Dear Readers, I’ve been cooking – but I haven’t been cataloging in the way that once characterized how I approached cooking. Life has simply been more rushed lately. But the memories and the meals are with us still. For those of you who continue to find me and visit, thank you. These days, we are…
Category: Uncategorized
30 Minutes or Less
I blame the pesto. Yes, we are growing basil again this year, and no, I am not making pesto. Too busy. But my husband loves pesto, which you may have inferred if you read last summer’s post about making pesto. Perhaps, in a moment of longing (and delirium) about the absence of pesto, he went…
The Doctor Is In
We had a touch of snow in Chicago about two weeks ago. A light dusting of 20 inches or so, officially. In some places, the snow drifts were a wee bit deeper, around three or four feet. Even the most resolute of Chicagoans preferred staying home while the storm raged outside. For a day or…
All Mixed Up
The autumn puja season is officially over, the weather is now cold, and the leaves lie in crushed, swirling patterns on our lawns and streets. As a follow up to my begun bhaja (fried eggplant) and mamlet (omelet) posts, I would like to blog about khichuri. Loosely translated, it means “all mixed up” in Bengali (Bengali: খিচুড়ী khichuri). …
Accompaniment
The Bengali meal, when allowed to showboat in all its unabated complexity, is a grandiose, multi-course affair. For very special occasions, one might be served 12 to 15 courses. But for the less spectacular, everyday meal, one would be served at least four courses, with rice holding court as the queen, without which the other…
A Contest
Many years ago, back when my husband was my boyfriend and we would occasionally cook meals at his home, I found myself continuously surprised by the undisclosed riches tucked away in a galley city kitchen. My rummaging around yielded a double-bladed asparagus peeler, a pastry cutter, springform pans, a mandolin, an ice cream maker, a…
Remember the Taste 