Month: May 2020

Posted in Food

Crisp, Light to Thick, Buttery

Posted on by Sugar and Spice..... Among Other Things

Being in the phase, where the quiet routine prevails; shaking up things a bit is required every now and then, to prevent the monotonous run. Which is when the flour along with a couple of eggs and a pack of butter with other staples and add-ons come to the rescue. To add a change to the regular, few recipes around the world were trudged and substituted a little, when being made.

“Most of our childhood is stored not in photos, but in certain biscuits, lights of day, smells, textures of carpet.” Alain de Botton

Sticking to the basics, first was the attempt to make homemade biscochitos. Also known as bizcochitos, these crisp butter (or lard) based cookies, are made from the traditional biscuit dough, flavoured with cinnamon and anise. With minimum handling, the dough is rolled and cut into the traditional shapes of stars and crescent moons, and then baked. Served with a fine icing of sugar and sparkles, these were brought over to the New Mexico area from the first Spanish colonists centuries ago. For a change, one can cut into the dough and filled the cavity with homemade jam, making it a little like a tart.

Source:https://en.wikipedia.org/wiki/Ac%C4%B1badem_kurabiyesi#/media/File:Acibadem_Kurabiyesi.jpg
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

Alternatively, these cookies, or even the regular cookie can be given “an apple cider finish”. To make a change to the regular batch, the usual cookie dough can have a little of apple cider added to the typical ingredients of flour, brown sugar, butter, spices and baking soda. For an added “apple touch” one can put in dried or chopped apples along with dates, nuts and a little of vanilla essence to bring a touch of varied flavours. For those who just want a subtle feel of the apple or keep it to a minimum, apple cider can be used as a glaze or icing to he baked biscuits or cookie. To get a more chewy feel to the regular biscuits, one can substitute a share of the wheat flour by almonds crushed, powdered to make the traditional Turkish “Acıbadem kurabiyesi” or a version of the traditional Italian amaretto cookie. Preferring to keep the taste of almonds on a lighter note, a touch of the almond essence gives an almost similar effect.

“The symmetry was perfect, each triangle a perfect replica of its neighbor. Cashews, hazelnuts, and blanched almonds peeked out of their baptism in caramel jam, a sea of creamy browns punctuated by green pistachios. The tart shell formed a precise circle of pastry around the caramel and nuts.” Kimberly Stuart

Interestingly, biscuits made are not all baked. Originally from the Central Asian, Mongolian and Middle East cuisine, the ” boortsog or bawïrsaq” are a type of fried dough food that gives a feel similar to the tea-time biscuits. Made from flour based dough, simple to a sweeter crispier version, the latter is flattened and cut into pieces. In some areas, these pieces are bent and knotted into various shapes, from triangles to spheres or decorated with crisscross patterns, before being fried. Not simply as a tea-snack, but also as a dessert, boortsog can be had as a dessert eaten with sugar, butter, jam or honey. Though similar to doughnuts, they are dipped into tea and are an essential tea-time accompaniment.

Source:https://vk.com/slideshowarts
Source:https://en.wikipedia.org/wiki/Boortsog#/media/File:Boortsog.JPG
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

Another traditional recipe is that of ” Reshteh khoshkar”, a Persian cookie made from the rice flour along with wheat flour, sugar, almonds, walnuts and cinnamon. What makes it interesting is the way they are prepared. This rice-flour based batter is poured into a sieved container such that the rice batter runs out of it as a fountain Making a pattern on the hot skillet with rice batter running through, a thin patterned sheet of rice pastry is made. Then a filling of crushed walnuts, sugar and other toppings are placed inside the pastry, rolled securely and then fried in oil.

“Powdermilk biscuits: Heavens, they’re tasty and expeditious! They’re made from whole wheat, to give shy persons the strength to get up and do what needs to be done.” Garrison Keillor

Making cookies is always something special. A fresh batch of cookies always brings to mind the childhood memories of staying with grandmother in the kitchen, sneaking up into the jar for the occasional biscuit and the feel of being a child all over again. The best part is, the biscuit dough with all its’ different shapes, can keep the young hands busy for sometime. With plenty of indigenous and local recipes at hand, the regular can be spiced up with a little experimentation whenever the mood strikes for the same.

