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!
I happened to compose this post in early March, delighted that I had something timely and seasonal to share. But, before I got to finish it and hit the publish button, I was consumed by other non-food related projects that demanded priority. When realization struck, March had whizzed past by me and April to me, seems to be in a hurry to leave too.