I spent the day reading and souping for lunch. I made a softly spicy soup with charred poblano and jalapeno peppers and then tossed in celeriac cooked in orange juice and rutabaga, rounding it off with lots of cream and a creamy, caramelly Dutch aged Gouda. It has just a little hint of spice from the charred jalapeno that makes it warm all the way inside you. And, the rest of it is just creamy, healthy, vegetable, Winter goodness!
It is perfect! :) Read More
Around this time, I know it is typical to make resolutions and set goals for the year. In the past, I have thought about this. 2016 was such a packed year that I am still processing all that happened and building myself through these experiences. Oddly, I had set aside the last 2 weeks of the year when I was back in NYC as "Reflection Time" but I was not too efficient about it. In reality, I simply forgot how many distractions NYC offers and well, I was weak! ha.. But that's ok ... and being ok with plans undone is one of my goals for this year.
I would love to hear what your dreams and plans are for this year. This year is also about being present and available for those whom I can be of help to. So, if there is any way I can be useful for you for, please do reach out to me! You can find here at email@example.com or on Twitter or Instagram. Even if you just leave a note "Asha, I need your help", I will write back to you Read More
I am going to unplug for the rest of 2016. To reflect on the many amazing, insightful, mind-opening, trying, strengthening experiences I have had this year. A year in which, I lived in so many places, so many different lives, reinventing myself literally every 2 months. A year when I pushed myself beyond my comfort zone, but, yet to understand where that has taken me because I have not had the time to process. So, I am going away from the internet world for the last week of 2016... To bury myself in books and thoughts and come out refreshed in 2017!
But, I will leave you something to munch on of course... :)
Amazing gluten free seeded almond flour waffles! Read More
Color me Purple.....
Bitter radicchio, slowly braised on stove top becomes a sweet sticky luxury that coats every strand of pasta like a particularly intimate kiss. Pair it with fennel and hazelnut and it is a veritable orgy. You'll even forget sex.. or, maybe this is a good substitute, for when... Read More
And, so begins my festive season.... With great cheese and simple pairings....
What is the start to YOUR Holidays?
As my time here teaches me, the true value of the Italian culture is in the way they do not see tradition as a shackle but rather as a way of life; A point of differentiation that needs to be proudly maintained and taken joy of. From amazing cheeses to generations old balsamic vinegar to all the cured meats, the magical food history of this land is rich and bountiful. And, unlike the American mentality to hoard and pile richness on richness, the Italians elegantly approach each ingredient with the respect warranted for it all by itself. And, they indeed pair, it is not to be over-the-top but to be subtle complement of flavors that leave your floored with they deceptive simplicity! Read More