Unicorns and rainbows. That’s the general theme in our house when you have two little girls, no matter how non-Disney your home life may be! Before I was a parent to these amazing people, I had notions on what I would and would not have in the house. After…? I have learnt the incredible joy of seeing their face light up even if the thing that does that is what pre-child me would have scowled at with judgement…. like unicorns and rainbows. And Pink. And abject girly-ness.

I used to argue that you don’t need pink and pastel to embrace femininity. That red and aubergine were just as lady-like, thank you very much! But, reality is that femininity is not about a color, is it? It is about acceptance - to be in flow and to be the gently holder of safety. And, so my kids have taught me, as they teach me by simply being unapologetically themselves everyday, what it means to be a girl, a woman, a person :o). To simply embrace joy in whatever way it resonates without conditions and without second guessing.

Each weekend, the girls and I make some edible thing together. They enjoy being involved and (most of the time) love the end result. It is also my space to let loose; I do not mind the mess that happens along the way and they learn that food can be play and yet there are rules to the game. Like you don’t get to throw flour all around but you can have dusting the counter with it. :-)

Isn’t it funny how one can be tolerant of the same thing in one context and not the other? I am completely fine with kitchen messes but toys and dolls lying around is a huge trigger! Why? I don't know. I have much wished I could transfer the patience from one area to the other. And, I have realized that may not be the best practice. Instead, I am embracing my strengths and playing to it a.k.a. encouraging my kids’ freedom of expression in spaces where I know I can arm them with non-judgemental encouragement - in my kitchen, out in nature, in other art forward spaces (like at museum studios).

So back to the rainbow. TF2 chose pavlova, inspired by an episode of Bluey. TF1 was on board as long as we could add colors. You see where that is going. One wanted blue and green, another pink and red. Eventually they collaborated on it being Rainbow. So many lessons learnt and we got to eat our cake too! :)

Rainbow Pavlova with Orange Creme Anglaise

For the Pavlova

3 egg whites, room temperature

1/2 tsp salt

2 T cold water

2/3 cup fine sugar

1 T cornstarch

1 tsp vanilla extract

2 drops each of different food colorings

For the Creme Anglaise

3 egg yolks

1/2 cup half and half

1/2 cup milk

1/4 cup sugar

zest of one navel orange

1 cup heavy cream

To Bake the Pavlova

• Preheat oven to 275°F and place a rack in the bottom 1/3 of the oven.

• In a bowl combine the egg whites, salt and beat the whites with a whisk on medium-high speed until medium stiff peaks form, about 3 minutes.

• Turn the mixer speed to medium-low and drizzle in the water. Slowing sprinkle in the sugar a little at a time; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes.

• Add the food coloring drops at different parts of the beaten whites. Sprinkle the corn starch and pour the vanilla. Gently fold them into the egg whites using quick short strokes of a spatula. The colors will streak the mix.

• Place a parchment paper on the baking tray. Mound the egg foam in a circle on the parchment paper. Using a metal spatula, smooth the mound, then swipe grooves into the foam, creating curls at the top.

• Bake for 60 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 250°F and continue to bake for 45 minutes. Turn off the oven (don't open the door), turn on the light in the oven and let the meringue sit in the cooling oven overnight or even up to 24 hours but atleast for an hour.

• The center of the pavlova will collapse; If it does't, use a paring knife to carefully open up a hole in the top. The outer edge will be crusty and crack a little and the inside should be soft and spongy.

• Carefully transfer to a serving plate.

To Make the Creme Anglaise

• In a heavy bottomed pan, heat the milk and half and half with the orange zest till little bubbles appear on the sides.

• Meanwhile, whisk the yolks with the sugar till pale and fluffy.

• When the milk is ready, slowly stream the milk into the yolks, whisking constantly to keep it from curdling. Continue to whisk for a minute.

• Transfer the mixture back to the pan and cook on low, stirring constantly for about 15 or minutes till the mixture thickens.

• Strain through to store the creme anglaise. Store in the fridge.

To Assemble

• Whip the cream into soft peaks. Fold half of the whipped cream into 1/4 cup orange creme. Pile it into the cavity of the pavlova. Top with the remaining whipped cream and fruit.

• Refrigerate the pavlova for about 1 hour before serving to make it easier to cut.

Yes, dear friends, it has indeed been awhile since we spoke and since I shared anything at all with you. Albeit, my presence has been most frequent on Instagram, much of my time has been gobbled up with some personal shifts as also a new venture.

So, yes! That happened. I’ll tell you more about the venture a bit. I want to start the year by sharing the journey of the personal shift (TPS). After all, it is part reason I am back here.

Basically, a lot of the last two years have been spent in self-discovery and understanding my true self which meant doing some hard stuff like letting go of a lot of baggage that were convenient crutches. I am not going to lie, it is a work in progress, it is a journey, not a goal. They say, “What you shift out creates space for something good to come in”. Today, looking back, I can say this to be very true. Once I got over my deep seated reluctance to let go of expectations - largely for what I had thought of for my life - I had the experience of attracting a flood of “so much more” amazing stuff. If this sounds a bit woo-woo to you, I get it. This is what working on your self in conjunction with a healthy respect of your body and ignoring the chitter of the mind, helps in creating.

Obviously, one of the most amazing parts of this journey is connecting to create the network of people who see me for who I am beneath all that sh*t I had piled on as emotional layers. :)

Yes, this blog has always been part of my true self but slivers needed to become the whole, before I could see the star shining. On that vein, this blog and site have seen quite a few transformations since 2008 when I started here and there is more coming. I have not fully fleshed it out; the goal is to create a cohesive flow of the NOURISHED ventures. So stay tuned!

Finding Joy and Offering Gratitude

Connection & Gratitude: I have always been a people person! Extraverted, gregarious, social and all that. And, yet, I was not completely an open book, a.k.a. vulnerable. I have learnt to truly connect and learn to trust my gut on who is on my energetic level to connect with. I have learnt is the power of women friendships, the collective wisdom of different and yet similar life experience and the solace of leaning in on another in honest vulnerability. In return I have received and given - space, and energy - creating a beautiful ecosystem of support.

I also reconnected with things that make me happy - travel, chatting with strangers (yes, I do), spending time outdoors and more than anything truly being present and seeing the world through the wondrous eyes of my girls! So, I am going to actively plan and make time for all this and throw myself into each with deep gratitude and a full heart!

Creating Joy, Giving Back and Spreading Awe

One of the biggest epiphanies was how much I want to create - beauty, joy, wonder - my values. I love to see people smile and be present, connect. Food was my first medium, what I was personally vested in since childhood. Over the last decade in my advisory work with clients and in the last few years of breaking ground in CT, I have built a passion for the land. I also realized that this resource is a lot less fraught and a lot more welcoming to people than food. It was easier to bring joy to people through working the land, to create beauty that everyone appreciate, to showcase wonder that transcends ideologies.

And so, I birthed NOURISHED Gardens + GreenSpaces, an ode to my life and a journey to bring wonder and joy to as many as I can - an endeavor to give to others and to myself. The new baby, coming on 9 months now, shares DNA with this site, my first baby, in its emphasis on sustainability, being NOURISHED and the Earth, ummm… quite literally the Earth. :)

I am rather proud of how I went about launching this one, not from the vacuum of my ideating mind, but from the grounded principles of product launch and market research! I am excited for what this year brings for this venture. I am spending these quiet months planning and designing what and how I want this to move forward.

