Tag: home

Posted in Daily, Personal Musings, poetry, Random Thoughts

Nest of Own

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

Over the past two days, there have been sudden bouts of stillness in the house. With a few pairs of small feet running around in the house, such an event makes any parent or guardian, anticipating a surprise of any manner around the corner. Which is maybe why, after a couple of similar episodes, yours truly decided to tip toe and follow the trail. Catching up onto the excited whispering and quiet voices, these little eyes were found trained onto the far side of the barn. After a stern couple of “Shhh!!”, the secret was out. They have been watching a pair of spotted nutcrackers build their nest. As they were surprises and exclamations over this activity, the mind wandered over to their exuberant joy as seen through their eyes.

“Early summer days are a jubilee time for birds. In the fields, around the house, in the barn, in the woods, in the swamp – everywhere love and songs and nests and eggs.” E. B. White

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Watching these simple activities reminds one of the safe havens and the joys that we find in our own homes. While the early years of our lives, saw us being sheltered and protected within the cocoons of our home, family or even neighbourhood; the years after a decade and beyond saw ourselves slowly exploring the outside world. Somewhere along the way, we all had left our own nests to make new ones. The initial days saw the streak of adventure and excitement come to the forefront, later on it was the survivalist instinct that helped us keeping on building our nest, finding our own niche in life. Along the way, when the going gets tough; we went back to our old nests to get back on track with our feet on ground. When the home of then wasn’t there now, memories of the best years of our lives is what got us through this all.

Each of us need our nests or homes to find our spaces, rejuvenate and regain our strength after a tough journey or even to celebrate from the successful venture. In finding our homes, each of us brace ourselves through the storms. For the lure of these safe havens, is what gets us through the perceived unfortunate events of the time.

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Building our own homes doesn’t include the material comforts alone, but also to encompass the feeling of love and kindness within it. To experiences the feeling of home, is one of the greatest treasures that life offers man. In order to do so, one should brace ourselves and watch the world around us; move ahead and take time to breathe and enjoy the simple gifts that each day offers one.

“To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter… to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring – these are some of the rewards of the simple life.” John Burroughs

The Skylark
BY JOHN CLARE
The rolls and harrows lie at rest beside
The battered road; and spreading far and wide
Above the russet clods, the corn is seen
Sprouting its spiry points of tender green,
Where squats the hare, to terrors wide awake,
Like some brown clod the harrows failed to break.
Opening their golden caskets to the sun,
The buttercups make schoolboys eager run,
To see who shall be first to pluck the prize—
Up from their hurry, see, the skylark flies,
And o’er her half-formed nest, with happy wings
Winnows the air, till in the cloud she sings,
Then hangs a dust-spot in the sunny skies,
And drops, and drops, till in her nest she lies,
Which they unheeded passed—not dreaming then
That birds which flew so high would drop agen
To nests upon the ground, which anything
May come at to destroy. Had they the wing
Like such a bird, themselves would be too proud,
And build on nothing but a passing cloud!
As free from danger as the heavens are free
From pain and toil, there would they build and be,
And sail about the world to scenes unheard
Of and unseen—Oh, were they but a bird!
So think they, while they listen to its song,
And smile and fancy and so pass along;
While its low nest, moist with the dews of morn,
Lies safely, with the leveret, in the corn.
– John Clare

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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.

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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.

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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.

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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.

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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.

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Posted in Food

Of Basics, Simple and a little Salsa

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

Still in the stay-at-home (literally includes work-eat-sleep-dine-exercise and so on) phase, the availability of doing a little of the sudden whims do happen; unless it happens during the clocked in work-hours. Which is why, when the mood strikes, the entire brood gets to indulge in the experimentation. After setting the pace for the morning till noon to go smooth; the extra time towards the evening was used to add a little spice to the known recipes. Though the spice later blended to the little salsa mix that was there at home, it was fun trying tot improvise two of the Mexican dishes to the Indian tune.

