A package arrived to spice up my dull work-week ~ Arusuvai from Shaheen of the delicious blog Malabar Spices. Missing from the photo above are the two *huge* yummy chocolate bars she sent along with the savory seasonings — my daughter and her friends made short work of the candy! 😉 Arusuvai Friendship Chain began with these lovely ladies: Latha and her family at The Yum Blog along with Bharathy of Spicy Chilly and Bhags of Crazy Curry. It was introduced in the US by dear Latha of Masala Magic. Thanks to you all, once more for this fun idea!
Along with the chocolate, Shaheen sent these lovely bright red South Indian chillies. And the “mystery” was a batch of her special biryani masala ~ so fragrant I could smell it even before I opened the package! Thank you so much Shaheen, for all these wonderful treats! I can’t wait to make a real biryani 🙂
I am still having problems with blogging. WordPress has rolled out some interesting new features which I am still learning — but I am so frustrated because I can’t always upload photos with the new setup! Therefore I haven’t been blogging much. I’m still ‘live and kickin’ so hope things are back to normal soon! One delightful discovery I did make this week is A Tribute To Pedatha, a new blog from dear Jigyasa and Pratibha, authors of the beautiful Cooking At Home with Pedatha. They jumped right in too — hosting the May 2008 installment of Jihva — “Jihva For Love”. How fitting 🙂
The kitties have been resting comfortably in this fickle near-spring weather… a few crocuses have bloomed and it’s time to be thinking of garden seeds once more. I can’t wait!
Lastly but certainly not least, I hope I am in time for April’s Jihva For Garlic, hosted by Mathy Kandasamy at her lovely blog Virundhu.
This is an extremely simple dish, hardly even a recipe, but one that turns pungent garlic to mellow earthy goodness. I am sure many of you have seen it before: roasted garlic.
With this new dashboard, I am photoless for garlic if I hope to make the deadline 😦
UPDATED with pics on April 15!
Spritz or drizzle a little oil on a fresh head of garlic, and bake at 300F until soft — about 20-30 min. Allow it to cool slightly before squeezing the soft, buttery garlic from its skin. You can mash it and use as is, or add salt, lemon, or any other seasoning that strikes your fancy. Delicious added to soups or stews, or just as a spread for warm bread.
Thank you Mathy, for choosing delightful Garlic for Jihva! 🙂