Salmon. Indian, not Scottish. |
Someone had recently referred to my omelettes as ‘train-wrecks’ in the comment section of Instagram.
Well I do make one omelette at a time and slice them into two rather than make two separate ones for us. Less effort. Helps ensure we both have our eggs hot. After the clicks for insta of course.
While the breakfast pictures that I put on Instagram show both our plates, K usually has her breakfast with the plate balanced on her lap while on work calls. I sit at the table. In between, she looks up to give me a thumbs up to say that she had liked it. That makes it worth it.
I have enjoyed our breakfasts together through the lockdown and I do feel that my omlette making skills have improved during the period.
I decided to make a Bengali ‘mamlet’ today. An omelette made in mustard oil with pink salt, red chilli and black pepper powder added before whisking the eggs, along with finely chopped red onions, green chillies & tomato. Sting crooning on Alexa in the kitchen as I cooked.
I needed the fire power provided by the mustard oil and chillies and added processed cheese for good measure as I had spent the earlier part of the morning on a commando mission rescuing little Nimki from his snarling mother and her menacing looking lover in the yard. He had run out while I got in the papers and went right down and out of the lobby for the first time since we took him in two months back. Ironically, the folks who object to the presence of the cats in the common areas the most in our building whtsapp group walked past me while I looked for him!
I was a man on a mission and managed to pick him up when he went into the foetal position of surrender which I have seen him take during his mock (I hope) skirmishes with Baby Loaf. I walked purposefully into the lift carrying him in my arms. Our watchman Dwivediji later got the jar of food that I had taken down with me to tempt Nimki.
I came up and fed Nimki and cleaned him simultaneously and scolded him like a mother in those soap ads on TV from the 80s and then made breakfast. He slept while we had breakfast and I cuddled and patted him after that. I can’t play bad cop for long.
So you see, a lot goes into making even a simple omelette and you would not know even half of it. Something to keep in mind before concluding and commenting on posts that you see on social media.
Suffice to say that the omelette was lovely and did its job. The espresso life giving.
The bread that we tried today is the new high protein one from Baker’s Dozen. Toasted it in the oven. It had a nice solid and reassuring bite to it without being dense. A very grown up and sophisticated experience. A bit dry, but it was in the fridge for 3 days. They’d sent it for sampling. Worth exploring for sure. Kainaz later told me that she loved it.
Here’s the story of lunch as told on Instagram:
Today’s #loveyourleftovers lunch was made while listening to the Doors on Alexa and a bit of Zoeb Hassan earlier during the prep.
Rawas marinated in the fish oil, palm sugar and peanut sauce that accompanied the char siew pork, that we had ordered from Seefah a week back, and soy sauce and put in the air-fryer for 15 odd minutes at 200 C in a foil. The rawas cooked beautifully. The fish was juicy inside. It did not break and I added no extra oil
There was stir fried rice made with rice leftover from yesterday’s lunch and chopped vegetables from last night, Seefah Thai chilli paste, fish sauce and bird’s eye chillies sent by Seefah, soy sauce and cashews and sesame seeds, for me. Veggies without the rice for K.
Norwegian salmon is cool but don’t discount the Indian salmon aka rawas maachhi in Mumbai aka gurjari maachh in Kolkata. It’s the bomb!
The superb fish that starred in lunch today was bought from Poonam at Khar fish market a week back. She delivers at Bandra these days. Ask for ‘original’ as there’s a ‘fake’ rawas that’s cheaper and not the same. Her no: 98674 02956
In case you are wondering, K took her plate on her lap and had lunch while on call. She stopped in between to say that she had loved the fish.
Last heard, both boys have gone under the study bed and this meant that I could cook and click pictures uninterrupted by little Nimki. I had told Baby Loaf about my lunch plans before entering the kitchen and have washed and kept a bit of fish for him.
Got news of the third Covid case in our building in a month, after being clear till then, just as I finished lunch. I know that things are opening up but we plan to err on the side of caution, except when it comes to necessities, when it comes to stepping out.
Stay safe folks. Wear masks when you step out.
Dinner last night wishing #happybirthdayinstagrma |
PS: A surprise box from Baker’s Dozen came in this morning that made me smile wide. We have been customers of the brand since their inception and particularly so since the lockdown and the note of appreciation and the bread box, knife and customised MOD apron that chef Aditi Handa and her team sent felt lovely.
We had tried the dark chocolate gluten free cake from the new range earlier. Enjoyed the quality of the chocolate and fluffiness of the cake. And the gluten free bread with prawn chilli as we had no pav at home. I was quite impressed by the texture of the bread. Soft and yet firm.
Do read:
From the #HouseOfCats
From the #FinelyChoppedKitchenPlaylist
Fields of Gold: Sting
Chehra: Zoheb Hassan
Waiting for the sun: Doors
Love me two times:
Thank you so much Deepa