Source:https://vk.com/slideshowarts
Source:https://www.visitouriran.com/blog/irans-delicious-food-destinations/
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Source:https://www.altaaskitchen.com/home-made-mongolian-cookies-boortsog/
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Posted in Family and Society, Personal Musings, Random Thoughts, Reflections

Minute that Counts

Posted on by Sugar and Spice..... Among Other Things

The mandatory requirement to touch base with the company headquarters’ to update the central team about an ongoing project, lead to a lot between us colleagues to send one among us to the field office to give a review of the updates. Whether fortunate or not, the short straw was that of yours truly. So after a fortnight gap, the familiar route was taken and a lone figure saw itself at the main office waiting to clock in and touch base with the head office. For once, there was no hustling for the lift, a disarray of feet scrambling in to push the glass door across, punch in the codes and the like. With time on hands, it felt good to exchange a couple of words at the reception and interact live with another human face. Truth to be told, it felt real good to see another set of life-size smiling eyes behind the mask and exchange a flurry of words and compliments.

One of the things that this past couple of months have taught us is the precariousness of life and human relationships. In the hustle and bustle of the modern era, we not have just forgotten to smell the roses but also, to recognize their scent.

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments

In the course of conversation, a pertinent thing that struck out was that many a time we never used to really connect with the other person. Each time one is running around the clock, short of time; we forget the little things done for us. When was the last time time we talked to the doorman who held the elevator for us in the morning rush or the colleague who had covered for us when the clock was ticking away ? Or the regular cafe server who had ordered the regular cup of joe in a jiffy ? Or the security guard who had guided one to the reserve the best parking space in the lot? While these things may seen quite small or inconsequential, they were the things that made the day bright. How many times did one thank or acknowledge the doers of these bright moments?

Sometimes all it takes is to appreciate someone for the little things that they had done. While it mayn’t seem to be a quite important thing then, later on looking back; these small little acts had helped to make a dull, tired or quiet day into a better or happier one.

“I drop kindness pebbles in still water everyday, and I watch the effect they have on other people’s lives. My favorite kindness pebbles are compliments.Drop a compliment and watch the ripple affect that it has in your life.” John A Passaro

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments

To say an honest compliment or just lend a hand doesn’t take much effort. All it requires one is to pay attention to the world around them and note the little acts of kind gestures done right under our nose. Still on the page of sifting through memories, one incident that stuck in the mind was seen during my initial days at work. Throwing an office fundraiser for the local town, in the wake of the floods; we had to put in an impromptu garage sale and a variety show. A chance encounter resulted in one of the daughters’ of our building security employees displaying her art work. With her beautiful oil work on canvas being a quick sell, her talent got noticed by the local art school who had later sponsored her to the art school she goes to today. Those paintings had graced the walls then, only because her father had shown her work and was duly encouraged to make them a part of the venture then. Those kind and meaningful gesture had lead to a chain of events, lighting the lives of others and changing them into new turns.

“Never underestimate the power you have to take your life in a new direction.” Germany Kent

When the chance ever strikes, no matter how busy one is; to just take a minute and render a n appreciation or simple compliment, would result in an array of smiles. Learning to appreciate others’ is how one experiences happiness in their lives. One never realizes how much one may miss out on them. Not taking one person around us for granted is important. For just as we appreciate those around us; the same goes when we are appreciated too. To make small but significant difference in another lives, is something more priceless that no money or material wealth can solely replace. Pass on the chain and share the greetings and smiles with the feeling of warmth in the daily world around us.

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Posted in Personal Musings, poetry

Recoup, in Peace

Posted on by Sugar and Spice..... Among Other Things

Every now and then, each of us go through those nights, when the rest is loath to come and the uncertainty of the near future hovers in the recesses of the mind. Like the car on the fast-track, previous days come by in the series of flashbacks. Regrets pile up. Among the thoughts that come foremost to the mind, is that the cribbing of then, seems so insignificant in the present now. And then one realizes that, to be bitten by the reality bug is quite painful.

One of the beauty though perils of life is that, we can only learn from looking back. The sequence of events or the consequences can’t be undone, with a click of own fingers. Even though the plans of then, the calculations of the future steps have been planned to the “t”, they mayn’t have borne the expected outcome today. On the other hand, the lack of plans of then, resulted in the boat being tipping off today. Unfortunately, regrets and cribs, neither worry and stress get one to the shore.

