In The Kitchen: Greek dolmades (stuffed grape leaves)

 Step One:

Heat two (2) tablespoons of Olive Oil in a large saucepan over medium heat

Step Two:

Saute the finely chopped onions until they are tender (or like I say each time, look like mashed potatoes).

 Step Three:

Stir in the rice, and then brown slightly.

Step Four:

Add three and a half (3 1/2) cups of chicken broth, and roughly five (5) tablespoons of Real Lemon juice. It's okay to let it overflow into the mix, it's better!
*Vegetarian substitution: You can use vegetable broth instead of chicken broth, however, step five will be modified slightly.

Step Five:

Put on the lid and let it simmer on a lower heat for twenty (20) minutes, or until the liquid has been fully absorbed.

*Vegetarian modification:
1) Bring the rice/broth/lemon mixture to a boil, then cover and let simmer on MEDIUM heat for 10 minutes, no longer or it will BURN.
2) Turn the heat down to low for the remaining 10 minutes, and continue on to steps six through nine!

Step Six:

Add in finely chopped parsley, mint, and some dried dill. (To your liking, I'm Greek so I tend to over-do this part hehe)

 Step Seven:

Pour enough olive oil and lemon juice to cover the bottom of the pan.

Step Eight:

Bowl a pot of water to dip the grape leaves in.

 Step Nine:

Remove the stems and...

The rest in pictures...