I have to share this recipe. Things have not been easy in Beirut. But I have to do what I do.
Sharing joyful stuff does not reflect the current situation and I don’t intend to share posts where I’m all negative and nagging. I’ve been trying hard to share genuine content on my Instagram account; reflect what’s going on in the country, go against the general “resilience” mentality that we keep getting brainwashed into, and speak my mind.
New year new me. Starting the year with loads of bullshit! 😂
The year of pretending ended with 2020 and with the new decade, we are about to get real 😂
To cut it short, this year is the birthday I spend with the least amount of people around me. Yes. Quarantine and a lockdown in Beirut. I am not mad. I actually had a relaxing breakfast and coffee followed by my tradition of baking a birthday cake for myself.
If you’re first-time visitor to my blog, this is where I keep sort of a journal to document what goes inside my brain and what is cooked in the kitchen.
In this time of instability –we’ve been living this in Lebanon since August/September 2019, don’t let anyone convince you the instability was caused by the October 17 Revolution. The movement was caused by the greed and constant incompetence and failures of the government and ever-reigning politicians– we are trying to find comfort in anything that reminded us of a good time, a good memory, a joyful moment, a pleasant smell, or a comforting flavor.
Everyone and their mother (literally) is making cinnamon rolls and banana bread and starting a sourdough starter. I am guilty of the last two. I had to… A boy needed his good loaf of bread so I started the starter on March 27, but only now I got a good loaf. I’ll leave that for a future post. But now, I MADE CAKE!!!
This is the final post of the series. For the rest of the series go to this link (2-5-40 Challenge)
Although I set out a plan for the week, I felt like breaking it one day. I didn’t want to make anything from the menu, instead, I improvised.
It takes some time for one to start allowing oneself to ditch the book and follow the instinct. It doesn’t always work that way. They say, while cooking you can follow your taste and instinct, but while baking, ALWAYS FOLLOW THE RECIPE. I got to understand & get convinced by that each time I messed up a recipe because I skipped or replaced or decreased/increased the amount of a certain ingredient. Continue reading →
Salads for lunch? Who said you can’t do that?
I would only take salads as lunch if they have something more than just veggies. I love vegetables but come on. They’re fillers.
When you’re on a diet, you’re asked to eat a lot of vegetables and start your meals with salads not only to increase your fibers intake but to fill you up that you wouldn’t eat a lot more afterwards.
Dietitians. You ain’t taking my main course away. I’m gonna have my salad and I’m gonna eat the main dish too. Continue reading →