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« Groom’s Knock Your Socks Off Ground Pork, Linguica, Bell Pepper, Onion Enchiladas Topped with Grilled Salsa, Cheddar Cheese and Cilantro

Carrot Pudding, Gajraila from Pakistan by Cooking Books

I realize there’s been kind of a dearth of posts around here lately.  Honestly, the kitchen’s been a bit quiet.  Most of you probably remember the hell of finals from your undergrad days, but let me tell you, as a TA, it’s no better on the other side.  Sure, you may have had to write a couple of 10 page papers and take some tests, but I just finished grading 37 10-page papers, and am in the middle of grading the same number of final exams.  Of course, there are always a few (...)

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Tags: Carrot, Gajraila, Pakistan, Pudding

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