On Finding Real Connections

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I’ve been thinking lately about how I like to spend time with people. Sometimes we socialize just for the sake of it. Other times, it is because we truly enjoy the company. I find the former tiring, but the latter deeply fulfilling. There is something special about being with people who make you think, who listen with intent, and who help you see the world a little differently. Whether at work or in personal circles, there is always a balance between what you enjoy and what you feel obligated to do. When you reflect on it long enough, deeper questions begin to surface. Do I socialize to grow my network? What does that even mean? Am I looking for a favor somewhere down the line? Or am I just afraid of missing out if I am not part of the local chatter? These days, most of my new interactions happen through my children. Their friends’ parents are the people I end up spending the most time with. Some of them I genuinely enjoy talking to because we connect on familiar ground. With other...
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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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