I did in 2014. And I think part of that process has to start from me learning to be ok with not being the best at everything right away and to simply be ok with sucking sometimes. I feel great about this, because I know that it’s temporary and that one day, just as Ira Glass said, my product will match my visions and expectations.
finely chopped (the food processor works very well for this)
short grain rice – I used arborio rice
1 1/2 tablespoons
2 1/2 tablespoons
dried mint – however I used 1 teaspoon fresh mint, finely chopped
freshly ground black pepper
grape leaves, plus extra leaves to line the pan
1 1/2 tsp
chopped fresh mint
thick. This will keep the rolls from burning. Line the rolls on top of the layer of leaves and pack them in as tightly as possible. Pour enough water over the rolls to just cover them and add 1 tablespoon of lemon juice, the salt and the olive oil. Place a saucer on top of the rolls to keep them from moving. I also placed a glass jar of water on top of the saucer to weigh it down a bit more. Bring to a gentle boil, then immediately turn the heat to the lowest setting. Cover and cook for 50 to 60 minutes until the leaves are tender and there is very little cooking water left in the pot. Carefully remove the rolls and place them on a serving platter.
If you don’t want the hassle of rolling all theleaves to take some out for younger eaters, then keep some filling aside or make some extra, add a little water and lemon juice to it after the steps below and cook, stirring regularly, until the liquid is absorbed andthe herbs have wilted down and you’ll have a similar result to the final filling in thestuffedgrapeleaves
If it's not rice, then it's some kind of parathas, I prefer these very much, for one reason, since the parathas themselves have a nice filling, the side dish can be very simple, sometimes just plain curd and pickle
Trim the stems and small leaves from the bottom ofthe artichokes. Make sure, when you do eat them, to not only eat the whole hearts ofthe artichokes, but also to scrape the bottoms ofthe outer leaves for their edible flesh