SMALL BITES … ADVENTURES IN DOWNSIZING
Remember the good old days … TV sit-dramas were fairly decent in content. The Love Boat which ran from the late seventies to the mid-eighties and Hotel in the early to mid-eighties were popular. Both of these series had a venue which allowed the writers to create stories about various guests, more or less from the viewpoint of the staff. Of course, the writers had an unending supply of material as the people would come and go. Because of downsizing, I’m living that experience! People come into the hotel and into my life. They stay for a while and leave. New ones come and we all get to share a portion of life together.
I found myself saddened when two of the young men, who had been living at the hotel since we arrived, were returning to India that evening. There is a group of six – now minus two – Indian young men residing in my ‘neighborhood’. Some work together and some have jobs unrelated to each other, but they have bonded, taking all of their meals together, seeing the sights the Bay Area has to offer, and forging friendships based on their common situation and heritage. Chatting with these delightful young men about India and America is an everyday occurrence which I enjoy.
What seemed to be such a frightening step has pleasantly resulted in an enriched life. Living temporarily in a hotel has brought many fun experiences my way. Except for the continual search for quarters for the laundry machines, I’d say it’s just about perfect – for now.
MENU
Grilled ‘Tandoori’ Chicken
Spicy Rice
Cool Cucumbers
Nan
Indian Chai Tea
Mango Custard
RECIPES
Grilled ‘Tandoori’ Chicken
Look on the internet for marinade for the chicken and grilling instructions.
Spicy Rice
1 shallot, finely diced and sautéed in 1 teaspoon each of butter and peanut oil
2 cups Basmati rice
3 cups chicken stock
1 cup water
1/3 canned coconut milk
2 teaspoons salt
1 tablespoon yellow curry powder
Toasted coconut flakes
Snipped fresh curly leaf parsley
Bring chicken stock, water and coconut milk to a boil. Add salt and curry powder. Stir in rice and bring back to boil. Cover and cook on medium heat until rice is tender – about 20 minutes. Remove from heat and stir in sautéed shallots, golden raisins and parsley. Place on rice on platter around the grilled chicken pieces and garnish with toasted coconut.
Cool Cucumbers
4 English cucumbers
2 large Fuji apples
Juice of ½ large lemon
½ teaspoon salt
¾ cup plain yoghurt
Peel the cucumbers and cut in half lengthwise. Remove seeds by scraping a teaspoon
along the seed chamber. Core and peel the apples. Dice apples and cucumbers into half-inch pieces. Toss the apples with lemon juice and place them along with the cucumbers in a mixing bowl. Chill the mixture. Just before serving add the salt and yoghurt to dress the cucumbers and apples. Serve in individual small bowls. Garnish with a dill sprig.
Nan
Nan, Indian bread, is available at most regular markets and comes in different
flavors. It can be fairly spicy, so look at the ingredients.
Indian Chai Tea
Fill tall glasses with party ice. Pour Chai spiced black tea (such as Oregon brand) to 2/3 full and top off with vanilla or almond soy milk. This milk can be found in the refrigerated case with regular milk. I like the brand called Silk. Sweeten with a little sugar or no calorie sweetener. On a long wooden skewer, thread a chunk of pineapple, mango and a strawberry and a couple of mint leaves. Push to one end of the skewer. Place the empty end down in the drink allowing the fruit to stick up above the glass rim.
Mango Custard
Make your favorite tapioca pudding and stir in a puree of fresh mango before it is set. Transfer to individual clear glass bowls and chill. Garnish with a mint leaf and a cube of fresh mango.
Tip: Recognize opportunities to show God’s love to others. Sometimes the world comes to you.
Matthew 28:19 & 20 ….go into all the world and share the Gospel……