Rasheeda's Travel and Food Blog

Rasheeda's travel and food blog

Category: Uncategorized

Uncategorized

My Birthday Weekend

My Birthday Weekend

My daughter, Tazeen, and my granddaughter, Marium, came to celebrate my birthday with me, and their visit turned into one of the happiest birthday weeks I have ever had. They drove in for the weekend and arrived around dinner time, bringing with them the warmth and excitement that only family can bring. We ended the evening with our usual Indian dinner spread a meal everyone always enjoys. Around the table, we ate, reminisced, laughed, and settled into the comfort of being together. It was a lovely beginning to the weekend, even though I had no clear idea what plans awaited us. I suspect Tazeen and Marium did not have every detail planned either, but they came ready to make the most of our time together.

Saturday began quietly, with toasts, tea, and an easy conversation about what we might do. Instead of spending the morning in the kitchen, we decided to go out for lunch. Whenever Tazeen visits, she is determined to keep me free from stress, so we either order food or choose a restaurant. After talking through a few options with her father, she decided we should have lunch at Grazie Italian Restaurant in Dracut, Massachusetts. Located at the Four Oaks Country Club, it is known for its inviting atmosphere and flavorful Italian food. The modern setting, pleasant ambience, attentive service, and satisfying meal made it a perfect choice for our birthday outing.

Our grandson, Mohsin, joined us for lunch, which made the gathering even more enjoyable. Marium had planned a “Getting to Know Each Other” game, though with relaxed rules because, of course, we were not strangers. Still, the game brought out funny stories, unexpected answers, and plenty of laughter. Tazeen’s wonderful social skills and generous spirit helped everyone feel comfortable and included. I can honestly say I had not laughed so much in such a short span of time. After lunch, we returned home, rested, and later ordered pizza for dinner. We ended the day by watching a movie together, though its title now escapes me.

For the next day, they decided we would spend time in Boston. We got ready, had a quick breakfast, and set out for the city. My birthday happened to coincide with Sail Boston 2026, when tall ships returned to Boston Harbor from July 11 to 16 as part of the Sail 250 celebration marking the 250th anniversary of the founding of the United States. On the drive, their Indian and Pakistani playlist filled the car with music that stirred old memories. I sat quietly, wrapped in a bittersweet mixture of happiness and longing for the past. Marium’s careful driving impressed me, as did the ease with which she found our destination and parked the car. I simply followed my leaders without a worry in the world.

Our first stop was Faneuil Hall Marketplace, a lively Boston landmark known for shopping, dining, and street performers. We arrived just as a knife-juggling act was beginning. The performer tossed long, sharp kitchen knives into the air with alarming speed, and I found it frightening to watch, especially when he invited a young girl from the audience to participate. She appeared confident and willing, even while saying she was not sure she could do what he asked. Thankfully, the act ended safely, and no one was hurt. Since the performance took place outside Quincy Market, we first considered eating there. Although Quincy Market is a historic food hall with many stalls and eateries, it felt crowded and short on seating. After looking around, we decided to find a restaurant where we could sit down comfortably and enjoy lunch at a calmer pace. A short walk brought us to Ned Devine’s Irish Pub and Grill. It was busy, and the wait was long at every stage, from ordering drinks to receiving our food. Even so, watching the Wimbledon men’s final helped pass the time. Although we could not follow every point closely, it felt special to witness Jannik Sinner defeat Alexander Zverev in four sets and defend his Wimbledon title.

When our steaming hot food finally arrived, everyone enjoyed it with great appreciation. We were hungry, satisfied, and eager to continue toward the tall ships to Charlestown. Soon, however, we realized we were too late to get a ticket to board the Ferry which could have taken us there. The lines were far too long, and tickets were no longer a realistic possibility. We considered walking, taking a bus, or calling an Uber. After weighing the options, we chose the Uber. Even that took longer than expected, but eventually we reached the piers where several of the tall ships were docked. Although we could not board them, seeing the masts, rigging, flags, and crowds along the harbor still gave us a sense of being part of a historic celebration.

By the end of the day, I felt tired but deeply content. The weekend had not been perfect in the sense of everything going exactly as they wanted, but perhaps that was what made it memorable. It was filled with family, food, laughter, music, delays, surprises, and small adventures. More than anything, it reminded me that the best celebrations are not always carefully arranged. Sometimes they unfold through shared meals, thoughtful company, and the willingness to enjoy whatever the day brings. My birthday weekend became a treasured memory because I spent it with people I love.

