Daily – Page 32 – Sugar And Spice… Among Other Things

Writing on the Asphalt

Posted on May 29, 2019May 22, 2019 by Sugar and Spice..... Among Other Things

“Even your past pain can be a blessing to someone. Hope-lifters are willing to reach back and pass hope on.” Kathe Wunnenberg

One of the perks of waiting in the city traffic, is that there are an endless sightings to view. From observing the roadside shops, their wares or whether they are new or already around, and doing a little bit of “window shopping” to noticing the passersby that walk on the sidewalks and reading the graffiti and artwork on the walls; these are the few things that keep the Thoughts, mind and eyes occupied during the traffic wait in the city as compared to the highway.

Yet what catches the eye and leaves an impression is the graffiti on the walls. Form the local city news to artwork defining the city or the town, to words of famous sayings; these have words that linger on in the mind imparting and affecting the mood of the day subtly. While walking on the sidewalk especially when the parking spot is a considerable distance away from the final destination, the writing on the sidewalk as well on the walls of the various buildings on the street; trigger old memories, feelings of nostalgia either of the fortunate or unfortunate events that we hold on to in our minds, giving a sense of thankfulness for the unasked or asked blessings given to us at the low points in our lives.

Source:https://vk.com/slideshowarts

All these words reflect the emotions of many and each word read with thought or subconsciously leaves an impact. While graffiti is usually frowned on, beautiful sayings leaving the sense of hope, kindness and love are needed to remind oneself of the distance we have journeyed, the struggles we had underwent and the unaccounted and saving graces that we have all been blessed with. Each one has indeed their own baggage, but by giving hope we not only lighten the burden of others’ but also learn how to carry and deal with our baggage better. For the light of one candle never loses out by sharing its’ flame with others, they all die depending on their length of time.

“Even one’s yesterdays could not continue to stir and move in a man’s mind unless there were a future for those yesterdays to make.” Mary Ellen Chase

Source:https://vk.com/slideshowarts

“Everything will be fine! I recognized! ”-
The inscription on the pavement chalked.
I stood for a long time in affection
And I admit, I did not want to leave.

Who wrote and for whom – I do not know,
But these lines have warmed my soul,
Like forget-me-nots in mid-May,
Like white snowdrops of April.

A simple and short phrase,
At first glance – so wise,
But how much optimism gives at once,
And lights up joyful smiles!

Everything will be fine? Of course it will be!
And I want to believe it boldly!
It’s great to give hope to people,
Even if it’s just on chalk on asphalt …

Natalya Smirnova

“Hope is not easily defined, but impossible to embrace without faith. The more we search for meaning in what seems hopeless; we realize that our “hopelessness” is a state of mind, not a reality.” Carol Bright

Source:https://vk.com/slideshowarts

Daily, Food

Of “Burger” and Origins

Posted on May 28, 2019May 22, 2019 by Sugar and Spice..... Among Other Things

“Fashion is like food! Some people like sushi, others think hamburgers are divine! People like different things!” Michael Kors

One of the most popular comfort foods, snack foods or a complete meal to splurge occasionally, or for fun and festive, is the hamburger or burger. Essentially a sandwich consisting of one or more cooked patties (pan fried, grilled or flame broiled) of meat placed inside a sliced bread roll or bun and often served with cheese, lettuce, tomato, onion, pickles and other adds ons, as well as condiments like ketchup, mayonnaise, mustard, relish, or “special sauce”, these sandwiches or “burgers” have stormed the food industry ever since their introduction. While today, the patties can range from meat, fish, egg or vegan; hamburgers or burgers have evolved from being that of fast food joints or the regular diners to specialty or high end restaurants. Like all sandwiches, its’ what goes in and the entire taste and texture that counts.

