Colombia: Travel, Time, and Tired Knees

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Cocora Valley — where the fog shows up and leaves whenever it feels like it. I remember our visit to New Zealand and Bora Bora 12 years ago. Our days were packed. We would get up at 6 in the morning and retreat at 8 in the evening. A good breakfast, something quick for lunch, and a proper dinner. Day after day, for two weeks. Lots of travel, hikes, and sightseeing — and somehow, we never felt tired. Today, our travel method has changed. We still pack our days, but at a much more relaxed pace. Ironically, we are far more tired. Age definitely catches up. In the middle of a tour, I now look for opportunities to sneak in a secret nap, or I scan the area for strategic locations where a lonely chair might be waiting just for me. I’ve also reached a point where, if given the option between extra excitement and standing around waiting, I’m strongly leaning toward the latter. Add kids to the mix, and the picture changes entirely. Over the last year and a half, we’ve vis...
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What's cooking up?

So, here we are, a bunch of four gluttons, ready to devour almost everything in the world provided it is absolutely vegetarian. What do we cook today? is a question that gets our taste buds rollicking. To be honest, we are not bad cooks either. From Sambar to elimichapazham (lime) rasam, semiya (vermicelli) upma to godhuma ravai upma, everything has come out highly edible. We are getting the basic ingredients right to match our ever-demanding appetite. It was just a matter of a couple of days, and we were getting bored. We tried to shift the protocol to something slightly different and jeera rice it was. We were absolutely bang on target. It was perfect and different from what was cooking up every other day. What surprises all of us is that whatever gets cooked, doesn't last for more than a course of meal. The quantity does not matter, but the quality definitely does! No wonder it beats us as we tend to realise the quality of food thats being prepared. Is it that good? To top it all, we have got ulundu and arisi appalams that when roasted on the gas, adds a new dimension to the rich aroma of South Indian food. The ghee soaked ven pongal whet our appetites to new limits.

Talking about food all along, I am reminded of a wonderful quote by the legendary Mark Twain

Eat what you like and let the food fight it out inside!
And that's exactly what we are upto!

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