https://writerunbound.com/my-fiction/2021-07-21T15:30:04+00:00weekly0.6https://writerunbound.com/recipe-box/https://writerunbound.com/wp-content/uploads/2019/01/552428_10101187225262900_1635102156_n.jpgCollege CookingMe, cooking at a cabin in North Georgia as a college-age whippersnapper.2019-01-28T07:42:54+00:00weekly0.6https://writerunbound.com/2019/01/28/not-a-comprise-beef-stew-gf/https://writerunbound.com/wp-content/uploads/2019/01/dsc03276edit.jpgdsc03276editGorgeous chuck roast, coated in gluten free flour.https://writerunbound.com/wp-content/uploads/2019/01/dsc03277edit.jpgdsc03277editBacon cooking in my dutch oven. Please note how it's practically burning, and I truly haven't mastered this dutch oven game.https://writerunbound.com/wp-content/uploads/2019/01/dsc03279edit.jpgdsc03279editThe stew, after 3 hours in the oven but before the roux is added.https://writerunbound.com/wp-content/uploads/2019/01/dsc03282edit.jpgdsc03282editScrumptious stew, post-roux thickening.https://writerunbound.com/wp-content/uploads/2019/01/dsc03286edit.jpgdsc03286editThe finished product. So, so yummy....https://writerunbound.com/wp-content/uploads/2019/01/dsc03263edit.jpgdsc03263editThese spice blends really are amazing. I use them all the time in stews, soups and marinades.https://writerunbound.com/wp-content/uploads/2019/01/dsc03266edit.jpgdsc03266editMmmmm....celery.....https://writerunbound.com/wp-content/uploads/2019/01/dsc03272edit.jpgdsc03272editCompleted mise en place.https://writerunbound.com/wp-content/uploads/2019/01/dsc03275edit.jpgdsc03275editYummy herbs - Flowers of Scotland blend, bay leaves, thyme.https://writerunbound.com/wp-content/uploads/2019/01/dsc03287edit.jpgdsc03287edit2019-01-28T09:27:19+00:00monthlyhttps://writerunbound.com/2019/01/05/new-year-old-tradition-collard-green-black-eyed-pea-soup/https://writerunbound.com/wp-content/uploads/2019/01/dsc03126edit.jpgdsc03126editHappy New Year, everyone!https://writerunbound.com/wp-content/uploads/2019/01/img_0512.jpgimg_0512https://writerunbound.com/wp-content/uploads/2019/01/img_0477edit.jpgimg_0477editLook at those beautiful veggies. Mmmm......https://writerunbound.com/wp-content/uploads/2019/01/img_0478edit.jpgimg_0478edithttps://writerunbound.com/wp-content/uploads/2019/01/img_0479edit.jpgimg_0479edithttps://writerunbound.com/wp-content/uploads/2019/01/img_0492edit.jpgimg_0492edithttps://writerunbound.com/wp-content/uploads/2019/01/img_0494edit.jpgimg_0494editGetting ready to remove the center "rib" from these collards. Also, isn't this cutting board beautiful. It's made from reclaimed wood from Savannah's historic buildings. My husband bought it for me at The Paris Market & Brocante - a Savannah gem that's so worth the visit. https://writerunbound.com/wp-content/uploads/2019/01/img_0498edit.jpgimg_0498edithttps://writerunbound.com/wp-content/uploads/2019/01/img_0499edit.jpgimg_0499editMy mise en place. I'm totally obsessed with prep work these days, as it makes the actually cooking so much easier when the stove is on and suddenly the baby is fussing. An ounce of preparation, as they say....https://writerunbound.com/wp-content/uploads/2019/01/img_0501edit.jpgimg_0501edit2019-01-26T19:15:15+00:00monthlyhttps://writerunbound.com/2019/01/26/shortcut-zereshk-polow-saffron-morgh/https://writerunbound.com/wp-content/uploads/2019/01/img_1388.jpgimg_1388https://writerunbound.com/wp-content/uploads/2019/01/img_1382edit.jpgimg_1382editCombined rice and zereshk.https://writerunbound.com/wp-content/uploads/2019/01/img_1383edit.jpgimg_1383editThe final shortcut rice product (sprinkled with sumac).https://writerunbound.com/wp-content/uploads/2019/01/img_1384edit.jpgimg_1384editThe finished saffron morgh (chicken), ready to be served.https://writerunbound.com/wp-content/uploads/2019/01/img_1385edit.jpgimg_1385editThe easy, shortcut version of a classic pair: zereshk polow and saffron