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Guys, I have a new fun project and I hope you can help me. I am looking for talented cooking women of certain age, basically raised before the Internet era, who learnt most or everything they know about making food from their mothers and grandmothers.

Take a look at this ad I posted on Facebook and think hard whether it’s YOU or someone you know that fits the bill:

* * *
  • Is your mother/aunt/grandma the best cook you know?
  • Do all your friends look for an excuse to come visit around mealtime, claiming they were “in the neighborhood by chance?”
  • Do your mama’s dishes take you back to her homeland, the country where she was born and raised?

* * *

If yes, I want to meet the women of your tribe.  I invite your Mama/Grandma/Aunt to try her food on me, to show me how she does it, and to let me write about her on ONE MORE BITE. Using my blog, I want to showcase the hidden culinary talents amongst us, with a special dose of love for those who, like myself, had crossed the ocean in search of a new home here in America.

There are ethnic restaurants all over Los Angeles. However, I’m looking for authenticity, hidden away from commerce, where culinary traditions have been cultivated for generations. Whether your Mama/Aunt grew up in Thailand, India, Vietnam, Lebanon, Camerún, Italy, or Sweden, I’m dying to learn the tricks she inherited from her mother and grandmother.

I know there are amazing and highly skilled cooks in Los Angeles, who, despite the lack of professional training, are experts in their native cuisine. Help me shine a spotlight on the hard-working women from your family or community, who express their love through food.

Don’t wait! Contact me ASAP within the comment section!

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Last night I made a pot of lentil soup and added so much dill in the end that I pushed my lentils over the edge into a full on identity crisis. WHAT ARE WE? A LENTIL SOUP OR A DILL SOUP, DAMMIT! Jason loved it despite the boycott in the bowl. The rebel however continued within his intestines and made itself heard throughout the evening.

I wasn’t spared either. The anger of the lentils caught up with me this morning, and let me just say I’m glad the Earth shook in Baja two days ago, and not today. Otherwise I would have to take the responsibility. The only one I had to give personal apologies to this morning was Cosmo, who at some point lifted himself from his third nap today, gave me—let’s call it—a disappointed look, and rushed to the other room to pack his bags. I’M OUTTA HERE!

Cosmo napping. Or else anesthetized.

I think I’ll stick to the simple greens today.

My passion for edible weeds makes even more sense when you look into my family history. My mother back in her teenage days was a fearless daredevil. Let’s see. For a bar of chocolate she:

–       climbed a 3-storey building up its lightening-rod only to be later rescued by fire marshals as she was too terrified to repel;

–       walked across a cemetery at midnight, while her guy friends (“Those idiots!”) hid behind the graves only to appear in their ghostly, white bed sheets in front of my chocolate-driven teenage mother;

–       wrote 24 different essays for her classmates thus fulfilling their home work; (The teacher was no fool—she got an F for cheating and an A for creativity and hard work.)

–       played goats with her friend where they roamed a green meadow on all fours while grazing and chewing on juicy grass and wild flowers.

Come to think of it, all this could explain way more then merely my ecological sentiments. However, one thing must be clarified. My dear mother was growing up in post-war Poland (in the 50’s and 60’s). Hence, her chocolate bar then was your safe Toyota today, just as hard to come about.

Anyways, my battered insides are fully functional again and asking for a fresh, non-lentil food supply. Come and check out my refrigerator to see what we’re having for lunch:

–       Mixed greens (duh)

–       Shredded white cabbage

–       Micro greens

–       Scallions

–       Fresh dill

–       Fresh basil

–       Half of an avocado

–       Green Apple

–       Walnuts (toasted)

Brilliant. Let’s quickly whisk simple vinaigrette: extra virgin olive oil (3 parts), apple cider vinegar (1 part), Dijon mustard (1 tsp), honey (1 tbsp), and a reasonable amount of sea salt and pepper. Taste, approve, and pour over all the GREEN MEADOW of your bowl. Please, make sure you chop the stuff before tossing into the dish, OK? We are making a GREEN APPLE SALAD after all.

Green Apple Salad for my Goat

Happy grazing everybody. I have lunch plans with my fellow goat. BBBLLEEEAAATT!

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