“Oh, après tout, pourquoi pas?”

” Breakfast was going to be cold milk and chocolate cereals, and I felt I could pass. Besides, anytime someone has milk and sugary cereals for breakfast (at 11, of all times) a dietitian dies or feels extremely offended without knowing why. So why not have no breakfast at all? It’s probably not a good idea to go into a heated kitchen without eating breakfast, but I’ve woken up at nearly 11, who’s saying I know anything about good decision-making? “

Alice
Gif from Alice in Wonderland

I woke up at 10:45 today.

By the time I started thinking about breakfast, my aunt called. She was going to make roti today, an indian sort of pancake. But not just any kind, no. Today, she was going to outdo herself. Today was going to be the Roti Olympics, the Tour de France, the Superbowl. Breakfast was going to be cold milk and chocolate cereals, and I felt I could pass. Besides, every time someone has milk and sugary cereals as breakfast (at 11, of all times) a dietitian dies or feels extremely offended without knowing why. So why not have no breakfast at all? It’s probably not a good idea to go into a heated kitchen without eating breakfast, but I’ve woken up at nearly 11, so who’s saying I know anything about good decision-making?

So I pull on some clothes, stuff that unruly hair in a semblance of a bun and glide down the streets, staring down anyone who dares look my way because I’m also not a morning person.

My aunt, or rather, one of my aunts, is well beyond 70, carefully reaching for that octogenarian status, the way a patient hand plucks a berry from a vine. You would never be able to tell though; she does not look a day over 50. Her eyes twinkle, as they always have and her face is smooth, lacking any deep wrinkles. But it is her energy for life that will leave you disbelieving. It’s something I don’t even have. More often than not, she is out of the house, going to some charity event or organising little gatherings with friends.

“Today,” she tells me “I’m doing it. I am making that layered roti.” She says with such glee, because she’s already started and it’s looking to be one of her best attempts yet.

Soon enough, my hands and shirt are covered in flour. We are rolling out dough balls so soft, so freaking soft that I cannot fathom what sort of witchcraft must have gone on to make that possible. Roll it out the thinnest you can, she says in that tone of the teacher she used to be, because we are going to do some magic. It turns out, after we are done sprinkling flour and glazing with purified butter, that we are fixing two of the stretched out dough pieces back-to-back and then folding them into layers, the way you fold an origami fan. Then when you have the folded dough, you roll it into a circle and watch as the layers form countless ridges that you can feel even when the dough is again rolled out.

It feels like you’re rolling time away, tucking seconds into seconds, stacking minute upon minute. It is work so detailed and delicate that even Time helps you out and slows down a little. As though it is also waiting with bated breath, pushing back the hand on the clock, hushing it, saying: “Oh hold on now! What’s the hurry—let me see what’s going on.”

Now that the dough has been rolled out again into its final form (In other words, frighteningly round), I run my finger over the ridges left between the layers. It’s calming and hypnotic, just running your finger around this soft mound, tracing the contour the way you would trace patterns in the sand. It’s effortless yet amazingly satisfying, the kind of simple thing that makes you appreciate being alive.

This time around, my aunt is making roti. But the time before, it was Baklava, before that it was Wonton soup, and before that it was Quatre-Quarts, which is, for all intents and purposes pound cake. But many of our cakes here tend to be French, even though we have a certain appreciation for all things British. But it’s mostly, I think, because we’ve picked up on the French way of being all : “Oh, après tout, pourquoi pas…” (Oh, after all, why not…) , that sense of indulgence that makes you reach for another piece of cake when you know you shouldn’t. La gourmandise, they call it, un petit péché mignon (literally, a cute sin). Yes, we are the kind of people who think that if you are eating a piece of cake and feel guilty, that you’re doing something wrong somewhere. How many times have we said: “Oh, après tout…”, giving up on diets just to enjoy a sweet, milky cup of tea with family and friends, colleagues even? How many times have we said : “Eat now, diet later”? And oh, all the times we get laughed at when we get back from the doctor’s with strict diet rules AND NO CHEATING THIS TIME. But we can’t help it mostly, we’re hobbits for crying out loud.

Although that’s something I love seeing. Rotund people. People who look like they just got married and have put on weight. You know, round, rosy cheeks, arms that turn soft and a little pudgy. On men, you see it especially well when they insist on wearing slim-fit shirts. You can see some of the buttons really struggling to keep it together, but the man wearing the shirt couldn’t care less because he’s well-fed and glowing, and still thinking about the dinner from yesterday. It’s never too much weight really, just enough that it spills over, like when you pour batter into a cupcake paper liner and it overflows just slightly, to everyone’s delight. I like calling this phenomenon The Weight of Happiness. Like you have too much happiness and some of it just had to go somewhere, you know? You are happy, so you eat. Or you eat and you become happy. University has made me all sallow-cheeked though and my hobbit family is constantly trying to feed me.

The rotis are still frying on the pan, so I let my eyes wander. The kitchen is a world of its own, a laboratory full of ongoing projects. There’s half a coconut lying on the marble counter, more cartons of fresh eggs than any one person strictly needs, a macaron recipe tacked to the fridge, fruits waiting to be pressed, bananas hanging out with oranges and a bag of semolina. A strange herbal tea concoction is steaming by the sink, as though that were normal. There are herbs drying by the open window, sunlight pouring over green glass bottles in which unidentified fruits and vegetables are slowly pickling. And the sunlight on the dark green glass is creating delightfully enigmatic patterns of light against the tiled kitchen wall.

Outside, it seems Time also went all: “Oh, après tout, pourquoi pas?” today and is swaying on a hammock on the beach somewhere. Or at least, that’s what it feels like when you see the tall sun-stained plants with their red leaves turned pink in the light. The ferns and some other vine are hanging down from the slightly rusty shelf affixed on the stone wall. The wind is blowing, all sweet-tempered and reverent, rustling the leaves gently, entrancingly, almost lulling the garden to sleep, sprinkling sunlight on it, rocking it like an infant, singing it a lullaby so that it may finally dream.

The roti, it turns out, is everything you would want anything to be. The crust, a thin layer that cracks under your teeth, gives way to the most pillowy texture, something so dangerously soft I am now absolutely certain sorcery was involved in the making. Because the first bite melted in my mouth like sugar in warm milk, I have to take another and another until there is nothing left and I am eyeing another.

Oh, après tout, pourquoi pas?

 


Note: This is Day 26 (O.O) of my NaNoWriMo Writing Challenge. You can find the entry (which is quickly turning out to be my favourite one) for the previous day here. We also totally made flan today, and the entire day was busy and slow and too warm and amazing, but this is already the longest post I’ve made. If I were to write about the whole day, you’d easily be reading this until tomorrow.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: