For a post that is being written after a gap of over two years, I had intended a different setting and a different topic. I was certain my come back post would be about Parathas, something I have been cooking a lot of over the past few days, and Phirni. Or it would be the review of that cozy wine bar where I tipsily laughed away at nothing. Or that brunch spot in a quaint little Brooklyn neighborhood. I would be typing up this post sitting at my perfectly set up desk, browsing through prettily Lightroomed pictures of a nicely plated dish or a nicely composed shot of a glass of wine. The ambiance would be inspiring. My walls would be adorned with the pop art print and NYC skyline collage that I recently picked up. My window sill would be decorated and my newly acquired Matryoshka dolls would shine in their new place. And oh, I would sip on Blaufrankisch. And, the said post would be live tomorrow. That was the perfectly laid out plan.
Instead, I am splayed on a bean bag on my living room floor. The plans I had for my perfectly set-up room haven’t quite materialized the way I wanted them to. I probably need a new DSLR, I don’t have a bed to sleep on, my art work is resting on the floor and I have locked the Matryoshka dolls away for their own safety. And forget about the wine, I need some instant Bru coffee stat. Such is the chaos.
Impatient that I am, I cannot wait for that perfect setting and that perfect post. Heck, that degree of perfection is something I run from. That, is for another day. Today, it is all about embracing chaos and declaring that my love affair with food and drink has been rekindled. Prosecco is now alive. There will be recipes and reviews. Experiments and experiences and lest we forget, there is no love sincerer than the love of food!
She was here…
… she is back and will update the blog more often. Keep reading!
The thing about Italy is that you lose a tiny piece of your heart there. You return and try to compensate for that loss, but it doesn’t quite work. In our case, we did that by acquiring this first-timer friendly Breville BES870XL. Why this? because we sipped cup after robust cup of Espresso (standing at the counter like locals) and had to have a machine on hand to satiate the Espresso craving. If only bringing home some Rome was that easy……..
After months of inactivity, Prosecco is back and how! She now has a new town to explore for lunch, she has to document her love for Italy, she needs to work on her HDR skills so that 10 different shots of the Pantheon can come together to make one spectacular picture, she must share her Charlie and the Chocolate Factory moment at the Sprungli store in Zurich, she needs to log her triumphs and tribulations (more latter than former) with her Espresso machine and bake for the town like she always does. Cheer her on, she doesn’t want to stop!
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 1,800 times in 2013. If it were a cable car, it would take about 30 trips to carry that many people.
Click here to see the complete report.
Red velvet from Joy of Baking. Fondant tutorials from Youtube.
This is a prequel to the post on Chutneys (which in lieu of my recent distraction courtesy Zynga, will take some time to come). This post is about a little box that contains all the spices you will need to make yourself a simple yet delicious Indian meal. In my mother tongue (Telugu), this box is called Populapetti. The name is a combination of two words: Popu- (read wikipedia’s piece on Popu or Tadka here) and Petti (meaning box).
The contents of a Populapetti vary slightly from household to household. My petti contains Mustard seeds, dried Red Chillies, Fenugreek seeds, Chana Dal, Urad Dal, Cumin seeds and Turmeric. Some variations contain Coriander seeds. Typically, all the ingredients with the exception of Turmeric(and the Dals in case you are making the dish-Dal) are fried in oil until the Mustard and Cumin seeds begin to splutter. And then you add a dash of Asafetida to complete the seasoning. You can either add the seasoning, oil et al to a finished dish (as in the case of Dal) or you can add vegetables to the popu and proceed towards making a simple stir-fry.