Category Archives: South India

Celebrating my past

0001

Hello everyone,

Here’s an article I recently wrote for an online women’s writing website.

Sometimes looking back, helps you move forward!

Thanks for reading and be well.

An Intangible Legacy By Meera Ekkanath Klein

 

Leave a comment

Filed under Aunts and other relatives, Blue Mountains, Book clubs, Book Launch, Celebrations, Ekkanath family, family, grandmother's wisdom, Kerala, Matriarchy, matrilineal, mother's kitchen, multi-cultural, my mother's kitche, My Mother's Kitchen: A Novel With Recipes, new traditions, Nilgiris, our past, reading, remembering our ancestors, South India, South Indian, Uncategorized, women writers, writing

Today is my book’s birthday!

9781947003675-2-2

This book baby’s birthday is May 5, 2020

Help celebrate by my book’s release by buying one (or more) copies to give to family and friends. This book is the perfect gift for Mother’s Day or any day! It is also the perfect summer reading–tasty and satisfying like a good ice cream cone.

Seeing Ceremony, a feel-good, stand-alone sequel to the award-winning My Mother’s Kitchen: A Novel with Recipes, is all about family, love, good food and finding one’s way back home.

Author Louise Miller (author of The Late Bloomers’ Club and The City Baker’s Guide to Country Living), says this about the book, Seeing Ceremony is a rich coming of age novel, full of myth and legend, romance, and the heady tastes and   scents of India. It is a love letter to both place and family—the ingredients that make home home. Meera Klein is a natural born story teller—I felt as if I were sitting at the kitchen table as she told me this story—and Seeing Ceremony is truly a feast for ALL of the senses. A true delight.”

The book is now available on Amazon, B&N and Homeboundpublications.com. I hope you’ll pick up a copy of my book and let me know what you think. If you enjoyed this book, please write a review on Amazon and Goodreads. These reviews help both the author and other readers. Links provided below.

Amazon

B&N

Indiebound

If you are part of a book club, please consider Seeing Ceremony as your next read.

Best wishes to you and your family. Stay safe.

 

 

 

 

 

 

 

 

Leave a comment

Filed under amazon review, Book Birthday, Book Club recommendations, Book clubs, Book Launch, book review, Careers, Celebrations, cooking, family, Indian Fusion, Kerala, media, multi-cultural, my mother's kitche, Nilgiris, Personal experience, published, reading, recipes, Seeing Ceremony, South India, South Indian, spring, renewal, Summer, Uncategorized, vegetarian cooking, writing

Celebrate with me!

This photo was taken a couple of years before his death. Here Duke is enjoying the New Year display. He’s gazing into his wise brown eyes and hoping the wrapped toy is his on the far side of the table!

April 2020

Has the mid-April blahs and stress got you down? Then I have a suggestion for you!

Join the millions of people from Kerala (and me) and celebrate the start of a New Year on April 14th. It is a simple ritual that will ground you and bring balance to your life. A note: While the celebration is linked to Hinduism, you don’t have to be a Hindu or even believe in God to share in this timeless ceremony.

So this is how you can get started:

On April 13th evening do the following:

  • Set a small hand mirror or a larger one on a small table. Use a dresser with a built-in mirror, if you have one.
  • Use a nice table cloth if you want. Totally optional.
  • Add a blossom, even a sprig or branch will suffice. Yellow is auspicious for this festival.
  • Next, raid your pantry for beans, lentils or rice. Place some of each in a measuring cup or fancier cups, if you have some. One cup (or less) of rice and one cup (or less) of bean/lentil is all you need.
  • Look at what fresh vegetables and fruits you have available. An orange, an apple, a banana, a bunch of kale, a butternut squash? You just need one of each, something to represent a fruit and a vegetable.
  • Do you have some change? A few dollars, some quarters? Add them to the table
  • How about a piece of jewelry? A pair of earrings or a ring? Arrange them on the display table.
  • Are you missing someone, a family member, a friend? Place a photo of them on the table. My table will have photos of my mother, grandmother, great-grandmother and a special uncle.
  • You will need a candle and some matches.

You have now created Vishu Kanni or New Year display.

On the morning of the 14th, get up and before your morning coffee (yes!), wash your face. Light the candle and sit in front of your display, if possible.  Look closely at the flower or sprig, the fruits and vegetables, the grains and legumes, the nice table cloth and the coins and jewelry. Look at the photographs of your loved ones.

