Weekend breakfasts: a meal unlike any other of the week, mainly consisting of delicious food that can be heavy and filling but it will surely make you and your tummy happy.
You wake up, you go to the kitchen, bring the pot of water to a boil, make a cup of coffee or tea, prepare breakfast, eat breakfast on the porch enjoying the morning sun. Continue reading
Once you start cooking yourself, your perspective towards certain ingredients change a lot.
My relationship with onions for example has been like those relationships on my favourite TV show Glee; one of love, hate and then love again. Mom tells me I used to crawl to the produce basket in the kitchen, steal an onion and chomp on it until mom finds me in tears with that onion in my little hands. I grew up to find myself removing onions from food. Large pieces of onions in dishes like tabbouleh and mjadara used to annoy me and I used to move them to one side. Up until I started working at Burger King in 2006, onions have been my enemy. It didn’t take much until that changed. Rounds of onions sneaked their way into my burgers, then into my cooking and now their smell is on my fingers. Ever since I started cooking, I have loved using onions; raw or cooked. I get a little hesitant when I have onions from mom’s cooking but never when it’s mine.