What a fuss erupts when you have a confident, if slightly overrated, view of yourself. The statement I most get these days is that I don't look like a mother of two. I'm not sure if this is a good thing or bad. Is this a very different to the look of a mum of one? How close is it to the look of a dad of two? Which nicely bring me on to my pet hate of the moment. Sweeping statements with sexist undertones. As a marketing and PR consultant I am guilty of some strange things. But the "mom as mom" marketing strategy, as opposed to the "mom as woman" has me totally baffled. Whatever does it mean? Apparently, as a "mom as mom", we like babies, baking and books (parenting ones strictly). While in "mom in woman" mode, you are allowed to be a woman and think about, well, beauty, fashion, going out etc. Since when are we defined by the roles we play, rather than our range of interests? Can we please relegate this garbage to the dustbin of history, along with these other beauties:
Dry roast the whole dry spices: red chillies, cumin, cinnamon, peppercorn, mustard seeds and cloves, Then grind this together all the ingredients bar the salt, turmeric, paprika, oil and onions in a blender to make the vindaloo masala paste. I have two important tips here a) add the turmeric and paprika to the pork separately so your blender doesn’t turn fluorescent and b) don’t put anything that has touched the vindaloo paste into your dishwasher unless you want to stain its other inhabitants acid pink.
Next, mix the turmeric and the paste, into the pork. I tend to do this the night before, so the pork can absorb the flavours by the time you’re ready to cook. When you are, chop the onions into little pieces, get the oil to sizzling hot and saute them until golden. Then add the marinated pork, reduce the heat to medium high and cook covered for about an hour. Just make sure you keep stirring from time to time so the masala doesn’t get stuck to the bottom of the pan.
An hour later, lid off, add salt to your taste and serve your simple pork vindaloo with piping hot Basmati rice, and some yoghurt to douse any chilli flames.