It was on a bleak and cold December night of last year that I wrote my first post, introducing myself to the blogging community…I initially wanted to record my thoughts, hopes and aspirations, the myriad of emotions that I went through each day. I wanted to give all this and more to my blog. It was supposed to be a space where I could basically express myself without anyone judging me. I must thank Dinesh for planting the seeds in my brain. It was he who suggested that I create one for myself as I was desperately in need of doing something other than the day to day grinding, some thing which I really enjoyed and can immerse myself into…
After the initiation, every night, when the kids had been put to sleep, I began to look forward to my daily stint in front of the laptop, clicking away and losing myself in it… I wrote about everything that concerned me apart from one thing – food. It was not intentional, although how I could have missed it is still a mystery. For one thing, I cook, and I cook a helluva lot(excuse the spirited expression). I’m not a fast-food wife or mummy and from the time I wake up, organising healthy family meals is one of the foremost things in my mind. But better late than never.
A meal well done, a cake well baked always cheered me up…and gradually, I began to record those moments of joy in my blog. One thing led to another and I became quite passionate about it. Till then I did not realise that there was such a great flurry of activities in the food blogosphere. I’m basically a foodie and what better thing could have happened that I’ve been introduced to like-minded individuals as myself. I loved to ramble and I loved everything to do with food, so why not combine the two…and combine I did and am still doing so, as you can see…
Over the last five months, (is it only five), I feel blest to have been introduced to people from all over the world…people who come over and patiently go through my ramblings, and leave their impressions- sometimes sharing similar experiences, sometimes a pat on the back, sometimes dropping a hint and a tip here and there to better it- for a blog which is still in it’s infancy, it was and still is , a great thing to have and I really appreciate and value the time that all my readers have put into it. In a world moving at such break-neck speed, even a minute spared to go through other’s work is very precious and I heartily thank all of my loyal readers again. I find it amazing that people who I did not even know existed a few months back, seem so real to me now. I have’nt seen most of them but it’s as if I’ve always known them. Whoever said technology is bad…
Well, I can only hope that I continue to receive the same affection in the days to come so that my blog, which is still a bud, can fully blossom.
I’m getting a bit soppy here…now, where did I keep that box of tissues…
As for today being Mother’s day, the following speaks my heart when I think about my ma…
If the whole world were put into one scale, and my mother in the other, the whole world would kick the beam. ~Lord Langdale (Henry Bickersteth)
As for myself, I can only say-
A Hundred years from now
….it will not matter what my
bank account was, the sort of
house I lived in or the kind of
car I drove
…..but the world may be
different because I was
important in the life of a
well, actually two to be precise…
A happy mother’s day to my ma and all those wonderful mothers out there…
Here’s a sweet recipe to sweeten up this special day…I’s a great favourite of the kids, in fact, they consider it to be the best Indian sweet. This is the first time I’ve actually made this…the taste was great and the kids, esprecially Agastya, kept following the plate for more as I was clicking away. However, they did not harden that much…maybe someone can give suggestions for that…
Kesar kaju barfi-
2 C of cashew nuts, soaked in water for 2-3 hours
1/2 C of powdered sugar
1/2 tsp of saffron strands, soaked in 2 tblsp of milk
1/2 tsp cardamom powder
1 tblsp butter
Drain the water from the nuts and grind into a paste with the saffron milk. If needed add a very little water.
Add the paste, sugar, cardamom powder and butter to a thick bottomed an and cook on low to medium heat. Stir continuously till the mixture turns into a soft lump.
Place the mixture on a well greased surface and roll out into desired thickness with an equally greased rolling pin.