July 22, 2012
I’ve been away longer than I like to be, but I have a really, really good reason.
Please allow me to introduce Shiv Carroll Mehra, born Tuesday, July 17th at 7:06 p.m., weighing in at 7 lb 6 oz (so symmetrical!), and measuring 19 inches in length. Full head of curly, dark hair, home with us since Thursday, and the absolute love of our lives.
We are having so much fun learning our little man and figuring out this new, awesome version of our family. We have been blessed by so much in the last few days: the generosity and courage of his birth mother, the love and support of so many friends and loved ones, and the fact that Shiv is healthy and is ours.
This day marks the sixth anniversary of my father’s death. Though I wish with all of my heart that he were here to be a grandfather to Shiv, I am grateful for the symmetry of these milestone events. As Jill so rightly quoted, “The old has passed away; behold, all things have become new.” (2 Corinthians 5:17)
SCRAMBLED EGGS WITH CURRY LEAVES & MUSTARD SEEDS
This is my new go-to breakfast: flavorful, protein packed, great with a tortilla or other bread vehicle of choice. You can spice these up by adding some minced jalapeno or Serrano (or hotter pepper), or switch green onion in for the yellow, etc. etc. Potential substitutions abound, just make sure you get the pan nice and hot to start, or the mustard seeds won’t “pop” and will taste bitter. For this reason, use canola or peanut oil, clarified butter (ghee), or other fat with a high smoke point to start off, then slip in some regular butter later for flavor if you like!
Many of you will recognize the flavors here as being similar to the potato “stuffing” that comes inside a masala dosa. Now that I think of it, when I’m feeling a bit more ambitious, these would go great with some Indian-spiced home fries…
2 T whole milk
¼ cup diced yellow onion
4-6 curry leaves, sliced into a chiffonade
3-4 cherry tomatoes, quartered
½ tsp. mustard seeds
In a non-stick skillet, heat 2-3 tablespoons of oil over medium-high until it begins to shimmer. Toss in the mustard seeds and immediately turn the heat down to medium-low. The seeds will splutter and pop—this is a good sign! Give them just a few seconds and then add the onion and curry leaves. Shake the skillet to avoid browning.
Beat the eggs and milk together. Add salt to taste. Once the onion is translucent, turn the heat down to low and add the egg-milk mixture. Using a spatula, begin to gently stir the eggs in a figure eight pattern, gently turning and folding until fully cooked. Toward the end of the cooking time, add the tomatoes so they soften a bit.