Black and white – these photos look you in the eye. Some of smiles and some of question marked faces, but all with subjects caught fully present in the moment with the man on the other end of the lens. Stark, bold – sometimes bare naked and raw. Joy, bliss, pain, despair; nothing shielded; nothing held back. A journey into life and its balancing forces. Life revealed in Nepal and Bangladesh. Powerful stuff.
Last week Tyee Bridge wrote The Wisdom of Birds in Swerve magazine. It’s an in-depth look at the joys of bird-watching in Calgary and how to get started.
Like Tyee, I’m an amateur bird-watcher and an even more amateur photographer of wildlife. Still, I’m amazed at the joy these feathered friends bring me on days when I can get out in nature and walk amongst them.
There are many days I can’t go to them. Blissfully, they still come to see me. What follows are a few photos of feathered friends that stop by to visit.
Coconut is a great ingredient and though I love coconut, I think spices are perhaps the greatest ingredient ever given to a cook.
This post allows me to share another savoury coconut recipe but it also satisfies my longing to share my journey to a very special place in Kerala, South India.
When I planned my first trip to India, I planned it around two equally passionate quests; I wanted to meet India’s people and I wanted to go to where the spices grow.
Both of these desires were fulfilled when I found myself at Mr. Abraham’s Spice Garden in a quiet, lush corner in the Cardamom Hills near Periyar. I fell in love with the garden and of course with the garden’s caretakers.
Mr. Abraham’s garden was included in a BBC TV show and book by Monty Don called Around the World in 80 Gardens. I think it’s as close to the Garden of Eden as I’ll ever get. Read on, for the recipe and a virtual tour of the garden and you’ll see why I’ve been back and will keep going back as long as I’m able.
A lovely bunch of coconut… recipes from #Kerala and #Tamilnadu – a recipe for Fish Moilee from Cochin
I’ve got a lovely bunch of coconut…recipes for you.
From Cochin (Kochi) to Thekkady in Kerala to Mahalamapuram to Chettinad in Tamilnadu I’m going to finish my coconut theme strong. This post will highlight Fish Moilee (Moylee, Molee) – a coconut flavoured fish dish mildly spiced with mustard seeds, turmeric and curry leaves.
Today on CBC Radio One’s Alberta at Noon I talked about why the world’s gone loco for coconut and some ideas for using coconut in your holiday baking. The recipes can be found here and the podcast here. I’m on at the 17:44 mark in the show.
Read on for a little more background on coconut’s popularity around the globe.
A little while ago an invitation to meet the executive pastry chef at Calgary’s Hyatt Regency hotel crossed my desk. I had to delay that meeting until after my annual trip to India and since I knew I would be jet-lagged on my return and that I would have a column for CBC Radio One’s Alberta at Noon due shortly after my return, I thought it would be a great idea to have this profession chef help me with a recipe to share with Albertans this Christmas.
I knew that in the two weeks I would spend in South India I would see coconuts everywhere so I asked if chef might be willing to create a great Christmas inspired coconut dessert.
I specifically mentioned that the recipe should be fairly easy.
Here’s something I learned from this experience; what a classically trained executive pastry chef from Austria whose lived and worked all over the world thinks of as easy, might not be as easy for you and me.
Ah well, it was a delight to meet chef Sabine Gradauer and if you read on you’ll see how I fared in translating her professional chef’s notes on this recipe for Coconut Snowball Cake-pops into something you can make at home. Hopefully all was not lost in translation.
Eighty per cent of travellers to India visit the Northern part of the country. They go to see the monumental monuments of Delhi, Agra and Jaipur. Old Delhi’s cramped hustle and bustle contrasting with New Delhi’s orderly and broad expanse is amazing. Agra’s Taj Mahal and Red Fort are breathtaking and Jaipur’s Amber Fort, pink palaces, ancient artisanal handicraft traditions and elegant conservatory delight.
So why go beyond? If you’ve seen the Golden Triangle you’ve seen India’s best have you not?
Well, if you are a cook, India’s real hook is less about her monuments and more about the reason that explorers fell at her feet in the first place. India’s spices are what set the world in motion.
When it comes to spices, South India – which is made up of Karnataka, Kerala and Tamilnadu – is a dream destination. Pepper, cardamom, cinnamon, turmeric, ginger, cloves, nutmeg, and allspice thrive here. Cumin, coriander, mustard seeds and saffron are brought in from the North. Garlic, red onions, little shallots and chilies complement add depth and heat when desired. Curry leaves are plucked from bushes that are indigenous to the landscape. I’ll talk more about the spices I’ve found in South India in another post.
South India gave the world spices, Ayurvedic medicine and the star ingredient of this post – lots and lots of coconuts.
Here’s a few coconut basics I’ve found out so far.