Are you lost in the middle of all these Internet tools? I am, sometimes some friends complain that I’m ignoring them, but it’s really hard to catch up (for me at least). I’m on ‘Facebook’, ‘My Space’, ‘Orkut’, ‘Tweeter’, ‘Foodbuzz’, and some others, which I don’t even remember. It’s way too many. But all the time another friend sends me an invitation and I end up with another membership. I just don’t want to let them down. I try to get the hang of it, but most of the times I just don’t get it. Take Facebook; you are suppose to Super Poke people, or send them an IQ test. Then, there is Tweeter; “ What are you doing right now? “  “What are you thinking…right now? I find it really hard to forgo information about my life in such a liberal way. I’m the secretive type, not even my husband knows what exactly I’m thinking most of the time. I’m not into talking too much either, which is not ‘typical female’, because according to recent researches, women speak three times more than men. A woman says about 20 thousand words per day, which is 13 thousands more than a man does. Women also speak much quicker than men. Psychiatrists state that inborn differences between male and female brain explain the fact that women are more talkative than men. But my husband always says I must have a defect because I don’t talk too much. Having a blog, was in a way a rout to open up a bit more for me. Maybe that is why sometimes, I still find it difficult to sit and write. But when it comes to food I could probably blab my mouth all day. Take this rice with herbs that I made, the smell was fantastic, and tasted delicious too. I love to cook with skewers it looks so pretty you can use a variety of veggies and meat. Just before you serve, squeeze a bit of lemon or lime on top and you have a delicious and impressive meal.

 Basmati Rice With Herbs And Pork Skewers

•  1 cup uncooked long-grain (white) basmati
• 1 3/4 cups water
• 3/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 2 tablespoons minced fresh curly parsley leaves
• 1 tablespoon minced fresh dill leaves
• 1 tablespoon minced fresh scallions
• 1 tablespoon minced basil
• Freshly ground black pepper

 Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the herbs  and pepper. Fluff with a fork, and serve warm. For the skewers I used pork, red onions, and peppers. And in the end I topped with my dill vinaigrette. 

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