I just heard about ‘The Work of Byron Katie’ through this blog. My curiosity took over me and I wanted to know more about this Byron Katie. It turned out that she is quite famous and successful and I found this book [PDF] on her website. It talks about how to be in charge of your own thoughts. In short, it teaches how to be +. I am thinking of reading it all.
Cyrus wrote: My needs are quite limited. I live in Michigan and want to have sangak. what is the best way to go about this?
No, Cyrus, you are wrong. Your needs are deep, and their simplicity is as deceptive as a shy glance from under dark lashes. Today you want only sangak, but tomorrow you will want abgusht to dip it in, and the next day kebab to wrap in its folds, and then you will ask for the garden. In Michigan.
So this is what you must do: Take a long walk to a fresh stream of melted snow, where pebbles shine under the rushing water. Find a thousand shattered pieces of the sang-e sabur that have worn smooth with the years of your absence.
Gather the stones and take them into your home. Leave them to soak in oil for a day and a night. Drain them and spread them on an oven tray. Dissolve a teaspoon of yeast in half a cup of warm water and mix this into a cup of wholemeal flour and three cups of white bread flour, with a teaspoon of salt. Add a little warm water, mixing it in spoon by spoon, until the dough is soft enough to work.
Roll up your sleeves and knead the dough until it feels alive, elastic and smooth in your hands. Cover it and leave it to sit in a warm place for a few hours, until it has risen like a full moon. Beat it down and let it rise again, like hope, for all of another hour.
Heat the stones in the oven to 500 degrees. Divide the dough in two lumps and roll one on a floured board into a large oval, half an inch thick. Use the board to turn the dough onto the hot stones and bake for about 5 minutes, until golden. When the bread is done, it should lift easily off the stones. Do the same with the second lump of dough.
Wrap the warm bread in cloth, and eat it with your eyes closed."
The Price of Beauty is the name of a TV show
by Jessica Simpson. I don’t really like her but this show is (believe it or
not) interesting. She travels to different places and sort of interviewing
people (mostly women) to understand what beauty means in that culture. She also
investigates the methods being used in the beauty spas, fashion, and anything that has to do with the idea of beauty. I have
watched couple of episode that I think I will watch the rest.
Biryani comes in different forms depending on the country or the region of its origin. One of those forms that is very dear to me is the Biryani (Beryan) from Isfahan. It is so delicious that I can never get tired of it. You can also soak small pieces of flat bread in the broth and eat that with raw onion. It is delicious ;)