All in all, people, can you see I am growing up and becoming an adult? :)

CLASSIC BRIOCHE

Notes:

Brioche can be baked in the same day or allowed to slow proof overnight. In the interest of time efficiency, I recommend the overnight as otherwise you basically spend the whole day waiting on the dough :)

A lot of baking recipes call for using unsalted butter and then adding salt. Now, it is best to do that to keep the ingredients clean. But, I find that salted butters, especially European ones, are far better tasting and I really do not see the point of having two steps when you can optimize with one.

Finally a note on the kneading once the butter is incorporated. It takes a while, be patient, make sure the dough passes the windowpane test. If you have kids, they will find this property of the dough remarkably wondrous. Let them play with it :)

Ingredients

FOR THE SPONGE

• 128g all-purpose flour

• 7g active dry yeast

• 1/2 cup milk, lukewarm

FOR THE DOUGH

• 6 eggs, room temperature

• 384 g all-purpose flour

• 105g granulated sugar

• 2 sticks salted butter

FOR THE EGG WASH

• 1 large egg

• 1T milk

Directions

Start with the sponge - To the bowl of a stand mixer, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 

Once the sponge has formed some air pockets add in eggs, remaining 3 cups flour and sugar. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.

With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, about 15 minutes. Continue mixing on medium-high speed for about 8 minutes minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day.

On a floured surface, pour out the dough and divide into two halves. Divide one half into three pieces and keep the other covered in plastic or towel while you work on the first half. Roll each of the pieces into 3 logs of about the same length and about an inch in thickness. Overlap and braid the pieces. Tuck the corners under and gently place the dough in a prepared bread pan. Do the same with the other half.

I bake my bread in a parchment lined pan because I have a vintage loaf pan. If you have a modern one, you can simply rub the sides with butter.

Allow the loaves to proof and double in a warm place. If you are baking in Winter, I recommend proofing in an Off oven with the light on. This will take about 2-2 1/2 hours. You’ll know it is ready when you press on the dough and it springs back.

Meanwhile, preheat oven to 375°. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes. If the top is browning too fast, tent a foil over to allow the dough to finish becoming bread.

Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely before slicing.

If you liked this post, may I suggest….

Let me tell you about magic… It's the way somehow an all-inclusive makes a frazzled parent feel like a person again - the shoulders no longer hunched by trying to carry the responsibility of feeding and entertaining toddlers, the brows and forehead smooth again from not having to think about the responsibility, the walk straighter from being in fresh air and a new space, the mouth stretched in a perpetual smile because your kids are having a lot of fun and you can actually relax…

Yes, I realize this is very first world problem, at any time, but particularly in these turbulent times. But, I have been to wonderful and disappointing all inclusive as a non-parent and as a parent (fortunately, only the former as I weeded out the no-nos prior!) and the difference is marked! As a non-parent, I looked at the place to offer adult entertainment and cater to my adventurous food tastes. As a parent I am looking at the menu to see comfort food for myself done well, and, familiar food for the kids that they think is done well. The adventure is all in not having a tantrum and walking out with full bellies and ice cream. Vanilla ice cream please! None of the foie gras mousse topped hipster ness. LOL

Mohonk Mountain House, is a special place in this regard. It delivers for the discerning unattached and for the time starved and much-needed-break-thirsty parent. Please note, this is not a sponsored post; I genuinely think if you are in need for a few days of family vacation that is worth the pretty penny, this is a place that ranks high on that list in NE. So much so, that I recommend making it a default vacation spot; not something I would have said four years ago - that was Paris. And, Paris will be again once my TFs are older, and so will Mohonk because it can be a tradition.

Set amidst 400 acres of woodland, backing into the Catskills mountain range, it is a pristine series of upscale cottages set against the beauty of nature. There are tons of hiking trails, from easy to more challenging. The first time we were here was pre-kids and we explored a few of these trails. My favorite was the rock scramble to view the sunset. And there is also a gentle uphill climb that takes you onto a ledge for sunrise, overlooking a reservoir lake. At that time, we also played disc golf and had a turn throwing tomahawks, which, were so much fun!

With the kids, young as they are, we were still able to explore the reservoir trail and for the more challenging routes opted for a carriage ride. The hour long ride was a fun experience for the kids and since we went in Fall, the fresh air was both invigorating and ride lulling. Both kids fell asleep towards the end and woke up hungry for food, as perfect as an outing gets!

As to food, Mohonk in my opinion is one of the best all inclusive resorts out there, on par with Sandals (read my review here). Dinners are three course meals, superbly crafted and hitting the right notes on delight for both children and adults - the comfort seeking as well as the gourmand. Breakfast and lunches are buffets which gave the kids the sense of power in being able to choose what they wanted to eat without overbearance, and us the opportunity to let go and indulge them. Such a win-win. That lack of drama at meal time, by itself, just makes the vacation!

NOURISHED MAGAZINE ISSUE #7

INGREDIENTS

• 2 piece of swordfish

• 8 fingerling potatoes or 6 baby potatoes

• 1 T thyme leaves, fresh, minced

For the sauce:

• 1/2 cup cashews

• 1 can coconut milk

• 1 stick of lemongrass, diced small or grated

• 1 T mustard

• 1/4 cup mint leaves

• 1/4 cup parsley leaves

• salt, pepper and oil as needed

DIRECTIONS

1. Slice two of the potatoes as thin as you can, season with salt and set aside. Steam the rest and cut into bite sized pieces or slice thin as well.

2. Season the fish on all sides, rub in the thyme and set aside.

3. In a sauce pan, heat a little oil and gently sauté lemongrass with mustard. Add coconut milk and bring to a quick boil. Transfer this with the rest of the sauce ingredients and puree into a smooth sauce.

4. Heat oil in a pan and sear the fish on all sides, cooking the fish atleast 3 minutes on wider side and leave it raw in the center. Rest for a few minutes while you finish the rest of the cooking.

5. Remove the fish and quickly sear and fry the sliced, reserved pototoes in shallow oil until crisped on the outside and soft in center.

6. Arrange the steamed potatoes into two bowls, pour the sauce over, place the fish in the center.

7. Arrange fried slices of potato on top in pattern. Serve immediately.

These bars are great for breakfast on the go or pre-post workout energy boost as they are packed with protein and sweetened only naturally. They are completely gluten free and can be made vegan by substituting the butter for coconut oil.

Servings: 8 pieces

Prep Time: 5 mins

Cook Time: 25 mins

INGREDIENTS

1 cup heaped dates

2/3 cup mixed nuts of your choice

1 cup oats

2 T butter

2 T olive oil

DIRECTIONS

1. Pre-heat oven to 350 F. Line a 9x5 pan with parchment paper

2. Warm dates in butter until soft and puffed. Cool for a couple of minutes.

3. Process the nuts to a coarse chop.

4. Process the dates to a paste. 

5. Add the oats and nuts to the date paste and knead to make an evenly incorporated mixture.

6. Press into prepared pan and bake for 20 minutes.

7. Remove from pan and score into even sized squares.

8. Set aside to cool completely before breaking into individual pieces.

Over the last few years, coffee has developed in to a cult symbolism. Coffee drinkers fall in groups of the Functional, those who frequent any source of caffeine potentially without regard for flavor, the Discerning, those who are particular about the beans as much as the brew, and, the Passionate, those who are intimately knowledgeable of the coffee supply chain, roasting process and brew methods!

