Sat 14 Dec 13 - Wed 25 Dec 13 37 °F
Two family Christmas meals later and numerous regular meals later, the conclusion is that the Swiss overcook their veggies. The cauliflower and broccoli taste pretty similar as they’ve been boiled to nirvana. The carrots are an orange mush as are the pumpkins. Had a extremely delightful meal yesterday: Gr’s aunt is a gifted cook, who pours love into her food. Each course and each plate was beautifully prepared and served. And even her veggies, though prettily diced, were way too soft. Is it just me? Or is this a Swiss culinary style? Am afraid to ask in case I offend.
G's very own adaptation of her mom's marble cake recipe
Yet another recipe from G's mom: Pineapple Upside Down
Failed attempt at meeting a popular Indian sweet, jilebi.
Since we’ve been hanging with family, a lot of time has been spent in kitchens, discussing recipes, brushing beaten eggs onto croquettes…and standing in front of snack cupboards. There’s been an inordinate quantity of cookies and chocolates taken from shelves and eaten by the boxful. Gr’s mom joked that we might get fat now that we are home. And it got me thinking of my mother’s kitchen. When I am home at my parents place, I too stand in front of the fridge, with the door open, hunting for what goodies Amma may have hidden behind the casserole dish. I too rummage in cookie tins, searching for my childhood, reliving the feeling of coming home to a warm glass of malted milk. In contrast, will my future hypothetical child find only tofu and rice milk in the fridge?