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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Poruchcha Kuzhambu

It does get frustrating to cook the same things and have it time and again. So, that's when I decided that for a change, I will look into something different. I got the recipe for Poruchcha Kuzhambu from India and decided to experiment with it. It is always a 90-10 ratio of getting a dish right. Come on! We are staying in the United States for ten months now and that's already a good learning experience as far as cooking is concerned. Even if it goes the other way (I am referring to the ten per cent chance), we have no other choice than to eat it up. To be honest, it is not a bad proposition to eat it even if it is not as good as the way it comes at home. On a lighter vein, I tell my friends Nowadays, I can mix up rice even with sauce and eat it! I know that's a lot of exaggeration and we are not bad cooks either.

Luckily, the dish turned out pretty well and the two vessels of kuzhambu that I made got over in no time. Don't hesitate to ask me for the recipe. It is not everyday that I get to teach somebody how to cook!

Comments

  1. AnonymousMarch 31, 2006 at 2:24 AM

    true.. it's hard to make something uneatable... unless you dump a jarful of salt or chilly powder into the dish and even then you can use buttermilk / potatoes and even it out.

    I mean, the other day to test the theory I sauteed onions, added chopped beef patties and some black eyed peas and what have you, a dish that got finished in 2 hours flat.

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  2. UnknownJune 8, 2008 at 4:25 AM

    dear praveen, you have not mentioned the name of the person who gave you the recipe for poruchcha kuzhambu and when. i feel proud that you are able to prepare the food as instructed by a person from india. it is more than sending a rocket.

    n.kalyanasundaram.

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