So a few days ago, I quit Twitter. It’s quite possible that I give in to the temptation and drop in again, but for now, I’m off the grid.
I’m not a very social media-savvy kid. I’m not a kid either, but that’s beside the point. What I am is annoyingly particular when it comes to making the most mundane decisions. Woe betide the guy who stands behind me in the Starbucks line! So true to my nature, before quitting, I made a checklist of what I had expected before joining the site. Continue reading Goodbye, dear Twitterati
And this too is precious. Friends dozing off at your place, after a day of eating too much and walking way too much. There’s a quiet humdrumness in the air, the sort that comes when you’re comfortable enough to sleep in someone’s presence.
My latest obsession is making jams. Luscious, lip smacking, fresh-as-the-fruit-it-came-from jam. A month ago Mum left a dozen gooseberries (amla) soaked in water on the kitchen counter, with explicit instructions to drink it every day. Them gooseberries sat pretty on the counter for a week till I remembered. By then, they were soft and mushy and I didn’t have the heart to throw them away, so into the kadhai they went.
That’s when I learnt something interesting: making a small batch of jam is one of the easiest things to do.
It definitely is easier than it looks, once the pectin and sugar have worked magic to transform into glistening jelly. The recipe is easy-peasy: take an equal proportion of fruit to sugar, cook the fruit (diced, mushed or pureed, it’s your call) in a bit of water. Since gooseberries are harder to blend than most fruits, soak it for a day or cook in water till a little tender, before removing the seeds and pulverising the fruit in the blender. Once it’s softened, add the sugar and lime juice (the juice from a lemon would do for a cup of fruit) and let it come to a rolling boil (on high heat). Don’t skimp on the sugar, as the reaction between pectin and sugar gives jam its jelly-like consistency. If the mixture looks watery even after boiling for several minutes, it probably needs more pectin: add a squeeze of lemon or orange.
The major ingredient in jam making is pectin, found naturally in citrus fruits. High-pectin fruits gel faster. Over-ripe fruits have lesser amounts of pectin, so they don’t set as well. Lucky me, I started with amla, which any Indian mother will tell you is brimming with Vitamin C (as well as pectin).
In 1890, a fan wrote to Oscar Wilde asking him to explain a sentence in the preface of The Picture of Dorian Gray : “All art is quite useless”. How could a writer say something so callous? Did it not put to question his own existence? Wilde’s reply was both relevatory and magnificent in its brevity.
“A work of art is useless as a flower is useless,” he writes. Its purpose is not to educate or influence. A flower blossoms for its own joy. “Of course man may sell the flower, and so make it useful to him, but this has nothing to do with the flower. It is not part of its essence. It is accidental.”
Below is the transcript of the letter. The complete letter can be found on Letters of Note :
16, TITE STREET,
My dear Sir
Art is useless because its aim is simply to create a mood. It is not meant to instruct, or to influence action in any way. It is superbly sterile, and the note of its pleasure is sterility. If the contemplation of a work of art is followed by activity of any kind, the work is either of a very second-rate order, or the spectator has failed to realise the complete artistic impression.
A work of art is useless as a flower is useless. A flower blossoms for its own joy. We gain a moment of joy by looking at it. That is all that is to be said about our relations to flowers. Of course man may sell the flower, and so make it useful to him, but this has nothing to do with the flower. It is not part of its essence. It is accidental. It is a misuse. All this is I fear very obscure. But the subject is a long one.