Grinding Spices….

As a young woman and since, I have always been a keen cook. One Christmas, more than 30 years ago, I was suffering from a too-thin wallet, and decided that my only option for gifting was an assortment of pickles, relishes and chutney that had been put down in the summer season.

The recipients were truly delighted, and as everyone knows, home-crafted anythings are dear to everyone’s heart!

Cooking classes for children were begun in 1978 and continued until 1985. Students and parents alike were excited with the mastery of how-to and menu planning. A stint hostessing an International class for adults evolved from in-depth study of countries, their cultures and their foods. Sampler baskets of spices and varying spice combinations were offered at boutique stores – with requests for more.

For anyone who has used it, a mortar and pestle garners personal satisfaction and a sense of calm when rough is rendered smooth. At this particular juncture in my life, I am rediscovering the pleasures of preparing meals at home and rekindling my imagination. In this winter of 2013/2014, there are more grey skies and bluster than sun and sparkle, so yummy aromas pervading the house evoke both anticipation and, almost oppositely, calm, contentment, and a sense of stability.

As I take stock of staples and how to tweak treats, I am not only doing physical preparation of food – my mind is also nurturing and defining career opportunities which will be  perfect recipes to both produce income and offer people skills and customer care that are often essential ingredients in business development. Inadvertent failure to include them leaves tasters with a sense that “there’s something missing but I’m not sure what”. Everyone’s personal and profession occupation requires well-formulated combinations when grinding spices.