In Dune, the Fremen people of Arrakis practice an odd future hybrid religion called “zensunni.” This adds an extra layer of meaning to the title of [Mark Rehorst]’s Arrakis 3.0 sand table, given that the inspiration for the robotic sand table seems to be Zen gardens from Japan.

The dunes on the tabletop version of Arrakis owe nothing to sand worms, but are instead created a rolling metal ball. With all workings happening below, it looks quite magical to the uninitiated, but of course it’s not magic: it’s magnets. Just beneath the tabletop and its sands, the steel ball is being dragged along by the magnetic field of a powerful neodynium magnet.

That magnet is mounted in a CoreXY motion system that owes more than a little bit to modern 3D printers. Aside from the geometry, it’s using the standard G6 belt we see so often, along with a Duet3D mainboard, NEMA 17 steppers, and many 3D printed parts to hold its aluminum extrusions together. Thanks to that printer-inspired motion system, the ball can whirl around at 2000 mm/s, though [Mark] prefers to run slower: the demo video below shows operation at 1000 mm/s before the sand has been added.

This build was designed for ease of construction and movement: sized at 2’x4′ (about 61 cm x 122 cm), it fits through doors and fits an off-the-shelf slab of coffee table glass, something that [Mark] wishes he’d considered when building version two. That’s the nice thing about jumping in on a project someone’s been iterating for a while: you’ve got the benefit of learning from their mistakes. You can see the roots of this design, and what has changed, from the one he showed us in 2020. 

Naturally you’re not limited to CoreXY for a sand table, though it is increasingly popular — we’ve seen examples with polar mechanisms and even a SCARA arm.

There’s been a bit of a virtualization revolution going on for the last decade or so, where tools like Docker and LXC have made it possible to quickly deploy server applications without worrying much about dependency issues. Of course as these tools got adopted we needed more tools to scale them easily. Enter Kubernetes, a container orchestration platform that normally herds fleets of microservices in sprawling cloud architectures, but it turns out it’s perfectly happy running on a tiny computer stuffed in a cat carrier.

This was a build for the recent Kubecon in Atlanta, and the project’s creator [Justin] wanted it to have an AI angle to it since the core compute in the backpack is an NVIDIA DGX Spark. When someone scans the QR code, the backpack takes a picture and then runs it through a two-node cluster on the Spark running a local AI model that stylizes the picture and sends it back to the user. Only the AI workload runs on the Spark; [Justin] also is using a LattePanda to handle most of everything else rather than host everything on the Spark.

To get power for the mobile cluster [Justin] is using a small power bank, and with that it gets around three hours of use before it needs to be recharged. Originally it was planned to work on the WiFi at the conference as well but this was unreliable and he switched to using a USB tether to his phone. It was a big hit with the conference goers though, with people using it around every ten minutes while he had it on his back. Of course you don’t need a fancy NVIDIA product to run a portable kubernetes cluster. You can always use a few old phones to run one as well.

Bitcoin Magazine

Roundtable Announces New CFO, Aly Madhavji To Lead RYVYL Merger NASDAQ Listing

San Diego, CA, Nov. 06, 2025 — Roundtable and RYVYL Inc. (NASDAQ: RVYL) today announced that legendary Web3 investor Aly Madhavji has agreed to join the soon-to-be-merged company as Chief Financial Officer (CFO), bridging his unique background of traditional finance credentials with deep relationships and experience managing over 200 blockchain infrastructure technology investments.

As CFO, Madhavji will help guide Roundtable’s continued rise through the merger process and NASDAQ listing, while connecting the dynamic blockchain investment community with Roundtable. Current RYVYL CFO George Oliva upon completion of the merger will transition to the role of Chief Accounting Officer for the merged entity.

Madhavji’s financial credentials are as impeccable as his in-depth knowledge of the Web3 sector, bringing relationships with over 500 blockchain co-investors from every continent, including his home base in Singapore.

Roundtable CEO James Heckman praised Madhavji’s leadership and expertise, stating, “In over 30 years of financing and operating technology companies, I’ve not met someone with more intensity and thoroughness as a board member and investor, which is consistent with his technical and financial acumen. His contribution has been so impressive, we invited him to join this once-in-a-lifetime opportunity to transform an entire industry. Aly has the unique ability to translate the vision of our revolutionary platform to both traditional and blockchain-focused investment communities.” 

