The world is currently divided into two kinds of people – those who have understood and liked Interstellar, and those who did not and are pissed with people who did. (And a handful of silent people who haven’t watched it). Going by initial reviews that made one believe it was ‘too complex for the simple mind’, I took my family presuming half of us would sleep through it. Especially my mom since she had unceremoniously snored through Nolan’s Dark Knight – and I know how many people would hurt to know that. Well, this movie she not only watched completely but she also enjoyed it thoroughly. Mom! I said. How did you know about Einstein-Rosen bridges?’ ‘I watch Cosmos on Nat Geo’, she said. You see, it was that easy. I felt ashamed at having judged both her intellect and interest for a moment, while all one needed to have was a general interest beyond saas bahu serials. I now notice efforts to ridicule Nolan and likers of the movie, happened to me too – I asked ‘so what is it that you find funnier? The fact that I understood it (duh) or that you did not?’
But even if I ignore human tendencies to reject things they cannot comprehend as part of defense mechanisms, I am slightly concerned with our education system when I hear things like ‘it involved high level astrophysics’. The director may have foreseen this and has ensured that every term is clearly defined in the movie. And yet. Yes, people who have seen it without subtitles may have a valid reason. But who defines ‘high level’? Our age-old school syllabi that moan over and over about boring scalars and vectors, and leave out the more interesting facts of nature? To some I suggested reading Bill Bryson’s A Short History of Nearly Everything, a ‘children’s book’ for Godsake, that lucidly describes science of every day life right from the origin of life on the planet. On another spectrum, I read an article criticising Sci-fi movie makers for ignoring the Sci bit. Example stated was how can an ex-NASA astronaut take off in a machine without training. Example stated was lame. As a viewer I am glad screen time was not wasted showing simulators and the obvious. I did, though, expect to see more souls in the wormhole journey. But I was happy to take the Director’s version of imagination, and capability to turn these theories into meaningful fiction. To others I would just say, there is no shame in admitting you do not understand. I did not understand A Clockwork Orange. The director and the rest of the world give a shit about it.
Now if I’ve made my point clear, I would like to focus on more important things in life. (And also because its not a movie review blog but a food and travel blog). Such as this glazed carrots recipe for Thanksgiving sides, that I picked up from totally unexpected quarters. It is from a really old book of pure vegetarian Saatwik recipes called Lord Krishna’s cooking, written by an ashramite, and left behind at our house by another ashramite. And while I totally appreciate Satwik tastes when it comes to veggies, it was such a fantastic recipe I couldn’t but help suggest it for Thanksgiving alongside the nowhere-near-Satwik main courses. I’ve always wondered how to avoid shriveled up baked vegetables. Until I found this foolproof version to achieve perfectly plum looking glazed carrots that ensures you optimise
on the use of butter.
Glazed Carrots recipe
- Carrots – either whole baby carrots or bigger ones diagonally sliced
- Water: enough to cover
- Sugar: to taste
- Salt: to taste
- Pepper: to taste
- Butter: 1 tbsp
- Lime juice: to taste
I am refraining from giving measurements this time since I do not want to challenge the intellect of readers. Basically there should be enough water to cover the carrots, and enough salt and sugar to balance out the flavours.
- Boil the water with some salt, sugar and about a table spoon of butter.
- Add the carrots and simmer till they are cooked and the water reduces into a glaze.
- Drizzle some lime juice and sprinkle with freshly ground black pepper
- Alternatively, one could sprinkle some smoked paprika or add sliced green chillies to the glaze towards the end of cooking time.
I know most people cook the carrots first before stirring in the butter. I used to do it too. Until I discovered that this method not only ensures the buttery flavour penetrates the carrots but also substantially reduces the amount of butter required. No harm in weight watching isn’t it?
I’ve often done ditto with green beans, adding them to the carrots when about half the water has reduced. Serve alongside mash or couscous, or on their own with some good ol’ meat.