As you gaze at the kanni, you are welcoming everything that is good into your life and future. Finally, look at your reflection in the mirror. All that is marvelous and wonderful is reflected in your eyes. Look deep into your eyes until you see the glimmer of hope and light that is in you. Invite all that is positive, prosperous and amazing into your life and into the lives of your loved ones.

You have now observed and welcomed in a new year, Kerala style. Happy Vishu 2020!

4 Comments

Filed under Celebrations, dog's life, Happy Vishu, Kerala New Year!, Indian celebrations, Kerala, multi-cultural, my mother's kitche, new traditions, Nilgiris, Personal experience, remembering our ancestors, South India, South Indian, spring, renewal, Uncategorized

Christmas Memories

December 2019

Our memory of childhood traditions is what makes holidays so special. A unique ornament or the heady aroma of baking spices or the sound of laughter can evoke joy and poignant reminders of our past.

Growing up in India we celebrated a variety of holidays: Kerala New Year (Vishu), Harvest Festival (Onam) and Festival of Lights (Deepavali), but Christmas was not one of them.  However, thanks to our neighbors my family experienced the warmth of this special day.

It was the late 1970s and we were living in the hilltop town of Coonoor in the beautiful Nilgiris or Blue Mountains of south India. Our neighbors were Christian and invited us to attend a Christmas Eve mass at the local church. At first we were a little reluctant to celebrate a holiday in a church, a place we normally just passed on our way to school. As Hindus would this be an appropriate thing to do?

After a bit of thought, my mother had the answer. She held up her right hand and spread out her fingers.

“Pretend each finger represents a religion,” she said “The thumb is Hinduism; the pointing finger is Christianity and so on.  Each finger is part of the whole, the hand. Just like the fingers are united by the hand and merge into the wrist, I believe in the end all religions come together to become part of the supreme source.”

She added, “That’s why fighting about religion never made sense to me.”

So we accepted our neighbors’ invitation to the Christmas Eve celebration. The warm glow of candles, the scent of burning incense and the sound of Christmas carols (sung in the local language) became a part of an unforgettable experience for us. Later, our neighbors shared a plate of holiday cookies. Christmas that day tasted of nutmeg-spiked crackers, fruit cake cookies with candied lemon peel and the unique Kerala rose cookies or achappams. My sister and I savored the different and exotic flavors as the church bells rang.

My taste buds and heart still sing when I think of those long ago memories. Some things you never forget.

Wishing you all a holiday season filled with unforgettable memories! See you all in 2020 with exciting publishing news.

6 Comments

Filed under Achappams, Blue Mountains, Celebrations, Christmas, Christmas Cookies, Christmas Eve, church bells, family, howiholiday, Indian celebrations, Kerala cuisine, meditation, multi-cultural, Nilgiris, Personal experience, South India, South Indian, Uncategorized

A fairy tale (of sorts)

11201611_1688945878015830_6287190869846080714_nScan_20190914 (2)Scan_20190914September 2019

Once upon a time there was a young girl who dreamed of adventures. She would look up at the bright blue sky imagining she was flying away in one of those rare airplanes she glimpsed from her hilltop home in the Nilgiris, the Blue Mountains of south India.

It took nearly 20 years but one day she found herself on a plane flying off to faraway California, leaving behind her mother and sister. Under the loving and watchful eyes of her uncle and aunt she thrived. She loved campus life and learning. But one day she met a boy and her life changed all over again.

He looked like he belonged on a beach with blond hair, tanned skin and bright blue eyes but he was actually from New Jersey.

With her uncle and aunt’s blessing, the young girl returned to south India and soon the young man joined her. They asked her mother if they could get married.

The mother was taken aback but quickly adjusted to the idea and soon set a date for the wedding. It was decided the ceremony would be held on September 14, the same day as Onam or the harvest festival. It was a simple ceremony in a humble home decorated with Nilgiri roses and fresh jasmine garlands.

In a real fairy tale the story would end with “happily ever after.” But this is real life and so the young couple’s life was full of ups and downs, laughter and tears, joy and sorrow but 33 years later they are still together. To paraphrase Robert Browning “Grow old with me. The best is yet to be….”

Indian Fusion

We were married 33 years ago because we wanted to but it turned out we were trend setters of a sort. Our house has been a multi-cultural, blended home for decades. Our sons are beige-brown with Indian names. We celebrate Christmas along with Vishu and Onam. So it is natural that our dinner plates reflect our diverse background. We have channa dal on pizza with mozzarella and masala dosa with kale and cheddar cheese.

