Ladled

 I have never heard of  Pesto Sacchettini  , so I was very interested in trying it. I had it with the bread. At once you cant have more than 3 purses. But you will enjoy them as rare bites. In the background is  Frontega chicken panini Buttered ribbon noodles for kids.

Biscuits from  Cafe Tazza Its a given that Indian sweets from California not only taste good but are lookers too.

 I heard about Donut Bread Parking during  Guy Fieri's thanksgiving  special as Chef Gavin's dish. It turned out to be a handy idea for a quick dessert. This doughnut bread pudding recipe  made it even more simpler. reminded me of the times I made crazy  Date Croissant Pudding , Orange Croissant pudding, Carrot Croissant Pudding.

A Ladle is irreplacable A small spoon will take lot of time and effort to pour all that sambhar, soup into your bowl plate An artist saw the long neck as the handle of a ladle The artist saw a  bowl in the diagonal body of a swan

When Giada cuts an apple for the turkey stuffing, she gives a flat cut on four sides and outs away the rest somewhere. Trash may be. An apple ages like us, but quicker. With it, the apple brings the eternity and the perishability. Its eternity through the nourishment. Processed food and all the snacks, with no beginning or end of their life, hide you from the cycle of life. Dried apples are for a time of harsh winter.

Pumpkin sheet cake during the 'stick a knife and call me done' test, I could tell that the cake was like a spongy mattress, which the way, the tooth pick recoiled. Cake eaters liked it too.

The broccoli roast

Moving boiled pasta from one dish to another of sauteed vegetables I find streaks of rainbow at the bottom of the pot from the oil drops added to pasta while boiling so the pasta wont stick Like most things in Costco that come in bulk and languish in pantry,  Annies Homegrown totally natural shells  was the latest candidate given the 'must go' card. They were all emptied into a ziploc bag so they could be bulk cooked. I sauteed a bag of stir fry frozen vegetables and boiled shell pasta on the side. After mixing the pasta I felt that the pepper didnt do its magic and that the pasta could use a can of tomato sauce. While eating the pasta, I admired how the tiny shells had the tomato sauce filled in them. And then there were some shells that closed exactly like hemispheres in a globe. There were some that looked liked vanes of a turbine. How to remove a rainbow stain

In  Harrys Sweet Potato Casserole , the spices and the sweetness of the crumble will leave you helpless and entranced like La belle Dame Sans Merci Its gooey and still chunks of Sweet Potato have you tethered to the ground while the brown sugar and cinnamon want to uproot you.

At a Potluck while eating the chicken pasta, I looked at the cream clinging to the penne and wondered what kind of cheese is it or how was it done so that the cheese/sauce stuck to it so well. After few bites, hmm which deli did they get the chicken from in these strip forms that matched the long shape of the pasta. here's the hollow penne paired with chicken strips. I praised the chicken and asked the lady who brought it about it. she said she didnt make it and said its from  Costco . Whats going on in the minds of people when they eat what you make. They are wondering about the journey of the ingredients and how it was made. They are making it perfect in their mind like you did in your mind and kitchen like a time fractal.

Kakor ChokladFlarn  has chocolate in a sandwich cookie which has lots of texture. 

Have you ever felt guilty yourself of calling something? Like say a baker. I did and it was after eating this Black Forest Cake made by a German returning to Germany, from a recipe in German language. When I ate it in the dark, I mistook the cherry filling for chocolate. But with all the perfect cream on top and the chocolate shavings and the night, made it the Blackest Forest Cake I ever had. The foreshadowing of it was when I met the baker in the morning with a stiff neck and that he had to bake a cake. I didnt realise that the cake was going to make me run up the wall and hide, even if with a little piece of it in my hand and mouth. The recipe for this is from  Marions Kochbuch .

 If Chorafali and Mathiya sounds Greek and Latin, then you are not alone. My neighbour had called us over for a breakfast. Wonderful breakfast it was, with us asking her what is that, what is this and how is it made.  Chorafali  requires lot of work in beating up the dough. I am told that sometimes its put in a cover and rolled under the car. When I heard of  Mathiya , I was thinking of my favourite Matri and wondered why they weren't matching up. These papads like the one made with urad dal have a stick to the teeth and tongue feel. Lets talk more papad. Every kid learns of Lijjat Papad with  Lijjat Papad eh heh eh . Even as a kid one thing that I had against the Lijjat Papad over the one other - sticky feeling is its spice from pepper flecks. I love Gujarati food because that is the kind of Indian cuisine that most westerners don’t know about  says Padma Lakshmi of Top Chef. But there are many more Indians too that dont know of it. Gujarati cuisine is like that mysteri

Aloo tamatar jhol  required blending tomato prior to cooking. I still need to learn making a thicker aloo curry.

Asian chopped salad The crispies, nuts and so on, are all what you keep picking out as crunchy, munchy as if the well chopped salad itself is not crunchy enough.

At Potluck today, Gujarati friends introduced us to  methi na gota . They said its their go to breakfast. Another friend made  China grass pudding . I heard of agar -agar at school in a  science class.  It had a very interesting taste. You would expect the bite of the pudding to be soft, one-tone but it feels like you are about to eat something like the sharp edge of a grass and you dont know when. its like pop candy, unexpected and exciting. There was a roti look alike that turned out to be roasted papad rolled when hot.  Rolling the roasted papad

Julias best banana bread And not just any banana bread recipe but one that can be made without the ingredient of the other recipes, that isnt in the house. for example, today I ran out of butter. So it had to be a recipe with oil. And I want to use the coconut oil lying around. The recipe said 60min for the loaf pan. I used the 9x9x2 so reduced the time to 50min. But even at that I could smell the bread 5 min before the timer would summon me.

Inspired by Water Lilies I want to make a small pond of lilies or any such painting scene a small world Who made us?

Surprise he said. I couldnt tell what made the aloo palak so tasty and tangy. " Tomatoes?" "We dont have tomatoes" Besides we shouldnt cook tomatoes with palak, so thats out. "Aamchur?" "we dont have amchoor". Since I couldnt guess anymore... lemon Sanjay Thumma's trick. The aloos could have used some more cooking and yet the lemon was the selling point.

October butternut cake  tasted a bit - airy like corn bread. Skipped the frosting and used melted chocolate and served it with frozen custard.