On my first day in the beautiful city of Buenos Aires, while on a walk through the streets of Palermo, I left my phone soaking in a pool of water in my purse. Sure, I was slightly lost and didn't really know what to do with my hands for two days, but soon enough, I felt the disconnect. No phone means, looking up, making eye contact with other people, smiling and engaging in human interaction. Having no phone was a true blessing on this trip. I met so many new people, read, and wrote. Since I don't have a lot of pictures to share, I thought I would share a couple things I wrote. 

Background music is the same in every country; cars driving by, kids playing in the street, a dog barking. The wind blows through the windows of my 7th floor apartment. The sun takes over my bed. I wrap my legs between the sheets and I sleep. A sleep so deep that I lose myself between dreams and reality. Did that giant fish* really look up at me and say “YOLO”? I sleep like I’ve never slept before. Its sweet, its heavy and its finally mine.

Today I saw a man standing on the sidewalk outside some ones’ door.  The door was closed but he stood there speaking desperately in Spanish. I didn’t know what he was saying so I pretended that on the other side of the door stood a beautiful senorita trying to hold in a smile as she secretly enjoyed the pleas of her foolish lover.

Yesterday I got rained in at a café. I was so lovely.  Stuck in a quaint shop with a handful of strangers. I enjoyed my cappuccino, read my book, and wrote. No one seemed to mind, no rush. Just sitting there enjoying the loud sound of raindrops of the rooftop. For a moment we all spoke the same language, and all of a sudden I felt very confident in my Spanish and decided to order what I thought was carrot juice. The waitress brought me a piece of carrot cake. It was perfect!

(Picture is outside Cafe FiFi in Palermo) 
*I saw the giant fishes while at the Japanese Gardens in BA.

Today I decided that I’m falling in love with autumn. “It’s so strange that autumn is so beautiful; yet everything is dying.” I had never really thought of fall or autumn that way. I have always associated fall with the end of summer and going back to school and getting ready for winter. But as I get older (or wiser), I see that there is a beauty in fall too. That perhaps although the leaves are changing colors and dying, they are part of a growing and living tree. I hate to use a cliché line like; “with every ending there is a new beginning”, but it’s true. As I end a wonderful chapter in my life, I’m looking forward to starting a new one soon.
I’m delighted to celebrate Mehregan  (Iranian Autumn Festival)  this year with 30 other talented Iranian food bloggers and participate in the First International Mehregan Cyber-Feast. 

Ahu Eats: Badoom Sookhte Torsh | Sour Caramelized Almonds
All Kinds of Yum: Jeweled Carrot Salad
Bottom of the Pot: Broccoli Koo Koo (Frittata)
Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew
Coco in the Kitchen: Zeytoon Parvardeh |Marinated Olives with Pomegranate & Walnuts
Della Cucina Povera: Ghormeh Sabzi | Persian Lamb & Herb Stew
Fae’s Twist & Tango: Rice Meatballs | Kufteh Berenji
Family Spice: Khoreshteh Kadoo | Butternut Squash Stew
Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies for Mehregan
Honest and Tasty: Loobia Polo | Beef and Green Bean Rice
Lab Noon: Adas Polo Risotto | Persian Lentils Risotto
Lucid Food: Sambuseh
Marjan Kamali: Persian Ice Cream with Rosewater and Saffron
My Caldron: Anaar-Daneh Mosamma | Pomegranate Stew
My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice
Noghlemey: Parsi Dal
Parisa’s Kitchen: Morasa Polow | Jeweled Rice
The Saffron Tales: Khorosht-e Gheimeh | Yellow Lentils Stew
Simi’s Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickle
Spice Spoon: Khoresht-e-bademjaan | Aubergine Stew
Turmeric & Saffron: Ash-a Haft Daneh | Seven Bean Soup
The Unmanly Chef: Baghali Polow ba Mahicheh | Rice with Fave Beans and Lamb
ZoZoBaking: Masghati | Persian Scented Starch Fudge

I would like to share one of my favourite recipes inspired by Najmieh Batmanglijs'; Rice Meatballs.  My two favorite things; rice and balls.

The Meatballs:
- Wash and drain the rice. 
- In small pot cook the the split peas and rice in 4 cups of water and 1/2 teaspoon of salt. 
- Cover and cook on medium heat for 30mins.
- Drain and set aside

- Peel and grate the onion. Throw it in your small mixer to save some tears. 
- Wash and chop the parsley. 
- Wash and chop the green onions and garlic.
- In a large bowl, combine all the meatball ingredients.
- Stand pretty in the corner of the kitchen 

- Add the cooled rice and split peas. 
- Knead with your hands until mixture is smooth and consistent 

"Line a baking sheet with parchment paper. Shape meat paste into balls the size of oranges. Gently arrange them in the baking sheet. "  Set aside. 