While there may be much defensiveness and posturing experienced along this spectrum, one attribute that cuts across all the personalities is of coffee as an individual pursuit. Yes indeed, the drinking of the beverage often happens in a group situation but the coffee unlike food rarely inspires collaboration beyond the consumption. Where one may gather around in the kitchen and share in the cooking process anywhere from the prep to plating or sit by the bar watching the mixologist creating colorful magic or even watch the steeping of tea leaves with avid interest in a communal tea pot, there are rare instances of such shared experiences and togetherness with coffee.

On a recent visit to Turkey, I had the pleasure of enjoying the traditional way in which it is brewed even today. No matter the medium of heat, the the process is neither solitary nor hastened, yet is very simplistic with most basic of cooking tools. Coal or heated sand is used to cook the coffee with water and the only tool used is the distinctly shaped vessel with the long handle.

But, beyond the technicalities, it is the ritualization of the process that struck a chord in me. The making of a traditional coffee is a communal process. It is neither an individual brewing experience nor one done in bulk. But, rather it is a many to many process. Coffee is cooked in individual vessels but as many vessels as people gathered are placed on the medium of heat.

Just like a slow cooked stew, the coffee is constantly stirred and fussed upon while every one participates in the social activity of taking a coffee break. It is no more a simple sipping of the brew but a immersive and collaborative experience of the entire process. Finally, the brew is always served with a side of clear water and Turkish Delight; a balance of sweet and rich, bitter washed down with water as a cleanse.

Performed as such a ritual, the experience of coffee represents many things from friendship to welcome to gratitude to warmth.

It is at the heart of it, a signal to slow down your day, indulge in the moment and re-connect with your friends in a much more deeper and engaging way.

The best way to experience an authentic coffee experience is to step away from big cities, into little towns, find a market and spark a conversation with a local. They are more than happy to welcome you and give you a glimpse of their everyday lives.

Selçuk is a small town near Izmir, known as the gateway to Ephesus wherein is the remains of the Library of Celsus. Near Selçuk, is a lone marble column that is the remains of the Temple of Artemis.

To get there, you take a ‘shared’ bus from Izmir bus depot. There are no printed time tables, just approximate times. You get there, find a bus (it is a fairly busy route for locals), that you share with mostly locals, and casually make your way through the ruins. It is not often that you find tourists in Izmir, so you may end up, like me, picking up friends as much as history along the way.

The Library of Celcus in the Izmir province of Turkey is an architectural marvel and only remaining structure of the great libraries of the ancient world. In other words it’s a very old wonder ☺️ Part of the Roman Empire it was the 3rd largest library after the ones in Alexandria and Pergamum.
And, why is it named Celsus?

Because - Celsus is buried in a crypt beneath the library in a decorated marble sarcophagus.

From Wikipedia - “Celsus' family most likely became citizens of the Roman Empire under the reign of the Roman Emperor Tiberius (14–37 CE), as he is named after Tiberius, which may have been to pay homage to the Emperor. The library operated as a public space for the city from its completion around 117–135 until 262 CE. The main floor functioned as a reading room, lit by abundant natural light from the eastern windows. Shelves or armaria set into niches along the walls held papyrus book rolls that visitors could read, though borrowing would not have been permitted because copies of books were rare and labor-intensive to produce. Additional scrolls may have been held in free-standing book boxes placed around the room, in which case the library would have had a holding capacity of up to sixteen thousand scrolls.

The interior and contents of the library were destroyed by fire in 262 CE, though it remains unknown whether this fire was the result of natural disaster or a Gothic invasion, as it seems the city was struck by one of each that year. Only the façade survived, until an earthquake in the 10th or 11th century left it in ruins as well. Only the façade was rebuilt, while the rest of the building remains in ruin.”

Fortunately, my new friend was as interested and delighted by local markets and food as me. So, along with meandering through the ruins, we had the fortunate experience of carousing the markets.

Lest, you believe that only the Italians and the French are gallant, the Turks are no less charismatic and persevering! After a wonderful buying experience of locally handmade Turkish delights and hand picked oregano leaves, we were treated to this authentic coffee experience, much ado about our curiosity and a shy but proud sharing of their tradition.

If you find yourself in the region, I highly recommend buying the best known Turkish products not in Istanbul but in such little towns with their unburdened hold on tradition and authenticity.

A coffee vessel, one for each drinker, is placed in the hot sand, a generous measure of ground coffee and a measure of water is added and two mixed together. The vessel is heated by building a wall of hot sand around it. In a way, the coffee bakes in the water, infusing it with it flavor and the sand builds up the momentum.

The contents are constantly whisked and teased to boiling point as the sand around the vessel creates a hot bath for it. Once the water boils and rises to the top of the vessel, it is removed from the sand and poured into a traditional coffee cup. Turkish coffee sets are a jeweled art in of themselves. A tray for each person, carries a coffee cup resting in a silver filigree holder, another for the water and a small plate for the Delight.

There is as much pomp in the presentation of the brew as in the making of it!

Europe is a region steeped in History and the legacy, or even, burden, of major events has shaped each country’s evolution and outlook. In my travels across several countries in the region, this hypothesis has largely been validated and reflected in interactions with the natives as well as experiences in food and culture. However, Spain proved to be a countering experience in many ways. Spaniards, as we see them, are chivalrous, charismatic, easy going and in attitude leading one to believe that this particular region must have had the utmost peaceful existence for its denizens to have such an outlook.

In reality, as I learnt on my travels through the country, Spain has weathered (and continues to) several intensely fascinating and bloody turmoils in her long and tumultuous existence! Religion and Politics – the spices of any war have played an especially heavier hand in this area. Perhaps, that is indeed reflected in their cuisine – Bold and Fiery!

Even today, the aftershocks of the Spanish Civil War continue to be felt in sporadic protests in Barcelona (owing to the presence of this Catalonian region in the middle of Franco’s Spain) and Catalonia. The protests vary in intensity from peaceful gatherings to sporadic stoppages of the transport system. Yet, in Seville, one of the oldest cities in Spain, I witnessed a form of co-existence and even resonance; religious, between Islam and Christianity. In al-Andalus (Muslim Spain) the city was first the seat of the Caliphate of Córdoba, then made capital of the Taifa of Seville, which, was incorporated into the Christian Kingdom of Castile under Ferdinand III, who was first to be interred in the Seville cathedral. Archeological explorations date the city back to 8 th century BC, when the town was called Ispal or Spal by the Tartessians, the predecesssors of the Romans. The civilization of Spal advanced both culturally and economically through its peaceful trade with the Phoenicians. However, with the rise of the Persian and Ottoman empires, the nature of activity changed and colonization began in 6 th century BC.

The city carries this Islamic heritage in the stunning Alcazar, which, along with the Cathedral built much later and in the closest proximity that these two religions are ever seen, dominates the landscape of the city. Seville went through the hands of Romans, Germanic conquerors and the Grecians and eventually fell into the catholic hold in 585 AD through Greco-Roman influence. Even so, Christianity did not spread until late 1248 when it was conquered by the Castilian King Ferdinand III, who largely united Spain in its current geography and enforced a strong Catholic rule in his kingdom.

Since its conquest and subsequent promotion to the stature of Capital, the city only grew in power and wealth as the Spanish conquests expanded overseas. Over the centuries, Seville served as the crucial port of trade and became the economic epicenter of the empire as its location proved convenient for controlling the trans-oceanic trade routes.

Set against this brilliantly rich history is a city that today pays harmonious homage to its past through architecture, food and culture. Seville is a perfect spot in Spain, and even Europe, to get a powerful experience of the influences of various cultures in European history! There is no better place that reflects the Moorish and Roman with such equanimity.

