Wild Zaatar Scrambled Eggs & Blooming April

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You should know by now that I am a sucker for nature activities.

Apart from all the camping trips, road trips, and hikes that I’ve been a part of in the past couple of years, one project still stands out with so beautiful joyful memories; our rural lunch events.

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After a few camping trips, our friends were teased by all the posts and the fun times we share. They asked us to reveal our hideout. We did during the Autumn Secret saga that took place on three Sundays in September and October.

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Naturally Colored Easter Eggs

It’s Easter again!

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This time of the year when nature wakes up from a long slumber bringing back out all the buds it tucked away inside its tough brown coat from the harsh winter. Trees may look dead, frail and leafless, but they’re busy working in silence, to shine with the most magical season of the year.

After a period of hibernation, work was being done silently.

In the past couple of months, I went back to my 5m² kitchen with a fire to cook something. In the meantime I cooked a new identity, a blossoming one that reflects my constant passion for food and nature. Continue reading

Cheese Boards and Christmas in the Camp

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Christmas in the camp is different.
We don’t live in tents anymore, but everyone’s roofs and extensions are made of corrugated metal sheets. It’s never a silent night when it’s raining. Every single drip of rain is heard tic-toc-ing on the roofs echoing one another into a deafening harmonious symphony.

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Christmas in the camp is engulfed with church bells jingling at midnight calling for celebratory mass. The Maronite monastery uphill, and our modest Greek Catholic church by the side of the camp both hold masses filled with joyful Christmas chants for believers to have a blessed eve. I lead the choir for a while after being a member for long. Those chants were magical in lyrics and melodies that fill you up with warmth and joy. Continue reading

Red Wine Hot Chocolate and Gratitude

I love new beginning. The thrill of an exciting adventure you know nothing about.

There’s always a challenge we’re trying to finish if you look at it this way. Ever since I graduated, I didn’t find the 8-to-5 job to be satisfying, and it’s as if I felt that I will not be 100% interested and entirely immersed in the challenges the jobs offer. And that’s when I created my first blog, a variety blog before moving into a cooking-only blog three and a half years ago and going into foods lately.

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I have accepted life’s challenges with a smile. Not a direct one, but with a positive attitude that reminds me of character in an old Lebanese series. She always wore a smile on her face despite having a troubled collapsing family. The line she always repeated was “It will be good eventually”. And that’s something I like to live by. It will be good eventually. Continue reading

Wood-Roasted Butternut Squash Salad with Freekeh and Lentils

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Remember when we were a republic with no president?

Not anymore. Orange is literally the new black. After more than two years with no president finally the Lebanese parties (most of them at least, the ones who got a share of the cake) have agreed to vote for a candidate. Two hours of labor in the parliament proved that we still have a wicked sense of humor despite all, and that keeping the child in you alive is super important even if you’re a member of the parliament. Nothing feels good like re-living classroom fights between the bullies in the back, the nerds in the front, the teacher on the platform by the blackboard, and the supervisor pretending to be monitoring that everything is going as planned. All on live TV

Politics aside, it is purely coincidental that I am posting an orange pumpkin on such a day. This recipe was supposed to go last week as part of Pumpkin Week with the EatTheLebaneseSeason squad, our initiative to give recipes on how to cook and use local seasonal produce. But here it is: a super flavorful salad that can sub for a main meal with all the goodness it is packed with.

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