今回のメニューは、ブラック・ペッパー&クミン・ライス、茹で卵の入ったトマトのカレー、タマリンドのチャトニ、アビエル(野菜のココナツミルクとスパイス煮込み)、パーラッパム(米粉で作るインド風クレープ)、そしてフェンネルとジンジャーのドーナッツ。
スパイスの効いたドーナッツに合うようにと、Ayami先生が作ってくれたチャイと、奈良市でインド・スリランカ料理店Vanamを単身で営むAcoちゃんの作ってくれたハチク(淡竹)のアチャールの最後の一瓶を添えて、本日のミールスが完成。
はじめはドキドキしたスパイスの扱いも、今はすっすっと親しみを持って行えます。
やはり、インプットの後のアウトプットがあってこそ、勉強が成り立つのだと、改めて体感しています。
これは、何においても同じですね。
お皿の上で、それぞれの味を味わって、それを全て手で混ぜて行くと、ひとつひとつのお料理が混ぜ合わされる組み合わせで、味が変わります。
私は一番最後に、全部が混ざりきったものに、少し酸味がある感じがとても好きです。
人と人との出会いも同じかな、と思います。
私は今、AyamiちゃんとAcoちゃんという素晴らしい存在に出会い、「三人の空飛ぶ魔女」というバンドのようなものを立ち上げ、色々とそれぞれができることのベストを出して行こうとしています。そこでどんなものが奏でられるのかは、私たちが3人そろってはじめてできるものだから、未知のモノ。今日作ったお料理たちのように、うまく混ざり合ってハーモニーを奏でることができるように、私たちもわくわくしながら、今後の準備を進めています。
レッスン後、Ayami先生と9月9日、スーパームーンの夜に行われる「空飛ぶ三人の魔女」の第1回目ワークショップに向けて、少し打ち合わせ、そして楽しいおしゃべりも少し。
いつも一生懸命なAyamiちゃんは、私の先生であり、友人であり、仲間であり、私が憧れと親しみを持って接している素敵な女性。
お互いそれぞれが積み重ねてきたものを、さらに高めたくて、プロとして行動したくて、もっともっと行動していこうねって、いつもそんな話ばかりになります。
研鑽を忘れず、夢に向かいたいです。
I went to the South Indian cuisine lesson day.
Today's menu was black pepper and cumin rice, tomato curry with boiled eggs, tamarind chutney, avial (vegetables stewed in coconut milk and spice), palappam ( Indian style crêpe made with rice flour), and fennel and ginger donuts.
We had chai which our teacher Ayami made for us to go with the spiced donuts. Also we had the last jar of black bamboo acaar made by Aco who runs Indian / Suri Lankan restaurant Vanam on her own in Nara. We completed our meals of the day with those finishing touches.
Recently I've been reviewing what I learnt in this class and sometimes when I didn't have the right ingredients I tried arranging the recipe. So after those trials and practice, I was feeling sort of calm at today's lesson.
I was nervous about handling different spices at my very first class, but now I'm comfortable with any of them.
So I was reconfirmed that learning is only completed by both input and output.
This is a common theory to everything.
What I think interesting about Indian food is that they put six different flavours on a same plate. Six flavours are pungent or picy, bitter, sour, sweet, salty, and puckery.
From the plate, I taste each food, and by mixing all of the food with fingers, the flavour changes by the combination of what is mixed with what.
I like the very end potion on the plate the best when everything is mixed well enough and it has slightly sour flavour.I think this is the same as human encounters.
At the moment, I met Ayami and Aco who are both wonderful beings, and we put together a rsort of band The Three Flying Witches and see what each of us can do the best. The harmoney we are going to create is something unknown and it'll be a unique one by all three of us. I wish it will be consonant well like the meals we made today. We are all excited and preparing our upcoming workshops.
After the class, Ayami and I talked about the Three Flying Witches' first workshop on the super moon night, 9th September, and also we chatted fun stuffs as well.
Ayami is a hard worker. She is my teacher, my friend, and also my fellow. I think she is very charming, and I admire her but at the same time, I became good friends with her.
We both want to heighten what we've been successively building up by learning and practice, and also we want to act as professionals even more. So we always ended up talking something about like this. We say we have to act more!
I want to keep being diligent and keep going forward to my dream.