On a recent visit, I spent three days in the city, soaking up the history, sun, delicious tapas and wine and of course being charmed by the hospitality of the Spaniards! Amongst the twisting and narrow streets are jewels of local wonder in the form of spectacular structure of the past, hidden gems of century old food purveyors and theaters of incandescent flamenco performances.

It is very easy to wander about the city and basking in the stunning sights and warmth of Spanish hospitality would be immensely pleasurable. But, if you are in for a short visit, there are a few must experiences for every traveler to the city. If you are a history buff, I would recommend getting a guided history tour of the city; however, it is entirely doable on your own with the help of the innumerable smart phone apps as mobile guides.

Sights

Alcázar

This Moorish palace is a spectacular example of the Persian influence in the city. I have witnessed many examples of Islamic architecture in India and, can, on that authority, say that this structure is indeed one of the finest you will see of the culture West of Iran.

The structure itself is beautifully preserved and although small compared to the massive forts and palaces of North India, it nevertheless makes a distinct impression on the viewer. With intricate scrolls, carvings and bejeweled ceilings, it is a sight that leaves one in awe. The palace was originally a fort that became the dwelling of Ferdinand I and was later restored by Peter of Castile and Charles I. The most stunning feature of the is the Patio de las doncellas (Court of the Ladies) with its gorgeous interlaced arches of white marble (that unlike the Taj Mahal are still white!) supported by 52 columns.

When you visit, be sure to search to the faces of six cherubs carved into the façade of the arches. If you find all of them, it is believed to bring good luck!

The Hall of Ambassadors with its jeweled domed ceiling and painted faces of the legions of royalty set amidst azulejos (glazed tiles) and Arabic decorations is a beautiful poetic manifestation of the Moorish style.

My favorite part of the palace is the gardens with its fountains. Some of the fountains are still functioning and the lush flora provides a very appealing backdrop to the structure. Also, if at any time, you are overwhelmed by tourists, a leisurely walk amongst the orange trees and luxurious gardens is great for a little quiet time.

Also by the Alcazar are some of the best tapas places in the city. In good weather, the streets are packed with alfresco diners. While the norm is of late meals, lunch times can spread a wide range with tourists and locals coming in for a few plates and a lot of friendly chatter.

Plaza de España

The plaza located in the Parque de María Luisa, itself a beautiful oasis resplendent in foliage, was built in 1928 for the Ibero-American Exposition World Fair of 1929 in a revival of Renaissance style. It was built to showcase Spain’s presence in industry and technology.

The sweeping foyer of the plaza is dominated by a stunning fountain that both frames and plays the center point of the plaza. Along the front, inlaid into the building, are the emblems of each of Spain’s regions. If you are visiting other regions of Spain, it is a fun stroll trying to find the region/city’s name and discover the history of it as represented on its individual seat.

Seville Cathedral

Literally a stone’s throw away and facing the Alcazar is this gem of the Christian heritage of the city. While in placement, it shares the light with the Palace, it definitively dominates the sky line of the city with its steeple tower majestically rising into the sky with a distinct Catholic stamp.

The building leaves a deep imperialist impression on the visitor. With its tall brooding arches richly engraved to Gothic heights and a dominating old organ the church is reminiscent of its past splendor. However, unlike its counterparts in other parts of Spain and Europe, and perhaps because of the style of architecture with narrow, tall windows that allow little natural light, leaves a dark and oppressive feeling despite the enormity and splendor of the space.

Food and Wine

Some of the best places to eat are those that you perhaps pass by as you traverse the winding, criss-crossed streets of the city. Spaniards tend to dine later, so restaurants and tapas joints fill up later and very quickly then. There is nearly no place you can go wrong with to enjoy a robustly flavored meal washed by flavorful wine.

Keep a look out for overhanging crowds and the musical note of laughter in your search of a good savory bite. Don’t be daunted by the old décor and no-frills look of most places. They have some of the best food in the region! Pick up a conversation with the local next to you and you will have a thoroughly enjoyable evening despite language barriers. The warmth of the people is an enveloping experience.

In sharp contrast to the bold flavors of the Spanish cuisine, the wines of the region are mellow, smooth yet full bodied. They pair perfectly whether you are in the mood for a flight of tapas of an elaborate degustation. While, most of us are most familiar with the Rioja family of wines as the Spanish export, while in Seville, I found a few really delicious wines from smaller, local wineries. Although, I was unable to procure these to bring back, I recommend making the most of your visit and steering away from big brand name wineries that export worldwide.

Favorites: Bodega Santa Cruz, Los Coloniales.

Also, there are any numbers of traditional Spanish pastry shops dotting the city with a variety of recognizable and different offerings that are all equally delicious and well worth a stop along your day of touring.

Finally, no visit to Seville is complete without an evening of spectacular dance and music performance, namely the Flamenco.

For me, this art style is the best representation of the beautiful harmony of Spain’s heritages. A beautiful intermingling of Andalusian and Romani music and dance styles, the art draws on the deep, soulful Sufi ballads paired with heart pounding, rapid and emotionally expressive dance forms. There are a few theaters that offer nightly performances and any of them is a great choice for an enchanting evening that leaves you inspired and spirited!

BRITISH SCONES WITH WHITE CHOCOLATE

Adapted from BBC Good Food

Eat just warm or cold on the day of baking, generously topped with jam and whipped cream.

If freezing, freeze once cool. Defrost, then put in a low oven at 250/300F for a few minutes to refresh.

350g all purpose flour, + 1 T baking soda

1 tsp baking powder

85g butter, cut into cubes

3 T fine sugar

175ml milk

1 tsp vanilla extract

handful of white chocolate chips

squeeze lemon juice (see tips below)

beaten egg, to glaze (skip if going eggless and use milk instead)

jam and clotted cream, to serve

• Heat the oven to 375F. Mix together flour, baking powder and salt.

• Rub in the butter until the mix looks like fine crumbs. Stir in the sugar and chocolate chips

• Heat the milk until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly; it will seem pretty wet at first.

• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.

• Pat into a round about an inch thick. Take a 2 or 3 inch cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.

• Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray.

• Bake for 10 mins until risen and golden on the top.

Toddlers have a tendency to repetition; a consequence of needing structure and routine. That is why young toddlers ask to read the same book over and over again; it’s familiar in of itself and in the joy it brings. While, as adults we chafe at the mundane nature of doing the same thing over and over.

When my three year old started taking a distinct interest in spending time with me in the kitchen, I was overjoyed. She loved to bake because to her it was play, the whisking, the folding, the playing with the flour and making of the dough, everything really! And, it was truly fun for me. While toys strewn around the house irks me no end, flour on every surface just doesn’t. My guard is usually down in the kitchen and I found myself simply being present, letting her be and enjoying it through her as much as for myself!

Except, toddler as she is, she quickly formed preferences. She wanted to bake scones all the time! Initially, I found variations of the theme, flavors, types. Eventually, I simply tired of scones in general. Yet, I got me thinking about why she liked making them so much. Scones are easy, yes, more so, they are tactile. So I started looking for other recipes which would give her that same enjoyment and me the pleasure of novelty. And, it had to be easy for us to make it together.

I scoured my books, and when I saw the photo of these Corolli rossi in Emiko’s Acquacotta, I knew I had the next bake! That they were pink was, quite literally, icing on the cake… for the 3 year old adores pink! I made some modifications on the quantity and also the liquor used, as noted below.

