Treat Your Dal-ing to Some Coriander & Mint Pappu

The plating skills ARE improving

Hello Hello! How are you my lovely blog reader? I hope you are doing well, and I certainly hope you have tried to make one of my blog recipes by now. If not, then there is something wrong with you........

Just Kidding!!!!

Only a little.....Today we were running low on the vegetable front so I decided that I would make a dal (lentil dish) instead of a subji (vegetable dish). I very rarely invent a dal (or pappu as its called in Telugu) because I am hesitant to stray away from the original. I know! So silly, because we all know that I love to reinvent (just like Madonna!). So, I delved into pappu inventing today, and made Coriander & Mint Pappu!

Let me tell you that this was quite the digression from what I usually do. My usual dals are comprised of tomatoes, spinach, and green mango. I seriously can be a picky eater when it comes to Indian food. I blame it on my mothers incredible cooking. Holla at me if you know what I'm talking about!

Poppu Container....I love you

Here is recipe so enjoy!

Coriander & Mint Dal:

Ingredients: 

• 1 1/2 cups of cooked toor dal
• 1/2 tbs. of shredded mint 
• 1/2 cup of chopped coriander
• 1 medium diced onion
• 4 cloves of garlic chopped 
• 1/2 tsp. of garam masala
• Hing/ingua
• Splash of lemon juice
• 1/2 cup of water 
• Thadka/Poppu (all measured in heavy pinches) 
• Mustard Seeds
• Chana Dal
• Cumin Seeds
• Udad Dal
• 3 Dry Red Chilies 

Add coriander to the mix

Poppu

Let the onions join the party

Directions: 

1. Heat oil in a pot. When the oil is hot add the hing powder. 
2. When the hing powder sizzles and the oil is still hot, add a heavy pinch of mustard seeds. 
3. When the mustard seeds pop (and splatter all up in your grill) add a heavy pinch of the following: chana dal, cumin seeds, udad dal, red chilies. Cook for a minute. Do not burn the poppu because it will leave a gross bitter taste.
4. Add the coriander. Then add the onions. Cook until the onions are semi-translucent. 
5. When the onions are cooked add the cooked toor dal. Season with salt, turmeric, red chili powder. Also mix in half a cup of water. 
6. Cook the dal on medium-low heat for 15 minutes. 
7. Add a splash of lemon juice and mix. Place on low heat. 

Notes:

*This goes well with either rice, roti, naan etc.*

*If you add more water to this dish you can make it more like a soup*

Easy: This is easy to medium, depending on how comfortable you are with making authentic Indian food. 

Ayurvedic Friendly: Yes, just get rid of the lemon juice

Yummy: I would add a bit more salt. Also I wanted to add ginger for a whole new level of flavor, but we don't have any in the house at the moment. 

Even though I would have tweeked it, I can't deny that it wasn't tasty

Throwback to Tradition: Persara Pappu Pudi

Every now and then I like to make something that is straight up traditional, i.e. recipes from my Ammama (grandmother). I like to learn how to make the food my parents grew up eating in India, and sometimes what I would eat for dinner after a hard day on the playground.

Save those pasta sauce jars, they come in handy!

I have been craving Pesara Pappu Pudi for a few days now and decided that instead of waiting to go to my grandmother's, I might as well make it myself. Now I'm sure you have read this post thus far and have wondered, what the heck is Persara Pappu? For those who aren't Telugu, it is more commonly known as Moong Dal. You may often see this is as a small green legume that has been sprouted. This pudi involves using it in its dry greenless form. Its extremely healthy and packed with boat loads of protein. Also according to Creed from The Office they smell like death......I have yet to confirm this.

Powdered Dal

Moong Dal

This lentil, or dal, is often used in Indian cooking, I really enjoy it, Moong has a unique flavor. Its difficult to describe, but I would liken it to a strong nutty, buttery yet unique flavor....totally not helpful, I know. 

If you were wondering what the words roughly translate to then here is your definition:

Pesara = Moong

Pappu = Dal/Lentil

Pudi = Powder  

There are dozens of types of pudis in the Telugu food arsenal. At my house we usually eat them with rice; however, they can also be also eaten with idlis (fluffy delectable rice cake....the description is a bit off from its true nature, but when I post about it we will get into the nitty gritty of it).

