Tuesday, September 1, 2015

Vaghareli Makai (Spiced Indian Corn)


Vaghareli Makai (Spiced Indian Corn)
David, 01 Sep 04:22 AM

If I had a nickel for every time I heard, “You should go to_________,” I’d have enough money to upgrade on all those flights that I’d be taking, which would make that prolific quantity of air travel a little more tolerable. Don’t get me wrong, I appreciate suggestions and people looking out for me, so I don’t miss anything great.
Spiced Indian CornBut for anyone who has ever spent an afternoon (or morning, or evening) in an airport, waiting on the tarmac, or in the airport for a delayed flight watching the overworked staff calm everyone’s frayed nerves, or being crammed into one of those remarkably uncomfortable economy airplane seats for 12 hours, perhaps you’ll understand why I’m not all that anxious to get on a plane, in spite of all the great places that I am missing out on visiting.
Indian Spiced CornAt this rate, I don’t think India is going to happen for me unless I find myself with a month of free time, because it seems like going over there and not spending that much time would be criminal, and they let me sleep in the area where the flight attendants sleep on the plane. (If any are reading, I promise to bring you cookies and treats for our little slumber party.) But for now, it looks like I will only have to imagine the swirl of colors, naans, dust, spices, curries, mukhwas (seed mixtures), animals, chutneys, music, and fiery chiles that all come together in that fascinating country.
So I was stoked when my copy of Near & Far: Recipes Inspired by Home and Travel by Heidi Swanson landed in my mailbox. (See? I’m so lazy, I don’t even like to travel to the store…) Heidi writes the blog that most inspires me to quit blogging since I don’t think mine could ever be as beautiful as hers. Every photo on her site looks like something I need to eat right now, even if it has an unusual name or features an ingredient that I am unfamiliar with.
Spiced Indian CornFortunately I’m not the jealous type so you’ll still have me to kick around a little longer. And to be honest, Heidi’s also a lovely person – and a coffee (and Kouign Aman) pal when I’m in San Francisco – and has shared a glass or two of rosé with me in Paris, too.
In addition to liking the same foods and wines, she also seems to like all the same countries and cuisines that I like, which she features in this gorgeous cookbook, which isn’t just a book of recipes but also a travelogue inspired by her travels to distant lands, as well as her home in San Francisco.


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