This sandwich has saltiness from the olives, sweetness from the Spanish onion, acidity from the tomatoes, and the creaminess from the white bean puree. As is general for sandwich recipes, these individual ingredients can be saved to mix again in new presentations (both below are great just as crostini). It will also keep really well if refrigeration is not an option.
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In Rishikesh. That’s Mecca for westerners on “spiritual journeys” in India. What does that say about us, anyhow? Curious, I suppose. This city ranks high on contrast, and that’s saying quite a bit considering we’re in India. We have barely any webternerds but once we do we have plenty to share with you. In the meantime, meditate on the contrasts in this pleasant little flyer pasted up inside a Western-style German bakery, of which there are many in Rishikesh.
Welcome to this website from the future! We found this gem while looking for a hotel in Delhi. It should be visited to be properly appreciated (it’s animated): http://anupamhoteliersltd.com
Patti laughing hysterically because we took a photo of the cut mango (see last post).
A labor of love: cutting an unripe mango into thousands of little bits that Mohana will make into a sour pickle.
This is what happens when you really want to bring that extra shirt but you just don’t have the space in your single, 44 liter backpack. You realize - Hey! I don’t need a whole washcloth. I only need a little square.
(Yes, we burned the edges. And yes, most backpackers would not consider a washcloth vital. But I happen to find in a country like India you need a scrubby little corner of textile).
