Global Cuisine

Ever wonder what it would be like to marry a man who grew up in a palace? I did exactly that when I wed Ajay Singh, a fellow journalist who had grown up in Old Delhi and the Himalayas. Throughout the 1990's, I even lived for weeks at a time behind the rusted wrought-iron gates of the Singh family's one-hundred-room Indian palace.

Ajay and I met when we were both worked at Time Inc.'s newsweekly Asiaweek in Hong Kong. Although I knew very little about my fiancé or his family background, we still got engaged within three months of meeting at a company offsite event. A few months after this engagement, I discovered that not only did Ajay grow up in a rambling old 19th-century grand manor on the outskirts of Delhi, but also that we were now set to inherit the grandest wing of the house.

It may sound like a fairytale but, of course, there's always the fine print. Mokimpur - as the house is called - turned out to be not much of a fantasy palace. Believe me, it was no luxurious showcase of velvet daybeds, gilt-framed portraits of maharajas and other lofty ancestors, and sweeping palm-dotted landscapes. Instead, it was more of a sprawling moldy tear down, with hot-and-cold running mosquitoes, belligerent peacocks, and the odd royal ghost or two.

Before I tell you this story, I have to tell you how I met Bobby in the first place. I was in Century City with a friend of mine and we ran into this group of Persian guys. It was all very high school and they were all very hung over. I wasn’t really paying much attention until one of them, within two minutes of having been introduced to me, starting feeling up my arm. I mean, really, feeling up my arm—you know, the underneath part of the upper arm that so many women (and some men) are sensitive about? Yea. To make matters worse, every time I tried to pull away he’d respond by saying, “Give me that filet.” “Excuse me?!?” “You ate a lot of hoomoos as a kid, didn’t you?” “Are you saying I’m fat?!” “Don’t insult the filet this way.”

I didn’t see Bobby again for a few months and had pretty much forgotten about the whole exchange when I was at a birthday party at the new-ish Trader Vic’s and all of a sudden, from across the pool, I hear, “Filet . . . Can it be you?” Needless to say, Bobby and I became fast friends, although he does still try to feel up my arm occasionally.

It’s been a very, very short summer. I am not at all happy that 2 of my 3 kids are returning to school this Tuesday. WTF…it’s mid August! Packing lunches, getting up early(not a problem for me, but for them-YES), and routine is all part of this weeks drill.

Honestly speaking, I barely cooked this summer. It felt great to take a break, yet with school two days away it’s time for me to get back into the kitchen. Shopping, prepping, and organizing has filled my weekend. Cookies and brownies are made and frozen (perfect snack for the lunch box), farmers market organic fruits are flash frozen (great for morning smoothies), salad dressings are made and bottled, veggies are washed, meat and chicken are grilled (for easy sandwiches or simply served on their own), and the meal planning has begun!

Spending 30 or so minutes each morning on prep will allow me to get these nutritous and balanced meals on the table each night. Tonight’s dinner is one of my favorites. Combining all the ingredients in the morning allows the meat to marinate all day. Shaped into balls, skewered, and grilled, this is one of those perfect 30 minute meals.

Peas are one of my favorite vegetables to grow. Just plant them near something they can attach to and watch them emerge from the earth, their tendrils climbing and clinging, eventually bearing bulbous pods filled with green pearls. I grow two varieties: classic shell peas and sugar snap peas, which I use mainly for stir-frying. But I love them raw too. They make a nice addition to a salad. Every now and then I'll pluck one from the bush and nibble on it while I'm out and about in the garden. Snap peas are crispy, sweet, and completely edible, pod and all. For me peas are the harbingers of spring going into summer.

This stir-fry recipe features sugar snap peas paired with tender pork, all enrobed in a Thai-style sauce that is sweet, spicy, and savory. Chicken or beef would also work wonderfully well in place of pork. To round out the dish, Jasmine rice simmered in coconut water makes a nice match. The sweetness of the coconut counterbalances the heat of the chile pepper. It's also lower in fat than coconut milk but just as flavorful. This simple and healthy stir-fry comes together in literally minutes, making it ideal for a quick meal for one hearty eater or two dainty ones.