Recipes: Chutneys ~ Coconut and Coriander
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.
One man’s temple is another man’s palace
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.
There’s more to sailing than sailing
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.
Start Close In — A poem by David Whyte
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.
Recipe: Marmellata di Arance
Here is the recipe for a delicious Orange Marmalade courtesy of Fabrizia Lanza, owner of Anna Tasca Lanza Cooking School in Sicily.
Recipe: Couscous
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
Views from Devigarh
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.
An Indian Farewell
Dosa for breakfast. Warm spiced potatoes inside, perfect wrap for pinching and dipping into the various chutneys, coconut, coriander, and red spicy tomato. Last Indian meal for awhile. Thanks for the love India.
Exquisite cooking class and supper at the Lake Palace
After a splendid cooking class with chef Manish, at the Lake Palace Hotel in Udaipur, we sat down to this Thali literally vibrating with good taste and energy. The most exciting flavor was the Kadaknath chicken curry made from kali-masi, black-flesh country chicken, gamey and delicious. The other star was the solar-cooked jeera gucchi palao, a slow-cooked cumin-tempered basmati rice with Kashmiri morels.