This pasta dish celebrates my husband’s Italian heritage and love of pasta and my south Indian roots. Sometimes a melting pot truly is a delicious meal.

20190913_151605

Pesto-fused Indian Uppma

This is a very forgiving recipe. You can increase or decrease the amount of pasta and veggies. Add a cup of cooked chickpeas for extra protein. Add thyme, oregano or other fresh herbs for flavor. Use a spoonful of nutritional yeast to make it savory.

1 pound pasta, any type, use chickpea pasta for GF version

4 tablespoons ghee (or vegetable oil), divided

1 tsp. brown/black mustard seeds

2 cups diced onions, white or yellow

1 cup diced pepper, any color

1 jalapeño, diced (optional but the heat is tasty!)

1 heaping tablespoon grated fresh ginger

¾ tsp salt, more as needed

2 tablespoons lemon juice

2 tablespoons prepared pesto (or ½ cup chopped basil, if you don’t have pesto)

1 tomato, chopped

4 cups veggies, any type. I used broccoli, carrots and potato. Turnips, peas, corn, zucchini, asparagus and eggplants are some choices. In winter use squash, sweet potato and root veggies

Optional toppings: fresh basil, dry roasted cashews

Method:

Cook pasta according to directions, drain, reserving ½ cup water and toss with 2 tablespoons ghee.

Meanwhile, heat remaining ghee in a skillet with a top. Add mustard seeds and allow them to pop and turn grey. Immediately add chopped onions, peppers, ginger and jalapeno. Sauté for about five minutes. Add chopped veggies, tomato and salt. Cook, covered, for about 5 to 8 minutes, depending on type of vegetables, just don’t overcook the vegetables.

Remove skillet from heat, add lemon juice and pesto or basil leaves, stir to combine. Use your fingers to separate pasta (if it is sticking together) and add in small batches to the vegetable mixture, mixing thoroughly each time. Taste for salt.

For a fantastic taste sensation, serve with banana raita. Or serve with spicy tomato chutney. Or just eat it plain!

 

 

 

4 Comments

Filed under bride and groom, California cuisine, Celebrations, family, Indian food, Indian Fusion, Italian-Indian fusion, multi-cultural, my mother's kitche, My Mother's Kitchen: A Novel With Recipes, Nilgiris, Northern California, pasta, Personal experience, recipes, South India, Uncategorized, vegetables

Ammalu and the Jackfruit

fresh-ripe-jackfruit-sweet-segment-450w-681635947scan_20190218-4.jpgscan_20190218.jpgScan_20190218 (3)

February 2019

Over time a family story can become a folktale of epic proportion, a true inspiration to all who hear it. This one is about my great-aunt Ammalu.

The story begins in a sleepy little village deep in south India.  Here Ammalu and her sister Pearl grew up surrounded by countless cousins, aunts and uncles. Ammalu was the older sister, the one with a sense of adventure. She loved going on outings to visit neighbors and relatives. She had a knack for storytelling and an easy going nature. Pearl was shy and more at home in the kitchen with a flair for pastry making.

Little Ammalu was rumored to have a sweet tooth. In those days there was no candy or chocolate bars and so she indulged in what grew in her backyard from large juicy mangoes, tasty papayas to bananas in all sizes, but her favorite was the jackfruit.

The jackfruits from our family orchards were legendary in their size and flavor. It would take two men to cut down the gigantic fruit and lug it into the family courtyard. The fresh fruit would be placed on an old cotton sari and one of the men would use an enormous knife to cut into the tough skin. As the jackfruit was cut open the entire courtyard would be filled with its fruity fragrance. The milky fluid from the jackfruit would flow onto the sari and children would be held back so that they wouldn’t get any of the sticky sap on their fingers. The women would be waiting, ready to dip oily fingers into the cut fruit. The coconut oil was necessary to keep the sap from sticking onto fingers and eager hands. The tiny strands would be pushed aside to get into the thick pods of creamy yellow fruit. Each pod contained one large seed, which would be cleaned and saved for later use. The seed had a sweet nutty taste, very similar to roasted chestnuts.

