It is up for debate whether I can call all this a reliable memory, though, as I would consistently fall asleep a third of the way into the meal and probably missed out on half the food.
The zucchini would be ready to serve as soon as the meatballs were done, he claimed with no hesitation.
An innovation that was entirely his, though, was the addition of capers.
When I was growing up, we used to pick the buds off the precariously thorny bushes that grew out of the cracks in walls all over Jerusalem.
We would then soak them for three days, refreshing the water a few times, and pickle them in vinegar brine.
Persons:
can’t
Locations:
Jerusalem