Here is the recipe for the pudi below, try to make it if you dare! Seriously you should try it, its ridiculously simple.

Pesara Pappu Pudi
Ingredients:

Basic Ingredients

• 1/2 cup of moong dal/pesara pappu
• 15 dry red chilies 
• 1/4 tsp hing/ingua 
• Salt to taste

Directions: 

1. Mix all of the ingredients into a bowl
2. Grind in small batches in a coffee grinder. It should be a rough to fine powder. If there are some bigger pieces of dal its okay because it gives a literal bite to the pudi. 
3. Store in a jar, and don't get it wet. 

Notes:

* This recipe is fairly simple and quick to do*

* This is delicious with hot fresh rice* 

* This should have a bit of a kick to it, so judge accordingly the amount of red chilies you add*

Coffee grinders are multi-purpose when you're Indian 

Easy: This can easily take you about 15 minutes to make

Ayurvedic Friendly: I'm pretty sure it is

Yummy: Only when there is a good balance of spice 

Simple, Sloppy, Spicy, Soy Sauce Rice Noodles

Sometimes grocery shopping doesn't always happen, and you are left to be creative in order to satiate your grumbling innards. This recipe probably takes about 15 minutes, but it totally satisfies the hungriest of people.

This dish literally encompasses the notion that food can be simple, easy and delicious. Not everything needs to be laborious or from a box. These noodles are mixed in the sauce that I created for my B.B.M Dumplings  and they are seriously yummy. Nothing is better than spicy, tangy noodles that are sloppy to eat and delicious to slurp! 

Add Lemon Juice

Chili Paste

Soy Sauce!

S.S.S.S Rice Noodles:

Ingredients: 

• 1 stack of rice noodles 
• Soy Sauce (mine is gluten free, who would have thought that existed!) 
• Chili Sauce 
• Lemon Juice 

Directions: 

1. Break noodles over a pot of boiling water (add a tsp of oil to the water so the noodles don't stick together). Cook for a minute.
2. When the noodles are cooked, drain the water and rinse with cold water to stop the cooking process. 
3. In a small bowl mix the chili sauce, soy sauce and lemon juice. 
4. Pour the sauce over the noodles and toss around
5. Serve immediately 

Notes:

* Vegetables would probably be an EXCELLENT addition to this dish, but I didn't really have anything around so I kept it spartan. It seems that I channeled a temperamental 5 year old and refused my veggies....oops*
*This dish is NOT white t-shirt friendly*

Ease: Super Easy!
Ayurvedic Friendly: Kind of, sort of....at least it's gluten free
Yummy: I think some veggies would make this a lot better 

Eggs Nestled in Love.........But Mostly Spinach

Quick invention for tonight's dinner (thought I have done it before in the past, but modified it only slightly), Eggs Nestled in Spinach and Love


The recipe is simple and can be seen below:

I'm working on my plating skills

Ingredients:

• Half a bag of frozen spinach
• 1 cup of chopped cilantro
• 4 sliced green chilies 
• 1/2 tbs. Garam Masala 
• 3 eggs 
• 1/2 cup of milk 
• 4 cloves of garlic roughly chopped 
• Vegetable/canola oil
• Ghee
• 5-6 fenugreek seeds
• Salt 
• Red Chili Powder 
• Turmeric 

Directions: 

1. In a pan, heat oil and add a small spoon of ghee (butter certainly makes everything better). When the oil is heated add the fenugreek seeds
2. When the seeds start to sizzle, add the garlic, chilies and cilantro (the cilantro will sizzle and pop so watch out, I apologize if it attacks you)
3. After a minute add the spinach and mix thoroughly
4. Add a pinch of turmeric, salt, red chili powder and garam masala. Mix thoroughly
5. Add the milk and let the mixture simmer until 75% of the milk is evaporated. Of course mix periodically. 
6. When a majority of the milk is evaporated created three small holes in the spinach to crack the eggs into. 
7. Cook on medium low until the eggs are fully cooked 

Notes:

* This will go great with rice OR roti/naan*

* So my parents are currently occupied with doing a nightly pooja that goes about a half hour or so, I decided to let the eggs cook on a low heat and simmer in the mix. I'm hopeful that this will allow the eggs to soak up as much flavor as possible. It goes with the concept of slowly "killing/torturing" your food so you really exploit your foods full flavor potential*   