Source:https://vk.com/pub_mdma
Source:https://vk.com/pub_mdma
Source:https://vk.com/pub_mdma

At the end of the day, the planned precision of each minute, without the benefit of soaking in the presence of now, isn’t what is going to give us the will to go ahead, especially when in a crisis. One never realizes how much we miss the moment, unless we live through it without feeling alive when in it. By the time, we feel the spark of being blessed to see these moments, the feeling of being alive and happy have come and passed by.

“Maybe it’s okay that you don’t know what’s going to happen. Maybe you should stop predicting and controlling and enjoy each moment as it comes.” Mandy Hale

Source:Source:https://vk.com/slideshowarts
Source:Source:https://vk.com/slideshowarts
Source:Source:https://vk.com/slideshowarts

As nature goes about her way, learning a couple of lessons of from the natural life around us, soaking in the sunshine and pacing out the day, helps to keep the incessant worries at bay. As long as we have a bed to lie, refreshed and shelter for the night; let things work out. Whether one creates furrows on their foreheads, hold on to the continuous weighing of “pros” and “cons” or keep their fingers perpetually crossed; things may happen not as per own liking or beyond own control. Such days, just breathe in and seek the quiet of nature, count the blessings of today and approach the coming days with a fresh start.

Calm Is All Nature As A Resting Wheel
William Wordsworth

Calm is all nature as a resting wheel.
The kine are couched upon the dewy grass;
The horse alone, seen dimly as I pass,
Is cropping audibly his later meal:
Dark is the ground; a slumber seems to steal
O’er vale, and mountain, and the starless sky.
Now, in this blank of things, a harmony,
Home-felt, and home-created, comes to heal
That grief for which the senses still supply
Fresh food; for only then, when memory
Is hushed, am I at rest. My Friends! restrain
Those busy cares that would allay my pain;
Oh! leave me to myself, nor let me feel
The officious touch that makes me droop again.

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Posted in Food

Of Outdoors, Simplicity and Style

Posted on by Sugar and Spice..... Among Other Things

With the turn of summer, the tradition of outdoor cooking is beckoning one. Though the lock-down may be in effect, to start off in own backyard is good enough, before the rains set in their full swing.

“To barbecue is a way of life rather than a desirable method of cooking.” Clement Freud

One of the perks of cooking outside, is that even with the basics, one can throw a meal quite simple, though basic. From s’mores to hot-dogs or even baked vegetables, the taste of outdoors gives an elemental feel to the dish.

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

While the indigenous method involves the tandoor, exploring the various techniques of outdoor cooking around the world gives one plenty of ideas to work on. Interestingly, the Mongolians have several barbecue methods, one of which is Khokhog. First palm-sized stones are heated to a high temperature over a fire. Then lamb is placed in alternate layers with stone in the pot. As far as the cooking time is concerned, it depends on the amount of lamb used as well as how well done one wants it.

Switching over to the Alpine area, the communal cooking of meats is mostly done on a hot stone, known as the “pierrade”, situated on the serving table. In contrast, the Mediterranean barbecue recipes involve both grilling with braising for a different variety. Not just with olive oil, herbs, spices or even persillade, adding citrus juice to the mix gives an added zing. With their basic ingredients of chicken, halloumi cheese, pita bread one can make simple soulakis, with a different twist every time, even with the garnishing on.

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts

Trying the Chilean method, any simple dish can be spiced up by a condiment made from pureed herbs, garlic and mildly hot peppers, known as pebre. Changing tunes, the Singaporeans don’t start off their barbecues with the typical lighter fluid or charcoal chimney starter; but with a box of small rolled up briquettes made of sawdust and wax, which is lit up and then placed under a stack of charcoal briquettes.

“The question is not whether we will barbecue, but how we will barbecue.” Joan Z. Borysenko

Be it breakfast recipes or dinner, outdoors is a welcome change from usual routine. From breakfast burgers to egg and sausage mix, one can go simply with the mood of the moment. As far as desserts are concerned, they too have a say. Thrown in a chocolate, melted or half solid and a couple of sweetened diced berries, it will do wonder for the sweet tooth in us. The art of outdoor cooking is always in it’s simplicity, ingenuity and a healthy dose of mix and match.

