It’s been awhile since I’ve cooked. Unfortunately, my father passed away at the beginning of August. He was very special to me. The last thing I cooked for him was the scallops recipe – and he loved them. I really miss him.

But, it feels good to be returning to a normal routine (which for our family, looks crazy) and that means returning to Sara’s cookbook.

Also during this time, I shared this cooking adventure directly with Sara – and she responded! I’m glad she is thrilled to hear about my journey to better cooking. Thanks, Sara!

Now, let’s talk ghee. If you’re like me, you are wondering what that is. Ghee is the preferred fat of Indian cuisine.

Here is my butter starting to melt.

Boiling away.

And here’s what it looked like after I strained it. I honestly had no idea if I did this process correctly or not.

But then I came back to it after it had cooled down and had this.

Yay! I searched images of ghee on the internet and found all types of pictures. I’m calling this one a win.

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