Ease: Super easy
Ayurvedic Friendly: Nix the milk and its super friendly 

Yummy: Well I rarely like to make something that doesn't taste bad...so you draw a conclusion 

Whoever Invented Sour Cream Is A Genius, A Lazy Genius: Adventures in Dumpling Making

Happy Dumpling! I wouldn't eat you

So this past Saturday, Sister and I had a hankering for dumplings. Not just any dumplings, but dumplings that were made by us, and were creative in taste and shape (kind of). This inspiration came from the Cooking Channel show Food Jammers. Basically, this show is a bunch of hipsters who make food through the most creative means possible. I'm not a huge fan of the show (sorry hipster band guys), but it helped us make awesome dumplings. 

When we decided to make dumplings it was already 7:30pm, so it was quite late to be cooking. I suggest that if you are going to make dumplings, don't start when you would actually eat dinner. It's rather impractical.

When Asia Meets Germany, You Eat Cheese With Chopsticks:

We decided to make two types of dumplings, an Asian one and a German one. The Asian one was created by me and the German one was created by Sister. The recipes for both are below. 

Asian-wannabe dumpling

The B.B.M. Dumpling

Ingredients: 

• 6 stalks of baby bok choy
• 1 package of basil (finely sliced) 
• 2 boxes of sliced mushrooms 
• Salt
• Chili flakes 
• Wonton wrappers 

Sauce

• Soy Sauce
• Red Chili Paste
• Lemon Juice 

Directions: 

Modified Steamer!

1. Rinse and wash the bok choy and mushrooms.
2. Use only the green leaves of the bok choy and finely cut it. Also roughly chop down the mushrooms. 
3. In a pan heat oil and add mushrooms. Add salt to the mushrooms and mix. Cook the mushrooms until all of the water is gone. 
4. When all the water is gone, add the bok choy. Taste and see if extra salt needs to be added. Also add the red chili flakes. 
5. When the bok choy has cooked down a bit, add finely slice basil and remove from heat. Set aside.  
6. Take a wonton wrapped as a small amount of the filling in the middle and then fold each corner into the middle so it forms a pretty compact box. Dab some water on you the edges of the wrapper so it can stick shut. Also add some to the middle when you've closed the dumpling.
7. *Make sure you cover the assembled wontons with a damp paper towel so they wont dry out.* 
8. Steam the dumplings for 3-5 minutes, depending on how legitimate your steamer is. Mine was pretty ghetto.
9. SAUCE: In a bowl mix the soy sauce, red chili paste and lemon juice. Mix throughly and serve with these dumplings. 

German-wannabe dumpling

Wannabe Maultachen
Ingredients:

• 4 potatoes 
• 1 bag of frozen broccoli 
• 1 package of herb goat cheese 
• Salt
• Butter (WIN)
• Wonton wrappers 
• Sour Cream (for dipping) 

Directions

1. Cube and boil the potatoes in salt water 
2. Thaw and cut down the broccoli 
3. In a large pot mash broccoli, potatoes, goat cheese and butter. Add salt to taste 
4. Place a small amount of the mixture in the wonton wrapper and fold it so it looks like a triangle.
5. Fry in a pan with butter yummmmmmmmmmmmmmm. Butter does make things better 
6. Serve with sour cream 
7. Extra mixture can be stored and used for later OR eaten because it is mashed potatoes 

Now I'm going to do something that I don't regularly do, but right now I'm starving (at the time of writing this) so this may be worth while. I shall describe the flavors of the dumplings! 

B.B.M Dumpling: The flavors of this dumpling were awesome. The basil adds a whole new level of flavor because it's so refreshing and gives a bite with the otherwise soft dumpling. Now when you combine this with the sauce the flavors explode in your mouth creating a symphony of asian flavors. 

Wannabe Maultachen: This dumpling is kind of like a taste of Americana in your mouth. One of the quintessential dishes found in America is the broccoli and cheese baked potato. This is just a refined version of it. It was this dumpling that inspired my mother to exclaim "Whoever invented sour cream was a genius!"It's true, sour cream was a brilliant invention. I wonder if its discovery was anything like penicillin and was just a happy mistake. 

Sister & I preparing the dumplings. I was in the dumpling zone

Yummy: Hell to the ya!
Ayurvedic Friendly: Most definitely not! 

