A Brownian Walk Through Life...

I love the changing seasons -- like now, a crisp and flowery spring is giving way to hot summers, just as the life we know it is inching back to what is likely a new normal for the rest of the year. The usual bearers of the summer events like end of school carnival, trips to local ice-cream parlor and visits to the magnificent California beaches were very much muted this year... but one thing screamed summer loud and clear - and that is lots and lots of zucchini and stone fruits in our CSA boxes! For last few weeks, our CSA box has been overflowing with zucchinis, peaches, plums, nectarines and juicy California apricots. We have no problems finishing any amount of fruit at our home but finishing loads of zucchini is another matter :) This year, along-with grilled zucchini, zucchini "spaghetti" and zucchini raita, one new thing I introduced in our rotation is this zucchini parathas.  The recipe is very similar to the methi and chard paratha I have posted …

One of the things we miss the most in this stay-at-home phase is going out to our favorite local restaurants. Sure, we can always do takeout, but it just doesn't feel the same without the anticipation of the evening out or the ambiance. So instead we have been cooking at home, a lot - but we also crave a few of our go-to restaurant dishes, like this sauteed kale with garlic from Din Tai Fung or the spaghetti pomodoro from Campo de Bocce.  Campo de Bocce is a lovely Italian restaurant chain in Norther California combining scrumptious family style Italian food with the appeal of outdoor bocce courts to play a few games! It's a lot of fun with a large group of family or friends, where you can combine fun of playing a few bocche rounds and nibbling on their amazing appetizers or enjoying a relaxed brunch! Anyhow, my favorite dish of their menu is the humble spaghetti pomodoro. I have been attempting to re-create it at home for a while now, but my att…