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One to Experience

Posted on September 25, 2020September 25, 2020 by Sugar and Spice..... Among Other Things

The stillness of the noon hours was a rare experience, more so when it is a full house with pitter-patter of feet and paws, along with the continuous yells, shouts and thumps of the ball outside. Though the chance of a siesta beckoned, the caution and wariness of the absence of the noise stayed uppermost in the mind. Which is why in stealth mode, the silent steps stopped outside the pantry. Cookie jar, empty (check) and the rustling of paper and crunching. With the steam levels rising, before the stern words could come out it was the proud announcement that “mom, tea is ready”. It was to be stern then on. True that the kitchen was a mess, along with jammy fingers and crumbs on the floor. But as always said, it is the thought that counts.

“We want someone to love us, but in fact it’s more important that we love!” Joyce Meyer

Love comes in numerous forms. From the morning cup of tea made ready after a long night or work from home experience shift to the blessing of a few hours of domestic respite to the unasked help in the garden, love comes in many different shapes and sizes. One never realizes its’ true form, until one looks back and reflects on those good feelings within. Love can be noisy as well, but also transient and fleeting. It can be true or false, fake or real as well as an apparition or “an effect of the moment”. Though underlining through all these forms, one needs to give to experience it.

Such is human love, to experience it’s true form, it needs to be shared from within the heart. Such love is always meant to be caught, treasured, experienced, shared and brought back to life for the dark and dull moments. May we wish each other to experience such moments in the days, that we breathe the air around us. For what is life without such an emotion, futile and hopeless; but with it, so full of that inner happiness and peace.

Want to tell you about love?
But not about the one that passion, debauchery, disorder,
What kindles us a fire in the blood
And makes us commit folly.

I will tell you about another love –
When you come home from work in the evening,
And at home all of your relatives, all of your own,
And behind the threshold, care is taken off.

Such a love I wish you friends,
To always rush home from work.
It can not be found in a single moment,
But you can grow with patience and care.

Margarita Fortier

Daily, Family and Society, Life, Personal Musings, Reflections

Just those “Five”

Posted on September 20, 2020September 19, 2020 by Sugar and Spice..... Among Other Things

“Wait for five minutes…when the sliced onions turn golden brown, pour the sauce and saute.”
“Five minutes more…I’ll switch off the television after this episode”.
“Snooze”. Five more minutes.

Reality and time are a formidable combination, especially when they turn events to be one of the life-changing moments. Every now and then, they snatch the net that holds our fall or by saving grace, they stretch the net to break the fall. Either way, their significance is not to be underestimated. In just “five” minutes, they highlight the balance of life, that we humans need to find and attain. Whether it be five, more or less; time always brings the one on the highest rung on the ladder down with a thud, or help us to grow our wings slowly.

“Balance suggests a perfect equilibrium. There is no such thing. That is a false expectation…. There are going to be priorities and dimensions of your life; how you integrate them is how you find true happiness.” Denise Morrison

Sticking to the universal “five minutes”, one can feel or do a lot of things in that time. When time is a whole bunch, those five minutes seem a lot of time. But as the second whiz by, it becomes too little.

Or those five minutes can be mean so much. Five minutes to talk to our parents. Five minutes to play wit our pet. Five minutes to sing a raucous song with the kid, or admire and share in their drawings. Five minutes to hug our better halves and show much much they fill a part to makes us whole. Five minutes to hold hands and walk under the night sky. Five minutes of shared words, whispered conversations and fears, and support.

Those five minutes is what pulls us through our worst moments in life. Those five minutes is what makes one smile from the heart, even though they may not be near in real. Those five minutes become the most important thing to us. In a way, “those five minutes” pale in comparison to those endless hours of “important meetings and projects”. In fact, “those five minutes” become the safety net for the inevitable fall that one may make when the carpet is pulled under our feet.

So let us all have those occasional “five minutes”; to be on those important things, the ones that matter the most. For those five minutes of “simple things” will last for an eternity, or expensive than eternity and more.

Daily, Food

An “In-dul-gence”

Posted on September 15, 2020September 15, 2020 by Sugar and Spice..... Among Other Things

More than forty eight hours, still the excuse to indulge in a little of the delectable sweetness of “c” stays on. On a frank note, the gift from the simple cacao seeds don’t really need any special day to be enjoyed; yet on the need for a reason to binge on it, these special choclate based days are noted and celebrated. On such a note, a couple of us “chocolate-fanatics” decided to give the online chocolataire a whirl and oh what a visual treat was it. Though obsolete now, a chocolate themed social gathering gives a boost tot he low morale during these “locked in periods”.