Madhavji is a licensed Chartered Accountant (CA, CPA, CMA, CIM) with a Master’s in Global Affairs from Tsinghua University (清华大学), an MBA from INSEAD (Singapore/France) where he was a Blockchain Fellow, and a BA in Commerce with Distinction from the University of Toronto, where he serves on the Governing Council. An international award-winning author and featured speaker at major Web3 conferences, Aly is also a contributing analyst for leading crypto publications and the acclaimed lead on Amazon Prime Video’s series Crypto Knights. His Roundtable board seat will mark his second NASDAQ service, following his position with Soluna Holdings.

Madhavji commented, “I’m joining Roundtable as CFO because Roundtable has turned the media industry’s long-aspired Web3 vision into practical reality. The RYVYL merger brings bank-grade payments and public-market discipline; our platform gives publishers what they’ve wanted for years: real-time revenue, transparent reporting, and control of their data, audiences, and IP, only possible with Web3. After diligencing and investing in hundreds of blockchain infrastructure teams, this is the one that stands apart; and why Blockchain Founders Fund made Roundtable our largest investment, and so I’m stepping in to lead our NASDAQ journey and align Roundtable with both traditional and Crypto focused investors.”

Madhavji joins a veteran executive team led by digital media entrepreneur James Heckman and blockchain pioneer Eyal Hertzog. Hertzog, co-founder and architect of Roundtable’s “DeWeb” platform, is widely recognized as the technical inventor of decentralized finance (DeFi), including automated market-making and the liquidity pool mechanisms that underpin the transformative industry – and brought it to market, as the lead architect and founder of Bancor. He also co-founded the first social video platform, MetaCafe, whose recommendation algorithm helped shape the foundation of social media.

Heckman, a serial founder and former senior executive at Yahoo, Google, and News Corp, has built and scaled more than a dozen technology platforms, including Arena Group, which powered digital media for over 300 global brands. He is joined by long-time technology collaborator and co-founder Bill Sornsin as COO, a former senior product leader at Microsoft and co-architect of several global-scale platforms with Heckman.

Together, this leadership team developed Roundtable, the first large-scale, Enterprise-level, Web3-powered media platform integrating decentralized payments, transparent real-time reporting, and on-chain audience and data control, creating next-generation infrastructure for professional publishers and media networks worldwide. Heckman’s prior company, Arena, became a nine-figure public enterprise powering publishing and monetization for global media brands including Sports Illustrated, Maxim, History.com, and TheStreet. His past roles include Head of Global Media Strategy at Yahoo!, Chief Strategy Officer at Fox Interactive, and architect of the $1 billion ad alliance between MySpace, Google, led the team that architected Hulu’s original business model and created the first “Premium Marketplace,” partnered with AOL, Yahoo!, MSN and the top dozen major media corporations..

Altogether Heckman has created and taken public and/or sold to major digital media, ten large-scale ventures, including Rivals.com (acquired by Yahoo!), Scout.com (acquired by Fox), 5to1.com (public, acquired by Yahoo!), NFL Exclusive, and Arena. Remarkably, every business he founded succeeded in sustainability and major industry scale.

Visionary Partners and Board Members

Roundtable co-founders and strategic partners include incoming Chair Walton Comer, XBTO co-founder, Lucid Holdings co-founder, which sold to CINT for nearly $1 billion, and founding investor of Deribit, recently sold to Coinbase for over $3 billion; Aly Madhavji, Managing Partner of Blockchain Founders Fund; David Bailey, CEO of Nakamoto, Bitcoin Conference and Bitcoin Magazine; Mike Alexander, former CEO of Jefferies Asia and CEO of Bullish’s EOS Venture Capital Fund; W. Graeme Roustan, Roundtable co-founder, former Chairman of Bauer Hockey, True Sports CEO, and CEO of The Hockey News, the first major network to publish on-chain with Roundtable; and Brock Pierce, Tether co-founder and early Bitcoin visionary.

