Smothering

A couple of years ago, before I grew possessive of my time, I met Teeny and Bounder every time I visited the local shopping complex. Now I go with a fixed agenda and shopping list to check off, avoiding everything that might distract me, especially my two excitable dog friends, who demand a good half hour of love before they are ready to stop squealing and let me on my way.

The last time I allowed myself the time to meet them, Bounder looked miserable. We had noticed his skin disease earlier -- Rahul had given him a course of medicine -- but how it had deteriorated unnoticed! Now, half a minute did not pass when he did not scratch himself desperately; he had little hair left; even his eyes were red and itchy.

I wept on my walk back. How important is all this work I am busy with, how important is anything I do, if I haven’t the space to be in touch with and respond to other beings around me? How does one fit everything into these tumbling days without smothering all that that waits quietly around the corners - indistinct, unplanned, but precious beyond words?

Photograph: the lake at The Valley School

Recipes: Spreads!

I love experimenting with spreads. Since we don't use butter or cheese, and jam doesn't make a filling meal, we need something creamy and flavourful to eat bread with! We've discovered that all kinds of ingredients lend themselves to delicious spreads: the base could be different kinds of beans, chickpeas, tofu, nuts, cauliflower, brinjal, coconut, or avocado, along with herbs, fruits, vegetables, etc for flavouring. Throw an assortment of ingredients into a blender and voila! You have a quick, wholesome meal! The perfect dish for innovation.

Tofu-Olive Cream Cheese

Blend together a pack of tofu, 3 olives (green preferably), 1 tbsp dried oregano, 2 tbsp fresh onion, 5-6 cloves of garlic, 2 tbsp olive oil, salt, jaggery (we use a home-made syrup), and 1 tsp vinegar. This is so quick and tastes so special that it is a regular with us. When in a rush, I skip the onion, and it tastes just fine.

Double Bean and Greens Super Spread

We came up with this super healthy spread last night.

Cook 1 cup of double beans. Cut one or two tomatoes into large chunks and cook them well, along with 3-4 cloves of garlic. If you have the time and energy to remove the peels of the tomatoes first, do. Add 1 bunch of greens (spinach, amaranth, etc), cook until they just wilt. Blend together with 1 cup of cooked double beans, salt, jaggery syrup, dried thyme (or other herb), 1 tbsp oil, natural vinegar.

Rajasthani women in Goa: just to add a bit of colour to this post :)

Onions

A market in Goa, years ago.

My song will sit in the pupils of your eyes,
and will carry your sight into the heart of things.

~Tagore

The Colours of Pots

Skipping!