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.
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
I am all about natural local ingredients. If you’ve followed my blog long enough, you would have known that already. This season’s fruits range from luscious strawberries that are almost out of season now, to mulberries that are starting to ripen now, watermelons, cherries, and so many stone fruits that overflow in produce shops. I’m trying to make use of all the fruits I can get my hands on, but sometimes there isn’t enough time.
I have always dreamt of getting blueberries, raspberries, and cranberries. All these berries that I see in recipes from international bloggers. But I am always bummed whenever I pass by the produce isle in the supermarket and find the box of sad, almost raisin-like blueberries sitting in a clear plastic tray waiting for their final destination at the dumpster because no one would buy a 50 gram box for 7 dollars. Luckily, I found a local producer who has started growing his own berries and presenting them to the Lebanese market.
Photo from TootBerry website Continue reading
As I was making apple pies (yes, pies), I realized I’m leaving behind almost 10% of each apple in core and peel. I had to use it in some way.
After searching and trying a recipe, I found a good use for the leftovers of apples. Continue reading