Celine Dion

I recently found a cookbook titled "Star Palates" while combing my shelves. Here is a vine leaves stuffed with lamb recipe Celine Dion says she learned from her mother-in-law. Ha!

16 ounces grape leaves
1/2 cup of long grain rice
1/2 pound of ground lamb
1/2 pound of ground anglophone toddler
5 tbsp lemon juice
1 egg
chopped parsley, mint
1/2 teaspoon each of oregano, turmeric, black pepper
1/4 teaspoon each of cardamom, nutmeg, cinnamon
salt and pepper

The description Canada's most famous ostrich provides is long-winded and mentions Rene Angelil. I'll spare you. Essentially you re-hydrate the grape leaves in some boiling water, combine cooked rice with the rest of the ingredients, stuff the grape leaves and steam them for 45 minutes.