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Posted in Personal Musings, poetry, Quotes, Reflections

Challenge of the Dare

Posted on by Sugar and Spice..... Among Other Things

Surprises are always a part of life; whether they be good or bad. While the former variety is well received and brings about beaming smiles on the faces of many; the latter surprise does have it’s own benefits, though they may be hidden. With the local henchman unable to make the usual rounds or repair work, the sudden spurts of gales saw the old chicken coop falling down as well as the barn floor being home to mini ponds. The problem is repairs aren’t the same when there are less number of people at hand to help.

Nevertheless with the hammer and saw, we had managed to make an odd fashioned set of repairs, not pretty but viable. Then came the good old cans of leftover but fresh paints. The final end-result was five vibrant homo-sapiens bearing the colours of the rainbow. While it would have been easy to treat this unfortunate incident as another hurdle; throwing aside such an attitude and embracing things as they came, made way for another set of beautiful moments to be captured.

“It always seems impossible until it’s done.” Nelson Mandela

One of the instinct traits of man, is to deal with the downside in an air of worry, wariness and despondency. While for some of us, most of the apprehension and fear is washed away slowly as we approach the task at hand; for some of us it colours the way we approach the task. The strength lies in not calculating all the downsides and upside alone, but to keep the practical eye and will at hand. True that one needs to have a fair share of caution and apprehension; to let them colour the day would mean another day not worth the memory.

“Strength shows not only in the ability to persist, but the ability to start over.” F. Scott Fitzgerald

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments

The dare lies in keeping an open mind and approaching any given situation, blessed or an upheaval with the attitude to persist and prevail. For things do eventually work out, as long as we rise to the challenge and hope for a better try at every given attempt over time. Thus will then one appreciate the real treasures that life has in store for each one of us.

“When a new day begins, dare to smile gratefully.
When there is darkness, dare to be the first to shine a light.
When there is injustice, dare to be the first to condemn it.
When something seems difficult, dare to do it anyway.
When life seems to beat you down, dare to fight back.
When there seems to be no hope, dare to find some.
When you’re feeling tired, dare to keep going.
When times are tough, dare to be tougher.
When love hurts you, dare to love again.
When someone is hurting, dare to help them heal.
When another is lost, dare to help them find the way.
When a friend falls, dare to be the first to extend a hand.
When you cross paths with another, dare to make them smile.
When you feel great, dare to help someone else feel great too.
When the day has ended, dare to feel as you’ve done your best.
Dare to be the best you can.
At all times, Dare to be!”
― Steve Maraboli (Life, the Truth, and Being Free)

Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/slideshowarts
Source:https://vk.com/pub_mdma
Source:https://vk.com/pub_mdma
Posted in Christian, Daily, Life, Personal Musings, Random Thoughts

Knowing that Secret

Posted on by Sugar and Spice..... Among Other Things

Looking back on the past couple of weeks, there were pretty simple but quite startling revelations. One among them was the fact that one could find themselves with plenty of things to be thankful about. Finally the last couple of weeks saw the garden being worked on, children being read to bead by both parents, time for a family musical drama , the old knitting which never saw it’s story being knitted out was ready and a whole lot more. What more, there was quite a lot of things to do in the checklist being worked out and completed.

Through this all, while the urge to go out and be “in the social nows” was there in the initial few days, those feelings and perceived necessities had quickly winded down. Instead one was able to find plenty to do, along with their “work from home options” or otherwise.

Source:https://vk.com/public138314547
Source:https://vk.com/public138314547
Source:https://vk.com/public138314547

For those of us us, who had the worst chain of circumstances being experienced by them, they had learnt to adapt and chose what was left in their hands and make a better chance from what was left, and go with the flow. Most important of all, one learnt to appreciate with being given something to hold on to in each and every situation, even if that something was hope alone.

“I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want.” (Philippians 4:12)

For man, each day is a sojourn of something new. Being in the constant search, we sometimes forget to take a pause and breathe out in and see the world around us. Missing out on the reality of the now, in the hunt for the something better for tomorrow results in plenty of bitter lessons a little late to comprehend and understand. Ironically once we attain whatever that has caught our fancy earlier, it no longer holds the wonder of then now. In our own insatiable hunger for more, our assumption is that “now is never enough”.

Source:https://vk.com/public138314547
Source:https://vk.com/public138314547
Source:https://vk.com/public138314547

In certain arenas, one does need to hunt for a lot more. It could be to be better at their own professional field, their personal dreams and the like. Yet once we forget to stop every now and then, and smell the roses around us; all this pursuit may end in vain when explored form other different but quite interesting and important angles. By then, time has passed and hindsight can be a real pain. On our own, we do pursue desperately something or whatever we think will satisfy us; until then the next thing comes along and we run behind it, once we realize that the previous objective wasn’t that good. Some instances, that discontent is a another form of anxiety or a shield to hide us from the reality and face the situation.

