The Nights are Long.

The nights are long.

When you’re finally home, hospital bracelet still on your wrist, and your sweet infant girl cries all night.  When you try everything you know to soothe her and nothing seems to work, and eventually the tears of joy you expected become tears of exhaustion and frustration.

The nights are long.

When you rock, soothe, and sing lullabies all to no avail, and that bassinet you chose with such care sits empty, while you walk the length of your home, shushing, and swaying, and praying sleep will come.  

The nights are long.

When the fever is high, his eyes usually dancing with delight, are dull and weary.  When his little body is wracked with sickness, and you don’t know what’s wrong.  When you call the 24-hour nurse line, or research symptoms online, only to end up terrified.

The nights are long.

When we lie awake at night wondering if our babies, now children, are making friends at school. Our bodies are exhausted from the day, yet our minds still churn with questions: are they adjusting, are they happy, have we taught them enough to navigate these new experiences?  

The nights are long.

When the ones who once filled our backseat with more questions and songs than our ears could digest, now, a few years later, scroll their phones quietly instead.  When the eyes once filled with amusement and laughter are now rolled skyward more often than we’d like, and we sit there wondering if all is well in their world.  We try, but at times feel unable to find our way into the heart of things.

The nights are long.

When she’s out on a date, and you wonder if all the things you’ve taught her, and all the conversations you’ve had with her, will be enough.  When he’s out with his friends, and you hope he'll be a leader rather than a follower, and that the heart to hearts will be lived out now that the decisions are his to make. When the car is packed, and your eyes hold hers through that window one last time as she pulls away.

Yes.  The nights are long.

But the years?  

Oh, the years are short.

When the little bundle that once wouldn’t sleep in the bassinet is now too long to fit, and you lay her gently in the crib instead.

The years are short.

When the tiniest hand that once clutched your finger so tightly, releases your hand readily and walks towards the first day of Kindergarten.

The years are short.

When our babies, who were just cooing, snuggling, and filling their fists with our hair are now curling, straightening, and styling their own.

The years are short.

When the one you thought would never sleep, would now sleep until noon if you let him.

The years are short.

When you see the hand, that just yesterday learned to wave while you encouragingly said, “Say bye-bye,” waving goodbye as she drives away.  

The years are short.

When our littles become our bigs; When our way becomes their way; When our love is stretched to the point of aching…

We will remember…

That the nights were so very long.  But the years are so very short.   




BHAPA ILISH / STEAMEDHILSA FISH A BONG DELICACY TO DIE FOR






 BHAPA ILISH /STEAMEDHILSA FISH: A BONG DELICACY TO DIE FOR

The age long battle:


On the off chance that Ilish (Hilsa fish) is the lord of fishes then Chingri (Prawn) is the ruler. The virtual catfight over the preeminent taste of both the assortment requires no further dialog, particularly among Bengali people. Bengals (individuals with inception in Bangladesh) and their affection for Ilish is as same as the Ghoti individuals’ inclination for Prawns. I for one cherish Hilsa over Prawns and shockingly I am not in Bengal. Nonetheless, I lean toward the Bengal method for cooking over the Ghoti way.There are a few well known dishes utilizing Hilsa fish is accessible and bhapa Ilish is one of the mark dish prepared with Ilish Maach.




There are various assortments of Hilsa dishes accessible and Bhapa Ilish is one of the universally famous amongthem.” Bhapa Ilish “implies Steamed Hilsa where “Bhapa “portrays for steaming. There are various assortments of Hilsa dishes accessible and Bhapa Ilish is one of the universally famous among them.” Bhapa Ilish” implies Steamed Hilsa where “Bhapa” portrays for steaming. Generally, Bong women used to steam their Hilsa in a "Stainless Steel Tiffin Box" while making the rice in a Handi (Ha-n-ri). That really is the perfect procedure of making Bhapa Ilish. In any case, these days we select less demanding ways while making the Bhapa Ilish. Bhapa Ilish can be set up in a Vessel or in a Pressure Cooker and even in Microwave.

Recipe of Bhapa Ilish/Steamed Ilish
Step 1: The Paste and the sauce

Make Sorshe Bata or Mustard paste.
Soak 2 tbsp Mustard seeds(Shorshe) + 2 tsp Poppy seeds(Posto) + 3-4 hot Green Chilly in less than 1/2 cup of water for 10-15 minutes
Grind the above with little salt to make a thick mustard paste or shorshe Bata 
Note: Some of my friends do not use Posto or Poppy seeds for the paste. Instead they add a little grated coconut.

In a bowl add the above mustard paste + 1 heaped tsp Yogurt + 2 tsp Mustard Oil +1/4 tsp Turmeric powder + 1/4 tsp Red Chili Powder (optional) + salt to taste. Mix well. This is the mustard sauce you will use for the fish.
Quick Tip: If you have a bottle of Kasundi, add 1-2 tsp of Kasundi to the mustard paste that you have made. This lends an awesome taste.

Step 2: The Fish

Wash and clean 5-6 pieces of Hilsa/Ilish cut in steak size pieces.
Step 3: Bringing it together 2 ways
Way 1 -- In the oven

Smear an oven safe bowl with little mustard oil. Place the fish pieces in the bowl in one single layer. Pour the prepared mustard sauce over it so that it covers all the fish pieces nicely. Add 3-4 slit green chili on the top and drizzle 1 tsp or more of Mustard Oil on them

Cover the bowl with an aluminum foil and at 375F bake for 25-30 minutes

After 10-15 minutes from start remove the foil cover and bake for the rest 15 minutes open

Serve hot with rice. Does not taste that great if stored and served later.

Way 2 -- In the pressure cooker

smeara pressure cooker safe bowl with little mustard oil. Place the fish pieces in the bowl in one single layer. Pour the prepared mustard paste or sauce over it so that it covers all the fish pieces nicely. Add 4 slit green chili on the top and 1 tsp or more of Mustard Oil on them

Cook in pressure cooker for 2-3 whistles. 
Here is a pressure cooker version.
Note on making Mustard Paste: When I didn’t have a small wet grinder to make my mustard paste Iused to dry grind the seeds in my coffee grinder and then mix the dry powder with a little vinegar, salt, and green chilies and keep for an hour or so to prevent the bitterness. My current wet grinder(Magic Bullet) serves the purpose much better and makes a nice smooth paste with green chilies, and salt

Quick Tip: If you have a bottle of Kasundi, add 1-2 tsp of Kasundi to the mustard paste that you have made. This lends an awesome taste


Trivia: Hilsa is an oily fish, rich in Omega 3 fatty acids



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