Merger Details

A definitive agreement has been signed between RYVYL (NASDAQ: RVYL) and Roundtable. Closing remains subject to shareholder approval and standard regulatory review. Upon closing of the merger:

• James Heckman will become CEO
• Walton Comer will become Chairman, leading a seven-membered board
• Aly Madhavji will remain CFO (from Roundtable), in the merged companies
• George Oliva will remain as EVP/Finance and Chief Accounting Officer, reporting to Heckman
• The company will change its name to RTB Digital, Inc., doing business as “Roundtable”
• Six directors will be appointed by RTB, and RYVYL independent director Brett Moyer retained; all other incumbent directors of RYVYL will step down.

About Roundtable (RTB Digital, Inc.)

Roundtable is a Web3, digital media SaaS platform company, providing white-label, full stack distribution, community, publishing and monetization for professional media brands and journalists – fortified and powered by a digital liquidity pool integrated into the platform. Visit RTB.io.

About RYVYL 

RYVYL Inc. (NASDAQ: RVYL) operates a digital payment processing business enabling transactions around the globe, including payment solutions for underserved markets. RYVYL has developed applications enabling an end-to-end suite of turnkey financial products with enhanced security and data privacy, world-class identity theft protection, and rapid speed to settlement. www.ryvyl.com

Cautionary Note Regarding Forward-Looking Statements

This press release includes information that constitutes forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended. These forward-looking statements are based on the Company’s current beliefs, assumptions and expectations regarding future events, which in turn are based on information currently available to the Company. Such forward-looking statements include statements that are characterized by future or conditional words such as “may,” “will,” “expect,” “intend,” “anticipate,” “believe,” “estimate” and “continue” or similar words. You should read statements that contain these words carefully because they discuss future expectations and plans, which contain projections of future results of operations or financial condition or state other forward-looking information.

By their nature, forward-looking statements address matters that are subject to risks and uncertainties. A variety of factors could cause actual events and results to differ materially from those expressed in or contemplated by the forward-looking statements. Risk factors affecting the Company are discussed in detail in the Company’s filings with the SEC. The Company undertakes no obligation to publicly update or revise any forward-looking statement, whether as a result of new information, future events or otherwise, except to the extent required by applicable laws. These forward-looking statements include, but are not limited to, statements regarding the proposed merger between the Company and the target (the “Parties”), the expected closing of the proposed merger and the timing thereof and as adjusted descriptions of the post-transaction company and its operations, strategies and plans, including the management team and board of directors of the Company following the consummation of the merger (the “Combined Company”). There are a number of risks and uncertainties that could cause actual results to differ materially from the forward-looking statements included in this press release. These include: the risk that the Parties’ businesses will not be integrated successfully and the risk that cost savings, synergies and growth from the proposed merger may not be fully realized or may take longer to realize than expected; the possibility that stockholders of the Company may not approve the issuance of new shares of Company common stock in the merger or that stockholders of the Company may not approve the merger; the risk that a condition to the closing of the merger may not be satisfied, that either party may terminate the definitive agreement or that the closing of the merger might be delayed or may not occur at all; potential adverse reactions or changes to business or employee relationships, including those resulting from the announcement or completion of the merger; the risk that the parties do not receive regulatory or other approvals of the merger; the occurrence of any other event, change, or other circumstances that could give rise to the termination of the merger agreement or changes to the transactions; the risk that changes in the Company’s capital structure and governance could have adverse effects on the market value of its securities; the ability of the Parties to retain customers and retain and hire key personnel and maintain relationships with their suppliers and customers and on the Parties’ operating results and business generally; the risk the merger could distract the respective managements of the Parties from ongoing business operations or cause the Parties to incur substantial costs; impacts on the Parties’ plans for value creation and strategic advantages, market size and growth opportunities, regulatory conditions, competitive position and the interest of other corporations in similar business strategies, technological and market trends, future financial condition and performance and expected financial impacts of the merger; the risk that the Parties may be unable to reduce expenses or access financing or liquidity; the impact of any economic downturn; the risk of changes in governmental regulations or enforcement practices; and other important factors that could cause actual results to differ materially from those projected and those risk factors discussed in documents of the Company filed, or to be filed, with the SEC that are or will be available on the Company’s website at www.ryvyl.com and on the website of the SEC at www.sec.gov.

