I come from a food enthusiast family and whenever we meet, there is always a lot to eat. Mom being Mom would forever be busy in the kitchen cooking up a marathon and taking extra effort to prepare everyone’s favorite dish. I never saw her getting tired of cooking or entertaining. Some energy she always has!
When your daily routine revolves around cooking every single day, be it for a job or to feed your family, there comes a day in the week when you need a break from the mundane. I go through this phase at least once every week, mostly on Fridays. That day, my bones get lazier than ever. Other than cooking for Avyan, all I do in the kitchen is prepare an easy egg sandwich for lunch. As for the dinner, either Arvind puts on his chef hat or we order take out.
We both love meat and seafood but on weekdays, we mostly route towards a vegetarian meal. Simple, healthy and less indulgent! However, I would confess that green beans are one of those veggies that we should eat more often and we don’t. I typically buy it for Avyan’s toddler meals. But when it comes to cooking with green beans for grown-ups, I am mostly at a loss for ideas. Other than throwing a few in a curry or tossing it in noodles, I really don’t know how to upscale green beans.
If I could, I would bake a cake every day and style it pretty with all kinds of wild flowers. Then, snuggle in a couch with a piece or two, a book and some tea. How picture-perfect that sounds! It’s a scene I wish to relive someday. The short couple hour of break that I get in the afternoon when Avyan takes his nap is my only ‘me time’. And there are always so many things to finish during the brief two hours that relaxing with tea and cake is like a delusion. So, that’s surely not happening for a while.
This time of the year is meant for vibrant seasonal produces being tossed and tumbled in a plate. It’s always appealing! Broccoli, peas, pasta chucked together in a luscious garlic caper sauce. And some juicy cherry tomatoes for that extra pop of color plus a hint of sweetness. I like to call it Green Summer Pasta!