Recipe for Joy and Strawberry Pie

We were a full house, and I felt so blessed. I felt blessed not only because they are all such loving, caring people but also because they all have seva hearts. They understand the concept of service which means they all know how to pitch in and help and to do it with joy.

Homemade Cracker Jacks

Cracker Jacks remind me that food is more than aroma, texture, and taste. It is more than the building blocks of our bodies, essential as all of those things may be. Food is also memories, sometimes strong memories, good or bad.

Clam Dip

I find it is a cook’s best friend to serve when you have a group of people cooking together. I have seen it transform a group of people who want to help, but are perhaps tired or overwhelmed by a party. It sparks their energy.


In the south [of India], soup dishes such as dal are mixed with rice to a texture that can be picked up. In the north, you use chapatis to pick up your food. You tear off a piece of chapati by leaning on it with the heel of your right hand and tearing with your fingers.

Turkey Barley Soup

Another thing I am always grateful for at Thanksgiving is the leftovers. I love to be able to open my refrigerator door, to look inside and dream about the possibilities of what to do with all those leftovers.


Ghee is a little hard to make unless you see someone do it. This photo essay lets you make your own ghee without someone there to help you.

Chicken Adobo

Chicken Adobo, crowd pleaser, low key, accommodating, with some natural charisma and a ton of flavor. The chicken is a little sweet and a little savory, falling off the bone, and accompanied by tender whole cloves of garlic.


Trifle has cake and jam, whipped cream, pudding and fruit. It is made like lasagna, in layers. Trifle is festive. You make it in a big bowl and dive in with a big spoon to serve it. It is sensual, decadent, the way a party dessert should be.