“It requires a certain kind of mind to see beauty in a hamburger bun.” ~ Ray Kroc

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Source: https://vk.com/pub_mdma

Although the term, “hamburger” is originally derived from Hamburg, Germany’s second-largest city; its’ origins have been subject to much dispute, claim and uncertainty. Before the “disputed invention” of the hamburger in the United States, similar foods already existed in the culinary tradition of Europe. As recorded in The Apicius cookbook, a collection of ancient Roman recipes that may date to the early 4th century, “isicia omentata” preparation is detailed as a baked patty in which meat is mixed with pine kernels, black and green peppercorns, and white wine, considered to be the earliest precursor to the hamburger. Later on with various conquests, civilizations and trade, similar recipes were made with various varieties of the meat available then, like the “steak tartare” made of minced horse-meat of the 12th century.

The evolution of the name “Hamburg” came as the town was known for its’ ports famous for trade with the “New World” as well as then ” Old Europe”. With immigrants reminiscing about home, various dishes made with steak came to known with the name “Hamburg” added along side the dish name on the various menus especially when at sea or the ports, like the Hamburg-style American fillet.

Source: https://vk.com/pub_mdma

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However the exact origin of the hamburger may never be known with any certainty. While most historians believe it was invented by a cook who placed a Hamburg steak between two slices of bread in a small town in Texas; few others credit the founder of White Castle for developing the “Hamburger Sandwich.” With records being scarce, the stories and claims still remain as “legends”. With most claims for the invention occurring towards the early 19th century, common factors include large crowds like fairs, festivals, amusement parks as well as street vendors, who for simplicity, ease and increased sales had placed the steak between two buns filed with few vegetables to get the taste and the sales” going.

Yet by whichever origin, the “burgers” have been evolved across the globe adapting to the taste, local ingredients, culture and essence of the locality like the Vietnamese rice-burger. Varied experimentation with the ingredients can be made with ease, to give rise to a style or art with home cooking the “burgers” especially on the International Burger Day (May 28th). Depending on the mood or scene, from barbecues to cook-outs various combinations can be made, traded and shared with fun memories to treasure. Or one can ordering the good old regular “burger” for not just satisfying the hunger pangs but also for comfort in the memories of the good old times. As the old saying goes, “moderation is the key to having fun while eating”.

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Source: https://vk.com/pub_mdma

Daily, Life, poetry, Quotes, Reflections

Yearnings before the Summer

Posted on May 27, 2019May 22, 2019 by Sugar and Spice..... Among Other Things

“The world is full of magic things, patiently waiting for our senses to grow sharper.” W.B. Yeats

With the heat of summer approaching and spring nearing its’ end, a longing comes for the early pleasant winter days or the cooler autumn. While summer is indeed a time for beaches and water and cooler evenings making up for the oppressive heat of the mornings, one often longs to escape to the coldest part of the time for a few days.

“Happiness doesn’t depend on what we have, but it does depend on how we feel toward what we have. We can be happy with little and miserable with much.” William D. Hoard

Source:https://vk.com/monahos

Looking back, the seasons do expose the strength of one’s endurance. During the extreme cold of winter, one harbours the longing for summer and reverse feelings in winter. These feelings bring to front the changing nature of the whims and fancies of man. Being human, one often tends to change one’s mind, thoughts and actions depending on the mood of the situation. Yet at times, we lose sight of the moral principle while engaging on the whims.

“We are all faced with a series of great opportunities brilliantly disguised as impossible situations.” Charles R. Swindoll

Source:https://vk.com/monahos

Source:https://vk.com/monahos

To transform, mature and to experience life, change is important. Yet if we are always on the lookout for change, without experiencing the moments of the present, we fail to learn what time and life has in store for us with every passing moment. Flitting from branch to another, we may always on the lookout for something better, brighter and more purposeful. In doing so, we tend to lose out on the meaning of the wonders of the present. Once lost, that Time would never come back. In His Timeline and among His Creations, one often learns that during uncertain situations, difficult choices or troubled times; stepping out and taking a breath of fresh air helps to find new perspective. The sooner we do so, the most difficult and rough season becomes an enjoyable one for the time.

“The best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quiet, alone with the heavens, nature and God.
Because only then does one feel that all is as it should be.” Anne Frank

Source:https://vk.com/monahos

I See You Spring

I see you, spring,
In my double window.
You’re not very red,
and even a little dirty.

There is no greenery yet.
The earth is exactly two-colored photo,
And the snow only catches the moment
To disappear from us imperceptibly.