Corolli Rossi

Adapted from Aquacotta by Emiko Davies

400g fine flour

200g sugar

1 lemon, zested

1 tsp baking powder

3 eggs, beaten

60g melted butter

2T grandine + 2T water

200g sugar

1. Combine the flour, sugar, lemon zest and baking powder in a large bowl. Add the eggs and melted butter and mix to make a firm dough. If you find it’s a little crumbly, add a splash of the water.

2. Preheat the oven to 180°C and line a baking tray with parchment paper.

3. Take 1 tablespoon of dough and roll into a log about palm length (4-5 inches). Bring the ends to meet and, overlapping slightly, press gently together to seal the ring. Continue making rings until you have used all the dough.

4. Put them on the baking tray about an inch apart from each other and bake for 20 minutes, or until they are puffed and pale golden. Remove from the oven and let them cool on a wire rack.

5. Mix the grenadine with water in a small, shallow bowl. Put the sugar in another small, shallow bowl. Dip each cooled corollo face down first in the liquor mix (just halfway), then directly into the sugar. Place them on a tray to dry.

6. These will keep several weeks when stored in an airtight container in a cool, dark place.

It is apt for the first post of the year to be a super soft, cuddly loaf! Breaking bread symbolism apart, there is something so nourishing and nurturing about this most basic of foods. In particular this milk bread is voluptuous, supple, yielding and yet stands tall and proud - like the spirit of a woman!

Ah in that is the bread’s secret, it embodies the warmth and strength of the feminine in every curve and every slice. And, just as the energy, it flows with dish you fancy, from a simple toast, to a buttered side to an indulgent bread pudding. Ooh La La!

JAPANESE MILK BREAD

Recipe reproduced and adapted from King Arthur Baking

Notes:

1. While US measure are typically volume based, I highly recommend using weight measures for bread baking as I have found that I have to tweak the liquid volumes every time to get the right consistency. Using the weight measure provides repeatedly accurate measures.

2. I noticed that the dough took a long time to come together and even then was sticky. So at around 10 minute of mixer kneading, I dusted a teaspoon of flour and then again every 2 minutes, until it was not sticky anymore.

3. You can use milk instead of egg wash if you want a golden hue. I use egg wash because I love the richness of the color it brings, like burnt caramel!

Tangzhong (Poolish)

• 43g water

• 43g milk, whole preferred

• 14g bread flour

Dough

• 300g bread flout

• 14g dry milk powder

• 50g granulated sugar

• 3g salt

• 1 T instant yeast

• 113g whole milk

• 1 egg

• 57g salted butter, melted and cooled

Egg wash

• 1 egg whisked

To make the tangzhong: 

Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over low heat and cook the mixture, whisking constantly, until thick like a roux, about 3 to 5 minutes.

Transfer the tangzhong to a small mixing bowl and set aside.

To make the dough: 

Combine the tangzhong with the remaining dough ingredients, then mix and knead to make a smooth, elastic dough, ~15 minutes in a stand mixer.

Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 90 minutes, until puffy but not necessarily doubled in bulk.

Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g.

Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again, and, starting with a short end, roll them each into a 4" log.

Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.

Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.

Towards the end of the rising time, preheat the oven to 350°F.

To bake the bread: 

Brush the loaf with egg wash and bake it for 30 to 35 minutes, until it is rich brown on top.

Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.

Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.

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At the start of the month, I made a promise to myself - to keep this Holiday season as light as I could. Specifically, what I outlined in my monthly newsletter was…

It doesn't mean I don't plan special projects; it means having the ability to let go of a plan when it doesn't feel right, and, to simply stay present and alive.

Little did I think then how much going with the flow I would end up doing and at some point the flow did get to me. Now, to be sure, this is the reality of omicron and the last two years of pandemic! I did make a list of bakes dutifully that I wanted to indulge in and that I thought could also be accomplished in the company and involvement of two toddlers. We made a few of them and, rather gracefully ( I think) let go of the desire to cross off more from the list. Some were very popular, like scones (oh scones! on repeat!) and breads. Some not so much, Christmas cookies for one. I tried my hand at making the Instagram trend, chocolate bombs, and, rather liked it! I think that one is a keeper. The wonder of them melting into warm milk for my toddler is well worth the limited effort it took to make it!

On the serious note, I did by the end of the month feel a sense of being burnt out. It was only expected, what with having to bow to some external obligation even when I had my own resolutions - the pressure of gifting, especially, people we don’t well know, but are meaningful in our lives and therefore deserve special attention. This year TF and I made Holiday cards to each person, who were significant in our lives. The impetus was external (school needs) but we took it up with the gusto of exercising our creative sides. That is for the first two cards! LOL. There was brain storming, there was camaraderie, there was JOY! Third and Fourth were functional. After that, she plain lost interest, and, I plain panicked at a job half done and a toddler who clearly lost interest but I saw as quitting on me. LOL. Yes, stress. Well, until I realized rather dramatically, that I could just finish it because I hadn’t yet tired of the activity and who would know better! :) The sun shone brighter after that.

The last week to Christmas was filled with a lot of such small incidents that needed constant realignment of thinking and letting go of assumptions made at the beginning of the period, including the big one I started the month with - The desire to simply stay present and alive.

In making that assertion, I had made the assumption that the road would be easy if only I listened to myself. That this would be the path of least resistance. The reality was that it was work to stay present, a lot of mental work. I had also assumed that this path would be stress free, and, therefore, when the stress did come, inevitably in these times, it felt like treachery!! Indeed, the stress about being stressed was more stressful than the cause of said stress itself. Until, I simply acknowledged it, grounded into the feeling and stopped analysing and overthinking it!

And, as I look back at this year, will be my takeaway, my learning and what I plan to lean into more in the coming year(s).

To Acknowledge and Accept my reality without Judgement; To Clarify and declutter my thoughts, sometimes, by simply NOT thinking; TO be kind to myself and therefore to and of others.

Once Christmas was past and I was less sleep deprived, a weight was lifted and I woke on Boxing Day with a desire to make something special, something light and fluffy like I was feeling. So, We, both TFs and I made this “Dutch baby” pancake. I assumed without research that this was of Dutch origin but a quick google enlightened me of the story of a little girl in Minnesota who could not pronounce “Deutsche”, and called them “Dutch“. These originally German pancakes are larger one pan bakes, that are thinner than an American pancake, with a lot less flour, and thicker than a French crepe, with a lot less milk. They are absolutely stunning in their statuesque beauty and sublime taste.

If you are looking for a relaxed family brunch on New Year day or any other weekend or any day really, I would highly recommend these!

Deutsch Baby

adapted from NY TIMES

• 3 eggs

• ½ cup flour

• ½ cup milk

• 1 T sugar

• 1 tsp vanilla

• 3T + 3T melted butter

• Powdered sugar and fruit to top

Combine all the ingredients and 3 tablespoons of butter and whiz in a blender till fully combined.

Preheat oven to 425F and place the skillet in to heat. When the oven is ready, add the remaining butter into the hot pan to melt.

Pour the batter in and bake for 15 minutes until puffed and then lower to 300 and bake for 5 more minutes.

Remove from oven, dust with powdered sugar, top with fruit and serve immediately!

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I always wanted to use some cool adjective like “life altering” or “life changing” to one my creations. And, I finally have it. MIND BENDING! Ok, its not the same as changing the course of your life but it definitely makes you look differently…. at the bread at least. And, definitely for my toddler who was very fascinated by the waves and thus christened it “Zebra Bread”. From the mouth of babes and all that! :)

It started out as a minor craving on my part when I remembered making this pull apart bread. Savory as it was, I have learnt bakes run sweet after kids - both because they prefer that but also I prefer that, because sugar is energy, of a sort! Anyway, I also had a babka in mind. So, I went with sweet.