Ease: This isn't hard to make, but it does take a bit of time. You should really start a few hours before you want to eat them so you don't have to eat at 10:15pm like we did.  

The finished product!

Personal Mission: Make the Perfect Hyderabadi Biriyani. Chapter 1: Paneer Biriyani

To my few read, and at some point I hope many more. I have a confession to me, I have an obsession with Hyderabadi Biriyani, and attempting to make something similar to it. It's an anal perfectionist desire that I make the closest to perfect version of biriyani possible. 

Finished product

History Lesson: Biriyani derives from the Persian word beryan, which means "fried" or "roasted" (1). This is in reference to the rice itself, and the process in which it's cooked. Way back when (way before my obsession of making perfect biriyani started), cooks would fry the uncooked/unwashed rice in ghee (2). I really don't know why I don't do this, everyone knows when you add butter to anything is 10x better. Paula Deen know's what's up. The name for Hyderabadi biryani is obvious in origin; it was created in Hyderabad, Andhra Pradhesh (familial home town, WHAT WHAT!). This type of biriyani has Mughali and Teleangana influences. Mughali referring to the Mughal Empire and Teleangana refers to the native people of Hyderabad (3). There are numerous types of biriyani. Hyderabadi is a popular version, but it is most certainly not the only one. 

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

So now I've been attempting to make some legitimate version of Hyderbadi biriyani for some time now, and it's not exactly the easiest venture. I've done this a few times before, but for the sake of the blog, my venture with paneer will be the first one. 

At my house we don't cook any meats/poultry/seafood for religious reasons, so I decided to use paneer as my  main ingredient of choice. Now if you plan on making this, I thoroughly encourage you, note that it can be a time consuming. However, it's worth it, trust me. 

This recipe is courtesy of my uncle with inspiration from other sources, the sheer need to be creative, and a hankering for biriyani. The recipe is below!! :) 

Hankering for Biriyani: Paneer Biriyani

Ingredients

• 1 block of paneer 
• Shaan Biriyani Mix 
• 1 small onion 
• 3/4 of a cup of basmati rice 
• Hard boiled eggs (1 for each person) 
• Salt
• Red Chili Powder 
• Turmeric 
• Water for boiling rice: 
• Cinnamon stick 
• 3 cloves 
• Heavy pinch of salt 
• 1/2 tsp of oil 
• 1 cap full of lemon juice (the cap on the bottle) 
• 1/3 cup of milk & 1/4 cup of water 

Directions: 

1. Cut the paneer block in half, length wise. Use only half of the block and store the other half in the freezer.
2. Cut the paneer into small cubes. Place in a bowl, add salt, turmeric, chili powder, little bit of oil and lemon juice. Marinate for 1 hour, and mix periodically.
3. In another bowl add the basmati rice. Wash it once and then cover with water. Soak for 30 minutes. 
4. After the paneer has marinaded for 1 hour, fry in a pan. The paneer should have a golden color on all sides so the paneer won't fall apart. Set aside when done. 
5. Finely slice the onion length wise. In a pan add oil, when the oil is hot, fry the onions. The onions should be crispy almost dark brown in color. This requires patience and focus, so don't let anything shiny flutter by. Once they are done, set aside.
6. In a medium sized pot, add water and  rice boiling ingredients. Drain the basmati rice, and add to the boiling water. When the rice rolls over ONCE, take the rice off the heat and drain it. Wash with cold water and drain again. 
7. NOW it's time to assemble this fine concoction (finally). In a rice cooker add the fried paneer and par boiled rice. Add half of the Shaan Biriyani mix, salt and mix throughly. The amount of biriyani masala you add is dependent on how much spicy and flavor you want, so judge accordingly.Then pour the milk and water on top of the rice. Put the fried onions on top. 
8. Cover the rice cooker with a kitchen towel (to preserve the steam) and put a heavy weight on top. 
9. Press the cook button. When it's done unplug the cooker and let it sit for 10-15 minutes. 
10. Garnish with the hard boiled egg, you can also eat with raita. 

YUM!

Notes: 

*You can eat this alone or with other curries* 

*Meat is commonly the main ingredient this dish, you can find a recipe for it on the biriyani masala boxes* 

*Vegetables can also be used to make this* 

Ease: Medium, this isn't difficult, but it is time consuming.

