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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...

Mudbug - then you think I shouldn't have any problems with them falling apart when I remove them? I'm just worried because that's the reason springform pans are usually used, and its a crumbly crust.

usually they say use milk powder, but I'm going to guess you don't have that. I think you could use a starchy water (like reserved pasta water or something?) But I'm not sure. Looking at the recipe, that might not work. Butter and water might be another option. It might be easier and turn out...

This is just an idea for Silver. But one (not so reliable way) to keep track of calories and stuff is to use a website. It'll keep vitamin tabs too. I realize you're in Canada and its a US site, but http://mypyramidtracker.gov/ is a good start. I started to use it, but for opposite reasons...

Do you think those would work well as mini-muffin sized cheesecakes? or would I probabaly just end up with a mess from the crust collapsing? (I do wish kansasgirl was still around to answer that.)

LEFSElover... Now I wish I was making chocolate chip cookies. My house smells funny and salty from baking wonton wrappers. I'm making pea salad, but it's more of an experiment than for a meal. They look like hors d'oeurves. I think I'll just have microwaveable meals for dinner. I'm on a "diet"...

I love peanut butter and banana sandwiches. I never have peanut butter at home, but when I my grandmother is a big pb&j person, so I had plenty of peanut butter and banana sandwiches last week instead.

I wish I was making something else. I have two bone-in chicken breasts and a new stainless steel pot. And some eggplant, peppers, and tomatoes. Not sure what that'll make. Plus some bell pepper focaccia.

Plastic wrap might be easier. Thank you for that. My thinking isn't all that straight lately. I'll probably end up screwing up dinner too. My dad just got a new stainless steel pot/pan/I don't know what's what and I get to use it first.

I have a bunch. They're just all pretty nasty at this point. I've used them for hair coloring, keeping my hair from drying, keeping my hair wet, keeping my hair in place... I even have one I paid for, but its been through so much the elastic has loosened. It would probably be easy to wash, but...

I did oil the bowl and then expose the oiled side... But I should make sure that it is not completely sealed off?