Uncategorized

Okra with Fresh Tomatoes

Okra with Fresh Tomatoes

I created this recipe with literally two main ingredients not counting the spices I used. it is a terrific addition to the vegetarian dished i make in the moment and they become an essential part of our delicious diet.
Print Recipe
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 pound fresh okra, rinsed, pat dried, and cut
  • 2 firm, fresh tomatoes, grated on the box grater
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon or to taste black pepper
  • 1/2 water dont drown it , it is a quick cooking vegetable

Method
 

  1. wash, pastry, and cut okra into small pieces discarding both ends. set aside.
  2. grate two plum tomatoes on the larger holes side of the box grater, and set aside.
  3. Heat oil in a cast-iron skillet until it is shimmering, Add cut up okra and stir fry for 2 minutes.
  4. move it to one side, and add greater tomatoes with another tablespoon olive oil to it and stir-fry for a minute or two.
  5. Then add salt, cayenne pepper, turmeic, and black pepper. Stir to mix well until well incorporated.
  6. Add water and mixer well, turned the heat down to simmer. Cover and cook for 5 to 7 minute.
  7. uncover and stir-fry on on medium high-heat to finish.
  8. Serve with fresh white rice and another side dish with gravy.

Uncategorized

Pinto beans and Lamb Shank

Print

This unique recipe and its accompaniments are delicious. Easy to make and a healthy treat. your have to prep and be ready to give it time for it to be just right.
Servings 4 people

Ingredients

  • 1 pound Dried pinto beans
  • 1 lamb shank with meat still meat on it
  • ½ pound of trimmings fat, skin or goat meat
  • 1 small onion whole
  • 2 teaspoons salt
  • ½ teaspoon sugar

Instructions

  • These are southern style beans which are not a snack or a side, but the main course. If you want to prepare for a side, use fraction of the meat suggested here.
    Put the beans in a large platter or bowl and carefully pick through the beans to remove any discolored or shriveled ones, or grit or trash, as in a traditional way. It may just be a ritual now than anything else. With the advanced milling process the beans are mostly clearer.
  • Cover the beans with water by two inches and let them soak for at least 2 hours. Some people insist on soaking overnight which could leave them mushy in cooking.
  • Using a sharp knife trim fat and skin from outside of the shank. Don’t be concerned if some lean comes out because you are not going to discard, but to have it slowly melt into the dish bolstering the flavors. The trimming will render the fat even if they are cut smaller, but the skin may have to be cut into smaller pieces.
  • Once you have prepared the shank and beans are soaked, you are ready to cook. In a large pot, combine the beans, Shank and trimmed meat. Cover with abut 2 inches of water and bring to a boil, then reduce the heat to medium, or medium low.
  • Peel a small garlic clove and the small onion but leave them whole and add them to the pot with the salt and the sugar. Cover with a lid and keep checking every 15 minutes to stir gently and turn the shank. You do not want the beans to disintegrate or cream.
  • Reduce the heat after about an hour and continue to simmer for another hour or so but stir on an off to prevent the beans from sticking. If you must add water as it cooks out, add a little at a time if you don’t want to drown it in water.

Ecuador, South America / Travel Blog / Uncategorized

Cotopaxi, Ecuador, South America

Cotopaxi Volcano

It took me a long time to get back to my writing because of other commitments. I can’t wait to tell you all about Cotopaxi. It was only day three, Monday, November 5, in Ecuador for us. We covered four important sites the day before. Since we were in Quito only for a total of 5 days, our plan included Cotopaxi, Quilotoa, and Quito’s, much recommended, Historic City Center. 

We were ready to take on Cotopaxi, which is one of the highest active volcanoes in the world. The trip, we were told, would take the whole day because it was almost more than two hours away from Quito. We arranged a taxi for 10:30 departures, which gave us ample time to get ready, and have breakfast. Since we were not too impressed with coffee at Ambato Bakery the day before, we decided to pick up our favorite breakfast items from there and have breakfast at the apartment. Was it a great idea? The answer is that that was the only breakfast we had in the apartment.

Our taxi was on time, we carried everything we needed including some snacks and drinks. The drive turned out to be very pleasant and stress free. We were going through a stretch of high, winding road with a view of mountains that created a backdrop to layers of trees and fields that were many different shades of green and looked as though borrowed from fairy tales. Gazing out of the car windows forced us to relax and enjoy the phenomenal nature’s panorama.  

Mountains and fields of different shades of green

Jose, was a great driver and gave us the information about the places we were passing on our way to Cotopaxi, and answered all the questions we had for him. Call it a bonus for me, because I was an interpreter between him and the rest of us, conveying information accurately from Spanish to English and vice versa. 

