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How it All Started
"Cooking is at once child's play
and adult joy. And, cooking done with care is an act of love ."
~Craig Clairborne-New York Times food critic
(1920-2000)~
One week-end my sister Gangi and I eagerly dived into the stacks of box es
to sort through the contents once and for all. We did not realize
how late it was until my Dad joined us and in no uncertain terms asked "
Are you going to fix lunch today or make us look at the recipes, smack our
lips and send me off to nap, hungry." We threatened to do just that,
but we relented and actually fixed a couple of recipes from our findings.
My Dad likes to dine in style and at 87 he still has a hearty appetite.
After sending my Dad off to nap we rolled up our sleeves
and decided to really get down and organize the recipes.
Gluten free recipes for Dan, Wheat and lactose free for me,
vegetarian for Gangi, Low fat for all of us! We found Dan's mother's
recipes, others concocted by friends and neighbors from our days in
Alaska, our restaurant days and from
our travels.
We joked about publishing cookbooks and opening a restaurant. At one time
my younger sister, Vidhea had encouraged Gangi to put an Indo-Nepali
cookbook together. And Dan and I had owned and operated a restaurant
in Alaska. So these
ideas did not sound too far reaching.
I started transferring the recipes to a database. The
slow cooker
site is ready.
At the moment I am very
involved with
Passage Project for International Education. Whenever
I have extra time, I try to work on my cook book of
memories from Kathmandu to Ketchikan- Recipes and Stories from A
Life-long Culinary Sojourn.
Read This
Month's
Recipe Story, then...
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Sincerely,
Anjali Dawson
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