Archive | May, 2009

Bay to Breakers

22 May


Wonder what that was…..that was how I finished my Bay to Breakers race on Sunday. For those who do not know, the Bay to Breakers is a 12K or 7.46 miler in the city of San Francisco. It is the oldest foot race in the world and this was my third one. I was a little disappointed that I could not better my time from my last race but nevertheless I was happy that I was back in running action, especially after the baby!!

I was not really born a runner. Although I did race a bit in school, it was limited to running away after breaking the neighbor’s window pane or running behind the dog or being chased by the school bully. Actually, none of this is true, I just made it up, except the not-born-a-runner bit. I was actually a decent racer in school, I mean in serious school racing events. But that has nothing to do with me running the Bay to Breakers. I could have well been a couch potato and still participated in this race as it is the most unique. You’ll find all kinds of people including serious racers, not-so-serious ones, walkers, slackers, crawlers, people with costumes, people with more-clothes-than-normal, people with no clothes/no shoes etc etc. Bottom line – Anyone who wants to have a good time (read, get drunk on a Sunday morning) usually turns up at the race. BTW, I am just kidding about the getting-drunk part.

All-in-all a great race……………..


These are photos taken by a friend………….


The husband and I at the finish line……………..


My new secret ingredient

13 May

I discovered this little wonder just a few weeks back. I knew it existed out there. I had seen it, picked it up for a closer look multiple times. I had also put it away with a sense of guilt. In my mind, no self-respecting cook with decent culinary skills would even think of using GARLIC POWDER!! My mom would surely disown me if she ever found out. So I am going to keep it that way unless she reads this post and I’ll just have to settle for being the black sheep of the family who uses garlic powder. In the past, I would have been ashamed of the fact but now I am going to say, ‘SO BE IT’ after having discovered the usefulness of the secret garlic weapon.

My guilt is lessened by the fact that I am using it in quick-fix-meals that need to be fixed quickly, so the lesser you have to deal with, the better, without really compromising the taste. Here is a very simple and easy pasta recipe



1 onion

1 green bell pepper

1 can of olives, drained

olive oil

grated parmesan cheese

your favorite pasta (I used egg noodles)

salt and pepper


crushed red pepper (optional)


Chop the onion and bell pepper length-wise and saute over olive oil until semi soft. Add salt to taste. Cook the pasta in boiling water mixed with salt. Drain. Add cold water (to stop further cooking) and drain again. Mix with the vegetables, add the drained olives, grated cheese and more olive oil if you like. Now add the GARLIC POWDER and see the wonderful transformation in the taste. Add crushed pepper for extra hotness. Voila, ready to serve!

I love my new secret ingredient 🙂

Tofu and Potato Cutlet

4 May

I made spicy tofu lettuce wraps the other night but the husband didnt really digg them, so I was left with a bowlful of the tofu filling and the hate-to-waste-food nut that I am, I saved it and let my imagination run wild and came up with these the next day. Trust me, they look(and of course, taste) better in reality than this awful camera-phone picture.


Here’s how the recipe goes –


A cup and half of tofu mixture (use leftover wrap filling, otherwise you could make it using hand crumbled tofu, chopped red chilies, onions, minced ginger and garlic and if you like peas and carrots too)

4-5 boiled and mashed potatoes

1/4 cup shredded cheese (optional)

salt to taste

bread crumbs to cover the cutlet (optional, I dint use them)


Mix all the ingredients together, make round balls and press them with your hands into patties/cutlets. If you are using bread crumbs then roll the patties in them. Place the patties on a baking sheet lined with aluminum foil sprayed with oil. Bake on both sides in a 300-350 deg oven for 15 min on each side. The cutlets will be brown and crisp when done. You can even shallow fry them on the stove top in a pan. Cool slightly and serve with hot sauce or mint chutney. D-E-L-I-C-I-O-U-S!!!