Zereshk – barberries – like memories – first need to be sorted through. Scatter them on a plate as you would dried legumes, and with a discerning eye pick out the older, shriveled and darker looking ones. Hang on to the bright crimson ones. Occasionally you might come across a small stone, pebble, or something of the sort. Give those the boot as well. While you’re at it remove the little stems too.
Dear friends, I am truly humbled to be included as a finalist in the 2015 IACP Digital Media Awards for Best Narrative Culinary Blog. What a great privilege and honor to be recognized amongst such amazing, talented individuals. Thank you all from the bottom of my heart (and pot!) for all your kind words, support and encouragement. It means the world to me. Go Tahdig!
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We have a globe.
I find the concept of an “acquired taste” a very interesting one. Exactly when and how does one “acquire taste”?
Growing up in Vancouver, whenever kashk was supposed to be used in a dish my mom would replace it with either yogurt or sour cream – if we were feeding our Canadian or American friends.
George Michael and Andrew Ridgely. They dreamily look deep into my soul – unearthing every little secret and thought as I flop on my bed – chin resting on hands looking even deeper into their souls – the intensity of my stare almost burning a hole in the album cover – held inches from my nose. I fancy myself Andrew’s best bud and the next Mrs. George Michael.
Well – we all know how that all turned out.
♪ Music we’re cooking to ♪Mama, today at school – at lunch time – I dipped my carrots in the hummus. When my carrots finished I dipped the apples. When the apples finished – it was…(dramatic pause) FINGERS TIME! – SoleilHave you heard? The motorcycle jacket is back. A fashion magazine told me so. So it must be true.
Continued from Part 1Before continuing my conversation with Teresa about her family’s annual tomato jarring tradition, I’d like to thank all the families involved in this years pomodori event and for sharing the ins and outs of this amazing tradition. Thank you to the families Tiano, Marelli, Mercuriano, Novia, Cipollone, Corbo, Ferrara and Deravian. And to my brother Ramin for the great photos (stills!).
Some cultural traditions (habits?) are very hard to break. Food as a souvenir is one that stands out in my family. Whenever my parents come to visit from Vancouver they pack their suitcases with barbari bread (it came out of the oven this morning – I told the baker I was visiting my daughter and grandchildren so he threw in a few extra…) pistachios, toot (fresh mulberries), feta cheese, the saffron Mrs.
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My water broke at 7:30am. By 8:00am we were busy putting away all the food Drew had planned to prepare that night for Book Club – The Life of Pi.
It was a bright, clear and sunny Sunday morning in 2006. Los Angeles never looked more beautiful. Massive, in-your-face billboards, boulevards vast and desolate, cracked sidewalks and all. The freeways were clear. For once.
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Mama, how about Dada and Soleil go to Spain or somewhere.
How come, Luna?
Then you and I can go to Paris. You know, Soleil will be all tired and grumpy and whiny and everything else a 3 and a 1/2 year old is like.
It’s supposed to rain the first time you visit Paris.
I read that somewhere – or someone said that – at some point – somewhere.
Nowruz celebrations last for thirteen days. During this time families and friends visit each other and homes are always ready to greet well wishers with hot tea and sweets. It all culminates on the thirteenth day – seezdah bedar – with a big picnic outdoors.
We have had a wonderful Nowruz surrounded by good friends and family.
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