And sleepy shade carts,
Squeaking axes,
On the same trampled snow
They derive sleds in the autumn.

And chomping with a check,
And twisting the wheels with his hands,
And a drop of rain on his cheek
Suddenly feels like tears.

Varlam Shalamov

Source:https://vk.com/monahos

Daily, Food, Stories Around the World

“Grill or Barbecue” Summer

Posted on May 25, 2019May 22, 2019 by Sugar and Spice..... Among Other Things

With the scent of summer and warm weather, there’s nothing more fun than having an outdoor cooking session. Open space, vegetables and meat or fish with lots of sauces, condiments, rice as well as firewood or outdoor grills and everyone is getting set for the weekend family cookout. Interestingly one may be naturally guess that the concept of outdoor cooking has been there since the time of the prehistoric man. While in the early years, it was more of a necessity than leisure; over time it became an occasion for gatherings, mass cooking as well as festive or season celebrations.

“If summer had one defining scent, it’d definitely be the smell of barbecue.” Katie Lee

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Source:https://vk.com/slideshowarts

Contrary to popular notion, grilling and barbecue aren’t the same. The initial years had seen majority of outdoor or open fire cooking where in the art of getting vegetables and meat well done were perfected. Slowly there were distinct methods and styles as well as flavours of getting food well done over fire were learnt and modified, like smoking, roasting or baking, braising and grilling. While these may be largely encompassed under the banner of barbecue, there subtle distinctions by the manner each is done. Each technique by which it is named so involves cooking using smoke at low temperatures and the duration of cooking hours from few to several. While baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour; braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Technically barbecue is a method as well as an apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of fire, smoking wood or hot coals of charcoal.

“There are two different things: there’s grilling, and there’s barbecue. Grilling is when people say, ‘We’re going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.’ Barbecue is going low and slow.” Guy Fieri

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Since the pre-colonization era, grilling had existed in the Americas. However, the origin of the term “barbecue” can’t be exactly determined. The earliest records were that when the Spanish, upon landing in the Caribbean, had seen the natives like the Arawak people of South America or the Caribbean Taino Indians (accounts vary) who had a method of slow-cooking meat over a wooden (or green sticks) structure known as “barbacoa” in Spanish. For centuries, the term barbacoa referred to the wooden structure and not the act of grilling, but it was eventually modified to “barbecue”.

As per the records of the earliest English tales of barbecue as written by Edward Ward ( 18th century) in his travel accounts, “The Barbacue Feast: or, the three pigs of Peckham, broil’d under an apple-tree.” As per his story, the social aspects of “cooking food over fire” for several hours while enjoying the evening was a new and noteworthy experience. Later on this techniques had caught on and with the spread of colonies, civil wars and later, as festive or celebratory occasions, the technique, art, style and precision of cooking by “barbecue” were perfect and made into an enjoyable social as well as family occasion.

“Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.” Fennel Hudson

Across the globe, similar techniques were being practiced like the Korean barbecue features thin slices of beef or pork cooked and served with rice, Argentinian “asado” or marinade-free meat cooked in a smokeless pit and the Indian “tandoor” cooking. The “tandoor” is a large pot, typically buried in the ground up to its neck with hot coals added to the bottom. Made of ceramic, the Tandoor holds in the heat and focuses it on the food cooked inside. With the “true barbecue” has evolved into its’ distinct style over the years; summer evenings and holidays turned into occasions of fun, beating the heat and humid season. With a range of styles from open pit or fire cooking to grills or barbecue, outdoor cooking of summer is indeed an experience to try as well as appreciate.

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Daily, Family and Society, poetry, Quotes, Reflections, Work

Far from the Blanket

Posted on May 24, 2019May 22, 2019 by Sugar and Spice..... Among Other Things

“Judgments prevent us from seeing the good that lies beyond appearances.” Wayne Dyer

One of the benefits of shopping over the weekends is the discount sales that are commonly offered. Yet on closer scrutiny at the price list, our requirements, the discount amount with the manufacturing and expiry dates, at the end of the day; the weekend rush isn’t worth the effort for the offered discount. For the days when we need them, they do help. But when weekends are the only day to recuperate from the busy week, spending some personal time as well as family time may be more worth with the treasures of memories.