The best jackfruit was sweet and juicy with a hint of tartness and a pleasing crunch. Overripe jackfruit was sometimes stringy and too sweet. Ammalu loved this unique and delicious fruit. When everyone had enough of the fresh fruit, the leftovers were cooked down with jaggery sugar and stored in crock pots. In the cool pantry, the jackfruit jam fermented into caramel-like goo with a pungent odor that was pleasant only to the true fan of jackfruit. Ammalu must have had a discerning palate because she loved eating scoops of this odoriferous jam. It was also made into special puddings.

Life in our tiny ancestral village was simple. There was not much in the way of entertainment and so everyone looked forward to visits from roaming troupes of actors. These troupes of mostly men would enact scenes from Indian myths and legends. Perhaps it was one of these actors who told Ammalu about the wonders of travel and of a special city dedicated to Lord Shiva.

This holy place was called Benares (or Varanasi or Kashi) and situated near the Bihar border in the faraway state of Uttar Pradesh. Visiting this holy city and bathing in the even holier Ganges became an obsession with Ammalu. Perhaps one of the actors or someone in the family pointed out that after visiting Benares the pilgrim would have to give up a favorite food. Ammalu knew what she would give up.

She was in her early forties when she finally had an opportunity to take her dream trip. In the years after her pilgrimage when relatives offered her a piece of fresh jackfruit, she would shake her head and say, “I just returned from Kashi,” and everyone immediately understood why she said no to her favorite snack. She died at the age of 88 and never tasted jackfruit again.

A decade or so ago my family and I visited Benares to scatter my uncle’s ashes. We found the city to be a study in contrasts. The grime and dirt didn’t deter from the city’s beauty and timeless quality. The Ganges was a lazy ribbon of water with a lot of floating debris but as I watched the orange glow of the tropical sunset, I couldn’t help feeling a deep sense of peace and calm. A holy city will do that to you. I imagined Ammalu must have experienced that same serenity as she bathed in the Ganges and vowed never to eat jackfruit again.

She would have never dreamed that her pilgrimage and personal sacrifice would inspire the next generation. Recently I decided to challenge myself by giving up sugar for a few months and great-aunt Ammalu’s uplifting story has been a marvelous example for me.

The least tangible (and material) legacy we leave behind will endure the longest. Perhaps the next generation will remember you for your kindness, your grace under pressure or your selfless love. That is a legacy worth striving for!

 

2 Comments

Filed under Aunts and other relatives, Benares, Celebrations, cooking, Delicious desserts, family, Fresh fruit, Fresh produce, Ganges River, harmony, harvest, Holy City, jackfruit, Lord Shiva, meatless, my mother's kitche, Personal experience, pilgrimage, remembering our ancestors, South India, Uncategorized

Aunty with a capital A

On Becoming an Aunt

New Year Post

Recently I had the fun pleasure of hosting my niece for her very first Thanksgiving in America. After her week-long stay, when I was dropping her off at the train station, she turned to me and said, “Thank you aunty for everything. I felt like I was royalty.”

I wanted to tell her that she shouldn’t thank me. She should be grateful to the woman who taught me how to be a good aunt.

There are plenty of aunties in my life. Anyone who is from India knows we call family friends, neighbors and relatives “aunty” as a sign of respect. But I have one Aunty who stands out.  I’ve known her for most of my life (we met when I was six months old) and I’m the only person in California who has had the honor to be at her wedding day.

Even though I have known her a long time, our friendship/relationship really blossomed when I came over in the 1980s to attend college.

I was an insulated young girl (okay, maybe a little spoiled) but my Aunty C and I took to each other as if we were long-lost friends. We spent hours together.

“I’m bored, Aunty,” I would say and she would whisk me away to one of our favorite haunts– the local public library, Dillon Beach, the Goodwill store (her favorite shopping place) or somewhere for a sweet treat. One summer we discovered a hole-in-the-wall bakery that produced the most delicious fresh strawberry pies. Both of us loved these pies so much, she gladly bought the ingredients so I could try making my own pie. That is how I learned how to perfect my pie crust and work with mascarpone cheese. We ate a lot of pie that summer.

From Aunty I learned to love Southern literature and to make the perfect cup of strong tea. Together we navigated the college catalog, choosing the best classes and professors. We enjoyed our bittersweet chocolate, especially the truffles from Cocolat.

But mostly,  I learned by observing her in action and the way she interacted with people. She taught me how to give my one-pointed attention to everyone, to listen with both ears. She never boasted or dominated a conversation. Now at 97, she is still the same–kind, gentle and still humble.

