The summer has flown by again-fast as ever.
I'm back in Los Angeles spending my time between sitting in bumper-to-bumper traffic that would put parking lots to shame while juggling a cigarette and a mug of scalding coffee, or straining to pay attention to my irrelevant anecdotally inclined professor ramble on about meeting porn stars with tropical fruit allergy rashes in Belize in a freezing classroom at Santa Monica College at 8 am, or nodding off while perched on a precarious stool in front of an ancient computer at mom's flower shop whittling away the hours until 6 pm only to sit in more traffic puffing away and occasionally shaking my fist at the cars next to me.
Despite this summer of marine biology classes and GRE prep classes and driving back and forth and across Los Angeles in ridiculous traffic during all hours of the day, there have been several noteworthy, truly "summer-y" moments interweaved through the routine tedium.
- 1 lb. ground Lamb
- 1 lb. ground Beef (20% fat)
- 1/4 cup chopped Onion
- 1 tsp chopped Thyme
- 1 tsp minced Garlic
- 1 tsp Sharmula (cumin, cardamum, ginger)
- t tsp Harira
- 1 tsp Salt
- 1 Tsp Olive Oil
