Posted in Daily, Food, Photography Art

Cookie-Art Moments

Being trapped in the kitchen with a bored toddler in the early evening hours while it’s raining outside and the electricity is out is a very risque situation. Left in the lantern light, one option to put all the excess energy into good use was to bake cookies. Time flew as we started off with the mixing the wheat flour, butter and powdered sugar for the dough. Although halfway through, a bit of the batter was missing with a mischievous grinning kid nowhere to be found. Finally the cookie dough in varied shapes was ready to be baked . As the electricity was still out, I had to improvise and bake the cookies in the pan as the electricity was still out.  On the whole, an hour and half later I had a plate of fresh cookies, a happy toddler drinking his milk and time well spent.

It’s spontaneous moments like these which make life more fun. Moreover, when our children grow up and leave the nest, it’s memories like these which will hold dear in our hearts. To quote Crystal Woods ,“I want to take all our best moments, put them in a jar, and take them out like cookies and savor each one of them forever.”

Posted in Daily, Food, Photography Art, Quotes

Art of Camellia sinensis

If there is ever a concoction known as the “writer’s brew”, it may go to that prepared from Camellia sinensis. This popular aromatic beverage is known as “tea”. Originating initially in Southwest China, it began as a medicinal drink which slowly popularized to being a recreational beverage. Maybe it is the right combination of polyphenols, caffeine and L-theanine which helped tea beat down the stress and boost the creativity. Maybe it’s because of the latter, that tea can be labelled as the writer’s brew (although some writer’s may differ).

For me, the tussle between “the theophylline”, “the caffeine” and “tisanes” are pretty strong. However without fail everyday, the morning is commenced by a pot of black tea with a liberal addition of milk or cream or sometimes sugar, depending on the mood of the hour. Preparing the morning tea is a very comforting procedure and brings back good memories to start the day. Besides there is something to be said about doing a routine which my mother, grandmother and great-grandmother had done every morning. As Muriel Barbery wrote in The Elegance of the Hedgehog, “When tea becomes ritual, it takes its place at the heart of our ability to see greatness in small things. Where is beauty to be found? In great things that, like everything else, are doomed to die, or in small things that aspire to nothing, yet know how to set a jewel of infinity in a single moment?”

This beverage has proportioned to become a culture. Come to think of it, every country has its own set of tea rituals. In India, every home starts the morning and evening with tea. Even guests are greeted with tea, not to mention office breaks and post-meetings sessions.The tea ceremony is different in Japan, where it is a cultural activity involving a cup of powdered green tea (Matcha) and savories. Where ever the place maybe, tea settles a lot many problems. To quote David Walliams in “Mr Stink”, ““In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. Possibly a savoury option would be welcome here too, for example a Scotch egg or a sausage roll.”

As for the varieties of tea, there is an endless list but it is not the same as herbal teas. As Bryan Lee O’Malley wrote in Scott Pilgrim, Volume 1: Scott Pilgrim’s Precious Little Life, “What kind of tea do you want?”
“There´s more than one kind of tea?…What do you have?”
“Let´s see… Blueberry, Raspberry, Ginseng, Sleepytime, Green Tea, Green Tea with Lemon, Green Tea with Lemon and Honey, Liver Disaster, Ginger with Honey, Ginger Without Honey, Vanilla Almond, White Truffle Coconut, Chamomile, Blueberry Chamomile, Decaf Vanilla Walnut, Constant Comment and Earl Grey.”
-“I.. Uh…What are you having?… Did you make some of those up?”

All said, tea with its’ own variants like black tea, green tea, oolong tea and so on have become an art in its own right. For many generations , tea sets and porcelain have been heirlooms, thereby adding the rich tradition and culture to art. 

