My love for pancakes is UNDENIABLE!!!
But I can’t be eating pancakes EVERYDAY. As mentioned before (hello long-time followers of the blog who know of this) pancakes make me feel secure and comfortable. It is a comfort I created for myself after bad times. Not like the pancake plot in the series YOU where it was a comforting reminder of Beck’s father who made them for her as a kid. The best pancakes I’ve had are my own and let that be clear! (no cockiness here)
As I said, it’s not a good idea to have pancakes every day. It’s like dipping bread and sugar munching on it. It’s made worse when paired with high fat high sugar toppings. HELLO NUTELLA (I’m so glad I am not a fan of Nutella, bu t I would scoop Biscoff cookie butter by the spoonful into my mouth). So I had to come up with a trick! Continue reading
This week is the first week of Lent for Christians following the Western church.
Although we are not fasting this year at home, we still made some Lent recipes.
For more inspiration recipes from the blog, I have posted an old collection of vegan and vegetarian recipes from my blog to try. Continue reading
Here we are again. Meeting over a recipe. I’m behind a screen drooling over a dish I prepared some time ago between the past two weeks and five years.
I will be using, though, some recipes I shot in the past few year, and in love with, yet I never shared. But I will try to get this “blogger” thing going by shooting, editing, writing, AND publishing as soon as possible.
I don’t know how they do it.
It’s seasonal produce at its BEST!
A couple of weekends ago, I had the chance to hide among the tall fava bean plants and dive deep to collect the long green pods.
I also kneeled down the search for the fresh pea pods hiding underneath barricades of pea vines. I stepped on numerous ones, despite being careful, attempting to reach a handful of pods sunbathing together in the open.
Another trip around the sun and another series of produce coming back again. What is the produce that you miss the most and craving for?
We in Lebanon are – still – fortunate for four seasons (somehow) and with each we have a series of produce of vibrant sweet fruits and fresh green and colorful vegetables to garnish our palate with. It starts peeking through around early March with some juicy orange loquats and luscious red strawberries then some crunchy fuzzy green almonds that are sour at the beginning of their season we dip them in salt to break the sourness. The peak of this season is stone fruits like apricots start making an appearance.