{"id":410,"date":"2007-10-09T22:14:42","date_gmt":"2007-10-10T03:14:42","guid":{"rendered":""},"modified":"2007-10-09T22:14:42","modified_gmt":"2007-10-10T03:14:42","slug":"prune-and-juice","status":"publish","type":"post","link":"https:\/\/blog.andrewlorenzlong.com\/?p=410","title":{"rendered":"prune and juice"},"content":{"rendered":"

On Monday I hurried down to West Los Angeles with a growling stomach after work. Beverly works for a British organization, and I work for a company birthed in the San Fernando Valley, yet she had Columbus Day off (and I didn’t). To ease my pain she decided to cook me dinner. <\/p>\n

She cooked a dish that she’d never made before and just thought up on Sunday. It used prunes and was inspired by the dishes at Shamshiri – which we’d eaten one week earlier. For those who’ve never had the pleasure – the most popular dish at Shamshiri (after the requisite kabob\/shwarma variations) is Abollo Pollo – a dish with meat and a giant plate of cherry flavored (and filled) rice. Beverly thought it would be a good idea to make a prune sauce mixed with various spices and soy sauce (I was chopping watermelon – so I didn’t catch all the ingredients) and served with a spiced rice with a dark “hickory” flavor (no idea what the rice was called). The sauce was cooked up with chicken thighs and topped in caramelized onions. She also made a side of pork with cabbage – but the emphasis was clearly on this new creation that was worthy of a spot on Shamshiri’s menu – and certainly put my cooking of the past weekend to shame. <\/p>\n


\nThe proud cook and her work (notice I couldn’t help myself and already started eating before the photo was snapped).<\/p>\n

After dinner we ate watermelon while leafing through Scientific American before taking a walk around the block that ended when we were being followed by a very angry old hairy homeless man. We noted that at least he had the courtesy to make his presence well known to give us a running (or in this case briskly walking) start. <\/p>\n","protected":false},"excerpt":{"rendered":"

On Monday I hurried down to West Los Angeles with a growling stomach after work. Beverly works for a British organization, and I work for a company birthed in the San Fernando Valley, yet she had Columbus Day off (and I didn’t). To ease my pain she decided to cook me dinner. She cooked a […]<\/p>\n","protected":false},"author":99,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-410","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=\/wp\/v2\/posts\/410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=\/wp\/v2\/users\/99"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=410"}],"version-history":[{"count":0,"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=\/wp\/v2\/posts\/410\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.andrewlorenzlong.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}