So, being a good aunty is easy for me because I learned from the best!

Happy New Year to all my readers! May 2019 be filled with books, laughter and peace.

8 Comments

Filed under Aunts and other relatives, family, Happy New Year! 2019, harmony, mindfulness, my mother's kitche, Nieces, Personal experience, remembering our ancestors, Shopping, South India, Strawberry pie, Uncategorized

Cooking with an open mind

 

October 2018

“You know, cooks should have open minds. Otherwise how can they learn new things?” ~Tarika K.

My niece is so smart! And she’s right too. A good cook is willing to experiment and learn. The reward of an open mind (and kitchen) is a delicious and wonderful meal or dish.

Cooking is also an opportunity to slow down and be mindful. Chatting while chopping can lead to bleeding, so be one-pointed. Give your undivided attention to the meal preparation and you will be rewarded with a tasty dish as well as a calmer mind.

I love mixing and matching cuisines and my cooking is heavily influenced by California fresh produce and my south Indian upbringing. At a recent meal I set out to impress out-of-country guests with an array of dishes that showcases produce from our Farmers Market as well as my cooking skills.

Here is one recipe that wowed the crowd and was as tasty as it was pretty.

Samosa Bites.

These Samosa Bites are a flavor explosion in your mouth. There is the buttery, flaky filo crust, the savory potato/pea filling and the two or three toppings that add that a certain type of  deliciousness. First there was a tangy sauce from Kerala called inchipully which features bits of fresh ginger in a sweet and sour tamarind sauce. Then a small drop of super spicy fresh-tasting coriander gave a hot bite to the dish. Finally the dish was finished off with some Greek yogurt, flecked with fresh mint, dill and parsley. One bite, so many sensations!

Recipe:

1 package mini Fillo pastry shells, thawed. (You can easily make these with sheets of Phyllo dough but I opted for the easier pre-made version for this recipe)

Potato filling

1 large potato, cooked, peeled and mashed lightly

½ cup frozen or fresh peas

1 small onion

¼ cup chopped red, yellow or green pepper

2 tablespoons vegetable oil

1 tsp. mustard seeds

½ tsp cumin seeds

1 tsp. turmeric

A few fresh curry leaves (optional)

Salt and fresh pepper

Heat oil in a small saucepan, add mustard seeds and cover with lid. When the seeds have popped, add onions, pepper and curry leaves, if using. Sauté until vegetables are tender, about five minutes. Add cumin seeds, turmeric and stir and then add peas. Cook for about 2 to 3 minutes and then add mashed potato and mix thoroughly. Add salt and pepper to taste. Set aside.

Coriander Chutney

1 large bunch coriander leaves. You can use stems. Wash thoroughly

½ cup raw walnuts

½ cup unsweetened finely shredded coconut

4-5 jalapeno peppers

1 small shallot or onion, peeled and cut into quarters

½ cup or more hot water to blend

2-4 tablespoons vegetable oil

1 tsp. mustard seeds

Curry leaves

Use a blender or food processor and process or blend all ingredients except oil, mustard seeds and curry leaves. Heat oil in a sauce pan, add oil and mustard seeds and wait for the seeds to pop and turn grey. Add curry leaves and prepared chutney. Turn off heat and stir thoroughly. Taste for salt. It will be spicy but will mellow out when refrigerated for a couple of hours. This chutney can be made a day in advance.

Inchipully

There are many versions of this exceptional sauce. This is the simplest (and tastiest, in my opinion) version.

1 generous knob, size of large lemon, tamarind from a block of tamarind (see note)

2 cups hot water. Plus extra ½ cup

½ cup fresh ginger, peeled and chopped fine

1 green chili

2 tablespoons vegetable oil

1 tsp. mustard seeds

1 sprig curry leaves

1 tsp. fenugreek seeds

½ tsp turmeric powder

2-6 tablespoons brown sugar

1 tsp. salt or to taste

Soak the tamarind in hot water for 15 minutes. Using your fingers crush the tamarind and extract as much pulp and juice.  Use a sieve to separate out the pulp from seeds and fiber. Use an additional half cup of water to extract as much pulp from the tamarind paste. Set aside.