“Chocolate Wine. Take a pint of Sherry, or a pint and a half of Port, four ounces and a half of chocolate, six ounces of fine sugar, and half an ounce of white starch, or find flour; mix, dissolve, and boil all these together for about ten or twelve minutes. But if your chocolate is made with sugar, take double the quantity of chocolate, and half the quantity of sugar.” (The Cook’s Own Book: Being a Culinary Encyclopedia, Mrs. N.K.M. Lee, facsimile 1832 edition [Arno Press:New York] 1972 (p. 51))

From being processed, blended, conched, tempered and stored, chocolate has undergone a bit more changes, primarily to the percentages of cocoa solid, fats or both along with added ingredients, to give the many varieties of today. Interestingly cocoa can be combined with vegetable fat (tropical or hydrogenated fats) to give the confection of compound chocolate. Though not legally “chocolate”, it can be used as a dipping sauce, candy bar coatings or just to give the feel of chocolate to a simple dessert, biscuits or even pie. Alternatively for amateur home experimenters (like yours truly); melting chocolate with glucose, golden or corn syrup to make the modeling chocolate for homemade decorations to sponge cakes, cupcakes and the like brings a feeling of bringing a bit of the delicatessen home. On a very sweet and sour note, chocolate too has its’ own tune with the creation of Callebaut’s Ruby chocolate. Made from the Ruby cocoa bean, the distinct red colour gives a flair to the dramatic taste.

The quest to find a “cool and practical recipe” for the impromptu chocolataire has opened up a whole range of ideas and range of experimentation. With many recipes being borrowed, jotted and modified; chocolate will be one of the musts for cacao based desert crazy folks. As they say old is gold; with a little bit of “this and that”, it gives a good feel for the taste buds and an enjoyable ride for the memory cells especially as they age over time.

[1957]
“Chocolate Fondue: Hot Dessert
2 squares (ounces) unsweetened chocolate, 1 cup milk, 1 cup soft breadcrumbs, 1 tablespoon butter, 1/2 cup sugar, 1/4 teaspoon salt, 3 eggs separated. Add chocolate, broken in pieces, to milk. Heat till chocolate melts; stir till blended. Add crumbs, butter, sugar, salt. Beat egg yolks slightly. Stir in a little of the hot milk, add to milk mixture, cool. Beat egg whites till stiff; fold into cooled mixture. Turn into a five-cup greased baking dish. Bake in moderate oven (350 degrees F.) about forty minutes. Serve hot with whipped cream. Yield: Four servings.” (“Our Daily Bread,” Jane Nickerson New York Times, September 8, 1957 (p. SM46))

Family and Society, Life, Personal Musings, poetry

Unparalleled

Posted on June 11, 2020June 11, 2020 by Sugar and Spice..... Among Other Things

For one to realize the frailty of life versus time given to one, scanning the first few pages of the newspaper is enough, or just listen to the morning news hour. For some who thought they had time, there wasn’t any. Whereas others have been blessed with a second chance, good or bad, only time knows the final outcome. Through all this one realizes how blessed one has been. In fact, these thought bring out the true meaning of what “we have never realized”.

Source:https://vk.com/thesemagicmoments

One never realizes how blessed one has been with a job or any form of employment, till the day the wages stop coming and the money is out of the hand. One never knows the gift of a family, unless they come back to an empty set of rooms with no voices, but only those of the media. One never realizes how much they were blessed with their own path to walk and friends to visit, until they are forced to confine within. Instead of realizing the simple gifts of time and life as a whole, we crib that theatres are shut, malls are out and we are all stuck.

“Life’s not about expecting, hoping and wishing, it’s about doing, being and becoming.” Mike Dooley

True that life may put one in a bind at times; yet for every things there aren’t just one or two but many sides which can be explored. While we crib about what we may have missed out on, learn not to lose out on what we have right now.

Source:https://vk.com/thesemagicmoments

If one had to truly measure up the gifts we have been blessed with, the list made would put out the “so called better things” out with a whiff. As time shows us how fickle she can be with life, let each day be a highlight of the gifts that she offers us, put to use and not left behind in the chase for the perceived better.

How Much Would This Cost?
Courtland W. Sayers

One midnight deep in starlight still
I dreamed that I received this bill:
…………..In account with life:
Five thousand breathless dawns all new;
Five thousand flowers fresh in dew;
Five thousand sunsets wrapped in gold;
One million snowflakes served ice cold,
Five quiet friends; one baby’s love;
One white-mad sea with clouds above;
One hundred music-haunted dreams
Of moon drenched roads and hurrying streams,
One June night in a fragrant wood;
One heart that loved and understood.
I wondered when I woke that day
‘How much this would cost if I had to pay?’