“It is with our judgments as with our watches: no two go just alike, yet each believes his own.” Alexander Pope

Source:https://vk.com/monahos

Comparing this with few situations in our life, many a time we make judgments under the guise of certain notions or thinking. Yet on close scrutiny, one may discover that not everything is as it seems to be. Very often, we tend to put people under an umbrella. Like during school days, the scholarship as well as class toppers were believed to be geeks; yet imagine the surprise when their added talents ranged widely in the field of music, arts and some in sports as well. Similarly at the workplace or the community, when one is busy labeling the others; we lose out not only on their friendship but also the kinship that we would establish once we really get to know them. No one is like the other; neither do all fit under one blanket. When asked about ourselves, this dictum would be what we would prefer others would use to view us; then why not the same for them too. In life, open minds and kind words go a longer way than sudden opinions, quick judgments and hasty impressions.

“In our judgment of human transactions, the law of optics is reversed, we see most dimly the objects which are close around us.” Richard Whately

Source:https://vk.com/monahos

Not everyone who is punished is guilty.
Not everyone who is acquitted is not guilty.
Not everyone who called himself a brother is a brother.
The unity of souls is not due to blood.

Not everyone is a friend who held a hand,
Not every enemy really hates.
Raised dagger is not so dangerous,
Like a thirst for revenge in the most hidden form.

Not everyone hugging is in love,
And standing on the side is indifferent.
Not everyone is inspired by the bright feeling,
Who flies his ears with flattery.

Not everyone falls under the pattern,
but each created it once.
And he does not suspect that he is the
same for someone “not everyone” ..
– Rus Svyataya

“Do not condemn the judgment of another because it differs from your own. You may both be wrong.” Dandemis

Source:https://vk.com/monahos

Daily, Family and Society, Life, Personal Musings, Stories Around the World, Work

Cups, Perfection or Happiness

Posted on May 23, 2019February 18, 2019 by Sugar and Spice..... Among Other Things

“Folks are usually about as happy as they make their minds up to be.” Abraham Lincoln

As per the recent health surveys, the growing levels of stress are increasing steadily, not only among white collar workers, but also among young adults, adolescents and even at school level. In 2016, an estimate of over 1.1 billion people worldwide ( 1 in 6 or 15-20%) had mental or substance use disorder with around 4 percent of population had anxiety disorder ( Source: Institute for Health Metrics and Evaluation, Global Burden of Disease study). As per the Cigna 360 Well Being Survey (2018), around 9 in 10 Indians suffer from stress. With all this statistical evidence and data of mental as well physical health correlations, the glaring fact or query is whether happiness or health is defined by the boundaries of pre-defined standardized success or by the quiet inner serenity of “being successful within”.

“You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.” Albert Camus

Source:https://vk.com/monahos

Source:https://vk.com/monahos

One of the reasons why we often sink into the pits in our journey in life, is because we are too busy looking around to notice our own. One becomes too busy in concentrating on how “our coffee cup” is shaped, styled and modeled in comparison to others either by wealth, career, assets or other parameters. Unfortunately in doing so, we fail to enjoy to taste, flavours and pleasure of indulging in the freshly brewed coffee in our own cup. Wouldn’t it be better if we enjoyed our own cup in the short time that we have?

“Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.” Albert Schweitzer

Source:https://vk.com/monahos

To attain the happiness in life, doesn’t imply to concentrate only on the cup that we have. Perfection doesn’t define happiness. Rather define what is important to one and find comfort and peace of mind in those. The choice to remain at peace and serene lies within us and our thoughts. Choose to stay calm, happy and content by finding the value and worth in things that really matter to us and our inner peace.

