Ginger and garlic are the two building block ingredients to endless home cooked Indian meals. It is the base on which many of your favourite meals rest. Although I have given you a specific quantity for the ingredients, you can always make extra and keep it in your fridge. It will last you up to 10 days that way and it is also easily frozen with a little water in an ice cube tray. …
I got to visit one of my favourite cities last month. What felt like a dream is finally starting to sink in as reality. I got to meet a lot of nice people from way back (it’s weird that I can say that now about folks that aren’t my parents’ friends) and new people, that I can’t really consider as friends but it was nice to know them for a brief moment in time. …
My nephew (two years old in less than three weeks!) does this thing where he covers his eyes tightly when faced with something he deems unpleasant. At one time it was a person who half-chided him for doing something he wasn’t supposed to at a get-together. For the rest of the party, my sister said, every time Jacob came face to face with him he covered his eyes. More recently, it was a bowl of mixed fruit. He wanted only the papaya so he shut his eyes while he was being fed anything other than what he wanted….
I had more fun than I have ever had gardening this year. Although it’s November now, a lot of the hardier greens are still going strong and because it isn’t quite cold enough yet at night, I still have tender herbs as well. I’d love to show you every single thing (in DSLR beauty) that grew this year – edible and otherwise. However, you can check out my Instagram highlight “garden” and see whatever I post there (when I post)….
As of April 2018, I have started writing on three designated notebooks that have become portals to my emotions. They live in various parts of the house; places I walk in and out of during what has felt like an endless back and forth of “if I sit here, will I want to get back up?” I haven’t ended up sitting for long enough to write down the stories that have been dancing inside my head. Believe me, there are so many of them. Grief is a monster and self-preservation is one hell of a beast….
Since I’ve spoken about my dogs innumerable times on this blog over the years, I feel like I should tell you that one of them is no more. Little Chappie, the runt of his litter, died very suddenly and quickly on September 27, 2018. I spent a little time that afternoon updating his Rover profile (dog boarding/sitting website), feeling that sense of comfort one feels when they know a person so well. I wrote that he sometimes jumped on you when he first met you and that he took his own sweet time to eat and go potty. Now, I can’t get myself to delete any of it….
Peach frozen yogurt – another dessert you didn’t know you needed. Or you did but didn’t want to go through the trouble of purchasing an ice-cream maker to make it. Whatever your reason, I’m here to help….
I sat at the dining table, my grandmother diagonally across from me that evening. A woman of 70-something, she hated to be alone. She would complain about it a lot when we had to go back to school after mid-term breaks or summer vacations. After I moved to Bombay to study, it was the same thing. That fear was part of her mental illness that consumed her every day. I didn’t notice it enough. I was young and self-absorbed. But that evening – like many others – she opened up about more than her insecurities.
The season of summer always feels like a fight against time, a race to accomplish, a bucket list to tick off. I usually succumb to it all but not this year. This year my goal has been to take pleasure in the simple daily privileges I am afforded to grieve, to rejoice at growth and to discover what has always been in front of me. I have been lamenting (to myself) the lack of inspiration I have been feeling when it comes to food. The one thing I most relate to feels like a burden. I have so much respect for all the Vietnamese, Salvadorean, Japanese, Thai, Indian, Pakistani, Chinese and so many more immigrant-owned restaurants who work hard daily (and are forced) to keep their prices low so that I can feed myself without guilt from time to time. I have respect for them for various other reasons but this is a top one. Tip well, folks….
Apparently you’re not supposed to start a story with a negative but HELLO, I have gotten this far in my writing journey and we’ve been okay. I don’t recall any time I stopped reading something because it started with a negative thought. In fact, that type of energy tends to pull me in. Challenging common held ideas is a mainstay of progress. I want to know what you don’t like. If we can be friends despite that, WOW amazing. Sign me up for more negatives….