Archive for March, 2015



March 31, 2015

With motherhood comes the inevitable firsts. But as the title suggests, this isn’t about the milestones that you cheer. 

At first you learn to deal with the hunger cries. 

Rank novices, you think that you’ll always protect her, no matter what. 

Then a pesky little mosquito gets to her before you can get to it. 

Then the bumps and the falls. It breaks your heart and you feel terrible for hours, that sickening thud reverberating in your head over and over again. 

Her own nails (that you put off trimming by just a couple of days) leave little gashes on her nose, her cheeks, her arms. 

Then you decide to get her ears pierced. Let’s not talk about this. Or let’s just say it’s great that infants forget so quickly, and this quality is something I’m constantly aspiring to imbibe in myself now. 

And then, the inevitable (I suppose) happens. She falls ill and needs a blood test. And no, then don’t let you in so you can hold her. 

And so you wait by the door, steeling yourself to the wailing, waiting, waiting, waiting, till the ordeal is over. Then you go in to hold her and of course, there’s blood and tears and an upset little baby. You pick her up and she calms down for a bit, and begins to wail again. At the memory, perhaps. You betrayed me. How could you leave me alone with these nasty people, she seems to say. Never again, darling, you tell her. A lie, of course. 

And then you take her away and nurse her for a bit, and overcome by sleep and exhaustion, she drifts off to la-la-land in a minute. 

And then you think, one day before you know it, that magical cure-all, that instant soother, nursing, won’t cut it any longer. What then, you wonder.  

Then you also realise, physical pain is one thing. What about that other horrible affliction, and the destruction it leaves in its aftermath? 


How will she deal with it when the time comes? Will she lean on you, will she have a confidante, will she grin and bear and emerge unscathed?

One can only hope. 


Food (what else) | Lemon curd

March 30, 2015

So, one of the main reasons for me to resume blogging is to ensure that I have a place to record all the things I’ve cooked or baked and tried to. With or without success. Nope, it’s unlikely this will ever turn into a half-decent food blog , but I’m hoping at least a good part of my posts will be food-related. A quasi-food-journal perhaps?

One of the earliest food blogs I came across and continue to follow to this day, is Meeta’s What’s For Lunch Honey? And one of the recipes I saw back then, was of something I’d never heard of. Lemon Curd. Sounds great, looked fantastic. If you’ve read her blog, great pictures are a given. And you want to eat everything she’s posted. Yes.

So I’d bookmarked it away in my head and over the years, came across several recipes that called for lemon curd. One of them being, her quark-lemon curd squares. And quark, again, an exotic sounding thing that I’d never heard of in the context of food. So anyway. Along with salted caramel and dulce de leche, lemon curd is one of those things that had been on my todo list for the longest time.

So the last weekend, I made it when I found organic lemons that weren’t earth-shatteringly expensive. And since I finally have a GREAT zester, I was set. Of course, I’m always, or at least mostly, the choose-convenience-over-extra-effort types. So I skipped the last step in her recipe. No straining. And here’s the proportions that I went in with –

  • 3 whole eggs
  • Zest and juice from three whole lemons
  • 1 cup sugar
  • About 70g butter

Beat all ingredients except butter till mixed. Cook on gentle heat (no, no double boiler) till custardy. Take off heat, stir in the butter. Eat. Tada!

It tasted goooood. Tangy, bitter and just a little sweet. Bursting with that lemony flavour. S tasted it and felt this will taste great mixed with alcohol – and then it hit us, of course it tastes pretty much like Limoncello, that great Italian discovery. Just the fresh lemons and the zest, so reminiscent of the fresh, sunny-tasting liqueur. So, now, I wanna try and sit a few tablespoons of zest in a small bottle of vodka and see how that goes. I also recall reading a post (on one of the zillion food blogs I’ve read) on making limoncello at home. So, I’ll give that a shot soon I think (pun! Haha!)

Okay, that was huge digression there. Back to lemon curd. What I made with a jar-full of lemon curd apart from slathering it on toast is a story by itself. I tried to make lemon-curd squares from The Kitchn. Yes, tried. So, stay tuned and you’ll find out.


Here we go again

March 20, 2015

When I discovered the whole wide wonderful world of blogging, I was 23, and it was a good decade ago. I can claim to be less naïve, claim to have seen more of the world, been there and done that, and thank heavens, wizened up enough to no longer type in sms lingo. And yet, here I am – far, far more self-conscious typing out this post, than I was the first time round. The first time felt like I was stepping into a whole new world, and like dipping my toes gently into water. This time round, it feels plain weird. (Yes, very articulate, as you can see.) Well, whether it was the recklessness of youth back then, or the caution and wisdom and self-doubt that comes with age now, I don’t quite know. But here I am, and here we go again. Wish me luck.

PS: No, it was not this blog. And there were feeble attempts to blog, as you can see, in 2012, on this *NEW*, *IMPROVED* blog- but that didn’t go very far. And I’d completely forgotten that I had even managed all these posts on this blog. Oh well. So, technically, here goes attempt #3.