“Happiness depends upon ourselves.” Aristotle

A Cup and Coffee

A group of highly established alumni got together to visit their old university professor. The conversation among them soon turned into complaints about their stressful work and life. The professor went to his kitchen and returned with a large pot of coffee and an assortment of cups, including porcelain, plastic, glass, crystal, some plain-looking, some expensive and some exquisite. The professor told them to help themselves to the coffee. After all the students had a cup of coffee in their hands, the professor said: “ Did you notice all the nice looking cups are taken and only the plain inexpensive ones are left behind. While it is normal for everyone to want the best for themselves, but that is the source of problems and stress in your life. “ “ The cup itself adds no quality to the coffee. In most of the cases, it’s just more expensive and hides what we drink.”, the professor continued. “What all of you really wanted was coffee, not the cup, but all of you consciously went for good looking expensive cups and then began eyeing on each other’ s cups.”
“Let’s consider that life is the coffee and the jobs, houses, cars, things, money and position are the cups. The type of cup we have, does not define or change the quality of our lives.”

Source:https://vk.com/pub_mdma

Source:https://vk.com/monahos

Daily, Food

“Quiche” on the Menu

Posted on May 21, 2019May 18, 2019 by Sugar and Spice..... Among Other Things

Fill the pastry crust with cheese, tomatoes, egg custard and smoked meat or mushrooms or any ingredient by choice, bake it without covering the pastry and viola’ the “homemade quiche’ ” is ready for the get-together with the extended family, friends, colleagues, neighbours or for a quiet light meal for two.

This savoury open flan consisting of pastry crust filled with eggs, milk or cream with cheese, meat, seafood or vegetables, quiche is one of the popular dishes of the French cuisine which has reached over to various parts and countries of the world albeit with or without modifications.

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Quiche.jpg/1024px-Quiche.jpg

Source:https://en.wikipedia.org/wiki/File:Quiches_2.jpg

Source:https://en.wikipedia.org/wiki/File:Mushroom_and_leek_quiche.jpg

While the word “quiche” was first attested in French (1805) and the first English usage as “quiche Lorraine” was recorded in the Indiana Evening Gazette in 1925; the origins of this dish may be traced to the German roots. For the word “quiche” may originate from the German “Kuchen” meaning “cake” or “tart”. Food historians have traced the roots of “quiche” to the medieval kingdom of Lothringen, under German rule, which the French later renamed as Lorraine.

Although this may be debatable as using eggs and cream in pastry was practiced in most cuisines as early as the 13th century. In fact the ” Forme of Cury” and the “Italian Libro de arte coquinaria” of the 13th and 14th century cookbooks have references of recipes known as ” Crustardes of flesh” or ” Crustade” which spell out steps for eggs and cream baked in pastry containing meat, fish and fruit. Since then, these recipes have caught on.

“I do not like a quiche with wet, undercooked pastry underneath, and that is that.” Mary Berry

Quiche can be made with a variety of ingredients with the variants often named descriptively in French like the quiche au fromage ( with cheese), quiche aux champignons (with mushrooms) or conventionally like florentine (spinach) and provençale (tomatoes) to list a few. Although there are many variants of quiche, one of the most popular and famous one is the ” Quiche Lorraine”, which has its’ own National Day as per the foodimentarians ( May 20th).

Source:https://www.delish.com/cooking/recipe-ideas/recipes/a58388/easy-quiche-lorraine-recipe/

Source:https://recipes.timesofindia.com/recipes/lamb-quiche/rs62414072.cms

SourcE:https://www.culinaryhill.com/mini-quiche-4-ways/

The authentic Quiche Lorraine originated from the German culture in which the “quiche” was an egg custard pie baked in a brioche pastry (and not in the typical French pie dough). Over the years this recipe had evolved into its’ classical form containing heavy cream, eggs and bacon or chopped ham, but no cheese. This mouth-watering wintry dish is baked until the pastry crust is browning. It can be served as a starter with a dressed crisp salad or as a brunch dish, often enjoyed at room temperature or little warm to keep the pie still crunchy. While the most popular Quiche recipe, includes French soft cheese (emmenthal or gruyere); many modern variations like the Alsatian-style including onions to modern versions with goat cheese, salmon, leek or even broccoli are made today.

So for a quick change from the regular, trying this simple recipe after a busy day may be fun. For the lack of ovens, this dish works fine on cooking with “instant pot” or ” by double boiling” techniques too . As often said, cooking is all about ” experimentation, cuisine mixing with modifications keeping it simple, tasty and artsy as well as fun”.