{"id":27688,"date":"2012-04-22T19:37:41","date_gmt":"2012-04-23T02:37:41","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?page_id=27688"},"modified":"2014-09-07T11:53:43","modified_gmt":"2014-09-07T18:53:43","slug":"recipe-index-2","status":"publish","type":"page","link":"http:\/\/www.ecurry.com\/blog\/recipe-index-2\/","title":{"rendered":"Recipe Index"},"content":{"rendered":"

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Here are the recipes, the outcome of my explorations, and our journey.<\/p>\n

\u201cCooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the na\u00efve, or Van Gogh,\u00a0<\/em><\/span>the impressionist. Plates or pictures of sunshine taste of happiness and love<\/span>.\u201d<\/span> \u00a0<\/em><\/span>\u2015<\/span>\u00a0Keith Floyd<\/em><\/p>\n

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\"10491155_662019510550428_1210595467012027285_n<\/p>\n

A spread of a multi course Bengali meal. Almost an everyday affair.<\/em><\/p>\n

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\u201cLife itself is the proper binge.\u201d\u00a0<\/em><\/span>\u2015\u00a0Julia Child<\/span><\/a><\/em><\/span><\/p>\n

It is time for you to begin your journey…
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    \u201cI am not a glutton – I am an explorer of food\u201d.\u00a0<\/em>\u2015\u00a0Erma Bombeck<\/em><\/p>\n

    They make their way out of my kitchen to the world, only after they are tested and approved by family and friends.<\/p>\n

    \u201cYou can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.\u201d\u00a0<\/em>\u2015\u00a0Kurt Vonnegut, Jailbird<\/em><\/p>\n

    See them as a framework on which you can create your own.<\/p>\n

    \u201cTomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.\u201d\u2015\u00a0Alice May Brock<\/em><\/p>\n

    The recipe is best when it is approved by your own passion and your senses.\u00a0\u00a0Do not be afraid to make changes. That is what life is about! Draw inspiration from everything encompassing your and let that feed your own instincts.<\/p>\n

    \u201cThe only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.\u201d<\/em>
    \n\u2015 Julia Child<\/em><\/p>\n

    <\/em>I \u00a0have grown up surrounded by fabulous food, good cooks and heart warming stories. I still carry them closely in my heart. The memories will remaing with me forever. That is the passion that drives me to cook and create.<\/p>\n

    \u201cNo one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.\u201d<\/em>
    \n\u2015\u00a0Laurie Colwi<\/em><\/p>\n

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    and finally…<\/p>\n

    \u201cIt seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it\u2026 and then the warmth and richness and fine reality of hunger satisfied\u2026 and it is all one.\u201d\u00a0<\/em>
    \n\u2015\u00a0M.F.K. Fisher,\u00a0The Art of Eating: 50th Anniversary Edition<\/em><\/p>\n

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