Source:https://vk.com/thesemagicmoments

Food, Stories Around the World

Of Crisp, Soft to Crunchy or Curls

Posted on June 7, 2020June 7, 2020 by Sugar and Spice..... Among Other Things

With snack time being in the savoury category for the past one week (courtesy of the fresh crop of plantain and cassava), the urge to indulge in something sweet was running quiet strong. For the change, it was “churros” that got the pick and making it at home, was quite an interesting experience.

Predominantly a choux based snack, made of fried pastry dough; “churros” are synonymous to the Spanish and Portuguese food traditions. Made from flour, these thin spirally, knotted or neat, long or thick pieces of dough (all purpose flour or wheat mixed) are more of a breakfast tradition, had dipped in champurrado (chocolate based atole) or hot choclate, dulce de leche with sugar sprinkled on top.

Source:https://vk.com/slideshowarts

Tracing their origins, the making of churros were credited to the Spanish shepherds, who had fried the dough of flour, water, salt with a little butter and eggs, as a substitute for fresh bread. Interestingly, the name churros was adapted from the ridged horns of the native Churra sheep, which kind of resembled the ridges on this snack. On the other hand, some food historians state that the Spanish churro is an adaptation of the Chinese pastry “youtiao” whic was pastry fried in oil with their shape being as two long conjoined breadsticks. As the legend goes, the “youtiao” was brought back to Iberia by Portuguese explorers. From therein, the distinct star-edged shaped took root and the dish became famed for its’ sweetness on the breakfast tables across Spain and Portugal. With colonization and spread of travel, churros soon found there way to the Americas, both Norht and South; and gradually across the globe.

As with all popular dishes, churros too have been adapted to their indigenous cuisine. Known as calientes in Andalusia, these pastry dough are fried as a continuous spiral which is then cut into portions. The delicacy and art of these lie in the thick and soft centers. Another variation is made with a thinner dough and smooth non-ridged surface (no star shaped nozzle on the piping bag). For filled, straight churros; the Cuban cuisine has made with fruit fillings like guava; while chocolate, vanilla or cajeta (caramelized goat’s milk) are the preferred fillings across Argentina, Mexico and Brazil. Alternatively churros may be had glazed with sweetened condensed milk, rolled in cinnamon or other sugars, or made savoury with a filling of melted cheese. From being made straight or bent into the typical “U” or other shapes, churros can be had as a meal, snack or party dip.

One of the best parts of churro, is their ease and simplicity in the make and style. For a quick snack when getting out of the kitchen isn’t an option and minimum stock of “packaged snacks” in the pantry, “churros” are a go-to option during the days like this. After all, it just comes down to pastry and sugar; missing out on a try would be a miss at the chance to travel down the food lane, not worth the miss.

Source:https://vk.com/slideshowarts

Food, Stories Around the World

Of Iced, Sweet and Tannin

Posted on May 28, 2020May 28, 2020 by Sugar and Spice..... Among Other Things

Approaching the mid-rays of the summer, there is something about the lure of a sip from the chilled glass. Whether the drink be of the canned variety, or the iced feel of Java or the lighter tones of crushed infused leaves, that sip brings out a volume of emotions from within. The best part is the memories of childhood that come along with it. Also the fact that one can switch from the java to tannins anytime, with each recipe being different with every make, results in one reaching out for that glass. Learning the stories behind the iced tea, opens a whole new chapter in the kitchen experimentation.

Surprisingly iced tea was initially made as a medicinal drink. As the drink gained popularity beyond this, varied experimentation with different herbs and varieties of tea leaves were tried. With the combination of ice, tea and sugar doing wonders, the slow evolution of sweet tea began; though it was more of an item of luxury during the initial period. Tracing back to late 1870s wherein the oldest known recipe for sweet iced tea was published, the base was of green tea as the latter was the most popular tea leaves being used then. With the WWII and the availability of only black tea in the market; flavours were switched and then on it just stayed.

[1861]
“Balm and Burrage Tea
These, as well as all other medicinal herbs, may easily be cultivated in a corner of your garden…Take a balm and burrage a small handful each, put this into a jug, pour in upon the herbs a quart of boiling water, allow the tea to stand for ten minutes, and then strain it off into another jug, and let it become cold. This cooling drink is recommended as a beverage for persons whose system has become heated for any cause.” —A Plain Cookery Book for the Working Classes, Charles Elme Francatelli, London [1861] (p. 92) [Note: Mr. Francatelli was the head chef for Queen Victoria. He is often credited for introducing many popular Victorian food dishes and trends.]