RYVYL IR Contact:
Richard Land, Alliance Advisors Investor Relations
973-873-7686 ryvylinvestor@allianceadvisors.com

Roundtable PR Contact:
Mehab Qureshi, RTB Digital Inc. 
+91 90289 77198, mehab@roundtable.io

This post Roundtable Announces New CFO, Aly Madhavji To Lead RYVYL Merger NASDAQ Listing first appeared on Bitcoin Magazine and is written by Bitcoin Magazine.

Pumpkin flower arrangements are a fun and chic way to set the table for fall festivities, including Thanksgiving ... Read More

The post DIY Pumpkin Flower Arrangements for a Chic Fall Table Setting appeared first on Garden Therapy.

• They are one pot so much less effort.
• The starchier sweetness improves your baking adding a ton more cozy feeling.
• When I bake my kitchen is warm at the same time.
• It is a recipe that you can do as a big batch with minimal prep and have all week long in the fridge.
• It pairs well with pasta, rice or any grains,can be rolled as wraps or made into a salad.

Ingredients for baked root vegetables.

The vegetables: the baked vegetable tray is one recipe that allows you so much flexibility in terms of what you can have. You can make it as colourful as you like or as monochrome as you prefer. Here is a list of vegetables I like to throw into the tray.

• Sweet potatoes
• Carrot
• Turnip
• Potato
• Radish
• Swedes
• Beetroot

For roasting: Olive oil, salt and herbs are the ones that work. The herbs I have chosen is rosemary and oregano. You can use thyme or basil as well. 

Lets make baked root vegetables

The baked vegetables is the best use of a roasting tray.

Prep the vegetables: choose starchy tough vegetables to start with. Wash thoroughly. Cut them into big chunks or dices as you prefer. Keep the beets separately. The carrots, potato sweet potato, radish, parsnip, swedes, turnip can all go together.

Coat them in flavours. Since the vegetables are going to be soft and bland, it is best to coat them with flavours. Sprinkle salt, pepper abd drizzle oil and toss them well. For flavours I prefer to add fresh study herbs that just dont burn away. Rosemary, oregano and thyme are my first choice. Go with what feels natural to you. You can replace the pepper with chilli flakes if you like the heat. Lets the vegetable mix sit while you preheat the oven
Ensure that the beets are coated and kept separate.

Bake: preheat the oven at 180 degrees for 10 minutes. Place the vegetables on a roasting tray. Spread them out evenly. Poke in pieces of beets into the gaps so they cook along. Roast the vegetables for 35 to 40 minutes at 180 degrees Celsius on heat both from up and down. Half way through the time, flip the vegetables over to ensure even roasting. After about 35 minutes the vegetables will be ready and fork tender. Remove from heat and direct to the table. Or cool and proceed for storage.

Meal prep and storage

The baked root vegetables are wonderful to add bulk to any meal or in the lunch box.

Is this a vegan recipe?

Baked root vegetable is an excellent vegan platter. It is filling, a mix of good healthy fibre and carbs and perfect for any vegan meal.

How to make baked root vegetables into a salad?

Once you have the baked veggies in meal prep you can have a hearty salad with it. For the dressing I prepare a generous mix of lemon and lime juice with some pepper and salt. Then you need some freshness. Chop up some tomatoes, a cucumber and handful of oregano, mint and parsley. Add all this into the mixing bowl with double the quantity of baked vegetables. Pour the dressing over it. Toss well and serve immediately. They are great sides to meals and double up as salads. You can add a bunch to your breakfasts to as hash.

How do you ensure the beets don’t leech the colour all over?

There are a couple of ways you can achieve this. If you peel chop and place the beets separately, then place them on the tray to bake it will have zero leaching.
Another method is to ensure you add the beets right at the end, a quick toss in the oil and salt and straight into the oven.

Other baked recipes from us that make a good mealprep

Baked whole cauliflower

Dried peas nuggets

Baked veggie sheek kebabs

Paneer puffs

Stay connected

Hope you enjoy making this batch of low effort baked root vegetables. When you make your batch using this recipe, do share your thoughts and improvements in the comments below.
Pin this for later.
Stay subscribed see you in the next post. 

Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Garlic & Naga Red Chilli Pickle

A spicy, robust pickle made with garlic and potent red chilli from Nagaland

• 1/2 cup Nagaland Garlic
• 6 tablespoon Vinegar
• 1 inch Ginger
• 1 Tomato (small)
• 1/2 teaspoon Mustard seeds
• 2 tablespoon Mustard oil
• 1/2 teaspoon Nagaland Red Chilli Powder
• Salt a pinch

Day 1

1. Peel, wash and roughly chop the garlic cloves.
2. Soak the chopped garlic in vinegar, ensuring all of the garlic is submerged in the vinegar, cover and let it rest overnight.

Day 2

1. Blanch and peel the tomato. Chop it in a mush.
2. Grate the ginger into the vinegar-soaked garlic.
3. In a pan, heat mustard oil.
4. Add the mustard seeds and let them splutter.
5. Pour in the garlic ginger vinegar solution to the oil and cover immediately to stop the splutter and trap the fragrance (as my mother says).
6. Once the situation inside the pan is a little calm, uncover, add the tomato mush and give it a good stir.
7. Add the Nagaland Red Chilli Powder and a pinch of salt.
8. Give it a good stir and simmer for 10 minutes.
9. Let it cool completely before storing it in a glass jar.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Apple Chutney

A mushy apple chutney flavoured with butter and star anise

• 1¾ cups Peeled & chopped apples
• 1.5 tablespoon Butter
• ½ tablespoon Brown sugar
• 1 Star anise
• ¼ teaspoon Paprika

1. Wash, peel and roughly chop the apples. Do note, the measurement noted in the recipe is of apples AFTER the peel-chop process.
2. Place a non-stick saucepan on low heat.

3. Add the butter and sugar in the pan and stir until the sugar has melted.

4. Add the chopped apples and give it a good stir.
5. Drop in the star anise, cover and cook till the apples have nearly melted and the mixture is leaving the sides of the pans.
6. Add a pinch of paprika and do a quick taste test.
7. Adjust the amount of sugar and paprika if required.
8. Remove from the heat and let it cool.
9. Store in a glass container with a tight lid; if you have the willpower, let it rest for a day before you dig in.

Chutneys, Side Dish

apple, chutney, relish

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Yellow Moong Dal with Veggies

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

• ¾ cup Yellow moong dal
• ½ cup Green peas
• ½ cup Potato ((cubed/diced))
• ½ cup Carrot ((cubed/diced))
• 1 Green chilli
• 1 tablespoon Ghee
• ½ inch Ginger ((crushed))
• ½ teaspoon Cumin seeds
• 2-3 Cloves
• 2-3 Cardamom pods
• ½ stick Cinnamon
• 1 Bay leaf
• Salt ((to taste))
• ¼ teaspoon Sugar
• ½ teaspoon Turmeric powder
• Red chilli powder ((to taste))
• 4 cups Water

1. Peel and cube/dice the carrots and potato and set aside.
2. Slit the green chilli lengthwise, crush the ginger and keep ready.
3. In a kadhai/pan, dry roast the yellow moong dal until fragrant. Stir constantly to avoid the dal from burning. This will take approximately 5 minutes.
4. Pour the roasted yellow moong dal into a bowl and set aside to cool.
5. In a pressure cooker, heat ghee.
6. Add cumin seeds, cloves, cardamom pods, cinnamon and bay leaf. Stir fry till fragrant.
7. Add the crushed ginger, green chilli, potato and carrot.
8. Stir fry for 2-3 minutes, until the potatoes are slightly brown at the edges.
9. Add the yellow moong dal and green peas into the cooker. If you are a cleanliness maniac like me, wash the roasted yellow moong dal before you dump it into the cooker.
10. Add salt, turmeric powder, red chilli powder if using it and salt.
11. Pour in 3 cups of water and stir well.
12. Close the pressure cooker and let the dal cook for up to three whistles.
13. Gradually release the cooker’s steam.
14. Open and stir the dal gently to avoid breaking the cooked vegetables.
15. Check the seasoning and the consistency – a thicker dal pairs well with breads like roti, paratha, luchi or naan. A slightly soupy dal is best for rice.
16. To adjust the consistency, add warm water and gently stir the dal.

