Why do you go to a Chinese restaurant to get a fortune cookie?

You have to get one somewhere and this is the easiest place to get one.

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Why do you go to a Chinese restaurant to get a fortune cookie?

You have to get one somewhere and this is the easiest place to get one.

Well, maybe for you but the Ranch 99 supers have them in bulk.

A lot of grocery stores sell them with the other Asian foods; i.e. in the Asian food section.

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~Sue~

Yes. Would be strange otherwise.
And I think every grocery stores in Europe have an Asian food section.
However getting fortune cookies I have to go to a special oriental grocery store which is odd since it's not Asian food.

This is a big surprise to me.
'The Mediterranean diet is gone': region's children are fattest in Europe
https://www.theguardian.com/society/2018/may/24/the-mediterranean-diet-is-gone-regions-children-are-fattest-in-europe
The diet Greece, Spain and Italy are famous for - rich in fruit, vegetables, fish and olive oil – is supposedly the healthiest in the world, but obesity is rocketing.
Sweets, junk food and sugary drinks have displaced the traditional diet based on fruit and vegetables, fish and olive oil, said Dr Joao Breda, head of the WHO European office for prevention and control of noncommunicable diseases.
“The Mediterranean diet for the children in these countries is gone,” he said at the European Congress on Obesity in Vienna. “There is no Mediterranean diet any more. Those who are close to the Mediterranean diet are the Swedish kids. The Mediterranean diet is gone and we need to recover it.”

A lot of grocery stores sell them with the other Asian foods; i.e. in the Asian food section.

In case I didn't make it clear Ranch 99 is an Asian Super
https://www.99ranch.com/img/AdminAdded/grouppdf/20180529134017199CA.pdf

Suzie, this cartoon is for you:

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The mind is a weird and mysterious place

Suzie, this cartoon is for you:

LOL!

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~Sue~

We have heard a lot about Fake News over there, but why do we have to be the guinea pigs for the Colonel's Fake Food.
KFC will experiment with faux-meat fried chicken in Britain

The woman in the background looks a little skeptical about it.

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The mind is a weird and mysterious place

The woman in the background looks a little skeptical about it.

You notice - she's eating the bread!

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~Sue~

Last weekend I bought a nice 6 pound boneless leg of lamb. I cut off a 2 and 1/2 pound roast. I applied olive oil, salt and pepper; and then put garlic slivers under the net that the leg came in. On to the Weber's rotisserie, firmly attached with the skewers. Put apple chips into the smoker box. High heat for 20 minutes then 350 to finish. About another 45 minutes to an internal temp just shy of 140 f. Came out very tender and juicy. Serve with a little horseradish aioli, roasted potatoes and a nice Greek salad with goat cheese. A good pinot noir completes a memorable meal.

The other half of the roast I ground up using my Mixmaster meat grinder attachment. This ground lamb went into both a big Moussaka and a pot of dolmades. Topped the Moussaka with a nutmeg custard sauce and the Dolmades with traditionally Greek avgolemono sauce. Hints. Wash the grape leaves to remove the saltiness from the brine. Salt the eggplants and let them sit for an hour; rinse,then cook them in a big frying pan with a little water--brush them with olive oil when assembling the moussaka. I like a more intense eggplant flavor so I do not peel the eggplants .

These flavors are like no other on Earth--It reminds me of the countless times I visited Greek Town in Chicago. My mother was half Greek but we never had this kind of food at home. My family is always skeptical and unsure when I cook Greek or Persian; but, for me it is a reminder of my heritage and my time in Teheran.

Oh dear:) Dinner time, Summer time, Grill time, شیشلیک‎ time:)

Getting really hungry.
However just as good lamb is and I enjoy the meat very much, today I think I will pass the lamb shashlik.
Met several lambs yesterday in this place where also elks are sometimes ...

The sheeps and their lambs are today lying in the shadow to the left of the fortress since it's very warm today.

That's the long i sound. I would transliterate the Kabob as "Shishlik" which to my ear inured with my western phonemes is what it sounded like in Teheran.

That's the long i sound. I would transliterate the Kabob as "Shishlik" which to my ear inured with my western phonemes is what it sounded like in Teheran.

Hehe:) The dish has many pronunciations and spelling depending of the region.
My GF has lived in Teheran for a couple of years but I doubt she remember how it is pronounced in Farsi.
https://fa.wikipedia.org/wiki/%D8%B4%DB%8C%D8%B4%D9%84%DB%8C%DA%A9
Anyway to make Shishlik/Shashlik you don't have to do it with lamb.
Boris the Shashlik King:)
https://setiathome.berkeley.edu/forum_thread.php?id=82523&postid=1938175#1938175
"Bääää" as the lambs said today to me:)

I wonder if the word shish in the first part of shishlik is just simply "six" in Farsi. In Teheran slang they would say Sheesh. They would also say "noon" for naan (bread)

I was at a dinner party earlier this evening and they had some fresh raw asparagus, and I really love that, but they also had artichoke hearts, and I never knew I liked them so much until tonight!

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The mind is a weird and mysterious place

I was at a dinner party earlier this evening and they had some fresh raw asparagus, and I really love that, but they also had artichoke hearts, and I never knew I liked them so much until tonight!

Only last day I had a pizza Quattro Stagioni.
Artichoke hearts on the topping of course.
Artichoke hearts can also be boiled in salty water and enjoyed as the are.
And why raw asparagus? Better to boil them in salty water and getting a much better flavor.

And why raw asparagus?

On second thought, these might have been steamed, but they had a nice crunch, and were marinated in something.

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The mind is a weird and mysterious place

And why raw asparagus?

On second thought, these might have been steamed, but they had a nice crunch, and were marinated in something.

Yes. They wasn't overcooked and later also marinated in some vinegar.
Now it's the best season to enjoy them.

Boil the asparagus until they feels soft. Cooking time varies depending on how freshly harvested asparagus is: freshly harvested about 5 minutes, older asparagus 10-15 minutes. White asparagus may need to boil for 20 minutes. Feel with a needle and taste at the end of the cooking time.
Serve the asparagus with butter and possibly a little lemon.
Or perhaps sauce Hollandaise to make it a real treat:)