However, for the last four years, it carries a weight. The weight of unresolved loss. The burden of not understanding, Why?!.
Every year, this day, I am reminded of that fateful morning as I waited at a gate at JFK to board my flight to India to see my grandfather one last time before I lose him to the ravaging force of cancer.I was cheated off it. 15 minutes before boarding, I got the call. He had passed away.
Yes, he did not suffer much in his last moments, they told me. It was better this way, everyone said. At least, he was not in too much pain. Dragging on would not have been good, after all, his fate was drawn. But, for me, the cruelty of the circumstance, still lingers... unaddressed....
That was when I lost faith. Twist of fate, perhaps. But, I am, unfortunately, too rational to swallow a line. I never made my peace. I don't think I can. I don't know how.
And, so, every year, this day, I relive the pain. That, which never goes away and overwhelms me at sudden, unexpected moments. That, which, I don't know how to control. That, which, tells me I am human, after all.
Cancer runs in my family. One day, I may fall prey to it. I don't know. But, I do know, it is a disease that has touched too many people in the world and continues to prey on the younger every generation.
I have the misfortune of knowing many, fighting, and some losing the battle to, cancer. The need to find a cure only increases every day and I hope they do, soon.
In the mean time, we non-scientists can only show our support to the foundations that believe in the Hope of the Cure and pursue it with determination! And, as food bloggers, we come together, this day, to make something Yellow for the cause and in solidarity ...
This recipe is in honor of the man who lived for food! My grand-dad! Whose only motivation to fight the disease was for the chance of enjoying good food as he had his entire life. Today as always, I toast to his palate!
Garlic Aioli
3 egg yolks
3/4 cup good olive oil
1 T champagne vinegar
1 tsp lemon juice
2-3 cloves of garlic minced
generous pinch of saffron
Warm the vinegar and lemon juice and soak saffron in it for 5 or so minutes until the color and aroma release.
In a processor, pulse together the yolks, saffron mixture and garlic. With the blade running, pour the oil in a steady stream until the mixture emulsifies.
Transfer to a bowl and refrigerate. Fresh aioli will last upto 4 days in the fridge.
Rosemary Roasted Baby Potatoes
Handful of baby red potatoes, halved (NOT peeled)
2 T rosemary leaves, torn
olive oil to drizzle
salt & pepper to taste
Toss all the ingredients together and bake for 20-25 minutes at 425 F until browned, crispy on the outside and soft inside!
Drizzle aioli generously and serve!