Graduating from the simple iced tea, one of the cultural iced teas which may be tried at the home kitchen is the Thai Iced tea. Also known as “cha yen”, this drink is made from strongly brewed black tea, laced with condensed milk and sugar and served chilled. To give the creamy taste and look, evaporated milk, coconut milk or even whole milk may be poured over the iced tea For the “cha dem ya” (Dark Thai iced tea) the milk is out and the iced tea is sweetened with sugar alone. To get the “cha manao” (Lime Thai iced tea), the flavourings of lime and ice maybe added..

“Unlike water or wine or even Coca-Cola, sweet tea means something. It is a tell, a tradition. Sweet tea isn’t a drink, really. It’s culture in a glass.” Allison Glock

To get a kick in the evening hours, sweet iced tea can be had as a punch mixed with liquor with a dash of cream and mint julep for the flavour. Or one could try out he Tortuga cocktail, home to the Haitian island Tortuga. Made primarily from iced tea sweetened with brown sugar, it is garnished by cinnamon and a lime wedge. Though an alternate recipe of the Tortuga cocktail involves Cuban rum, curacao and creme de cacao for an additional flavour.

With each blend having a story of own to be told; trying out different varieties brings various cultures across the globe to the kitchen. Little wonder why then, there are two pitchers kept chilled, round the clock. With a new twist to the old known recipes, that pitcher is always a welcome surprise for the summer heat.

Food

An Oven, a Mug and Basics

Posted on May 21, 2020May 21, 2020 by Sugar and Spice..... Among Other Things

Being in the downsides of having a craving of the “cacao plus” variety and no delivery options at hand, the need of the hour is to get resourceful in seconds. That’s when the old microwavable coffee sugar, a scoop of flour, sugar, baking soda and chocolate work wonders for the soul.

Of the many works of the ancient civilizations, especially in the culinary arena, which has been imbibed into the various indigenous cuisines and culture over the ages, perfected over the passage of time, is the dessert of “cake”. As the early records say of unleavened cakes, the last few centuries have created a huge and pleasant culinary surprises with the advent of baking soda. With assistance from modern technology, the cake making as come down to the bare minimum, with a shot of cake being ready in a matter of minutes.

Source:https://vk.com/thesemagicmoments

Thus began the journey of the cakes. Interestingly the original “shots of cake” was baked as a cupcake in coffee cups, as “mini testers” to determine whether the oven temperature was right for a large batch. Though this trend had changed with the invention of the thermostats and temperature regulators for the oven, these mini testers took shape as the modern cupcakes, bringing in their own fleet into the kitchen. With creativity on the rise and the dawn of the “microwave era” resulted in the “mugs of cake of today”.

The microwave based “cake-in-a-mug” simply needs the flour, sugar, seasonings, baking powder along with butter or oil (some even use cream) in the right amounts. With the temperature heating up, the cake just fluffs out; being a perfect touch to have a piece of cake while on the go. The nest part is that a single ingredient to change the flavour is enough. From the essence of vanilla to cinnamon or honey, each cup can have it’s own special zing.

With the minimum requirement being that of a microwave at hand and basic ingredients, this recipe is a must for those days when the thought of cake flits in the mind. For the experimenters, this would be a lifesaver when the unexpected request of cake for dessert sets in. With this, there can be another header for that “book of kitchen experiments” to be enjoyed now and then, eventually handed over to the next generations making life beautiful with the sweet taste of such moments.

“Spice Cake in a Cup Ingredients: 4 tablespoons of all-purpose flour 3 tablespoons of granulated sugar 2 teaspoons of spice-cinnamon or ginger (whichever you prefer) 1/8 of a teaspoon of baking powder 1 medium-sized egg white – lightly-beaten 3 tablespoons of either milk or soy-milk 2 tablespoons of vegetable oil 1/4 of a teaspoon of vanilla extract Directions: You will need 1 microwavable coffee cup Mix-together the flour, spice, sugar, & baking powder in the coffee cup. Now mix-in the egg white. Add the milk, vanilla & oil and mix-well Place the cup into a microwave set on HIGH & cook for about 2&1/2 minutes. (The cake should be done when it stops rising and sets)” ― Coleen Montgomery, Cake in a Cup, Mug Cake, Cake in a Jar and Pie in a Jar Recipe Cookbook. Collection of 60+ Recipes