It was certainly ceremonious for me to walk in an immensely popular, local channel HUM TV awards function, since I don’t even watch any of the popular series aired on it. However, please note that my mother might attain a doctorate in HUM TV soon.
The glam, the glitter, the glow was unmistakably contagious. The buzz in the waiting hall was cool yet electrifying, paparazzi flashing away, starry eyed public clamoring for photos with the television stars and then some like us, selfie-ing away.
The awards function started much later than promised on the huge golden invitation cards. However, they began with an exhilarating colorful bang, co hosted brilliantly by popular TV actors, punctuated by lively well choreographed dance performances and loads of award worthy categories.
As very rightly pointed out by one of the recipients of the matt gold curvy trophy, with bans on certain social media tools, intense political strife, and a generally low-geared mood the awards were a refreshing breath of liveliness, encouragement and positivity. Very well done HUM TV!
Talking of liveliness and refreshing elements in life I recently started my very exuberant ‘Alphabetical Theme’ where you all will give me ingredients beginning with the alphabet of the week. Letter ‘A’ was the only category for this week and ‘Asparagus’ was the winning candidate with close competition from ‘Avocados’ and ‘Anchovies.’
So the award goes to – Asparagus Tapenade. Well olived, roasted asparagus and garlic bulbs, nutty pine nuts and woody parmesan cheese – blitzed and glitzed together to make this extremely versatile tapenade that can be used as a dip, as an accompaniment to a juicy steak or even a key addition to some buttery pasta.