Easy Glazed Summer Strawberries | Day 13 Food Memories

Before we begin, a quick note.

If you enjoy foodie romcoms filled with love, longing & delicious chaos, you may like my novel Oops My Heart Did a Somersault here https://www.authoravirupabasu.com/

Writer’s block hit me hard this morning. I had to finish an article, but my head was blocked. The words didn't flow. My eyes hurt badly from the blue rays coming off my laptop, and I was hungry as I had skipped breakfast. Initially, I thought I would opt for eggs but I decided I needed to leave the house. I sighed, shut my laptop down, put on a pair of jeans that looked good with my night shirt, and left the house to buy some fruits.

Local vendors had already brought out their fresh produce in the market, two blocks away from my home. I was lucky that I was one of the early customers because fruits were always in high demand here. And justly so. Sunlight glinted off the orchard yield, and the air smelt of the sweet, earthy scent of spring. Among all the multiple colors and textures, one thing immediately caught my eye: strawberries.

There they were…looking like plump, glistening rubies. I knew I wanted them, and I would not settle for any other fruit that morning. They would be so good with cold milk!

The strawberries that helped me find my voice as a writer

I picked up around 30 of the juiciest and fattest strawberries, and as the sun felt warm on my face, I suddenly felt so happy. Despite my struggles this morning, I reminded myself that moments like these were the reason why I had started writing in the first place.

To Observe.

To Slow down.

To embrace delight in my life as a writer.

To eat strawberries mindfully.

So all you budding writers, take a moment. Let the little joys, like strawberries and sunshine, remind you that you are not behind. You are still noticing things, saving them in your memory, and they will come back to you at the right moment.

The combination of fruit, fresh air, and sunlight sparked a flow of creativity in me. I rushed back home, and sat down to write. I poured myself some milk as an accompaniment with the strawberries.

Within an hour, I had a rough draft of my article. It’s surprising how small changes in environment and habits can help break mental blocks.

So what should you do when you feel stuck?

• Take a short walk outside.

• Eat something fresh and energizing.

• Let your mind wander before forcing ideas.

I found these little actions surprisingly useful to get back to writing. I hope these help you too. See you next time in a new blog on Life as a Food Writer.

No-Bake Chocolate | Day 12 Food Memories

For readers who adore foodie romcoms, my novel Oops My Heart Did a Somersault lives quietly nearby at https://www.authoravirupabasu.com/

I love making homemade chocolates. They're easy to make, and they taste so good! I've been doing this for years, and adding different flavors to your basic chocolate recipe is a great way to keep things interesting. But sometimes, it's nice to have one type of chocolate chip cookie or candy bar on hand for when friends come over or when family get-togethers occur. That's why these no-bake jars are perfect for storing homemade treats--they're small enough that you won't have an excuse not to be able to eat them all at once but large enough. Hence, there's plenty left over if anyone else wants some later down the line (hint: they will).

Cook the sugar, water, and oil over medium heat until it reaches a boil.

To make caramel, add sugar, water, and oil. Stir until the sugar is dissolved. Continue to stir continuously until it comes to a boil. When boiling, remove from heat immediately and add vanilla extract if desired (don't worry—it will be added back into your finished product later).

Add the chocolate chips and stir until melted.

If you have a double boiler, use it to melt the chocolate. If you don't have one, use a microwave (50% power). Or heat up some water in a pot on the stovetop until it's boiling. When your chocolate is melted, remove your bowl from heat and add butter; stir well to combine ingredients.

Stir in the extracts.

Now stir in the extracts. This is an excellent time to ensure you have everything on hand so that if something goes wrong (and it will), you don't have to run out of your favorite chocolate-covered candies with no way of getting more.

A few drops each: vanilla extract and almond extract are excellent choices for this recipe because they're both sweet and creamy; orange extract would work too! Cocoa powder adds another layer of flavor and texture and an extra kick of caffeine—but feel free to use more than just one tablespoon if desired!

Pour into jars; cover with lids and refrigerate for 1 hour to cool.

Pour the cooled melted chocolate into your jars; leave at least 1 inch of space at the top.

Put lids on and refrigerate for 1 hour to cool completely before removing from fridge.

Make these tasty treats in less than an hour!