Ayurvedic Friendly: YES! :) 

Yummy: SO yummy it will induce a food coma 

This isn''t cooked in the traditional way to cook and make the biriyani. But dear readers, fear not, I am working on it! 

Kupel's Bakery, I Have Lox of Love for You

Phil: Hey, Linda. What's wrong?

Linda: The Jewish people have had such a tumultuous history, and yet they were still able to give us this? The everything bagel--it's all you'd ever want in one bagel. I love it... and the chosen people who created it. (Better Off Ted, Episode 5 "Win Some, Dose Some") 

Better Off Ted: BRING IT BACK ABC

This week I went on a food adventure with my sister, and it was a worth while one at that. She took me took Kupel's Bakery in Brookline, MA. It is a Kosher bakery found in Brookline with soft flavorful hand made bagels, rich smooth cream cheese, fresh drool-worth lox (salmon) served by a charismatic staff who let you know what's the best on the menu (well in their opinion). 

Figuring out what I wanted to eat took quite some time but I finally settled on a winning combination: an everything bagel, chive cream cheese, Nova lox, tomato, onion. It was such an amazing combination. 

The bagel was the perfect balance between chewy and soft. I think it stayed this way because I didn't toast it, per Sister's recommendation. The flavors on top of the bagel wasn't your typical topping. One thing I noticed was there  were rye seeds on top of the bagel, this really as a unique touch. The Nova lox is definitely the better option to the Atlantic lox. The Nova lox has a slightly sweeter taste but no weird after taste or smell. The chive cream cheese was not overwhelming. Once again they managed to create a perfect chive to cream cheese ratio. You can see my reaction below. 

Of ALL the Picture's She Took, She Sent THIS One 

The second bagel sandwich we ventured to was something out of my comfort zone that I never tried before. This is the sandwich Sister chose: pumpernickel bagel, white fish salad, chive cream cheese and tomato. This was a really intriguing combination. The white fish has a smokey almost meaty taste to it. It reminded me of deli meat, which is a bit odd for me because I don't really eat it like ever. Combined with chive cream cheese it removes some of the sweetness from the white fish salad. This may be something that is an acquired taste  for people. The pumpernickel bagel was like all the other bagel, delicious, soft and delightful. You can see Sister's reaction below. 

Well At Least She is Making A Weird Face Too

Before I forget, they also have an array of sweet treats. They have several varieties of bobkas, and they are sweet and crumble-y. There is a modest display case packed with pastries that make you wish you weren't stuffed with bagels. Overall Kupel's Bakery is a win times ten. It's in a charming neighborhood with a great staff that makes you wish you were working there. They also do birthday bagels. What is a birthday bagel you ask? It's a gigantic bagel, seriously. It's the size of a pizza.  I have lox of love for you Kupel's! 

Shiva's New Favorite Food: Shredded Brussel Sprouts & Coconut Rice Noodles aka Maha Shivaratri dinner

For those who don't know Wednesday is Maha Shivaratri. It's a very special time of year for Hindus in which we celebrate and observe the actions of Shiva oh so long ago.

Story Time: This tale takes place eons ago, when the Devas (heavenly folk) and Asuras (underworld lads) had a bit of a feud going on (its like Yankees/Red Sox. Red Sox being the Devas (obviously) and Yankees being the Asuras (I'm looking at you A-Rod)). At a point in time, the Asuras managed to take control of the universe, and the Devas did not fancy that notion. In order to remedy the situation, Vishnu suggested that the Asuras become friends with the Devas in order to procure the *Nectar of Immortality* (oooohhhhhh). So long story short, they started to churn the ocean to get the nectar and other prizes. When they did the churning, poison started to emerge from the ocean threatning to kill both parties! Definitely not a good thing. This is when Shiva drank the poison (so kind of him) and saved the Asuras and Devas. Paravati, Shiva's lovely wife, freaked out because her husband just drank poison, and despite being a god was in threat of dying! This caused her to massage Shiva's neck to prevent the poison from going any further. This is why his neck is blue. 

And THIS my friends is why we celebrate/ fast on Maha Shivaratri, well one of the reasons. This is also why my family and I are not eating rice tonight (SriVani sushi roll is sad). I created two dishes: shredded brussel sprouts and coconut rice noodles. The recipes are below.

