Word: dough
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...giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadoccia, or "fairy chimneys," and at nearly every roadside stop, there's a stall selling gozleme?the flat bread native to the region. A mixture of feta cheese, parsley, vegetables and spices is wrapped in dough and sizzled over a hot griddle until perfectly crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe, and altogether delicious...
...didn't really need it either." Conover had done very well as a trial lawyer, and he was working part-time as a mediator. He kept thinking there must be a better use for the money. Surely he wasn't the only person who could spare some of the dough in a monthly Social Security check? And others, he thought, must also have his altruistic impulse to share some of their retirement earnings with a worthy cause...
...surreal landscape of giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadocia (fairy chimneys), and at nearly every roadside stop, there's a stall selling gozleme - the region's extraordinary flat bread: a mixture of feta cheese, parsley, vegetables and spices wrapped in dough and sizzled on a griddle until crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe and altogether delicious. Cappadocians eat gozleme for breakfast, lunch and dinner (usually with a refreshing glass of ayran, a frothy yogurt drink). Newer restaurants in the area offer variants stuffed with...
...thanks to mass production, all that food is relatively cheap. It's also absurdly convenient. In many areas of the U.S., if you had a craving for cookies a century ago, you had to fire up the woodstove and make the dough from scratch. If you wanted butter, you had to churn it. If you wanted a steak, you had to butcher the cow. Now you jump into the car and head for the nearest convenience store--or if that's too much effort, you pick up a phone or log on to the Internet and have the stuff delivered...
Even the most establishment-minded parents would be gratified to see how intensely students pursue their cooking classwork. While sophomores at traditional four-year universities skillfully avoid scheduling classes before 10 a.m., students at culinary schools willingly rise before dawn to laminate pastry dough. On their own time, they cheerfully practice the sauteing, flambeing and knife-wielding skills they have learned in class...