so, any chance of this if I'm in SF?
Considering I live around the corner from a Persian restaurant, yes.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
so, any chance of this if I'm in SF?
Considering I live around the corner from a Persian restaurant, yes.
Or there is always HOMEMADE Persian at my place.
My mom LOVES to cook.
Persian dolma is so different from Greek. It has meat in it, usually lamb, and is more sweet. Greek dolma is usually more oily, too. Similar and yet VERY different.
stuff me a grape leaf and I'll eat it.
Sox, if we stand in a Wire corner, at least somebody will know where the WMD is.
Would the concord grape leaves growing along our driveway be edible if properly stuffed, do you think?
Or there is always HOMEMADE Persian at my place.
Oooooh baby, them's invitin words...
I think the grape leaves are traditionally pickled before stuffing. I'm not sure what variety of grapes are used, though.
Oh doG, they are singing about the damned clowns again.
They come in a brine, so yes, some kind of softening is needed.
I've never thought about storing my clowns in brine.