Posted in Food, Photography Art, Quotes

Ice Cream-Art

Among the priceless knowledge that has survived centuries of time, there is nothing that can bring forth joy like ice cream. Originally named as iced cream or cream ice, the roots of ice cream began in the first Persian empire (as early as 500 BC). Since then it has been modified with addition of fruits, honey, even rice and has been made into various versions such as sorbets, flavored sorbets and so on. Today ice cream has been added to sundaes, cakes, milkshakes and even can be baked. Although in the present day,ice cream is often sold in carts and local delis, at one point of time it was expensive and considered a privilege to the upper class. Since the mid-18th century it has been popularized and accessible to middle-class homes especially with Agnes Marshall’s recipe books.

All said, ice cream elicits an emotional response. In spite of the simplicity of ice-cream, each scoop brings forth its own flavours. Eating ice-cream is like an emotional and palatial feast. Maybe it’s because of the love and care that goes in with each scoop or maybe it’s because it just makes everyone happy. Even now if a drop of ice cream falls or scoop of ice cream spills over, brings deep disappointment.

At home, being with my two year old son who is resistant to anything nutritious especially vegetables,fruits and even cereals; ice cream is an all time buffer. Like in most homes, on certain days ice cream is a treat or a reward for eating all the vegetables and fruits (though we limit it to 1 scoop). Other times, it’s a medium for various fruits and vegetables, ranging from diced kiwis, boiled baby carrots or corns, sliced berries or dates to even boiled rice, vermicelli, wheat and even oats.

Though the most important role to play is when surprise guests come over and I’m out of pie or cake for desserts. Then ice cream is the answer. Delicious treats can be made by adding hot chocolate or fudge, chopped peanuts or almonds, whipping cream, sprinkles or even candied fruit to a scoop of ice-cream and voila, dessert is ready. One can even reverse the combinations and add ice cream to pies, waffles coffee, biscuits and even doughnuts, depending on the mood for the day.

Be it summer or winter, ice cream is always stocked up in the freezer. I usually scour the net for various pictures of ice cream art which have inspired me to re-create, simulate or improvise. As too much of sugar is bad; a delicate balance has to be struck.

To quote Charles M. Schulz, best known for the comic strip Peanuts, “Life is like an ice-cream cone, you have to lick it one day at a time.”

Posted in Daily, Food, Photography Art

Squash-Fun with Jam-Art

Last weekend we had a charity auction at church, consequence of which I had landed with two crates of black grapes i.e. about 20 kg. Nevertheless two days, everyone was sick of grapes even mixed with oatmeal, pancakes or desserts. Hence, it was a unanimous decision to make grape squash yesterday.

So towards late noon yesterday, the kitchen counters were grape stained and I ended with four big bottles of grape squash. The trick in making them right was to proportionate the grape extract to the sugar in a 1:2 proportion with the entire water required being equal to the amount of grape extract. In three simple steps;it was ready. First wash the grapes and boil them in just sufficient water so it gets cooked and while boiling continuously mash the grapes till it becomes thoroughly juicy. Strain the mix to get the grape extract and measure it. Second is to take the sugar (keep the amount twice the extract), add to it a minimal amount of lemon juice (1 tsp for 2.5 pounds sugar) and water (the entire water used should be equal to amount of grape extract) in a pan; and heat it till the sugar dissolves and bubbles up. To prevent charring of sugar, you make to intermittently stir the mix. Third, let the sugar syrup cool till room temperature and mix it with the grape extract to form a good consistent liquid. One can add grape extract (tonovin, 1 tsp for 2 pints or 1 litre of grape extract) or sodium benzoate (almost same measure as tonovin) if preferred. Since even refrigerated squash gets over fast at home, I had avoided the latter.

On the whole, it was a fun experience for everyone including my two year old son who loved getting grape-stained. As for the remaining grapes, I had decided to make them into jam. Although making jam looks arduous, it’s actually easy and almost similar to squash, with few differences. Here the measure of grapes to the sugar is 2:1. It’s the same for all sweet fruits like strawberries, apricots but for bitter fruits like lemon and oranges we need a slightly higher amount of sugar ( I prefer a 2:1.5 ratio). 

