I’ve been obsessing over winter’s best fruits.
I’ve had crates over crates of different citrus fruits that I could lay my hands on.
It is fascinating how life gives us these fruits on the days we need them the most; gloomy, grey, dark, and rainy. Nature gives us these colorful fruits hanging from brown and green trees with leaves glistening with winter rain waiting to be harvested.
The colors fascinate me. I would only like the gloomy rainy days when I don’t make any plans and stay in bed. Or when it stops raining at the moment I’m stepping out of the house. The sight of bitter oranges on the branches of the line of trees in Monot street makes my day. It makes me dance with joy when now in March, those branches carry small yellowish white buds instead of the fruits and the scent of orange blossom fills the streets with a beautiful fragrance that covers up the recent smell of trash that is occasionally looming over Beirut.
My latest obsession was with blood orange. Continue reading
I remember one time walking out of Hamra street, a once vibrant street in Beirut, during the last days of winter and seeing a vendor with styrofoam boxes overflowing with lump-like things held together with clear tape.
The first time I saw these sandy-stone-like produce I thought they were the world prized truffles with the amazing flavor and the unique aroma. I made risotto and shaved* some of those on top. I even buried one in a jar of short grain rice to fragrance it for risotto.
*shaved, more like crumbled it on the box grater’s slicer side only to get grains of sand later with every bite because I didn’t clean them well
Only later did I learn that these truffles are not the same thing.
These beautiful spores are called Desert Truffles. They are harvested not using dogs or pigs like western truffles but by roaming the desert landscapes (not desert dunes, but bare lands with rare vegetation) looking for bumps and cracks in the land. They dig their hands down and pull out the sand hoping there’s a something worthy in there.
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.
So we haven’t met here on the website since April 2018. A little short of a year ago. Allow me to give you a recap of how the past year went. If you feel like it, share how yours went in the comments.
First, if you follow me on instagram, you probably wouldn’t need this post. You probably know most of the stories here, because I almost never stopped sharing stories there. But there are some things that will be observed and phrased more elaborately here.
- This year, I kicked up my food photography work into the professional world by working for a major client. SHAMELESS PLUG: CHECK MY PORTFOLIO PAGE. I was making recipes for short videos and taking photos of their food products. We filmed 31 videos that I will upload later to my Youtube Channel and I have shared some of the photos on instagram in the past year.