9/28/07
The knife I used to cut the potatoes cost me 10 girsch which most likely comes from the shipping cost from China to Jordan. I was certain it would break while cutting the onions and potatoes but China being a resilient nation transferred the attribute to their exported knives. The hardest part about this dish was knowing when the potatoes would be completely cooked through, so a lot of sampling eventually ruined my appetite. The green in the picture comes from leftover green bellpeppers in my fridge. Per a teachers recommendations I cracked two eggs over all this which I can predict will become a theme for all my subsequent dishes until I can expand my culinary repertoire.
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