Angie with Preserved Lemons
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I don’t know exactly when I came to the conclusion that life is a gamble. For most people the odds that we will live long and prosper, as the saying goes, are reasonably good, but it’s not a sure bet. You have probably heard, or read, about a person who overslept thereby missing a flight he or she was scheduled to take, which crashed and killed all on board. What were the odds for that single individual or for those who died?
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In the midst of my weekend purge, I was reminded of a favorite dish from my childhood, its iconic box and its jingle, now stuck in my head…Rice-A-Roni, the San Francisco treat… And, I recalled a recipe Angie Brenner and I recreated for our cookbook, Tree of Life: Turkish Home Cooking: Armenian Rice and Vermicelli Pilaf. The recipe is based on a our travels in Turkey and especiallly to the eastern city of Van, once the capital of the Armenian Empire. And where we learned to make Armenian rice pilaf.
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Diana Kennedy was the featured guest on a panel discussion during the L.A. Times Annual Food Bowl event in May…
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This all brings me back to my childhood when I stood on a kitchen chair next to my mother and watched her make pie dough. Flour, lard, and salt were placed in bowl and mixed by hand. Nothing measured. Water sprinkled over the crumbled, pea-sized dough mixture just until it held together. It was done by feel and texture. Soft dough made two perfectly round crusts.
Read More...The reason I’m standing in the dining room for a moment has a deeper origin. There is a round
table in the far corner, the perfect location for two couples to have an intimate evening and still
be part of the festivities. My husband Fred and I sat at the very table last year with beloved
friends, Merrie and Kundan, ready to embrace what the new year would bring...
