Maybe time is moving at a faster pace. Each day seemed to be booked edge to edge with little room for daily chores. The to-do list has grown a couple of miles. Maybe I need time management 1o1.
I planted my first set of annuals and have been wanting to do the rest - my herbs and tomatoes, it is almost June and probably if I keep postponing this, soon it will be fall. I need an intern to help. I think I should hire teen for the summer months…hmmm! not a bad idea. It is hard when you are doing everything…styling, photography, edits, clients briefs, communication & rate negotiations …money matters! I have never been good at numbers and it's a miracle I understand my apertures and shutter.
This week I read two write ups, one of them is an experiment on social media and the other a commencement address. Both so relevant to the times we live in. At the end of the day…what you create is what stays with you …that compelling feeling of satisfaction. It's not a numbers game or stats or followers…! I remember once when a brand approached me about a affiliation, they asked me about my media-kit..I don't have one. It's not rocket science to put it together…but it is not who I am that was important …it was more about the numbers. To me it felt like working in a boxed room with no windows. I know numbers are important but when it becomes the only criteria …That is just me, I love my readers because they give me feedback, we chat…it's more like friendship, they are not numbers in a spreadsheet - most certainly not.
It's almost become a ritual to share some clicks from my walk…not too many :) I don't want you guys to run away…..this time it's downtown Chicago.
I'm a novice at urban landscape photography and struggle with framing the…the horizontal lines just drive me crazy. There must be a trick with them…
I almost forgot the recipe… got so carried away sharing the urban landscape.
Potatoes N' Greens - Stir fried
- 1 bunch green of choice - I used fenugreek
- 5-6 medium potatoes - peeled and chopped into medium chunks
- 3 tbsp oil
- 1 tsp cumin seed (jeera)
- 1 cup hung curd or greek yogurt
- 2 cloves garlic
- 1 small onion
- 1-2 fresh red chili powder (optional)
- 1/4 tsp turmeric for color (optional)
- Wash the greens and chop them fine. Any greens should work …I have tried it with spinach too.
- Chop the onion fine.
- Peel the potatoes and chop them medium-small and soak in cold water.
- In a pan heat 1tbsp oil, add cumin let it splatter, add the onions and sauté till it is transparent, add the red chili and greens and reduce till all the water from the greens is evaporated. Do not add salt yet.
- Add the hung curd and sauté. If you use greek yogurt, make sure you remove the whey first.
- In a separate pan add 2 tbsp oil and sauté the potatoes till crisp and cooked. If you choose you can bake them @ 350F for about 30 min or till tender. Add salt.
- Now add the sautéed potatoes to the hung curd mix and toss them till all the potatoes are coated.
- Check for salt and add more, if required. Add chili powder if you want it a bit spicy.
Hung curd : 3 cups of yogurt/curd usually makes 1 cup hung curd. Pour homemade yogurt/curd made with full fat milk in a muslin cloth …hang it for 2-3 hours till the whey is seperated. Dish it out and refrigerate.
For vegan option, grate medium firm tofu and add 2 tbsp soya milk.