April 15th, 2014


The Best Part Of A Holiday

Right now, I've got an enormous brisket pot-roasting in the oven, rubbed with salt, pepper, and paprika, sandwiched between onions and carrots, and drenched in wine and tomato juice. I also have a pan of dates, cinnamon, and cloves simmering on the stove in wine, waiting to be mixed with chopped walnuts to form haroset. My kitchen smells amazing.

Just thought I'd share.
  • Current Music
    Istanbul (Not Constantinople)