TF has been interested in baking with me since our Thanksgiving day making scones. What she really likes is getting her hands messy mixing and working the dough. And, who can blame her; that is the best part of bread baking! She also feels this sense of accomplishment and team effort with mommy that is simply adorable.

What I was curious about is whether she would have the patience for a multi step process. Never underestimate the will fo a toddler! She was all in. I staggered it so, the mixing was before her gym class, and it was all done first proof by then time she was home, ready to roll, fill and stack. For the spread, I gave her a choice of cinnamon sugar or chocolate. Unsurprisingly, she said “yes”!Ha! Why not? So, we had both, half of chocolate and half of cinnamon sugar. It is all about choices, isn’t it?!

I let her help me with slicing, with a dough scraper and it was a delightful novelty and then she stacked them into the pan. Fascinated she was with how they stacked in, and, the similarity with the stripes on her favorite animal - the zebra. That was the shift. To me, it was simply a reformatted pull apart bread. For her, it was so much more animated and wondrous! Thus the name “Zebra Bread”, for its reminder that looking through a child’s eyes can definitely be a mind bend, often for the positive! And, a note to self to do it more often!

ZEBRA BREAD

For the Dough:

2-1/2 cups flour

2 tsp sugar

2 1/4 tsp active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter + 4 T for brushing

1/2 cup + 2 T whole milk

2 large eggs, at room temperature

For the Filling:

1/4 cup chocolate spread and/or 4 T cinnamon sugar

2 T cinnamon sugar for dusting

In a large mixing bowl sift together 2 cups flour, sugar and salt and set aside.

Whisk together eggs and set aside.

Meanwhile, melt the butter with the milk. Cool the mixture until it registers 115 to 125 degrees F. Add the yeast to the mixture and let it sit for 7 minutes or so until it gets foamy.

Whisk in the eggs into the milk mixture. Pour the milk mixture into the dry ingredients and mix with a spatula.

Add the remaining flour 1/4 cup at a time until you get a sticky dough.

First Proof

Place the dough is a large, greased bowl and cover with a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.

Grease and flour a 9x5x3-inch loaf pan.

Degas the dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.

On a lightly floured work surface, use a rolling pin to roll the dough out. Just roll it as large as the dough will go. Brush the dough with 2T of softened or melted (and cooled) butter and sprinkle/spread the filling mixture evenly.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.

Layer the dough squares in the loaf pan on the side.

Second Proof

Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.

Bake the bread for 25-30 minutes, until the top is very golden brown. Remove from the oven and immediately brush the tops with butter and sprinkle more cinnamon sugar.

Rest on rack for 15-20 minutes before peeling!

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The weather has decidedly turned cooler and I am loving it. Fall is my favorite season. I picked my last harvest last week and I was struck by how the tomatoes were still lush on the vines even as the plants themselves are coming to the end of their lives. As the colors on the trees turn hues of yellows, oranges and reds, I find myself walking between shriveling vines and ripening squashes and vegetables that stand out in clarity. It is a poignant vision.

Back from the garden with a basket full of plump, red cherry tomatoes, I cannot help but hum a tune as I gently wash the dirt off them. This year’s crop of tomatoes were entirely volunteers, self-seeded from last year’s bounty! I feel like this the karma that one hopes for in their lives - be a good steward of the land and the land fills your cup without asking.

Expectedly, we have been souping and stew-ing a lot lately, as both offer the comfort of warmth and convenience of quick to table meals. For some reason, soups work well with both my kids and a way I find easy to slip in as much vegetable health as possible. When you one kid favoring meat and the other vegetables, soup are a nice middle ground and good base to build on to each’s tastes. :)

One afternoon, I was looking about for a something fresh to serve for lunch and something soul-warming. The fresh picked tomatoes on my counter called to me, vividly enticing in their ripe redness, and, a reminder to savor a season ending. It was a simple matter to toss them into a baking pan with a few cloves of garlic, some crushed red pepper flakes and a generous pour of olive oil. A couple of hours of slow roasting and they were just done for a lunch whiz and slurp!

TOMATO SOUP FOR THE SOUL

The ease of this recipe beguiles the flavor of the dish; it’s beauty lies in the elegant simplicity of a long roast!

2 pints cherry tomatoes

2 shallots, peeled and diced rough

5 cloves of garlic

1 cup crusty bread torn

basil for garnish

red chili flakes for flavor

salt and pepper per paste

LOTS of olive oil

In a baking pan, toss everything except the bread and roast at 300 covered for 1 hour.

Remove and whiz in a blender with the crusty bread.

Serve warm garnished with herbs, cheese and more red chili flakes.

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Do you know how pretzels get their distinctive flavor?

It from boiling the buns in baking soda water. When the soda reacts with the water, it aerates the yeasted dough into puffiness and imparts the flavor as well.

These can be made into the traditional pretzel shape or as buns for versatility.

Prep Time: 1 hr 20 min

Cook Time: 20 min

Proof Time: 2 hours

Yield: 8 rolls

INGREDIENTS

• 1 cup warm water, at about 110 F

• 2.5 cup flour

• 1 package active dry yeast

• 2 T raisins

• 2 T butter , melted

• 1 cup warm water, about 110 F

• 2 tsp sugar

• 1 tsp salt

• 1/3 cup baking soda

• 1 pot boiling water

• sea salt (for garnish)

DIRECTIONS

1. Place yeast, 1/4 cup of flour and sugar in a large bowl and pour 1/2 cup of warm water. Set aside for about 10 minutes until the mixture is foamy.

2. Add the remaining flour, salt, butter and water and knead into a soft, tacky dough, about 10 minutes.

3. Add the raisins and knead for another few minutes until the fruits are fully incorporated into the smooth dough.

4. Place in a large oiled bowl, cover with a kitchen towel and allow to rise until doubled in a warm, draught free place, about an hour.

5. When the dough has doubled, gently degas the dough and knead. Preheat the oven to 425 degrees.

6. Bring a large pot of water to boil. Divide the dough into 8 even sized balls and let them rise until the water is ready.

7. Add baking soda to the water. Drop the balls gently into the water, making sure not to crowd the pot (else they don't poof up evenly).

8. Let the dough balls sit for 30 seconds, then turn them over and remove after about another 30 seconds. You will know when they are ready. They become aerated and will look ready.

9. Drain and remove to a baking sheet. Rest them for a couple of minutes and score a cross on top (using scissors). Brush the buns with butter just before sliding the sheet into the oven.

10. Bake for about 15 minutes until dark brown on top.

NOURISHED MAGAZINE ISSUE #3

There is nothing particularly remarkable about this salad, yet, there is everything special about it. It is a celebration of the season in a whimsy.

This recipe is inspired by my travel to Umbria, a warm hearted region in Italy, where the olive oil is pressed fresh, often at home; apples, crisp and luscious; hazelnuts, toasty and fragrant.

INGREDIENTS

1. Handful of fresh lettuce, torn by hand

2. Handful of arugula or rocket

3. 1 tart apple (like Granny Smith), diced 1 mostly ripe pear, diced

4. chunk of really good parmesan, crumbled

5. Handful of hazelnuts, toasted and roughly chopped

For the vinaigrette

1. juice of half lemon

2. 1/4 cup olive oil (fresher the better)

3. salt and fresh cracked pepper

DIRECTIONS

• Toss together the leaves and fruits and set aside.

• In a small bowl, whisk the lemon juice while slowly pouring in the olive oil until it emulsifies.

