<div class="floatleft"><div align="center">(http://www.mediafire.com/convkey/132c/qanv0vlare944wbzg.jpg)<br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 11pt;"><strong>Jaclyn Rosendahl</strong></span><br/><span class="bbc_size" style="font-size: 10pt;">Entrepreneur<br/><em>About Jaclyn</em> (https://elliquiy.com/forums/index.php?topic=289408.msg14241614#msg14241614)<br/> ‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾ </span></span></div></div><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… smile at Peter … Grazie works well most places I’ve ever been … a waiter is approaching … sets a bowl between us along with a basket of pita quarters …</em></span></span><div align="center">(https://dynaimage.cdn.cnn.com/cnn/q_auto,w_634,c_fill,g_auto,h_357,ar_16:9/http%3A%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F170209172813-baba-ganoush.jpg)</div><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… Mr. Alotaibi calls it Moutabal … suggests we may have heard of it as baba ghanoush … eggplant, garlic, lemon, Tahini, cilantro, parsley … from behind the bar he produces a metal shaker which he sets in front of Peter and explains that it’s crushed red pepper …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… take a pita and spoon a bit of the creamy spread onto it … taste …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;">  “This is very good! Peter, you’ll probably want to spice it up, but it’s just fine for me. Very creamy and what I’d call Mediterranean until now.“</span></span><br/>