Why is celebration mostly associated with occasions, success, victory, etc and similar context?
This was kind of a question posed by my little one Annie, while I was busy arranging a cake and few other stuff to celebrate one of our friend’s sons success in his academics.
When she asked for whom am I doing it and why? I replied for whom and the reason behind it. I ended saying isn’t it great!
She replied this so casually that, “So what if he did well in his academics, do we have to celebrate? Well, I want to celebrate my new toy with some chocolate cake and chips, and thank you, mummy, for it”. Perhaps, at that moment, the joy of having a new toy was no less than a reason to celebrate.
Her simple reply created a kind of typhoon in my mind. A lesson in the true senses that celebration doesn’t need any big reason.
Probably victory, success, etc might not be that important to my 7-year-old, but celebrating the present moment is most important, what she indirectly conveyed.
I have several reasons to celebrate, my kids summer break is just 3 days away, YAY!!! Celebrating the success of my younger brother graduating in Emergency medicine, Biman was home after two weeks, our family is fit and healthy, my home in Guwahati has got a makeover.
If we can learn to find happiness in the small moments, life would become more enjoyable and be a continuous celebration instead of patches, few and far between.
Bahrain summers aren’t ideal for outdoors and BBQ’s anymore with temperatures soaring high as 45 degrees. But, most of in the West and Europe it perfect for outdoors, picnics and BBQ’s. Whatever the LOcation it may be, a picnic spot, a rug under the tree, the balcony of your apartment, there is nothing like eating out in the open air, simply terrific! We made most of our memories each time we went out and enjoyed with family, friends, and food.
“Picnic food must not be elaborate, easy and quick to make and easy to take or transport, don’t you think so?”
Enjoy your summers with this Persian inspired saffron-yogurt marinated chicken wings, great to enjoy with Arabic flatbread or naan, pickled onions and cherry tomatoes and creamy yogurt cucumber, feta, and mint dip.
- 1 Tsp saffron strands
- 15 free-range chicken wings
- 1 tbsp ginger garlic paste
- 1 tsp freshly cracked black pepper powder
- 1/2 tsp chili flakes
- 1/2 cup or 120 gm natural yogurt, Greek yogurt or hung curd
- 3 tbsp olive oil
- juice of 1/2 lemon
- Soak the saffron in warm water for an hour and strain and keep it aside for marination
- Cut the chicken wings into half. In a large bowl add the ingredients for the marinade except for fpr the chicken and whisk until well combined. Now, coat the chicken wings properly, cover and keep in the refrigerator for at least 4 hours or preferably overnight.
- Allow the chicken to come to room temperature before cooking. Preheat the oven grill to high, meanwhile thread the wings into the metal skewers allowing 4 to 6 pieces depending on the size of the skewers. Grill them turning occasionally to ensure the wings are evenly cooked and nice roasted color and texture
- Serve warm along with the skewers paired with your choice of bread and your favorite accompaniment.