AMV Staff - Feb 2023

Clifford Hanger - Grid Owner & Technical Administrator

Cataplexia Numbers - Grid Owner / Content & Community Administrator

Chris McCracken - Grid Manager / Senior Mentor

Lilie Finesmith - Grid Manager - Mall Manager & Lead Mentor

Nightwind Armistice - Assistant Grid Manager

Orb Emerald - Staff Educator

Derrybeg Arabello – Dean Of Koryphon Academy / Lead Mentor

Sofee Supermarine - Publicist / Greeter

Ted Junior - Special Projects Manager

Passion Jumanji - Grid Secretary / Koryphon Academy Manager

Taffy Starr – AMV Mayor / Yardsale Manager

Adrian Webb – Special Projects

Paige Thane - Mentor / Special Projects

April McKenna - Mentor / Special Projects

Galadriel Daines - Senior Mentor/ Metasea Tourguide

Lynne Lundquist - Senior Mentor

Hope Lives - Senior Mentor

Chris Dayellis - Senior Mentor

AMV are often looking for staff members and do offer some land compensation in various positions.

If YOU are interested in joining this phenominal team, Please contact Cataplexia Numbers in world.

Menus Of The Month

Coconut Curry Chicken

This easy, one-pot curry is ready in under an hour

Ingredients

3 tbsp. - olive oil

2 lb. - boneless, skinless chicken breasts, cut into 1- inch chunks

Kosher salt and pepper

1- large onion, chopped

4 - cloves garlic, pressed

1 - red chile, finely chopped

1 - 2-inch piece fresh ginger, peeled and coarsely grated

1 tbsp. - garam masala

1 - 28-ounce can crushed tomatoes

3/4 c. - unsweetened coconut milk

1/2 c. - cashew butter

Rice, cilantro, chopped cashews and sliced red chiles, for serving

Steps For Cooking

Step 1- Heat 2 tablespoons oil in a large Dutch oven on medium. Season chicken with 1/2 teaspoon each salt and pepper and cook, tossing often, until no longer pink, 5 minutes; transfer to a bowl.

Step 2 - Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Stir in garlic and chile and cook 1 minute. Stir in ginger, garam masala and 1/2 teaspoon salt and cook 1 minute.

Step 3 - Add tomatoes, coconut milk and cashew butter and mix to combine. Return chicken and any juices to the pot and gently simmer, covered, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.

Serve over rice, topped with cilantro, cashews and chiles if desired.

Salmon with Grapefruit and Lentil Salad

Ingredients

2 tbsp. - olive oil, divided

1 1/4 lb. - skinless salmon fillet

Kosher salt and pepper

2 tbsp. - red wine vinegar

1 - 15-ounce can lentils, rinsed

1 - small English cucumber, cut into pieces

1 - pink grapefruit, peel and pith removed, cut into pieces

4 - small radishes, thinly sliced

6 c. - arugula

Steps For Cooking

Step 1 - Heat 1 tablespoon oil in a large nonstick skillet on medium. Cut salmon into 4 pieces and season with 1/4 teaspoon each salt and pepper. Cook until golden brown, about 7 minutes. Turn salmon over and continue cooking until just opaque throughout, about 2 minutes more.

Step 2 - Meanwhile, in a large bowl, whisk together vinegar and remaining Tbsp oil.

Add lentils and toss to coat then toss with cucumber, grapefruit and radishes.

Fold in arugula and serve with salmon.