Recent content by marmar

Persian. Though that's not ethnic to me. Just good food I get when my grandparents cook. Kuku, tachin, and khoroshts. I've tried learning and making it, but somehow it doesn't taste as good when I try.

I usually love Friday the 13ths, but this morning I forgot to watch the oatmeal in the microwave, so it 'exploded' again. And when I got to school, a textbook feel out of the top shelf of my locker, hit my head, and fell on my foot. But nothing bad has happened since 7:23 this morning, so I...

The ground beef only goes to like seven states or so. It's an Iowa company. Someone's name is in it. I don't remember the other details. But it doesn't come to Illinois, because I had to look it up last night so my dad would know what to expect with business today.

I just got some of that Neilsen-Massey vanilla (my grandmother brought me home some today) and I was suprised. I'd just asked her not to get imitation vanilla or vanilla flavoring. But she was at Williams-Sonoma and picked some up. She's usually pretty thrifty, so that suprised me. It made me...

Now I want to make biscuits and make peach shortcakes with them. But I just threw out the buttermilk. It was pretty old.

Dinner didn't matter to me. I was going to try to make something interesting for dessert, but my dad prefers his fruit just macerated and served with ice cream, so that ruled out any of my ideas for peach pies, cobblers, johnnycakes, etc. I'm having chicken kabob, rice, and grilled vegetables...

My dad wonders how I got so old. He probably wouldn't be able to tell you what year I am though. But I start a week from tomorrow (August 23rd.) I'm excited (since I'm the one going back to school), but I don't feel like I accomplished everything this summer that I wanted to.

For me it would have to be desserts as well. They never seem to be as good as you hoped, or by the end of the meal you've eaten so much and get a stomachache because you dared to eat the delicious-looking dessert.

Being Persian, I only know one kind of rice. And it goes into everything. For the most part, here at home, I just use basmati rice. No clue what it actually is that they used when I was in Iran, but I think some was grown there. I like rice with baqala (which I think are fava beans) and dill...

Is lemon budino like a cake? Tonight my grandfather's cooking the lamb, and I'm making baqali polow (rice with fava? beans and dill), with some eggplant on the side. For dessert will be mocha pudding with banana slices. If I manage to succesfully make pudding, that is. Otherwise just banana slices.

Uh-oh. I never realized that's why they're in the fridge here. I just figured it was because it extended their shelf life (which I guess in a way does have to do with bacteria.) I should maybe take ice packs to the store when I buy eggs from now on to then, shouldn't I?

Toots, the frittata sounds yummy. Or maybe I'm just partial to eggs in that form... Tonight I'm making jicama sticks with a chili-lime dip as a starter, and then chicken and zucchini salads for dinner. There are noodles in the fridge, so I might heat those up too and mix them with some spinach...

Thank you for mentioning that. It never occured to me. It would be a dollar well spent then. If only I could find the foil ones still, because they'd probably release better once you wanted them to than the paper ones would.

These are interesting. I never even noticed the names of peppridge farm cookies being the same as European cities. Dippin' Dots was invented in Paducah, Kentucky by a guy who wanted creamier ice cream and was an inventor, so he messed around with the size and the shape of the ice cream until he...

I know my high school offers classes geared at culinary careers. There are ones about the foodservice industry that are taken at the community college, and then there are others that have to do with more specific aspects. I'd say other than getting a job, if it is an option for you, a class...