Bloggers do give the aura of Eveready bunnies, don’t they? The high pace they maintain and the energy they radiate, you would think their voice will be there forever. But blog death does happen. I have seen plenty of bloggers, just walking away from it all – some due to emotional drain and some for personal reasons. Last weekend for the first time, a blogger that I have been following from the beginning passed away. The loss was more palpable because it happened all of a sudden without a chance to say final goodbyes.
This has made me think, “what is our responsibility towards a favorite blogger?” There are millions of voices out there, but we have chosen to follow only few. We follow them I feel not because of great insights they offer but because they correspond to knowledge that we already have. When the things they write make sense, they become part of our lives. I start to care about the well being of that person behind the blog. I’m aware that it’s never going to be returned affection, still I contribute when they ask for money and comment when I feel they need support.
What about you? I am sure you must have a list of daily blog reads. Do you care about the blogger behind the blog?
When it comes to beans, they do matter a lot in cooking. The three beans (Indian, French and Lima) curry has become a regular at my kitchen over the past year. Whenever firm fresh green beans are available, I make this curry following the recipe below.
Green Beans, Shelled Indian Beans, Baby Lima Beans
Recipe:
Fresh Green beans – cut to half-inch length pieces, about 2 cups
Shelled Indian broad beans – ½ cup
Baby lima beans – ½ cup
Onion – 1, finely chopped
Green chillies- 4 to 6 and coconut powder – a tablespoon – made into smooth paste
Turmeric – ½ teaspoon
Salt to taste
For tadka or tiragamata:
1 tsp of peanut oil
1 tsp of mustard seeds, cumin, minced garlic and few curry leaves
Heat peanut oil in a kadai or a wide pan. Add and toast the tadka ingredients. Add and stir-fry the onions for about 2 minutes. Add the green beans, Indian beans and Lima beans. Cook, covered for about 5 minutes on medium heat. Beans will soften within 5 minutes by cooking in their own moisture, sort of steam cooking. At this stage, stir in green chilli-coconut paste, salt and turmeric. Cover and cook on medium heat for another 5-10 minutes stirring in between. Serve hot with chapatis or with rice and dal.
3-bean (Indian, French and Lima) curry with chapatis
Shelled Indian Beans (Papdi Lilva or Chikkudu Vittanalu) – at frozen section, Indian grocery shops.
Baby lima beans – at frozen section, American grocery shops.
