Just wanted to take a moment to say hello – and to let you all know Mega is around. Was on hiatus from snippets, which I admit lasted longer than I initially intended to,……. for no particular reason. I am hungry right now and this gives me an excuse to write something on the endearing Oryza sativa …the love of my G.I tract! When I talk about RICE I am reminded of a couple of old blonde jokes : “My husband wanted a special rice recipe for dinner. The recipe said serve bare without dressing so, I undressed. Who says blonds are dumb? I knew why “naughty hubby” wanted this weird recipe! The door bell rings and I want to surprise him…..I flew open the door…and What a surprise???..... he had brought his boss home for dinner. A great recipe for rice says “wash thoroughly before steaming the rice”. It seemed sort of silly, but I took a shower. I can't say it improved the rice though. I’m not afraid to tell you a story about my experience with rice, no matter how embarrassing it may seem, I do have a thick skin, if I can write about toilets per se, my rice-blunders are far rosier. In my days as a newly wed, there are many (NOT SO PROUD) moments I have had in the kitchen struggling with this stubborn “rice”. Though I did not grow up among rice-fields , rice was a part of our daily menu in some form, and in my house we never considered it “exotic”! SO Shame on me!!!! My first “tryst with rice” was when rice got spun into rice soup, seriously guys, we (yup me and …my poor DH) ate it for supper in the form of a buttery-spicy decoction! The next attempt was even more impressive….it turned into a pasty lump….but this saved us money, we never brought glue for a while and this “generous me” was even willing to distribute it to my lovely neighbors, but the neighbors were away for the weekend!!! ALAS. The third time it was a joined endeavor, my Dh called his mommy (yeah… I know they believe that only their mommies know it right) and we settled down to cook the perfecto rice……they looked gorgeous, stunning and striking….but unpalatable and undigestable! It took me a while to master the art of cooking rice to relish …now I have become quiet diverse and am experimenting towards Turkey, Finland, Indonesia, Egypt, Italy, Arabia and Japan. Categorically, it is the magic component for any ambitious cook, which can be transformed into magical soups, appetizers, first courses, one-dish meals, main courses, cakes and sweet dishes. The Oryza sativa plays a powerful role in the world as food, crop and commodity, as well as its influence in mythology across many cultures, with rice spirits and goddesses inhabiting a rich tradition of fables and rice lore. AND….you know what these days “Food photography” is in demand (thanks to those lifestyle/food magazines )))…..and “RICe (DRESSED!!!) Dishes” is a photographers delight! Come on , all of us as newbie wives did have a tryst with something (besides hus and PILs)…….may I know what was yours?