Skip to main content

ABOUT

Welcome, fellow human!

Please look up at your browser's address bar and make note of the obvious fact that you are in a page whose domain name contains the word 'depressed' and 'professor'. Not a healthy combo, but will do to best describe me.

I used to label myself 'a perpetual student' before the tag of 'the depressed professor'. And this blog is going to be my little corner in the world wide web, chronicling what life decides to teach me and what my lazy ass depressed self chooses to notice and assimilate.

Some facts:
  • I was born in 1990 (over half-way to 50 at the time of creating this page).
  • I grew up in Pondicherry (the quaint 'French' town where you hang in the weekends to get cheap booze and good food).
  • I have made the bustling city of Chennai my abode where I struggle to survive.
  • I miss my parents and brother back at home, but can't stand staying with them for over a week (I believe my mother feels the same way).
  • I am wife to one of the most accommodating husbands that is ever out there.
  • I am an engineer and a professor (lol, but seriously).
  • I am depressed (also, I like the number 7 and want to end with 7 facts).
The Depressed Professor

26/04/2017

thedepressedprofessor@gmail.com

Comments

Popular posts from this blog

Paal Sarbath | Nannari Milk Sarbath

Nannari syrup infused milk for a soothing summer drink. My husband and I, both grew up with a bottle of nannari syrup always in the fridge at our parents’ in the summer months. And this summer, we bought a bottle and have been enjoying a cooling nannari drink almost daily. Paal sarbath is nothing but nannari sarbath with milk instead of the usual lemon and water or soda. Simple, delicious and I find it soothing to have in summer evenings in place of coffee/tea. Adding nannari syrup to milk is not that common in the northern parts of Tamil Nadu where I am from, but, the paal sarbath is famous in Ramnad district, where the gummy badam pisin (edible tree gum) is added to make the drink even more cooling. At home, I always have sabja seeds and I've added them instead. Recipe Yields : 1 cup Prep time : 10 mins Cook time : - Nannari syrup : 3 tablespoons Boiled and cooled milk