Temporarily Lost Forever

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Once, we walked to a friend’s door. Now, we hesitate to call. Two months ago, I called a friend I have known for twenty years. He didn’t answer. We still haven’t spoken. I don’t know why he hasn’t called back. But I know the hesitation myself: seeing an old friend’s name on the phone, wanting to talk, and somehow not feeling ready for what should be a simple conversation. I remember a time when visiting a friend meant going to his house without knowing whether he would be there. Mobile phones weren’t part of our lives, and even a landline wasn’t something every household had. You went, knocked, and found out. There was anticipation on the way, disappointment if he was absent, excitement if he was home. If you missed him, you might try again the next day. None of this felt like too much trouble. Now, the same friend is an instant message away. Yet we can go months without speaking. ...
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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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