This post has been languishing in the drafts for all of summer. I must have opened this post to edit at least two dozen times and closed it each time even before a few sentences trickled down. It just did not happen. A laid back recipe made of a generous handful of summer, a good measure of what is called ‘life’, a cup of lost mojo, a tablespoon of procrastination, a teaspoon of writer’s block beat the better of a pinch of my best intentions this past season. Given my liking for the dish, ideally, this should have been one of my first few posts on this blog. Nevertheless, in spite of a pot full of excuses I did manage to get the post together finally. Hope you’ll like it.
Bitter Gourd rings simmered in freshly ground coconut, black pepper, tamarind gravy
I think about this all the time.
An Apple Pie or a Tiramisu, say a Chocolate pots de crème – people need no introduction on any of these dishes, let alone ask for ingredients. A mention of the dish is pretty much enough to lure anyone to grab and taste. This is true for many of us, isn’t it? How often does someone totally new to a dish from another cuisine get drawn to and motivated to cook it without a clue about its taste, especially when it is a typical traditional dish never seen in any restaurant?
The year has been moving not in days or weeks but in months. I have been occupied with a few projects (non-food and non-blog related) one after the other that kept me away from the blog. For a couple of months, I was less at home and more in my little girl’s Montessori, compiling their yearbook. It is her last year there before she moves to public school later this fall. Last day at school and saying goodbye was more painful for me than for her!