It’s no secret that I am a foodie. I enjoy the aromas, the texture, the combinations, the colors, the tastes, the variety of ingredients. I am amazed by how cultures interpret different food items and how each section of society has a different way of cooking the same veggies. I don’t live to eat,…
Read More »
So, Duane Scott featured my Pleasantly Disturbed Thursday post from last week on his blog today. What an honor to be told by the master of disturbed writing that my piece was a gem. But what does that mean for my blog today? I worry about what to write each of the other days…
Read More »
I have to thank Duane Scott for allowing me to present the uninhibited workings of my mind on Pleasantly Disturbed Thursdays. Especially when my brain feels like a heated wok. Sitting on the stove top in utter disdain. It’s not ready to make scrambled eggs. It wants to somehow deflect that dump of information that…
Read More »
Both parts of this post are an entry in Blogadda’s Tribute to Dad contest, sponsored by Pringoo. CoolDad For kids who love their fathers ———- Father’s Day — another Hallmark creation that drives people to stores for greeting cards that try to spell out a lifetime of gratitude in 20 words. I have never…
Read More »
Food is such a big part of our culture. All Indian celebrations have a heavy focus on preparing delicacies. Deep-fried mathris, calorie-rich laddoos, spice-laden curries…as unhealthy as these things sound, they are absolutely delicious. And I indulge, reminding myself to eat well during the in-between period. Being vegetarian is part of our healthy diet…
Read More »
Everyone has favorites when it comes to food. For me, food is not just a means to survive…it is meant to be relished, savored, appreciated, and enjoyed. I was never a fussy eater. Sure, I would squirm and make faces when mom served me mung dal (a kind of lentil) or lauki (gourd), but…
Read More »
I have been a very conventional cook. Partly because I learned cooking very late in life (the only way to eat “familiar” food in Iowa City was to cook it) and partly because living in the Bay Area allows me the freedom to go on culinary adventures without spending time and energy in my…
Read More »