morgh.https://writerunbound.com/wp-content/uploads/2019/01/img_1386edit.jpgimg_1386editMy plate right before I devoured my food.https://writerunbound.com/wp-content/uploads/2019/01/dsc03681edit.jpgdsc03681editZereshk and rice, ready to be combined.https://writerunbound.com/wp-content/uploads/2019/01/4767b9b2-1ce5-402c-85f4-8812c6503beb.jpg4767b9b2-1ce5-402c-85f4-8812c6503bebhttps://writerunbound.com/wp-content/uploads/2019/01/dsc03673edit.jpgdsc03673editZereshk (barberries), soaking in the sink.https://writerunbound.com/wp-content/uploads/2019/01/dsc03675edit.jpgdsc03675editSaffron ready to be ground up with sugar and salt.2019-01-26T19:12:01+00:00monthlyhttps://writerunbound.com/2019/01/05/holiday-bourbon-glazed-ham/2019-01-05T16:23:57+00:00monthlyhttps://writerunbound.com/2019/01/02/the-enemy-of-the-good/https://writerunbound.com/wp-content/uploads/2019/01/dsc03067.jpgdsc03067#nofilterhttps://writerunbound.com/wp-content/uploads/2019/01/IMG_7812.jpgIMG_7812https://writerunbound.com/wp-content/uploads/2019/01/DSC03112.jpgDSC031122019-01-05T09:35:13+00:00monthlyhttps://writerunbound.com/2019/01/02/dads-deviled-shrimp-curry/https://writerunbound.com/wp-content/uploads/2019/01/IMG_9251edit.jpgPlate of Sri Lankan CurriesDad's Deviled Shrimp, Black Pork Belly Curry, Jaffna Dhal Please forgive the quality. I didn't expect to blog about food, but I just happened to snap this picture of my plate with my ancient iPhone the other day....2019-01-05T00:10:28+00:00monthlyhttps://writerunbound.com/2019/01/03/black-pork-belly-curry/https://writerunbound.com/wp-content/uploads/2019/01/IMG_9224edit.jpgBlack Pork Belly CurryBlack Pork Belly Curry2019-01-05T00:09:51+00:00monthlyhttps://writerunbound.com/contact/2019-01-02T15:09:52+00:00weekly0.6https://writerunbound.com/2018/05/13/birth-death-the-journeys-in-between/https://writerunbound.com/wp-content/uploads/2018/05/image14.jpgimage14https://writerunbound.com/wp-content/uploads/2018/05/image4.jpgimage4Dad, middle boy, with his siblings and parents.https://writerunbound.com/wp-content/uploads/2018/05/dsc00588.jpgDSC00588A view from inside the bungalowhttps://writerunbound.com/wp-content/uploads/2018/05/dsc00464.jpgDSC00464The gardens around our bungalowhttps://writerunbound.com/wp-content/uploads/2018/05/dsc00620.jpgDSC00620https://writerunbound.com/wp-content/uploads/2018/05/dsc00618.jpgDSC00618https://writerunbound.com/wp-content/uploads/2018/05/dsc00615.jpgDSC00615Smiles from the birthday boyhttps://writerunbound.com/wp-content/uploads/2018/05/dsc02928edit.jpgDSC02928editMama and baby monkey, Heritance Kandalama, 2015https://writerunbound.com/wp-content/uploads/2018/05/dsc02391.jpgDSC02391The church my dad attended as a boy, Jaffna, 2015https://writerunbound.com/wp-content/uploads/2018/05/dsc00651.jpgDSC00651Dad's birthday posse2018-05-15T14:16:33+00:00monthlyhttps://writerunbound.com/2018/04/25/a-brief-history-of-my-time-online/https://writerunbound.com/wp-content/uploads/2018/04/060.jpg060In Nuwara Eliya, Sri Lanka in 1999.https://writerunbound.com/wp-content/uploads/2018/04/dsc00054.jpgDSC00054Enjoying father-daughter drinks at a bar in Colombo, Sri Lanka (2009).https://writerunbound.com/wp-content/uploads/2018/04/dsc041771.jpgDSC04177Cruising down the Danube in Budapest, 2012.https://writerunbound.com/wp-content/uploads/2018/04/546007_10101185388858070_1340279882_n.jpg546007_10101185388858070_1340279882_n"Reading" the newspaper with dad, 1983.https://writerunbound.com/wp-content/uploads/2018/04/dsc08394edit31.jpgSamira and Andrea at Chaxa LagoonSam and I in Chile's Atacama Desert - enjoying the sunset at Chaxa Lagoon.https://writerunbound.com/wp-content/uploads/2018/04/blackandwhite.jpgOld Blog CollagePrevious banners and featured photos from my former Xanga blog.https://writerunbound.com/wp-content/uploads/2018/04/blog-signature-2.jpgblog signature 22018-04-25T14:17:08+00:00monthlyhttps://writerunbound.comdaily1.02021-07-21T15:30:04+00:00