Colombia: Travel, Time, and Tired Knees
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...
Last evening was pretty eventful. As the thermometer was struggling to get the mercury levels rising, the dipping temperature provided us the ideal platform to test our Bajji making skills. The Bajji mavu, potatoes, chillies (rather Jalapeno) and onions were laid on a platter, with one of us cutting the potatoes and onions, and the other making the dough. It is always exciting to try something new and we weren't sure how good the final product would be. Of course, we were smacking our lips by just imagining how good it would be. As the oil in the tava warmed up to a nicety, the potato was dipped into the semi-solidified bajji mavu, propped up beautifully and finally immersed into the frying pan. KccchhhhK! Wow! What a noise! After a long time, it was good to hear the splattering potato in the oil. It was music to our ears. As the bajji emerged out of the frying pan, all of us were eyeing it with a sense of contentment and pride. Obviously! Who gets to make bajjis everyday. The bajji quickly was torn into four pieces and each of us were quick to gulp the miniscule piece in glee. And then, the packet of vadaam (fryums) also emerged from the suitcase. C'mon, if we can make bajjis, why can'y we fry up the vadaam. Yeps! It did sound nice! And so after about 45 minutes of painstaking effort, we had a big vessel containing the delicious jevarisi vadaam and bajjis.
I guess Blonda would have been a better name.
ReplyDeleteWow.. bajji-sojji ellama? Yaaravadhu unna maapizhai parka vandhangala enna?? Cool, you guys seemt o be having fun
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