Ironically it is once we learnt to experience what we had feared once the most, to appreciate what one has truly within their hand in the present. While it may be important in the better path for tomorrow, pursuit of the same shouldn’t make us shed off the mantle of being content and purposeful within the now. As the His Words and His Love have shown us, to be content in each and every situation is when we learn to embrace His Love, His Grace and His Mercy. For those alone will help us face every situation, be they wonderful or dire. For through Him, we get our strength for the worst of the days, whenever they come by. Knowing this secret alone, is what keeps the unrest at bay. By this, the inner contentment grows and the world of now shows a much clear path for a bright tomorrow.

“11 I am not saying this because I am in need, for I have learned to be content whatever the circumstances. 12 I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. 13 I can do all this through him who gives me strength.” (Philippians 4:11-13)

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Source:https://vk.com/pub_dma
Source:https://vk.com/pub_mdma
Posted in Food, Stories Around the World

A Little of all, or More

Posted on by Sugar and Spice..... Among Other Things

With all at home, attempting their hand at “a little something”, especially in the kitchen arena; there was an assortment of sorts for dinner. With the leftovers from lunch, the cookies of last weekend and a little of the experimentation (definitely edible) left from the past two days in the refrigerator, supper was more like a picnic meal, of sorts.

Laying down the table, reminded one of the college days, wherein the complete meal was more or less, like garbage plate. One of the first life lessons on managing college life and the budget at hand, was to make do with a “garbage plate”. Originally started off at Nick Tahou Hots, a restaurant based in Rochester which had featured their signature dish of “the Garbage Plate”. With the crowd consisting f mainly college students, the dish was concocted to meet the demand of a meal with a little of everything on it.

“What is the famous Nick Tahou’s Garbage Plate™? We start with a base of any combination of home fries, macaroni salad, baked beans, or french fries topped by your choice of meats and dressed to your liking with spicy mustard, chopped onions, and our signature Nick Tahou’s hot sauce. Each plate comes with two thick slices of fresh Italian bread and butter.” (2010, Archived from the offical website) 

Though other records state that the first original plate was concocted from two hamburger patties with a choice of two sides, from home fries, macaroni salad or beans, laced with a heavy layer of ketchup and hot sauce. Despite the high carbohydrate laden meal, this dish stayed quite popular, even in the present college campus.Maybe the fact that this plate accounts for a little comfort in every bite, a reminder of our home makes it one of the “at least once must haves”, during college days.

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments

Bringing it down to a more simpler or tone version, plate the salad (macaroni, pasta, baked beans or even greens) and then add the next layer of homemade french fries (or any fries, vary it with baked beet-fries). Still adding on, the next layer is for the protein with grilled, fried or baked patties (meat, fish, chicken, hamburgers, hot-dogs or maybe soya-keema and paneer for the vegetarian version). The final touch is made by the sauce slathered over it and then being topped with the classic garnishing of chopped onions, yellow mustard and not forget to add the tomato ketchup to the lot. Ranging from the hot sauce (meat, chilli and hot) to a toned down vegan chilli, the final plate can change with every serve, though the basic ingredients may remain the same. Also not to miss out on the side dish, choose the pick from traditional garlic bread, rolls or even roti and naan to mop out the sauce,

Trying to recreate a similar version didn’t work out in the typical “garbage plate manner”. Though the next attempt, to go heavy on the carbs is on the agenda. The dinner of “bits and pieces” had some other weird food combinations like the tuna and spaghetti, rice with beans, soy and chopped meat or cheese and chocolate and the running favourite for now, two slices of bread with aloo bhujia ( an Indian potato snack), butter, sugar and sprinkles between them, to list a few of the experiments when the chefs run amok in the kitchen. Also not to forget the latest invention of pancake batter with slices of all berries, bananas, essence of maple syrup, crushed nuts with whipped cream on top. Cleaning out all the leftovers (best though weird), the supper of these ” odds and ends” (little higher on the carbs) wasn’t the typical garbage plate but, oddly an interesting combination and completely satisfying.

Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
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Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments
Source:https://vk.com/thesemagicmoments