When I was about 10, my parents bought me an yellow dress for my birthday. It was a knee length yellow and white striped thing, with puff sleeves, and, plain yellow bib like flap on top and skirting at the bottom. The bib and skirting were embroidered - "Sweety" and "But Naughty", in sprawling cursive letters. It was my favorite dress for many years; even when it faded and frayed, and, I outgrew it in height. I loved the color, such a happy tone but more than that, at that time still an introvert, I thought the writing was terribly clever.
Read MoreMay was a busy busy time. There was a lot that was done... beginning with actually preparing the space for the garden.
The area I had picked had South and East exposure with sun through all early morning and with shade creeping from the wall side (call it North Side of the garden) from about 11am till evening. Still, the Southern most part of the garden continues to get some, if weak, sun all day.
This spot originally housed a maple tree with pachysandra as ground cover. The first order of the day was to weed out the tangled mess of pachysandra that was this plant to create a tillable area of 80 square feet for vegetable garden this year.
Read MoreTamarind is a common spice you see in Indian and Asian cuisine, especially those closer to the Equinox. In the right amount, it lends a subtle sourness that instantly makes your mouth water and want to eat more. I took that more-ish tanginess and balanced with sweetened syrup, soothing lemon balm and refreshing citrus to make this Summer Cooler that would be great with a barbeque, sitting under the shade of a tree reading a book or just served from a big pitcher whilst sitting on the porch/stoop and seeing the world pass by....
Read MoreThis post has a collection of wonderful recipes with rhubarb, previously shared and a new recipe for a Rhubarb Compound Butter!
Compound butters are a gastronomic rage. Rooted in French classic cuisine, they are well known for adding a depth of flavor of dishes. Often, when they are referred to, it is in conjunction with meats and seared ones at that. Yet, there is no reason to isolate them to either special meats or even restaurant meals. They are very easy to make and can elevate even a humble toast with a dash of more than plain butter. In return, all it asks for is good butter to begin with.
Read MoreToday, I am here to say that you can make one of the most basic and super popular masala curries, without all the fuss and hoopla of long list of masalas and, literally, with pretty much what you probably have in your pantry, especially if you grill!
Now, I call that Ingloriously Rich! Of Flavor, Spice and all things Niiiiiiceee!!!
Don't believe me? Check out the recipe! And, if there is something there that sounds suspiciously difficult to find in your kitchen, call me .....!! {naughty!} ;-)
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