We have guests! Some of our best friends, a Persian refugee couple, are currently out of a home as they search for an apartment, so to save them from living in a packed gymnasium like all the other refugees in their situation, they're staying in our apartment.
A few days after they got here, we happened to get a free Persian rug from somebody who was getting rid of it.
"Hope this makes you guys feel more at home!" we said as we unrolled it at their feet in their room.
I don't know, was that overdoing it?
In addition to our home decor, our vocabulary and diet are steadily becoming more and more Persian. I told Samuel that if we keep it up with the massive amounts of rice we've been eating, next time our families see us, we'll have black hair and our skin will be a few shades darker and we'll greet them with "salam!"
But that won't stop us. Persian food is delish. The bun in the panggangan approves. The bun also approves of having guests who cook mom dinner almost every night and don't allow her to help with any of the cleaning.
The bun also approved of these breakfast tacos. I mean the bun is the one who ate all of them so he/she must have approved.
Okay. I enjoyed them too.
I have to admit, I was slightly disappointed that ice cream didn't make #2 (it actually didn't even make the list, if you can believe it), but I was still pumped that I didn't have to feel guilty about hiding the guacamole from Samuel.
Come on, he doesn't even like it that much!
Anyway, these breakfast tacos are amazing. I also (accidentally) didn't share any of these with Samuel. It's just... the avocados. Not to mention the sweet potatoes (my favorite) and fluffy sour cream and green onion scrambled eggs. They're just the perfect (naturally gluten free!) breakfast to pull out of the fridge in the morning. Top them with a little hot sauce and maybe some sour cream and a squirt of lime, and they aren't bound to last long.
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