Heat oil in a pan, add mustard seeds and cover with a lid. Once the seeds have popped and turn grey, add fenugreek seeds, chopped ginger and curry leaves. Let it toast for a minute. Don’t let the seeds burn! Add tamarind water, turmeric powder, salt, 2 tablespoons sugar and bring to a boil. Lower heat and simmer and cook for about 30 minutes. The sauce should be fairly thick. It will thicken more after it cools. Taste for salt and sugar and add more if needed. The sauce should be sour and sweet with a bite of fresh ginger.

Yogurt Topping

1 cup Greek Full-fat yogurt

½ tsp. salt

½ cup fresh parsley and/or mint, finely chopped. Dill can also be added

½ cup finely chopped fresh cucumber

Squeeze of fresh lemon juice, about a teaspoon

Stir all ingredients together. Refrigerate until ready to use.

Putting It All Together!

Bake Filo pastry cups according to direction. Cool. Add a generous spoonful of potato filling to the pastry cup. Now add a drop of Inchipully or Coriander Chutney or a dab of both. Finish off with a spoonful of yogurt topping. For best flavor sensation, pop the entire thing into your mouth at once. Close your eyes and savor!

 

NOTE: For best results use tamarind that comes in a block and that has no sugar or salt added. Indian and Middle Eastern stores carry this item. Of course there is always Amazon too.

 

Leave a comment

Filed under California cuisine, cooking, Davis Farmers Market, family, Fillo pastry cups, Fresh produce, harmony, Indian food, meatless, Mindful cooking, mother's kitchen, my mother's kitche, new traditions, Personal experience, recipes, Samosa, South India, Uncategorized

Poetry

Dear all,

I’m at that fortunate stage in my life where my college professors are my friends now!  Jonah Raskin was one of the first teachers to encourage me to keep writing. I’m proud to call him friend now (and by his first name!) nearly 30 years after graduating from Sonoma State University.

He’s a talented writer and you can read his work here. Enjoy!

https://www.huffingtonpost.com/entry/poets-corner-a-reviewessay-on-a-world-assembly-of_us_5a5278cce4b0ee59d41c0be5

Leave a comment

Filed under book review, Jonah Raskin, poetry, published, Sonoma State University, South India, Uncategorized, world peace, World Poetry, writing

Small World, Big Connections

20170418_175846

Happy Vishu!  Dear reader, may the coming year be blessed and prosperous for you and your family.

April 2017

Life in the Blue Mountains, Nilgiris, of South India was much simpler during my childhood. Back then it was a small world where service was close and personal. Our milk was delivered by a young woman named Helen who’s family also grew the most beautiful and fragrant roses. (Years later we bought huge bouquets of the colorful blooms for our wedding).  The baker was a family man who made sure he gave us the freshest coconut buns. Every winter the tangerine man came to our front door with a basket filled with tiny orange fruit, juicy and tart.

Even though our town was a sprawling tourist attraction, it was like living in a small village.  After my father’s death the entire town kept a close eye on my sister and me.  The stationary store owner, Rajan, knew when we had important exams and was ready to sell us the latest in fountain pens. The Alankar Bakery owner gave us an extra cookie or raisin-studded bun and always inquired about my mother and uncle (it didn’t matter to that he had never met my uncle!).

There was an invisible grapevine that was almost as effective as Twitter!   My mother heard all the important news of the day from her bus driver on her way home from work as a school teacher.  So of course she knew right away the one day I had left our school campus during lunch hour to visit the local bazaar. Surprisingly I didn’t get in trouble but it gave me pause because I knew there were a lot of eyes on me.  Small world, big connections!

I missed those personal interactions when I moved to California more than 30 years ago but I found another village in the city of Davis. For the past 19 years I have discovered that this college town has a small-town heart.  Small world, big connections.

Case in point: Recently I participated in a community theater production and was pleasantly surprised to see the cashier from the local supermarket in the audience. After the performance she hugged me and told me she’d see me at the store soon.  Another example of small world, big connections.

Social media can fool us into thinking that we are making personal connections while seated in front of our laptop computer or smart phone, but I have found that nothing beats face-to-face interactions.

So this coming year (April 14th we celebrated Vishu or Kerala New Year) I hope you will find the joy of life in the real world, away from the small screen.

THE END

6 Comments

Filed under Blue Mountains, Celebrations, community theater, cooking, Fresh fruit, Fresh produce, Indian food, meatless, mindfulness, my mother's kitche, Nilgiris, Personal experience, recipes, Seven, South India, spring, renewal, Uncategorized, vegetables, world peace