We Knew

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It was our three-month ultrasound. We thought it would be like the movies, where you look at an ultra hi-def screen and the baby is crystal clear. It felt like a big moment. I had left work early that afternoon and was hoping to get back quickly. After all, it was just a routine visit, or so I thought. We checked in and were shown into the examination room. The nurse asked Hema to lie down on the bed. She applied gel and began moving the probe across her abdomen, looking for a heartbeat. Her reaction made us realize something was wrong. Hema and I looked at each other. The nurse didn't say anything. She simply said she would be back in a minute. We knew. The doctor came in, repeated the scan, and after a few moments told us that he was unable to detect a heartbeat. It was one of the lowest points of our lives. Three months in, we had already started imagining birthdays, schools, and family vacations. When you experience a miscarriage, it feels as ...
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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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