Fabio Picchi of Cibreo fame, has realized yet another dream ~ a small organic supermarcato + vivaio (nursery) on the terrazza next to mercato di Sant’Ambrogio. Love at first sight to see an unbelievable variety of fruits all named and spread artfully on the table. I wanted to pull up a chaise and lounge, paint or just study. Plants and seeds are available.
When in New Delhi, India for our Culinary Adventure in Rajasthan, we visit the home of our friends Shoba and Mohan for a family style meal where coconut and coriander chutneys are always favorites. We learn from Shoba some of the dishes that she prepares for her family and she shares some of her favorite recipes with us. While Shoba cooks vegetarian meals, these two delicious chutneys she taught us made with fresh coconut and coriander (cilantro) are simple to prepare and will elevate any meal, vegetarian or not.
Devi Garh, our Palace fortress up above the village waits with a silver thali on a low marble table that looks over the valley, beds with white linens and a view. The food is very similar, just presented differently, yet we are not cut off from one another. We are close and smile and, able to share a kind word.
One man’s temple is another man’s palace. Namaste.
Peggy Markel has spent a quarter century leading foodie tours through some of the world’s most delicious destinations—from Italy’s Amalfi Coast to India’s Rajasthan region—for her company, Peggy Markel’s Culinary Adventures.
There’s more to sailing than sailing. Sailing is what you do after everything has been done, like lift the sails, check the direction of the wind, wind the ropes… just like having a fire after you have chopped the wood and set it aflame.
David Whyte is not only a poet I admire, he is a friend. For several years, along with a few other friends, we accompanied him on a sort of annual pilgrimage, having good conversations about whatever particular harvest one might be experiencing in one’s life while roaming the Tuscan countryside.
Here is the recipe for a delicious Orange Marmalade courtesy of Fabrizia Lanza, owner of Anna Tasca Lanza Cooking School in Sicily.
Couscous – the traditional Moroccan way. This version is a little more time intensive than the boxed couscous, but if you up to the task, you won’t regret it
Devigarh. There are few places in the world that catch my breath like this place. High on a hill, the old palace fort overlooks the Araveli hills and the village of Delwara. It inspires meditation and natural tranquility and gives a 360 view. If we could look with a lifted perspective on life more often, we would be much happier.
