Top
What I'm up to
  • Oxo Good Grips Small Wooden Spoon
    Oxo Good Grips Small Wooden Spoon
    OXO

    everyone needs these, many of them.

  • Mauviel Cuprinox Style 8-inch Round Frying Pan
    Mauviel Cuprinox Style 8-inch Round Frying Pan
    Mauviel

    Scarily, I can say I have enough copper. Not many people can utter those words.

  • Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
    Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
    Le Creuset

    The same thing could be said for Le Creuset, but still. Great for braising and soup making.

  • The Essential New York Times Cookbook: Classic Recipes for a New Century
    The Essential New York Times Cookbook: Classic Recipes for a New Century
    by Amanda Hesser
  • Nordic Ware Bakers Half Sheet, 13 X 18 X 1
    Nordic Ware Bakers Half Sheet, 13 X 18 X 1
    Nordic Ware

    What did I do before I started using this half sheet? Cry.

flora and flying. Get yours at bighugelabs.com

« Biscotti for a good cause | Main | What is with the name? »
Friday
Apr092010

Welcome!

DateFriday, April 9, 2010 at 1:42PM

If you have come here from floraandlfying -more rantings from me, I hope you like it here. We're in the start up phase of operations - so the more I hear from you now, the better.  I hate change orders in the middle of a project. Really!

 I will never promise to be the go to source for anything, nor will I profess that my take on Persian cuisine is correct.  What I say here is about me, my family (with their permission) and my desire to learn all the things that my mom did magically in the kitchen while I was watching the Rockford files and doing my algebra homework.  Later, my excuse for coming over, getting something to go and leaving would be a meeting or a work deadline.


Those meals are some of the best meals of my life.  Those meals are meals that are made with love.  Those are meals I want to recreate at home.  The aroma of steaming rice and a simmering stew when you walk in the door of my parent's house is something that is not be missed.  There is something very complex in the nature of Persian food I have yet to completely understand. 

I hope the next few months we'll all learn something.



AuthorNazila Merati | Comment4 Comments | Print ArticlePrint Article Reference1 Reference | | |

PrintView Printer Friendly Version

EmailEmail Article to Friend

References (1)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments (4)

Mm...food... :) I'm going to follow you here! Because I can!

April 9, 2010 | Unregistered CommenterOwlchick

I will definitely follow you here, first, because you are you, and second, because I'm all over Persian food and am excited about learning from you.

April 9, 2010 | Unregistered CommenterKatja

I've been thinking recently about a new blog, too, as my current one seems to have lost its way. I know almost nothing about Persian food, but am looking forward to reading more.

April 10, 2010 | Unregistered CommenterKimberly

I've tasted some of you Mom's food and it is delish, and full of
complex flavors. I look forward to your posts!

April 20, 2010 | Unregistered CommenterFiore

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.

Notify me of follow-up comments via email.