Kurma’s flown off to Peru,
Coming back in a week or two.
He’ll try to squeeze in a blog for you,
Don’t call us, though – we’ll call you.
Cuzco is his destination,
In this ancient Inca nation.
Without laptop, less complication,
Family business, no vacation.
Until we speak again!!
“May cows stay in front of me; may cows stay behind me; may cows stay on both sides of me. May I always reside in the midst of cows.” (Hari Bhakti-vilas 16.252)
For all of my US readers soon to be enjoying their Thanksgiving holiday…
If you know anyone who you’d like to give a little push along towards turning vegetarian, this is the link for you. Warning: extremely graphic images.
“Every woman should have four pets in her life: A mink in her
closet, a jaguar in her garage, a tiger in her bed, and a jackass who pays
for everything.” (Paris Hilton)
Autographing a book for Valerie, last night at Foodstuff, gourmet providores and cookery school in the Sydney beachside suburb of Mona Vale.
The Signing. A lot less scarier than this.
I’m back in The Land of Blog! Excuse me, I was temporarily dallying in real life. How frightfully unsociable.
Yes, the last number of days were spent commuting to and from a cookery school at The Company Farm, in Wauchope, up Northern Central Coastal New South Wales sort of way. My host was Lyn Withers. This is Team Wauchope lounging around before the first class.
Here’s Marika and Wes, stirring a very full wok of Matar Panir.
Our menu was as follows:
Classics from the Subcontinent
Traditional Hot and Sour Toor Dal (Sambar)
Cashew-studded South Indian Steamed Semolina Breads (Rawa Idli)
Fresh Mango Chutney
Crispy Battered Potato Puffs (Aloo Vadas)
Fresh Mint Chutney
Punjabi-style Tomatoes, Peas and Fresh Curd Cheese (Matar Panir)
Malabar Coast Green Bean & Fresh Coconut Salad
Cardamom-infused Yogurt with Pistachios and Saffron (Shrikhand)
The idli were soft, spongy and flavoursome, marrying wonderfully with the fresh mango chutney and spicy sambar dal.
What? More Matar Panir, you ask? Yes, on day #2, with a whole new crew of cooking punters.
Lisa shows off a great batch of crispy steamed beans, drenched in lime juice and studded with fresh coconut and roasted crushed peanuts. You can see the wonderful vista of Lyn’s gardens adjoining the cookery school.
After the entree platter of idli, sambar and mango chutney, this was the main course (with more mango chutney – it was so nice).
Let there be lunch, Day #2.
My daughter Joelene recently published photos on Facebook of an awesome kitchen odyssey.
Describing it as “the longest 3 days of my life”, Joelene, along with her trusty baking assistant/son Toby, started the journey with a standard caramel mud cake.
Cut to size, the turtle was born.
A bit of filling out, and a quick spray-paint.
And here he is, fully grown after a three-day gestation. The occasion was Joelene’s grandmother’s 80th birthday. Joelene had to turn away as the cake was cut. I guess it was like saying goodbye to a old friend…
That’s not sand, it’s crushed bikkies! (note to US readers: bikkies is Australian for cookies). Bravo!! Her Facebook posting was inundated with messages of awe at the amazing result. Understandably so.
Cooking with Kurma, now in Russia also!
Recently one of my Russian readers has translated over 100 of my recipes into Russian. This translation is part of a cooking service for all Russian-speakers.
Above: Cauliflower and Potato Supreme, from Russia with love
Oznakomit’sja mozhno zdes’. (Here they are).
Happy cooking, my dear Russian friends.