Main

Bengali (Indian)

dal, vegetables, yellow moong dal, yellow mung dal

2019 | Korean | Romance

I believe there’s a right time to read a book and until the time has arrived, you will either not enjoy reading the book or will set it aside for later. I’ve noticed the same is applicable to movies and series. There have been times I’ve started a series and stopped it after an episode or two because it didn’t appeal to me. Romance is a Bonus Book is one such drama. RIABB was recommended by the friend who introduced me to Korean dramas in 2019. Back then, I’d given up on the series after episode 4/5, for reasons I don’t really remember. But my 2022 viewing of RIABB has been a smooth sailing. Here’s the good and the bad of this series…

The plot of Romance is a Bonus Book

Kang Dan-i (Lee Na-young), a 37-year-old is scrambling to upgrade her life. The former advertising copywriter has separated from her husband who cheated on her and is now an unemployed single mother. Adding to the struggle of finding suitable employment after the long career gap is the fact that her house is being razed. So, to make ends meet, she is working as a housekeeper… at her best friend Cha Eun-ho’s (Lee Jong-suk) home and he doesn’t know it!

Eun-ho, 32, is a successful author, chief editor and one of the founding members of Gyeoroo publishing. He has been in love with Dan-i since he was a teenager but obviously, the latter is clueless. In the present (of the show) Eun-ho is unaware about Dan-i’s struggles. Eventually, Dan-i finds a job at Eun-ho’s publishing house, the latter finds out about her state of affairs and drags her to live with him until she finds her footing.

The story progresses in tandem with Dan-i’s professional and personal growth. She impresses her colleagues with her hard work and creative flair, makes new chingus and love comes knocking. Of course, the journey isn’t smooth as the duo navigate through personal and professional highs and lows but then, what’s a series without some drama, right? 

The Good…

A very generic and mundane description of this series would be that it is a mature friends-to-lovers romance, the story of a divorced woman fighting against the odds and winning. But just as life isn’t as simple, the series isn’t as generic.

Although branded a romantic comedy, Romance is a Bonus Book may not be a series that viewers in their 20s may relate with because honestly, most of the issues that the protagonist faces are the 30s problem – especially the ‘age discrimination’ and the various societal pressures that ‘aging’ women have to face. And when I say ‘age’ here, I mean women in their late 30s and 40s. It’s subtle but evident in the way Dan-i has to fudge her resume to land a menial job, the way she is berated for trying to take a job that ‘belongs’ to someone younger and her thoughts about exploring a romantic relationship with someone younger.

The highlight of this series is Lee Na-young and Lee Jong-suk’s acting. The former slays as Dan-i, effortlessly showing the character’s inner struggles and determination to survive, her presence of mind and her self-belief. She adds to the existing layers of the character and in doing so, she becomes a heroine viewers will relate to and empathise with – because trust me when I say, we’ve all been there at least once in life.

And please, I simple cannot not mention Lee Jong-suk. The man with the cute face can make your heart flutter and how! Jong-suk’s broad shoulders carry the role of Eun-ho with as much ease as they carry off those amazing long coats and sweaters (a little swoon here please). His admiration, love and support for his noona is evident in every single frame and is like that warm comforter that you want to snuggle into after a hard day. There are several emotional moments and the duo do a brilliant job with these without going overboard.

A key point of attraction here is the setting – Gyeoroo publishing. It makes me want to apply for a job there right away because that’s what a dream job would be, right? Your work is an extension of a genuine love, you get to live in the world of books day in and day out, your bestie works at the office and your love interest does too! And not to forget the colleagues that range from scary and tyrannical to weird and adorable. All the supporting characters – including the potential love interests Ji Seo-joon (Wi Ha-joon) and Song Hae-rin (Jung Yoo-jin) – are well etched, each with backstories that justify their behaviour and add to the storyline.

One of the best moments of the series are in the last episode, when a letter drawing comparison between life-relationships-books is read out. Its poignant, its heartwarming and the reason why the title of the series makes absolute sense.

… and The Bad

If you are the kind that needs drama and speed and a cliffhanging end to every episode then Romance Is A Bonus Book isn’t something you want to want. The series, albeit interesting, is a bit scattered and for non-Koreans, the references to books and authors can be a little confusing since we aren’t aware of them.

There is no shock value in the series, not even the unravelling of the mystery creates conflict. Moreover, with a lot of the information dropped in the first half of the series, the remaining episodes are more to tie up the knots and feel dragged out. I’d say chop off an episode and a half!

Its soothing, but sometimes, soothing can put you to sleep too.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce