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.
It is no question now that we now know how the government is dealing with the citizens of the country. After the 4th of August, we, or at least I, have removed the expectations bar all-together as I know we’re gonna find a new low (not to be confused with LAW) with every passing week.
It’s been almost 2 months since the explosion and no results from the investigation, no one detained, none of those who manage the Port are held accountable, NOTHING but a rising number of victims from those dying due to their injuries and complications.
I was never really into baking bread. I LOVE eating bread, but when it comes to making it, whether it is our local thin chewy pita bread or a good crusty loaf, my motto was (a literal translation of an Arabic saying) buying it rather than raising it. That was until confinement hit us and I decided to start raising my bacteria pet: Quarant7ino (the 7 reads as the other H sound in Arabic, and t7in/t-hin means flour)
Yes, I started a sourdough starter from scratch.
I did a lot of research and checked out different sources, watched videos, read articles, asked people, got helpful replies and tips on instagram, looked into different flours and methods, and now I am finally able to say I MADE A GOOD LOAFContinue reading →
I made this recipe more than a year ago.
I haven’t shared recipes on the blog all the way from July 2019 to May 1st 2020. Things that kept me away ranged from getting sick to full on clown rehearsals followed by the trip and performances in Barcelona as part of a HUGE festival, then getting back home to the major instability starting from October till now.
I made and shot many recipes, prepared them and stored them away on a piece of paper or in my brain or on my hard drive. I know that at some point, I’ll share them, and here is one from the archives that deserves to see the light.
This post might sound melancholic.
I want us, through this post, to go back in time when things seemed more “normal” on the surface. Continue reading →