The Broth: 
- Peel and cut the onions into small cubes
- Wash and chop the tomatoes
- In a large pan, heat the oil and brown the onions .
- Add the spices and tomato paste and sauté for couple minutes
- Add the tomatoes and bring to boil

- Lift the meatballs one at a time and gently place in the boiling broth. 
-Reduce heat and simmer uncovered for 15 minutes.
- Cover and simmer for 45 minutes. 
- Place meatballs in serving bowl and pour broth on top.
- Served best with yogurt and bread.
- Enjoy! 

This recipe is from Najmieh Batmanglij book - Food of Life; Ancient Persian and Modern Iranian cooking and Ceremonies.

Call me old fashion but what ever happened to manners? Manners! Yes you know that thing parents, grandparents or teachers teach… or try to teach. Where are peoples’ manners theses days? How hard is it to say hello when you are face to face with someone, or how about saying goodbye when you are leaving the room. That is called manners; to respect the people around you enough to acknowledge them. Ok even if you have no respect for them, it’s just a nice thing to do. You have come face to face with someone that you haven’t seen all day (all week, all month…wtv) so you naturally greet them right?!! It’s a way of saying I see you and I want to acknowledge you. I grew up with Iranian parents and they made it very clear that when you enter a room, you have to say hello, especially to your elders. They taught me to look up and properly acknowledge the person in front of me, instead of running and shoving my head in my moms’ ass. Then, when I grew a little older they taught me to put my Gameboy down for thirty seconds and reach out my hand and properly shake the older persons hand and greet them. So now of course, this comes naturally to me, but it amazes me how many people lack this courtesy in their daily interactions. Being in sales, and working in a large retail environment, it surprises me how often people walk by each other without greeting or acknowledging one another. This ladies and gentlemen, is the beginning to the end of human interaction. Are we seriously being programmed to hide behind our emails and text messages and forget the simple act of greeting another person? Funny how email etiquette such as responding on time, acknowledging everyone on an email chain (reply all) or using the appropriate lingo is so important, yet daily manners are optional. Come to think of it, if someone is polite and greets their peers, and uses “thank you” too often, they may be looked at as weak, and labeled as “kiss ass”. What?! No! I for one appreciate when someone looks me in the eye, smiles and acknowledges my presence in front of them. In a busy and hectic day, when everyone is running around with just about a million things on the go, someone took the time to stop, look at you and say hello.

Even better than saying hello, is saying hello with a plate full of cream puffs. Perhaps there is someone in your life that you’ve fallen out of touch with and are looking for a reason to go and say hello. How about making some cream puffs and showing up at their doorstep. When you have cream puffs, there really is no other reason necessary. This is an easy recipe that is sure to impress the toughest and grumpiest critics. Who can honestly say no to a mouth full of whip cream J Have fun making these and drop me a few lines to say hello and how your puffs turned out. 

- Add the salt and water in a large bowl and set aside
- Whisk together the eggs in another  bowl and set aside
- Pre-heat the oven to 350F

- Put the salt water mixture in a pan and add the butter
- Melt the butter and bring to one boil
- Add vanilla extract and rose water 
- Reduce the heat and add all the flour at once

- Mix well with a wooden spoon until there are no lumps ( do this on low heat) 
- But the dough in a large bowl and let cool
- Once it is cooled, add the eggs in stages

- Use a rubber spatula to mix the dough
- Continue to mix until the dough is glossy and smooth

- On a baking tray lined with wax paper, use an ice cream scoop or large spoon to scoop mini balls of dough
- leave space in between the balls to allow the dough to expand
- Can make 15- 18 balls
- Put in the oven for about 15 to minutes or until until golden
- Once out of the oven, place on rack and allow to thoroughly cool 
- Poke a hole in each ball to allow steam to escape

- While your dough is baking,  make the filling
- In a large mixing bowl, combine the cream, sugar and rose water 
- Use an electric mixer on high speed to whip until it thickens
- Keep refrigerated until ready to fill

 - Use a pipping bag or zip-lock bag to squeeze the chilled filling into the baked dough.
- Decorate with icing sugar
- Arrange on a tray and serve
- Enjoy :)