Mr. Bijoy Writes

Don't get me wrong, I don't consider myself a talented photographer, or even someone who takes photography that seriously. I just like to take pictures. If I could strap my Nikon to my head and not look like a complete idiot, I would. There would be many, many pictures... But to the point, I take pictures for fun. I play with lenses, effects, and settings like a four year old who just learned that you can do almost anything with LEGOs. So here's some pictures I took the other day while walking around Purdue.

In mid-April I was asked by two of my friends to cater their receptions for their art shows. For the second of two shows I made some pita chips that were seasoned in a Mediterranean and middle eastern spice. They were made to be a simple medium for the many dips, spreads, and tartlets that I had also crafted for the occasion. However, people that night asked about the pita chips. For that matter, some people still ask about them. The most common question being, "How do you make those?" It's easy, trust me. Here's how: Ingredients: 6 pocket pitas 1/4-3/8 cup olive oil (NOT extra virgin) 1 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoononion powder 1/8 teaspoon sage 1/2 teaspoon seasoned salt Ok, so: Preheat your oven to 350 degrees Fahrenheit. Cut the pitas in half. Then separate the pitas along the pocket, effectively creating 12 semicircles. Thoroughly mix the oil and spices in a bowl. Be sure that all of the spices are well incorporated. With a basting brus

About two years ago I decided that I would take one of my musical endeavors and share it with the world. I sat down at my keyboard and my beat mixer and mastered one of my slowest, relaxed pieces of music to what I thought would be musical perfection. I bought a distribution company and published my song to iTunes. Yeah, I'm serious. Look it up. It's called "Lounge". "Lounge" was supposed to give me some form of inspiration to continue this musical enterprise towards a full album, or at least an admirably-sized EP. Alas, it never happened. Lately, this simple, and temporary, failure has come to mean more to me. I'm not accustomed to giving up on things so easily. I have spent quite a few years pondering the future of this album, even writing at least forty five new songs. None of which have been completed. Only "Lounge" ever got through the mastering process, and I'm not sure if it was really ready for release. Part of me really wants to ma

Well, I guess the most appropriate of beginnings to my blog would be a recipe. I cook, and often get paid to do so. It's a pretty nice gig. So, from the cookbook that I've been meaning to get around to for about six years, I give you the recipe for Mama Love's Sunday Oysters - A good friend of mine had a habit for touting his mother’s oyster bake as the finest in the world. Being obviously very skeptical, I decided to investigate this claim when his mother so very graciously invited me to Sunday Dinner at her St. Louis home. As soon as I took my first bite, I had to know what went in to making this incredible dish! When she told me how easy it was, I staggered in astonishment. I recommend this to anyone trying their hand at seafood, as it is simple and rewarding. Ingredients: 1 15.5 oz. can of Oysters 1 standard size can of French Friend Onions 1/4 cup of light cream 2 tablespoons of grated Parmesan cheese 2 tablespoons of sweet cr