When it comes down to it, food is my number one passion in
life. Food is a true representation of culture and tradition and it brings
people together like almost nothing else can. Spices and rituals and methods of
preparation may be distinct throughout the world but the purpose of food is
always the same: to provide daily nutrients and give people a time to pause and
be together during the day. Food is the ultimate act of love.
Ever since discovering food blogs back in freshman year of
college, I’ve always dreamed of starting my own but the thing about being a
food blogger is you have to like, make up your own recipes and I’m just not
that kind of gal. I am, however, the kind of gal who loves to eat and share
stories from the kitchen. And what a more perfect place to share stories from
than Bangkok, a city teeming with street venders, stalls of fresh produces and
my tiny kitchen.
Littlest Kitchen posts will to be weekly food related stories,
sharing stories of meals eaten together, dished cooked on the wok on the back
porch, smashing baby cockroaches as they climb out of the waffle maker, and
mixing brownies while sitting on the floor. Your typical cooking experiences
when you living in Bangkok and your kitchen just a sink, a tiny toaster over,
and a gas cylinder.
Because food is love and love is meant to be shared.
Tonight’s feast features a veggie masala spice that Mina
brought for me from Nepal. After a particularly social day, my body needed
large amounts of vegetables so I chopped up a colorful array of yellows,
oranges, and greens, tossed them with veggie masala and oil and roasted them in
the toaster oven for 20 minutes. While the veggies cooked, I threw some lentils
and farro into a pot and brought them to a boil. Once the grains and pulses are
al dente, I mixed the combo with roughly chopped cilantro. Finally, I combined
the grains and veggies and added a delicious and simple lime-yogurt sauce and
sprinkled black sesame seeds on top. Simple. Delicious. Nourishing. Littlest
Kitchen approved!
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