• Drizzle the vinaigrette over the salad and gently toss.

• Sprinkle generously the parmesan crumbles and nuts and serve.

OK Yes, it had to be done! Especially when we were still coming out of that topsy turvy week of, well, ok, sniffles. It’s still a virus you all!

I made it with rosemary freshly plucked from my own plant that has miraculously survived the winter indoors! Even flowered. I feel like it is a sign of hope :) Actually that is all I have to say for today.

Be well, bake feta, make pasta. Peace….

While the internet trend is solid for this made into pasta, I think it actually is a better cheese plate centerpiece. Imagine, spreading the lusciously silken feta, scooped over a cracker and then topped with a plump juicy, caramelized cherry tomato. Divine!

Baked Feta with Rosemary Tomatoes

one fat slab of feta

as many cherry tomatoes as you need to surround it

a couple of sprigs of rosemary

sprinkle of sea salt

Bake at 400F for 40 minutes. Smoosh and enjoy!

More Cracker Spreads

We feared the plague and were felled by the common cold! Such was our state last week when after a whole year of bubble life, we decided to be brave and venture out into slightly larger bubble, after precautionary test and clearance of course. Alas! Life’s curveballs are always the ones you lease expect. After a whole year of not even an irritant sneeze, TF succumbed, like one of those Shakespearean tragedy queens to the most common virus of all! And, with her she brought down, as only some so small with a very disproportionate loudness can, the whole household to a complete stall.

Mothers with toddlers are usually well practiced in the art of booger and sickness management. Not me; my calamity skills were well rusted and with a paranoid desire to prevent TF2 from catching the contagion, I ran ragged. All to no avail. Apparently, no amount of hand washing, lysoling and disinfecting all surfaces, running the washer literally non-stop is going to prevent the germs from socializing, when TF suddenly decides she want to do the lovey-dovey sister thing after all! [slaps forehead]. Yes, it was super cute to watch her give TF2 kisses and insist on feeding her. And, yes super freaked watching her feed with one hand and nonchalantly wiping runny snots with the other and then slobbering over TF2. Sisterly magic y’all. So yes, it ran through TF2 and also me.

Fortunately, I had at the beginning of the whole drama, had some foresight and adrenalin rush and cooked up a huge pot of gingery turkey meatball soup that was divine, and a few assorted curries. All of which were lapped up with gusto and relief (of not having to cook!). Finally, the weekend arrived and the house seemed to be breathing much more normally. The first thing I always do when I feel refreshed and recovered is declutter and then COOK! :)

In a frenzy to sort the pantry (a continuous WIP), I found stray amounts of various lentils and dried beans. So I soaked several with plans to make stews, batter and a special treat for Sunday tea. I rarely deep fry anything and fried food even growing up was always a special treat, saved for festivals or the occasional Sunday afternoon snack. The typical fried food was bajjis or vadais; of these there were an eternal variety starting with a base and then layered with flavor and fillings of whimsy, rather, of pantry availability.

I have particular nostalgic memories of masala vadai, which, was the one that was made for those special surprise sunday treats; usually when the end of month was approaching and my mother found that the oil ration was still plentiful. I remember them crispy, hot, crunchy and liberally flavored with dill. It would come out fresh and hot from the oil and served immediately. It was not the custom to fry up everything and serve at once but rather it was served as it was cooked, in batches. The women often snacked on a couple as they fried them up while the men and kids indulged in the hot treats cushy in the sofa with lots of ketchup. And, the last round was an equal opportunity one, brought out with flourish and consumed as a family, albeit, a hint of dismay (afterall it meant there no more coming from the kitchen…)

Dill is not an easy herb to use; it overpowers easily and does not play very well with meat. But it is a brilliant companion to earthy lentils. Masala vadai is typically made with chana dal, a staple in any Indian house. But mine. Lol. Instead I had split peas. I decided these would be awesome and much healthier. Technically, you can make these vadais with any split thick lentil. One that does not disintegrate into very soft texture on soaking.

The more I taste the world, the more I realize that there are strong similarities in cuisine, and perhaps, even culture. What I grew up and know as masala vadai, is not very different from the middle eastern falafel. Often not even shaped differently and with a ton of oomph from garlic, the herbs and choice of lentil may vary but the result and satisfaction are remarkably similar! Which is why I call these Split Pea Vadais, Tamizh Falafel. Tamizh is the language of the South Indian state I am from where Masala vadai are a common snack item.

Split Pea Masala Vada aka Tamizh falafel

1 cup dried split peas {soak them overnight in just enough water to cover}

1 T ginger garlic paste

1/4 cup diced onions

1 green chili, minced

2 T chopped fresh dill

1/2 tsp ground turmeric

1/2 tsp ground cumin

1 tsp garam masala or curry powder

salt to taste (sprinkle a little more than you would usually season with)

Pulse the soaked and drained split peas, without any added water, till you get a chunky paste and some of the peas are still whole

Add the rest of the ingredients and mix. Mold them into flat patties and see if they hold shape. If they do, they are ready to be fried.

If the patties crumble apart, pulse a third of the mix into a finer paste and add back to mix through.

Heat 2 cups of oil in a heavy bottom pan or wok. When hot but not burning (350F if measuring), gently slide in the patties. Deep fry them a few at a time so as to not crowd the pan and bring down the oil temperature.

Brown one side and then gently turn over till the bubbles stop in the oil. Remove to plate and repeat.

VERY MUCH TAMIZH….

Ahhhh to be a 2 year old! :) You get to sleep 12 hours plus a nap and play allllll day! And, you can eat literally every hour and have the energy to constantly run, run, run, and yet not be out of breath.

Meanwhile, I huff and puff just trying to keep up with her and keep her up! So much time seems to be spent in the act of getting her nourishment that it seemed we had regressed back to cave era when humans still spent most of their time finding food and feeding themselves. So one day I decided we would have breakfast that works with an active life - a.k.a. handheld, wholesome and filling! Enter these muffins - almond flour and oats for protein and filling your belly, cocoa and banana for depth of flavor and peanut butter and maple syrup for oomph.

Yes, we have a hit. It is a dump everything together, one bowl kind of thing that delivers so much more than the effort involved. Enough said. They were a runaway success really. :)

THE WORLD IS A PLAY GROUND

<-INSIDE

OUTSIDE ->

Cocoa + Almond + Oat Muffins

1/3 cup rolled oats

1/3 cup almond flour

1/3 cup regular flour

1 banana

3 T brown sugar

2 T maple syrup

1/4 cup olive oil

1 egg

2 T cocoa powder

6 tsp peanut butter

Preheat oven to 375F.

Mix all the ingredients, sans peanut butter, together.

Fill lined muffin pan halfway, dollop a teaspoon of peanut butter in each.

Top with the rest of the batter.

Bake for 40-45 mins till muffins are springy to touch.