There’s nothing better than having hot dripping homemade jam especially on cakes and in pies or cold jam layered on bread. Besides making jam keeps the kids from getting into mischief indoors especially on cold, rainy days of autumn. As Sandra Dallas said, “Jam on a winter took away the blue devils. It was like tasting summer. ”  Here are some pictures of jam-art to get inspired.

 

Posted in Daily, Food, Photography Art, Quotes

Donut-art

It’s morning and facing a severe sugar low; I’m looking for an excuse to eat cake for breakfast. Well, I guess it’s time to have donuts or doughnuts, as the British call it. There’s nothing better to start off the morning commute, the office meetings or even the early evening get-togethers with a bunch of donuts with or without the caffeine and other add-on brews.

Interestingly, although Hanson Gregory claims to have invented the ring donuts aboard a lime-trading ship as he found the raw center of the greasy doughnuts were unpalatable; the earliest origins of the modern donuts are generally traced back to the olykoek (“oil(y) cake”) of the Dutch settlers who brought them to New Amsterdam (i.e.the early New York). However, the donut holes, the filled donuts as well as “the fritter” and “the Dutchie” came later.

As Haruki Murakami said in his “A wild Sheep Chase”, “Whether you take the doughnut hole as a blank space or as an entity unto itself is a purely metaphysical question and does not affect the taste of the doughnut one bit.”

So as I enjoy my morning cup of Joe and donuts, below are a couple of snaps that soundly make “donut-art”!!

Posted in Daily, Food, Photography Art

Cereal-Art

It’s Monday morning and here, I am stuck in a toddler war between the boring old oatmeal and the newer version of “Kellogg’s Chocos”. To quote Robert Orben “Remember the days when you let your child have some chocolate if he finished his cereal? Now, chocolate is one of the cereals.”
Never try reasoning health benefits with a two year old !! Everything except the word chocolate falls on deaf ears. So the alternative was to scour the net and spruce up the good old fashioned oatmeal. At the end, a little twist of the photos below with a dash of raisins, a handful of nuts, sliced apple chunks and berries  laced with honey, I ended up with a happy two year old crunching his oatmeal for the day.

Posted in Daily, Food, Photography Art

Petit-déjeuner or Le breakfast !

Being in the house with a two year toddler forces you to revise, improvise and reinforce a lot of the good old ideals. Starting with the morning, getting up is an ordeal and as he is too young to head to playschool; keeping him occupied till breakfast is quite a difficult task. So the easiest way is to get him help in making breakfast. It benefits in many ways; keeps him occupied, teaches him to get involved and more importantly, getting him to eat his breakfast. And believe it or not, besides scouring the net and recipe books for new breakfast ideas, this goes quite a long way in getting a picky eater to start the meal.

Here are a few of the days of what petit-déjeuner  or breakfasts be like and reminds of what Milne’s Pooh and Piglet be like.

 “When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
― A.A. Milne

The best part is one can be so creative for breakfast. It can range from brown sugar laden oatmeal or crunchy cornflakes to French Toast or simple toast and eggs with bacon optional to steamed idlis or even calorie laden goodies ranging from maple syrup dripping pancakes to stuffed paranthas, buns loaded with nutella or even rice noodles topped with fresh juice, a pot of tea or the best- coffee loaded with cream and caramel. It is the best meal to splurge on, for the whole day awaits to burn it !! Be it a rainy day or a busy morning, or outside on the sun shaded patio or a windy day; alone or with a group of friends or noisy rambunctious family or a quieter meal for two, breakfast sets the pace and swings in the mood for the day. To quote,

“Everyone runs around trying to find a place where they still serve breakfast because eating breakfast, even if it’s 5 o’clock in the afternoon, is a sign that the day has just begun and good things can still happen. Having lunch is like throwing in the towel.” ― Jonathan Goldstein, Lenny Bruce is Dead