Most of you know me as the elusive Mr. Hubby.
Unbeknownst to you all, I also hold several other titles from the talented Mrs. Das -
Taster, critic, assistant, camera man, dishwasher, house keeper, chief hugger and bouncing board
As my wife celebrates the successful completion of a colorful year with Weave A Thousand Flavors, it is only befitting that I should be the one to toast a journey that has been eventful to say the least, and has yielded fond memories and flavors not only on the blog but in our lives as well.
I have been an active witness and participant in this adventure that Devaki chose to undertake. As the first year ends and a new year begins, I fondly recall some ground rules and golden moments that have formed a small yet invaluable part of this educational journey.
There are some things that simply come with the territory of being a food blogger’s better half (at least in this household)
- Count on eating your food cold. By the time it’s plated and staged, dinner is eaten lukewarm at best.
- The tripod is now our constant companion.
- A meal without a camera on the table is one that is a result of much debate, negotiation and reconciliation. In fact a dinner that is not being blogged for say, our anniversary, is itself a moment worth celebrating.
- Don’t be friends with people who don’t love food or who think that gourmet is Papa John’s delivery. (Note - If I can’t arrange that, then keep them safely tucked away from the wife)
- Expect to swerve through 5 lanes of heavy traffic at a moment's notice and have the wife jump out at the red light because she spotted a hole- in-the-wall place that sells homemade chorizo. Then wait patiently on the curb with the hazards on as she returns with a small paper bag, a twinkle in her eyes and a beaming smile on her face.
- Expect to drive 2 hours one way on a weeknight, after a 12 hour work day because, “Sweety don’t you just feel like French tonight?” And no it cannot be the one in this city.
And yet again, I have shared memorable moments filled with love, passion (ahem; for food & culture, that is) and unimaginable flavors in the kitchen, farmers markets, restaurants and in the lively company of colorful friends and relatives that inspired this website.
Every night at the dinner table (yes, we always eat together at the dinner table as a family), Devaki asks our older son, age 9, “Well? How is it?” With sparkling eyes and smacking lips, the response comes in as two- thumbs up!
As you can imagine, the kids are not silent customers in this effort; they have to pay their dues as critics for Mama Bear’s creative concoctions. At other times, he has also impressed us with more creative critiques – “Mom, I can feel the flavors melt in my mouth” or “Mmm, the fish is so moist and flavorful.”
The weekly (if not daily) question to me has been “Can you check the salt in this?” Most of the time, the response has been “I think it’s just right.” to which, the intuitive Mrs. Das’ response, more often than not, is “Uh-oh! In that case, I should have added more.”
And let’s not forget the visit to gourmet stores, where my knowledge (ahem) in the intricate art of world cuisine has often been tested with basic questions like “Do you think I should add the Australian Flake Salt or the Himalayan Pink Mineral Salt?” to which my reactions by reflex “Umm… the white one? To which my wife will quickly retort,”Never mind, I’ll take both and some fleur de sel, just in case”. Whew, saved by the bell!
Many of you I feel like I already know, as Devaki often reads me your comments and emails or your posts. As I walk through the door in the evenings, I am invariably greeted by "you must come and see what Joumana or Steve or PT or…….. said”.
The year of the tiger has been ferocious for a lot of us and we hope the year of the rabbit will be placid.
You bring a great deal of joy to Devaki's our lives.
Arigatoo Gozaimasu (Thank You)
Akemashite Omedetoo Gozaimasu (Happy New Year)