pouring the Jerk sauce over the cubed tofu and baked for a half hour I thought, this meal seemed easy enough, right? Sure enough, the dish was delicious. We served it over basmati fried rice with onions, greens, and tomatoes, and ate it all. I highly recommend coconut milk for any recipe that needs a little extra something, it's just like dairy cream, only better.