Then the stories come out slowly at most unexpected times. Yesterday at dinner table he talked about how he "runned" and was the "bestest" superman. Later in the evening, when he was drinking milk he said his teacher said he was the "kindest leader" yesterday.
My favorite moment was when he was in the bathroom and he told me "You are my 'bestest' friend." "You are too, my lil one, you are too."
It reminded me of a time from my childhood, when I was very attached my thakuma (grandmother). My phisis would tease me saying, "dekh tor takumar gaal kheye niyechi." (see I ate your grandmother's cheeks). I would be greatly offended and smooth her cheeks with mine.
Who do you consider your good friend?
In other food news, we had a bumper herbs crop this year, so I have been using it lavishly.
Here is a pasta I whipped up on a week night with a mix of parsely and mint pesto. I sauted some veggies, added the pesto and the pasta and mixed it all together and served with some fresh cheese.
We also have been making veggie parathas regularly because Lil A loves it. Here is a sample of his dinner plate - paratha, dal, avacado and some homemade dahi (yogurt).
Lil A's love for ice-cream and popsicles continues. This is a quick watermelon popsicle that I made with watermelon, little sugar and lemon juice and pureed and froze it.
What do your little ones like to eat?
Coming back to this recipe, I have to say that this recipe has been sitting with me for a while. This is my dad's and my favorite way to eat ilish (shad). The other favorite is ilish with begun (eggplant). The fish is moist, soft and full of flavor.
When my parents are visiting, I always make my trip to the bangladeshi store religiously to get pabda, tangra, rui and of course ilish. This year, the store owner told me all about the soaring prices of ilish back in Bangladesh and in the US. He double checked if I still wanted to buy ilish. I nodded and then he said "tomar jonne didi" (just for you sister) and took out an ilish with roe (not too big, not too small), and made steak pieces.
1/2 + 1/2 tspoon turmeric powder
1 1/2 tspoon mustard seeds
1 green chilli (increase according to taste)
1/2 tspoon mustard oil
salt to taste
cilantro to garnish (optional)
Clean the fish and rub it with salt and turmeric powder. In a grinder, grind the green chilli with mustard seeds, turmeric powder and little water to make a smooth paste.
Take a vessel and put the paste, 1 1/2 cups water and make a smooth curry. Add the fish pieces in the paste. Add little salt to taste. Then add the mustard oil. Put the vessel in the pressure cooker and steam on low medium heat without the whistle for 12 minutes.