● Step 1: Mix the flour and salt in a large bowl. Add in the butter and cut into small pieces with a pastry cutter until it resembles pea-sized crumbs (or use two knives to break up the butter).

● Step 2: In another bowl, whisk together egg whites until stiff peaks form. Gently fold them into the flour mixture, vanilla extract, and sugar until combined. Refrain from overmixing! The dough should still be lumpy but smooth enough to roll out on cookie sheets or other surfaces without sticking.

● You can also use nonstick cooking spray instead of oil (we used olive oil).

So what are you waiting for? It’s time to get started! Let me know how it went! Happy Chocolating :)

The Perfect Risotto Masterclass | Day 11 Food Memories

A small reminder before we begin: I write foodie romcoms. One of them is Oops My Heart Did a Somersault. You can read it at: https://www.authoravirupabasu.com/

My boyfriend had demanded to eat risotto for dinner, and I was super frustrated. I have always been a quick cook, and I was pretty angry that risotto demanded such rapt attention. Add broth. Stir. Add broth again. Stir. My impatience ruined it. The rice was overcooked and greasy. And my boyfriend had to order in from Zomato, as I lay on the sofa wailing.

That experience of a nightmare made me stubborn. I had to prove that I could whip up a perfect risotto. Attempt two did not go too well either. I was so fixated on cooking the rice perfectly that I rushed through the broth. Chopped up vegetables roughly, just added some salt hurriedly, and thought I was done. I put all my determination into coating the rice with as much patience as a monk. When I tasted it, the risotto was an ode to salt. The broth tasted like a mug of seawater, and I felt another tantrum coming on.

But I took a deep breath. I would not give up. Attempt three would be today itself. I had to conquer this recipe. I knew I had to wait for this rice to look as glossy as my new lip gloss. I had to make this broth as creamy as my grandma's moisturizer for her nightly beauty regimen. Somewhere around my thirteenth round of ladling the rice in broth, I did wonder if I was a masochist. Why was I torturing myself to bring perfection to this dish? Was this risotto recipe a scam? My shoulder ached as I continued to dab the rice with spoonfuls of broth, and I gritted my teeth to control my anger. No, I would do it! I would not be defeated by this Italian bully.

When I sat down to a solo dinner, I smiled happily like a politician who had won his maiden election. I had conquered the opposition. I had submitted my rival to creamy indulgence. The first mouthful hit like a victory lap. The rice was soft because it carried the weight of shoulder cramps I had sacrificed to get it cooked. Parmesan cheese stormed in like a victorious general, shining in every bite. At the same time, the broth lingered like the foot soldiers I had conquered into doling out each note of the vegetables I had so meticulously added.

Do you want to go to battle? Here is the recipe you need to win against.

Ingredients for Vegan Risotto:

• 2 cups Arborio rice

• 6 cups vegetable broth

• 1/2 cup dry white wine

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1/2 cup mixed wild mushrooms (such as shiitake, oyster, and chanterelle), cleaned and sliced

• 1/4 cup vegan butter

• 1/4 cup vegan parmesan cheese

• 1 tbsp truffle oil

• Salt and pepper to taste

• Fresh herbs for garnish (such as parsley or thyme)

Your Sunday risotto

Instructions:

1. Heat the vegetable broth in a separate pot and keep it simmering.

2. In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped shallot and garlic and sauté until softened and translucent, about 3-4 minutes.

3. Add the Arborio rice to the pan and stir until each grain is coated with the oil mixture. Toast the rice for 1-2 minutes, stirring constantly.

4. Add the white wine to the pan and stir until the liquid is absorbed.

5. Begin adding the simmering vegetable broth to the pan, one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is cooked through but still slightly firm.

6. While the rice is cooking, heat a separate pan over medium heat and add a tablespoon of olive oil. Add the sliced mushrooms and sauté until golden brown and crispy, about 5-7 minutes. Season with salt and pepper to taste.

7. Once the rice is cooked, add the vegan butter, vegan parmesan cheese, and truffle oil to the pan and stir until fully incorporated. Season with salt and pepper to taste.

8. To serve, ladle the risotto onto individual plates and top with the sautéed mushrooms. Garnish with fresh herbs and an additional drizzle of truffle oil, if desired.

I hope you have a less difficult time making this than I did. Yet, I hope it tastes better than the version I created.

See you next week, fellow cook heads.