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Hubby Is Probably Sorry He Didn't Apologize

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By JADEN HAIR

The Tampa Tribune

Published: April 9, 2008

I'm mad at my husband, and it stinks. Roughly 36 hours ago, he lashed out at me, totally uncalled for, and ever since then, I've been waiting for that apology. Waiting ... nothing. That's the trouble with being married to one of the most stubborn individuals in the universe.

When I'm mad, I retreat to my kitchen and make something. Sometimes, the most brilliant concoctions arise from my uninhibited rage of energy. I tear, chop, slather, peel, whirl and blend. Pots clang on the stove top. The KitchenAid spits out patches of stray flour. The cheap blender vibrates across the counter, and the whirring exhaust fan drowns out angry thoughts in my head. I chop loads of fresh mint because no matter how hard I run my chef's knife across the leaves, it happily returns with a bright, refreshing, crisp fragrance that bathes my tear-streaked face and clears my breathing.

I bust out dish after dish after dish, beautifully displayed on a crisp, clean tablecloth. Candles are lit; Bebel Gilberto sings. Then, the perfect feast just sits there on the dining table, untouched.

Because I'm still mad. And I'm still waiting for that apology. I don't dine alone because, well, it's just not fun eating by myself. Dining is about sharing, unless it involves the last small packet of peanut m&m's or that very special chili-chocolate bar sent from my friend in Germany, but then it's called hoarding.

So the night that I got mad, I made the most luscious Indian spiced yogurt and exhilarating ginger lime cooler. I wanted to share so badly. I wanted us to sip the drink together, two straws from the same tall glass and relax on the lanai. I wanted us to giggle at licking a spoonful of a luxurious, smooth, honeyed yogurt, and then chase it with a sip of the quick, sparkly, tickly drink.

He's so stubborn. I placed a glass of the cooler in plain sight. Not even a glance. Nudged it closer to where he was sitting. Nothing.

But I'm stubborn, too, and refused to make the first move because it was his fault, not mine.

Can I share with you instead? Cheers!

These are fabulous recipes from "Modern Indian Cooking," written by my friend and famous chef Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple and elegant and use ingredients you can find in most supermarkets.

SPARKLING GINGER LIME COOLER

1 (3-inch) piece peeled fresh ginger

1/2 cup coarsely chopped fresh mint leaves

1/2 cup fresh lime juice

6 cups sparking water or club soda

1/2 cup sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

5 to 6 ice cubes

In a blender, blend all the ingredients together except the ice. Strain and serve over ice. You also can add gin or vodka!

Serves 2.

My favorite source for saffron is a company called Saffron.com, where you'll find a better quality of the spice for at least 10 times less than at your local market. You can judge the quality of the saffron by just looking at it. Pure saffron is red and only includes the "stigma." If you see any yellow or orange on the thread, then you're paying for the "style," which is colorless, tasteless and odorless. Get the good stuff, as you are only using a pinch.

SWEET YOGURT SAFFRON SUNDAE

4 cups plain yogurt

1/4 cup honey

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cardamom

1/2 pomegranate

2 kiwis

1 large pinch of saffron strands

Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2 to 3 hours in the refrigerator. Discard the water (or whey). Turn the yogurt into a bowl, and mix in the honey, nutmeg and cardamom. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate, and with your fingers, finely crush the strands. Cut kiwi into small pieces, and remove the seeds from the pomegranate. Layer yogurt, fruit and saffron in dessert cups.

Serves 8.

Jaden Hair is a cooking instructor and author of the blog Jaden's Steamy Kitchen at www.steamykitchen.com.

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