It’s 4 months into the new year, and some of us already wish it would be over.
I hope we make it out alive. Eight months to go.
None of us imagined this would happen. A few months ago, the world was unstoppable, and even 40 days ago, life still continued even with the rise of the pandemic previously known as epidemic. Most of us are now either isolated, quarantined, working from home, out of jobs, or whatever situation this virus and its repercussions put us in.
It hasn’t been easy the past few months in Lebanon especially. With the financial crisis beginning to loom since last summer, (not caused by the Revolution of October 17, as politicians, analysts, and the media are brainwashing people to believe) and the government that is failing to take responsibility for the mess they are involved in, it has been very stressful to cope. Focus shifted from being creative and productive to ending the day safely and looking for ways to secure an income to pay dues. I am not here to go into details or talk about this now.
Let’s try and focus on things that take our mind off for a little while.
This is not my first shakshouka recipe. It is said, once you make it, you’ll keep making it all the time. I am not an exception to the rule!
Rarely do I repeat the same dish exactly to the point. It has to be different in something. And this time won’t be any different.
My love for shakshouka is real. A real love story. Or in the terms of food writers; it is a perfect marriage of ingredients and flavors. Jokes aside, it is. If you haven’t tried it at least once, you’re missing out. Continue reading
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.
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.
This is not precisly a bruschetta. Technically it is. It is a piece of toasted bread, rubbed with garlic, topped with delicious ingredients. BUT it is certainly not an antipasto for me, excuse me Italians. I love these little filling bites for the limitless options one can layer in such a small bite.
There are still some seasonal tomatoes in produce shops and I LOVE tomatoes; red, ripe, juicy, and super flavourful. Go and grab the last ones out there and treat them well!
What is sleep if it weren’t a time machine to breakfast?
And breakfast is an appetizer to lunch. Dinner is a meal by itself.
I seriously open my eyes, check my notifications, and go to the bathroom all while I’m thinking what to cook for breakfast. Pancakes…. Eggs…. Shakshouka…. Toasts…. Cereal… Anything. Anything with coffee. Continue reading