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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Pitlai today...slurp!Slurp!

For close to ten months now, I was aching to have Pitlai, made from Pavakka/agalkai/karela/bitter gourd. After a long wait, Yadu got agalkai from St. Louis. As today was my cooking turn, I experimented with this dish. Treating agalkai is a pretty tough job since the bitterness from the vegetable has to be removed. So, the vegetable has to be boiled in tamarind water for close to 15-20 minutes and then washed in ordinary water before draining the water completely. The actual preparation of the dish has to be started then. Though there are a number of recipes available on the internet to make pitlai, can it beat the home made recipe. So, I called up back home in India to find out the actual mode of preparation. Lo! My mother was spontaneous with her response. Obviously, she has been cooking for ages, while I am just a starter. But then, I guess even I can tell you how to do this in a jiffy. You see, even I have the experience now in cooking! It took me about an hour and a half to make the dish and to be honest with you, it came out just like the way it comes out at home. I was really happy with my Pitlai!

Who said agalkai is bitter? Learn it from me to make it the way it has to be made!!! Now, am I getting complacent?

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