That I'm zipping through my day like a photon on steroids would be mildly putting it because it's only just morning and I'm done with a sackful of chores.
Something about this weather that makes me yearn for heat not only in terms of physical warmth but even in foods that impart sweaty brows and deep pungency.
I don't know what reasons but maybe the unbearable cold subdues and diffuses most flavours and you want that savory stimulation that makes you want to squeeze in your cheeks and open your mouth to draw in air.
Case in point my homemade, five minute pickle that has only a few ingredients, which is meant to be eaten from the moments it's prepared and it's usually prepared in small quantities because it isn't meant to last more than a few weeks.
It's odd, that these cravings for this particular zesty pickle only happen in this particular weather, and it's a dining staple in my parents house as well.
My mom always made some, in different varieties too, and perhaps I've picked that up from her.
Whatever it is, this pickle is uplifting with a fiery sharpness that not only comes from the chilies and ginger but also from crushed mustard seeds and turmeric, accompanied by a sour tang, courtesy apple cider vinegar and lemon juice.
Ideal for dolloping over rice, breads, paranthas especially and enjoying the spicy (not furiously hot) sensation it imparts.
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