Shredded Brussel Sprouts:  

Ingredients

• Bag of brussel sprouts 
• Masala Powder 
• Sesame seeds
• Dried red chilies 
• Sprinkling of cardamom
• 1/4 of a stick of cinnamon
• Sprinkling of fenugreek seeds  
• Walnuts (if you're allergic, please omit this, I don't want to cause anaphylaxis) 
• Salt
• Turmeric
• Red chili powder 
• 1/4 cup of milk 

Directions: 

1. Wash the sprouts, cut the sprouts in half, and slice them finely  
2. In a dry pan toast all the ingredients for the masala powder (it totally invented this on the spot) and powder them in a grinder. Make sure its a nice uniform powder, no chunks. 
3. In a pan heat oil or ghee (I used ghee, just wanted to mix things up), when its heated add the brussel sprouts, salt, turmeric, and masala powder. MIX! (I realized I haven't said this in my past recipes, but I'm hoping its an obvious thing)  
4. When the sprouts have cooked for a few minutes, add the milk and cook the sprouts until they are tender. 

Coconut Rice Noodles: 

Ingredients 

• 1 stack of vermicelli rice noodles 
• Cashews 
• Shredded coconut 
• Popuu (sp??)/ thadka 
• Mustard seeds
• Channa dal 
• Udad dal 
• Cumin seeds 
• Dried red chilies 
• Salt 
• Red chili powder 
• Garam Masala 

Directions: 

1. In a pot of boiling salted water, break the noodles into the water. Let the noodles cook for 2 minutes, drain and wash with cold water. Set aside 
2. In a pan heat oil, when the oil is hot (really important that it's hot) add the mustard seeds. When they start to pop add the: udad dal, chana dal, cumin seeds and red chilies. Cook these for a minute or so, until the dal starts turning brown (don't burn!) 
3. Add the shredded coconut and cashews to the mix and cook. Add the salt, chili powder and garam masala, mix and let it cook for a few minutes. 
4. After five minutes or so, add the rice noodles and mix throughly 
5. Serve with the sprouts! 

Ease: I think this is a pretty easy recipe.

Yummy: I think the cardamom and chili adds a different flavor. Also since this is Shivaratri approved, it gives you ANOTHER reason to eat brussel sprouts! 

Ayurvedic Approved: YES! Win! 

Happy Masala

My Personal Love Affair: Trader Joe's Seaweed Snacks

So my dear readers, I have a confession to make. It's about my slightly new found obsession. This is stronger and more addicting than crack. Now I wouldn't actually know this because the closest I've come to coke is in the form of a fizzy soda. I love these snacks, I was first introduced to them on a whim. I was shopping for Gluten free snacks (curse you Ayurvedic restrictions), and I stumbled across the most delicious thing ever. (Actually my sister did...but that's besides the point)

World I present to you:

                               TRADER JOES SEAWEED SNACKS 

                            

*cue heavenly music*

I have no idea what is up with these rectangle bits of goodness. For those who are unfamiliar with this snack, this is what it is. Basically it is a piece of seaweed that has been toasted in the oven and sprinkled with salt. Simple. Who would have thought that this would be so scrumptious, I certainly didn't! I can't really count the number of packets I have consumed since November. It's well over 30........I'm surprised someone hasn't tried to make me into a sushi roll. My diet mainly consists of rice and seaweed.......just call me the SriVani Roll! If I were a sushi roll I would have: avocado, spicy tuna, basil, jicama, tempura crispys on the outside. I'm just throwing things out there now. I know I had more interesting things to put in my roll, but I forgot....hmmm. Well, I've seemed to have digressed, also I'm not sure what else I would put inside the SriVani roll....suggestions are welcome! ...conch maybe? hmmm

If you haven't tried this snack, I really suggest you do because you'll be happy you did. Well actually, my mom doesn't seem to like it because of its ocean-y taste.....well that's more for me! Its a low calorie snack, only 60 calories for a pack. It's Ayurvedic friendly (WIN!). Downside, its not the most filling snack so you could eat a lot of packs in one sitting. The most I've done is 2, so not too crazy. I won't be entering any competitive seaweed eating snack contests any time soon. 

I love these snacks SO much that Priti Shah, my awesome sorority sister, gave me 15 packets for Secret Santa. Literally it was the best gift ever. I'm pretty sure I finished eating them (with help!) in about a week and a half.....

Well that is all I have for now. Green Bean Kura for dinner....yum