December better hurry up!

I am so impressed with myself that you can safely avoid me for a while (I am basking in self-glory and my mind is filled with the two letter word that starts with M and ends with E).
Why?

Because I have done the unimaginable…the unthinkable…the unconceivable…the wondrous… the miraculous…the supremocious…the marvellonious…the astoundisauraus…the amazingopottanus…the incredibleccious….the astonishormous…(Yes, I have been interacting with my dinosaur-loving, human-attacking, 2.5 yr old nephew a lot these days).

I have made patishapta. You got it right. The “pithey” that heralds winter.

It’s another story that it is the beginning of summer in Australia…and it’s getting harder every day to eat anything at all, leave aside “pithey”.
Anyway, I wouldn’t let that take away any bit of my glory. I made patishapta…and it is a superb achievement from a kitchen-phobic like me.

I have been desperately waiting for December (that’s when my family comes to visit me…and I can take a long break), right from January this year. Now that it is almost here, I could wait no longer. I thought about all things that I associate with December…the woolens, the monkey cap, the school holidays, the socks and stockings, the bare trees, the cracked feet, the Nivea cold cream, the Christmas lights at Park Street and of course…pithey. Since it would be almost suicidal to wear a monkey cap during peak summer in Australia…or cover myself in cold cream, I reckoned that the only thing I could do to make December hurry up was to make “pithey”.

So I did.

The raw materials:

The process:

The outcome:

Now, December better hurry up.

P.S. If you are wondering that some chef has hacked my blog account and is posting cooking-related posts one after the other, let me assure you that my blog account hasn’t been compromised. I am just in a rare form. And no, I don’t have multiple personality disorder either. I still hate cooking.