One of the easier recipes to try at home, was the Chilaquiles. The typical recipe basis are the corn tortillas cut into quarters and lightly fried. To the crisp tortilla triangles, the salsa (green or red) is poured over and the mix is simmered until the tortilla starts softening. To spice up the mix, one can add pulled chicken is sometimes added to the mix. Commonly garnished with crema (cream and buttermilk), crumbled queso fresco (white cheese), raw onion rings or avocado slices; the chilaquiles is usually had with refried beans, eggs (scrambled or fried), beef and guacamole as side dishes. Twisting the traditional recipe a bit, one can used a bit of wheat or maize tortillas, while adding a little of diced vegetables (saute them earlier if desired) and just had like that.

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Next in line was the Chalupa. This specialty dish is made by pressing a thin layer of masa dough around a mould to create a tiny boat like (concave) container. These shallow corn cups are deep fried and filled with various ingredients such as shredded chicken, re-fried beans, cheese (classic), salsa, chopped onions, pepper and lettuce toppings. For the home version, one can experiment with wheat or maize (or chickpea flour) and just add on the mix of choice to be served in the “boats”.

Modifying these two simple and basic Mexican recipes was fun. With the added advantage of them being simple, one can recreate varied versions of the same with whatever ingredients are available at hand. As the craving for a little change strikes hard, that bottle of salsa is definitely going to add the much needed spice to the regular dishes.

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Source:https://www.macheesmo.com/chalupas/
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Posted in Life, Personal Musings, poetry, Quotes

Priceless in Time

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

Attending an official meeting as a replacement for my colleague lead me to board the local train for getting back to the office. For once, there wasn’t a hitch in the schedule. So here I was, waiting for the train and scanning through all the pending mails, messages and the like. With no one breathing down my neck and no crisis looming, there was time to reply back to messages, update with friends and to return that missed call from a distant cousin. All that happened in a matter of minutes. In the aftermath, it felt good; catching up to those around us, being in contact with the old group of friends and reminiscences of the good old days. All it may take could be five minutes.

“The best times we’ve had on earth are usually with those we love.” Van Harden

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When one views a fresh day, it may seem that one has plenty of time. As a big bunch of hours, it’s towards the middle of the day when they get rapidly deleted that then time becomes a small amount. From that set then, five minutes may seem a lot. But in those five minutes, much can be achieved; for five minutes isn’t huge.

Five minutes to talk to siblings. Five minutes to play with the dog, just to throw the ball. Five minutes to hug your better half and wish him or her a good day. Five minutes to play blocks with the toddler. Five minutes to catch up with a colleague who was recently transferred from your section to another. These little five minutes, though may be spent of doing more important things like work, domestic chores, cooking and the like are those very five minutes that help to make precious memories, which are hidden in the recesses of spent minutes but serve to be priceless in due course.

“Time is free, but it’s priceless. You can’t own it, but you can use it. You can’t keep it, but you can spend it. Once you’ve lost it you can never get it back.” Harvey MacKay

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Though time may be precious and valuable; in itself it has no value. Cut off from the social and personal ties that keep us going, time may cause us to drag each day. Time needs to shared with all. For such time spent is more fruitful, than solely devoting it to one segment of our lives alone. At the end of our time, it is those cumulative five minutes of love and care that create treasured memories to help us face the trying times. True that one must hurry when one should, but to be too busy to note that one is being cut off from the best parts of life would be akin to cutting off own feet. To share time is an art that we all must indulge in, for all it takes is a simple matter of five minutes.

Time Is
by Henry van Dyke

Time is
Too Slow for those who Wait,
Too Swift for those who Fear,
Too Long for those who Grieve,
Too Short for those who Rejoice;
But for those who Love,
Time is not.

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Posted in Food

To Whisk, Pour and Savour

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

Staying at home, one can savour the taste of caffeine or theophylline when the thought takes over the mind. With going to the cafe’ out of question, bringing the cafe home is an alternative. As long as milk, cream and sugar are at hand; there are a couple of concoctions that can be attempted and recorded in the “annals of the kitchen experiments”. After a couple of days with black tea and espresso shots, it was time to tone down a bit of them both.

Taking a break from all the caffeine, today was a soft coffee day. Also known as “desi-coffee” or whipped coffee, this is akin to a hand-beaten Indian home-style version of the cappuccino. Taking a spoon of instant coffee and sugar with just a spoonful of milk, beat the mix vigorously to bring out a light fluffy paste-like froth. Add a few drops of milk, getting the froth thick, creamy and rich. With the final froth coming after a minimum of five minutes of vigorous whisking; one can add the warm (or cold) milk to the mix, either at a go or in a layered manner. The best part is each glass of beaten coffee brigs out not just an array of flavours, but a special smell, feel and texture of the coffee.

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In the scattered attempts to recreate the different styles of coffee, one interesting point lies in the sequence and the amount in which each proportion is added. When the milk is stirred or beaten and then added to the single concentrated shot of black coffee or the vice versa, it doesn’t result in them both being the same. While trying out the popular quarantine coffee challenge doing its’ rounds on social media, it felt like making this hand-beaten Indian cappuccino or desi-whipped coffee in a reverse manner. While the latter involves milk being added to the mix to get the thick froth on top; the former involves added the whipped instant coffee powder, sugar and hot water (in equal proportions) to the creamy texture and adding that to the milk (hot or cold). Done either way, both styles have a varied feel of their own.

Continuing in the same, vein of making the evening tea session interesting for both the kids and the rest of us, the experiments will be on the creation of homemade chai latte, seven layer chai or the noon tea with the story behind them to add the finishing touch. Experimenting with these simple and uncomplicated variations helps one to not just bring a spark to these trying days; but also to savour and fun the lightness of each day in life.

“I wake up some mornings and sit and have my coffee and look out at my beautiful garden, and I go, ‘Remember how good this is. Because you can lose it.” Jim Carrey

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Posted in Food

Of Stuffed, Rolled and Creativity

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

If anyone had ever said that working from home would be a must for the next couple of weeks; that would be one of the sole reasons to go royally insane. When those little minds are hungry or craving for a snack, the clocked in “office hours” go for a six as the whines of “snack time” reach the grey and white matter. Which is why after repeated snacks of various creations with biscuits, cake (made earlier), fritters and ready to eat snacks, being “boring”; the need to spice things up becomes a necessity. So out goes the rolling pin, a plate of stuffing mix (meat and herbs) and we are good to go.

Interestingly, there are many recipes which can be tweaked a bit to provide their entry into the snack hour. One of the favorites and easy to work with is the “wrapped in the blanket concept”. The popularity is summarized by one of the most favoured recipes for cocktail parties or large luncheons to serve as an appetizer, are the “pigs in blankets” or “franks in blanks”. Essentially made of a frank rolled in a piece of bread -bun or pastry, this can range from a small snack to a large jumbo sized meal. While the rule is to put in small franks or breakfast sausages in a bit of dough, one can spice up the dish by own choice.

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Delving into the global variations through various cuisines, the sausage can be wrapped up in a tortilla and deep fried in vegetable oil, going by the name “salchitaco” by the Mexican cuisine. Or one can prepare it as Moshe Ba’Teiva (Moses in the basket), an Israeli dish made by rolling up the kosher hot dog in a ketchup-covered sheet of puff pastry or phyllo dough and serve it baked. On similar lines, Argentinians wrap up the sausage topped with ketchup and bake it. For those who want to keep on the far side of added calories, the sausage wrapped in pastry can be steamed to; like the Chinese Lap Cheong Bo. For the home kitchen, one can simply use puff pastry or a tortilla to just wrap up the filling and fry or bake it.

Another popular snack food is the Italian arancini. Made of a ball of rice coated with bread crumbs and then deep-fried; these snack food can be prepared in raw and stored in the fridge, to be made on demand and as required. The fillings can be made of meat (minced slow-cooked with spices), cheese (mozarella or caciocavallp) or filled with both (like ham and mozarella).

One of the advantages of knowing these different styles, is that they come to the rescue especially when caught unawares. The plus part lies in the fact that they use the simple ingredients available in the pantry, which may be modified as per own requirement. As always said, the fun part of “kitchen experimentation” lies when tweaking old recipes a bit and adding a little imagination and creativity to the mix.

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Source:https://www.foodnetwork.com/recipes/food-network-kitchen/arancini-recipe-2111948
Source: http://365diasdeplatillosmexicanos.blogspot.com/2012/02/salchitacos.html
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