Oh, hi there. It’s been a while, but I promise I didn’t forget about you. I meant to mention that I was going on a two-week trip to India in one of the many posts I had planned to write and then set to publish in my absence.
But then things got sort of busy because I was trying to figure out some life things, like how I should maybe leave my job when I got back from the trip. I managed to mostly keep posting regularly while I got all caught up in that for most of June, but didn’t quite get it together enough to actually cook things that I could tell you about while I was on the other side of the world. Anyway, I’m back and I hope you can forgive me.
India was fantastic. We covered a lot of ground with the help of planes, buses, cars, and autorickshaws. We started off with a few days at the Golden Temple in Amritsar, which was my favorite experience of the trip. We stayed in the free pilgrims’ guesthouse, where there is a room specifically for foreign tourists. We stood in line with Sikh pilgrims for over an hour to go into the temple itself. We rolled chapatis and cut vegetables destined for the pilgrims’ dining hall, which serves free meals and snacks 24 hours a day.
Then we headed south for Pondicherry, where we spent more days than we’d meant to wandering around the former French colony. We ran out of things to do, so we took a South Indian cooking class, which got us featured in an article about tourists taking classes to enrich their travel experience.
Next, we took a 11-hour, overnight bus ride across the country to Kerala. We rented a houseboat for a daylong cruise of the backwaters around Alleppey — which was another highlight of the trip — and spent a day walking around an almost-deserted Fort Kochin. Most of the shops and restaurants were closed because it was the low season for tourism, but we did find one gem, the Pepper Mill Cafe, where we spent quite a few hours sipping frozen mint lemonades in a lovely courtyard.
So that’s what we’re drinking today. I went to India and all I brought back were these slushies. Just kidding! I have quite a few recipes from our cooking class that I can’t wait to make, but I really need to track down some fresh curry leaves before I can do them justice.
These slushies are incredibly easy and refreshing — perfect for a hot summer day. I like them on the tart side, but you can adjust the sugar to taste. I haven’t tried adding a shot of the good stuff, but you probably should.