When we first arrived at the entrance of the park, we were to register at the main ranger station. They wanted passports or driver’s license for identification. After the registration, we had to hire a local guide/driver to drive us around. The guide/driver, Marco, was the only one around at the time, therefore, he was assigned to the task. He spoke limited English which was bordering on non-existent. But fortunately he spoke immaculate Spanish. Marco, as I found out during the course of my conversation with him, was an indigenous Ecuadorian whose first language was Qechua, and Spanish was his second language. And he was a college graduate. Not only his command of Spanish was impressive, but his accent did not seem to have strong Qechua influence which would have been hard for me to understand.

Marco drove us to the base of Cotopaxi volcano at 3,892m (almost 13000 ft.) and surrounding Cotopaxi National Park. The park spans 84,000 acres (34,000 hectares) and encompasses three volcanoes. Immensity of the Park and its spectacular surroundings was beyond description.  It was a clear, beautiful day and yet you could see that Cotopaxi was totally shrouded by snow white fluffy clouds, its conical shape reminded me of Paramount picture logo. You could just steep in nature’s splendor even without being a climber or a hiker. As we stood alongside the mountain we were able to palpably see the clouds roll over the peaks making it an ever more fascinating spectacle. These were the moments-in-time that wiped away all the anxiety making for a humbling experience and realization of man’s cosmic insignificance. 

Cotopaxi National Park

Marco was a good guide, he  stayed close to us and also acted as a cameraman. He pointed out a herd of wild horses near the road and gave a history of how the horses came to Ecuador. Apparently, there were no horses in Ecuador until the Spanish Conquistadors introduced them to the country. Since then Cotopaxi National Park has been a home to wild horses. I believe that our presence had been  detected by the herd of wild horses grazing close to the road, because they started walking away at a good clip. It was very obvious that they didn’t appreciate intruders.

Horses at eh Cotopaxi National Park

After that we headed to Limpiopungo lagoon area where we spent some time, but not enough to even begin to get a sense of the place where there was so much to see and learn. The lagoon is at an altitude of 3800m and was formed by meltwater from the mountains and is a home to many bird species. A very clean, and well maintained walkway from where the views were pure bliss. The walkway was flat and delightful for a short stroll.  The day we went was quite warm with no wind. We were told that the area has been in use as a campsite and also for picnicking. The rules were well established and enforced to prevent people from littering the area. There were signs for people to clean up and carry away their own trash. Great place to visit

Lake limpiopungo, Cotopaxi

 I highly recommend it to those who have more time to spend in the area and a longer vacation in the country. After a very pleasant time, we headed back to where Jose was waiting for us. 

We planned to stop and have lunch on our way back. Jose and Marco decided on a place and we went to a restaurant called Mirador de los Volcanes (Avenue of the volcanoes). It was fairly big place with large windows all around, and from every direction you could see all three volcanes, the dormant Ruminawi Volcano, Sincholagua Volcano,  and the largest Cotopaxi Volcano, in a line, hence the name, Mirador de los Volcanoes ( Avenue of the Volcanoes ). It was a humble family run restaurant with a good menu of grilled lamb, beef, and cuy (guinea pig) with potatoes, fried plantain, sausages, Ecuador corn with giant kernels, and avocado. Cuy (guinea pig) was highly recommended, but we opted for grilled lamb with all the sides.

Restuarant Mirador de los Volcanes

A dramatic start was given to our meal with freshly baked delicious, sliced bread with habanero chili sauce. Habaneros are very popular in South  and Central American countries.These are very hot chilies, rated 1000,000 – 350,000 on the Scoville scale, which in layman’s terms deadly hot. That was not a problem for our group of hot food aficionados, we lapped it up. We were very hungry and this was a great appetizer. A second appetizer, called Locro de papa (Ecuadorian potato soup) was wrongly named, because it did not look appetizing, but, I would say, it was just as memorable. It had chunks of potatoes, (I supposed for added texture), in the soup, and was garnished with crumbled Queso Fresco, cubes of avocados , and julienned pieces of red bell pepper. Surprisingly,  it was a big hit with everyone.

The meal came in large plates with grilled lamb and all the aforementioned sides. Service was prompt, people were friendly, and the food was good. A great opportunity to experience Ecuadorian cuisine, and a peek into their indigenous culture. Leaving the park I felt a little sadness, as I left a piece of my heart in Cotopaxi 

After the bill was settled, and as we left we knew that the drive back would be tiring. It went really well in the beginning but turned treacherous when we hit unexpected traffic jam. It took forever to get back. By then we were ready for a light supper and a good night’s sleep.

The next day we were to visit Quilotoa Volcano and its deep-blue crater lagoon that was formed 800 years ago after an eruption carved a large crater on top of the peak.  More on that later.