Tagged: NaBloPoMo

Saveur’s Rainbow cookies

NaBloPoMo 2012. Thirty straight days of postings. We did it, you guys!

When the month began, we were fairly certain this could go either way. Work schedules can be unpredictable and life always is. The cooking didn’t worry us since we do that most days, but writing every day and worrying about things like daylight for photos; this did have us concerned. But we figured we’d give it a go.

So why did I sign up for this anyhow? For me, it was mainly to challenge myself to write under the constraints of time. I’ve been known to agonize and linger over posts for hours. One of the few reasons there was a lull on this space was because I just didn’t have that kind of time to devote to it after. But I knew I didn’t want to give up on our little world here, because even through the lingering, I enjoyed the writing. NaBloPoMo forced me to be disciplined about it. This may not be my day job, but that doesn’t mean there shouldn’t be some sense of ritual about it. Work and life are important, but so is this wish to keep writing. I also needed to find out if I just imagined I wanted to write or if in fact, I could write if it was required of me. It is the work that is put into it and the telling of the story that matters.  It doesn’t matter if I misspell words. (What nonsense are you talking, girl? Sacrilege!) Then there was the self-imposition I had about posting at least five recipes a week. That was the plan I stuck to, somehow it worked. But ultimately, what mattered was that I want to write and that I do it. Nupur said it perfectly. Writing allows you to work things out. You can be your own therapist and best friend. Most times you just need to be able to write your heart out. Write my heart out, I have.

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Thursday Three – Pizza

You know that universal appeal that pizza has for kids? I can say with some amount of confidence that I did not see it as a child. Amey, on the hand, is crazy about it, on all counts has been crazy about it even when all he had access to Smokin’ Joes in Bombay. For a guy who basically argues for a home-cooked meal over eating out every time, he is ready to compromise pretty quick if pizza is involved. Initially I was astounded by his ability to be this excited about it each time. But then, a few years ago, San Francisco started to outdo itself in the pizza department. Now I’m hooked.

There are some fantastic options for pizza in the city now. The following three are our favourites. We proclaim them the best pizza in the city. Based on what, you ask? Based on the fact that Amey can eat here several times in a row and it doesn’t cause death by pizza.
All three of these place feature great thin-crust pizzas. We aren’t fans of deep-dish pizza. What we also love about these three pizza joints is that they don’t load up that crust. They each have a superbly calibrated crust-to-toppings ratio.  They are certainly worth your while if you are looking for a good pie.

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Scrambled Paneer with peas, potatoes and mushrooms

Some things are created out of necessity.

I set out to make some form of an egg dish today. Some scrambled eggs with toast would make a nice, light dinner. But then I figured I’d make something more substantial that would also make a good lunch tomorrow. That’s when I thought of egg bhurji, a wonderful masala scrambled egg that is a great way to stretch what eggs you may have.

Unfortunately, things didn’t quite work out the way I wanted.

I started out chopping onions, musing on the fact that most Indian recipes seem to start there. Then I looked for a couple of tomatoes to chop in, but then remembered that I had used the last of them up on Sunday. No matter, I told myself, tomatoes aren’t a requirement, so get on with it. I imagined Tim Gunn in my kitchen telling me to “Make it work”. Sure I could do this. There was nothing to it.

I made short work of the mandatory potatoes for this dish. Mandatory for me, that is. I like the one-skillet egg and potato combination. I proceeded to pull out the carton of eggs from the fridge and found it to be much lighter than I’d hoped. Opening it up, I found it to be as empty as Old Mother Hubbard’s cupboard was bare. My absent-minded husband had struck again, using up the eggs and sticking the empty box in the refrigerator.

Since I already had the onion base in the pan, I checked for alternatives. I located a block of paneer, some leftover mushrooms, frozen peas and not much else. Since by this point I had my heart set on the one thing I couldn’t have, the eggs, I decided to make the dish I wanted but with paneer instead, turning back to my pantry for help.


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Mushrooms with Parsley and Garlic

It was back to work after a five-day break over Thanksgiving. Time off like that can really mess with your everyday routine. I found it hard to galvanize into any kind of action this morning. Of course, the fact that I ended yesterday with a raging attack of sinusitis didn’t help. I woke up this morning wanting to shy completely away from any sort of light. The fact that most of my job keeps me in front of a computer screen made most of today agonizing.

With the aid of alternating applications of soothing cups of hot herbal tea and medication, I managed to make it through a good part of the day. Then I had to get home, draw the curtains and tumble into bed. When I woke up, the light had already faded and the impending threat of an exploding head had receded slightly into the background. My stomach reminded me that I had missed lunch. I was ravenous, but disinclined to set foot in the kitchen. Luckily, that was when Amey got home.

The long but fairly busy weekend kept us from doing some critical grocery shopping, so all we had little in the fridge, aside from some mushrooms and a bunch of curly leaf parsley. It is days like this when I am very thankful for my obsession with spices and flavoured salts. They are more than worth their weight in gold.

With just those ingredients, Amey put together a dinner that we often have on other rushed or lean supply nights. It involved roughly chopping the aforementioned mushrooms, then massacring the whole bunch of parsley. He then minced a few cloves of garlic and was ready to cook.

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