More Muffins to Try

Yep, I am typing this as fast as I can in the 20 minutes I have left of nap time today. Will I make it? Why am I even rushing today? Because I honestly do not know when I will get another day where both kids are not needing my attention for a space of time, while I still have the responsibility. Nap Time a.k.a leave mommy alone time has been a life saver since TF started doing a single long nap a day (she was a terrible to nap before that). Woe be me, I had gotten used to almost a year and half worth afternoon bliss when it all came to a sudden grinding halt with TF2. Notwithstanding the newborn needs, TF decided that the best way to repossess mommy’s flitting attention is to make sure she knew that was in desperate need ALL THE TIME! So naps, even when she was so tired she kept falling while walking, went out the window as she decided to make a stand as only toddlers do. The grit is admirable, truly! :)

So, there we are still on the same, TF2 has graduated to infancy and not a regular schedule and TF is still grandstanding. Before, my stress would often turn to despair or internal rage whenever I used to see TF on the monitor, doing everything except sleep. I mean, given a chance to nap for 2 hours in the middle of the day, I would jump on it. I was exhaustingly sleep deprived, so yes, I would have. Now, I am not as bad, and I realized that I may not always want to sleep. And, TF is no longer a baby, she is little human and she may just not want to sleep. Oh well. The 2 hour window has been rebranded to “Quiet Time”. I am sure it is going to continue to evolve as right now, she is still caged and playing the dark with her furry friends going on adventures and excursions in her mind. Oh what stories she makes up!

TF2 is still a wild card. Doing her thang. I ain’t complaining. It is just not always convenient, when I want to get things done. But, some days like this she indulges me and overlaps her sleep with big sister’s quiet time. Hurrah!

Speaking off, when such a coincided fortune strikes me, I am ALWAYS ill-prepared for it. Its a mad scramble… Should I get a bit of stretching or yoga in? Oh wait! Maybe I should organize the house? No No, I should just relax and sit my butt down and have some tea? Or write a post? I have a 3:15pm hard stop. But as I despair about my choices, I hear the clock ticking away. Usually, I attempt doing many things and do none properly. Sometimes, I end up being mad that I did not. Entirely my fault but these are hard choices, y’all!

I have yet to master the ability to pick one of many equally plausible options for the time and let go the rest. It’s a work in progress. I am working on it. Like today, I watched 10 minutes of TV while eating lunch, then stared at the beautiful snow falling for 5 minutes. Then just as I was debating whether to watch more TV or the snow, the snow stopped and the TV paused into screen saver and I decided to commit to posting. Et Vôila! :)

Ok, 5 minutes countdown….. Recipe to post. Its a one pot recipe, like the only kind I manage these days. Also, richly comforting and gut healing. Hope you enjoy!

P.S. I wrapped up bulk of the post in time! Woot! It is the fastest I have written a cohesive post. ha! Post will go up on schedule… Also, I was sentient on the rest of the week not affording the luxury. I finished the bits and bobs left stealing time while TF was busy with Peppa on the tele and TF2 in her crib watching the mobile. Oh well! LOL

One Pot Chicken Stew

6 chicken thighs (prefer skin on)

1 can of garbanzo beans

1 capsicum or green bell pepper

1 medium red onion, diced

4 cloves of garlic, smashed

3 tsp curry powder

2 tsp ground all spice

1 cup half and half or light cream

lots of cilantro and lemon juice

Heat oil in a pan and place the chicken thighs skin side down. Brown on medium high and when the chicken starts lifting by itself, gently pry to turn around. Brown on the other side.

Move the chicken to the edges and add more oil and saute the onion and garlic till soft.

Season and add curry powder and all spice.

Add the diced green pepper, chickpeas and milk/cream. Give it all a stir.

Cover and cook for 30 minutes on low, till chicken is fully cooked.

Serve over rice or as a stew, generously garnished with cilatro and lime juice.

Featured One Pot Meals

It is a cold Friday morning but my heart is warm. Oh so toasty! No, not because I am eating this Apple Pie Bearclaw (pastry is from the age B-TF2, I have the coffee though!). But because, I am actually alone while typing this. Yes, hallelujah! I am sitting by myself on the bed, with the door closed and no littles hanging off me, wanting something that I somehow always seem to get wrong (at least according to all the cries :O). It is just me… It feels surreal and not quite true. But I finally stood up for myself, after a near breakdown, and asked for time.

In the midst of a pandemic, particular one where we have been fortunate to weather rather well, it seems trifling to think about needing space and breaks. I mean after all my life is incomparably easy relative to healthcare workers and those in essential jobs. I mean I live in a cocoon of privilege. I have my groceries delivered, necessary crafting supplies are picked up without queueing, unnecessary home decor arrives at my door step that I don’t have time to put up but buy I do. I mean its a princess’s life.

And yet, I feel a fatigue and severe ennui. It is weight of minding a toddler, in the full throes of toddlerhood and tantrums, and, an infant, in the full innocence of utter dependency, at the same time, all day everyday, ALONE.

When I say alone, I don’t mean literally entirely, as once again we are fortunate to have husband working from home and a few hours a week playmate at home for the toddler. I mean alone in that as the primary care giver in a pandemic, I have little ability to unburden the stress - day care for toddler was decided against, activities such as art and gym classes out of consideration as well. Which, all meant I had to not only mind TF & TF2 needs 12 x7 without break, but also come up with ideas to keep toddler busy that would have been partly outsourced under non-pandemic times. More to the point, we don’t have familial help who could be brought into the bubble.

In times like these, it definitely drives home the point of the life choices we make. In our particular situation, the lack of familial help is moot as even otherwise it would not exist. But in the absence of blood, water (friends) could work but now, even that is not possible. Lack of social connection is debilitating - not just psychologically but also literally. It would have been easier to get together with a couple of friends and their kids and let the littles run and play and take a breather from having to be the singular source of attention and inspiration. It takes a village, but where is the village now?

In time likes these, it also drives home the point that we need to listen to our body and voice our needs. The old adage about taking care of ourselves to take care of others is very true. Which is why, at near breaking point, I finally asked for a break. And, even though I am not a frontline worker, I am still human and I still have a lot of stress and I need a break from my everyday.

I struggle a lot with feeling grateful for what I have and yet being empathetic to my own needs. I feel guilty essentially. Yet, at the same time, I can see that isn’t helpful or enabling. I try to remind myself now, after re-reading this post yesterday, it is ok to want a break even if you are not as much in stress as someone else. It is necessary to let in my vulnerable self and reach out for support. Because, if I do not, not only does it inhibit me from finding balance and joy within me, it also blinds me from the extending empathy and balance to those around me - my partner and my kids, yes, my kids.

A primary caregiver or parent who is stressed feels not just terrible but angry. Mostly at herself because more than anything she feels a failure and that guilt manifests as rage. We really need to be able to not just normalize it but gather it in and provide support so she/he can reach out and find balance. There isn’t really a too late. It’s always better late than never. There are more conversations online these days about looking at parenting with realistic lens rather than a pink bubblegum frame.

Especially, in times of isolation, such as we are, it is incredibly helpful to feel not just heard but also that its normal.

It is OKAY to feel both privileged and in despair at the same time.

It is OKAY to feel full of love and angry at the same time.

It is OKAY to ask for help even if you think there are more in need.

And, it is definitely OKAY for your normal to not be the same as someone else’s,

your hard to be someone else’s easy, even perhaps your partner’s.

Do not judge yourself by others. Just be mindful of yourself.

Apple Pie Bearclaw

This is easiest thing you can make to feel cheerful. And if you want to know more about the healing power of baked/cooked apples, listen to this podcast.

1 puff pastry sheet

2 Golden Delicious or Granny Smith apples, peeled and sliced

3 T butter

2 T brown sugar

pinch of cinnamon or nutmeg

Thaw the puff pastry on the counter.

While it thaws, in a pan, melt butter with sugar on low. Add the apples and sauté till just soft.

Lightly roll out the pastry and mark out in thirds. At a bias slice the outer third into strips leaving the middle intact.

Transfer to baking pan and pile on the cooked, cooled apple slices in the middle. Fold over the strips in a pattern.

Bake in a pre-heated oven at 400F until puffed and golden.

More Apple Bakes