Disasters – natural disasters, man-made disasters – how do we deal with them? If I switch on the television or radio today, all I can hear is about pain and suffering – tsunamis, wars, earthquakes and the like. But in all these stories, a small glimpse of hope – of light is also seen. Survivors stranded on roof tops and being found after several days, people helping and looking out for each other, people taking in others and caring for them, providing for them. No human being is born a bad person. Circumstances and situations change us – but innately we are all noble beings.
I have realized that adversity and prosperity both do not last with us forever. However, in adverse conditions sometimes we bring the best out in ourselves as human beings. On the contrary, when we are prosperous many of us would hardly think of those less fortunate than ourselves. But it is good to remind ourselves that none of these would last and would come to pass. Make the most with the things you have. It is just like cooking – for example if you want to prepare a cake, but realize that you have some ingredients missing – you would not give up making the cake. You look for alternatives – replacing the butter with oil, replacing the chocolate chips with nuts. You make do with what you have and perhaps share the cake with those who did not a house to even cook a cake.
The recipe below is an accompaniment to most grills or barbecues at home. For one it is simple and tasty and easy to make and I love grilled garlic on almost anything.
Preparation Time: 30 minutes
250 grams baby potatoes
½ teaspoon red chilli powder
10 flakes garlic
Salt to taste
- Clean and boil the potatoes till they are cooked, but not mushy.
- Spread them on a greased baking tray and using a potato masher or fork, gently press on them once vertically and then horizontally.
- Finely chop the garlic. Sprinkle the garlic bits on the potatoes followed by the chilli powder and salt.
- Generously drip the olive oil on the potatoes.
- Heat oven to 180 degrees C and put the potatoes in for 15 minutes. Serve hot with grilled meat, fish or chicken.