I made this recipe more than a year ago.
I haven’t shared recipes on the blog all the way from July 2019 to May 1st 2020. Things that kept me away ranged from getting sick to full on clown rehearsals followed by the trip and performances in Barcelona as part of a HUGE festival, then getting back home to the major instability starting from October till now.
I made and shot many recipes, prepared them and stored them away on a piece of paper or in my brain or on my hard drive. I know that at some point, I’ll share them, and here is one from the archives that deserves to see the light.
This post might sound melancholic.
I want us, through this post, to go back in time when things seemed more “normal” on the surface. Continue reading
This is not a pity party. This is what goes inside my head when scrolling on facebook and Instagram, and I see stories and sponsored posts.
Food topics are something that will always get me going. If the talk didn’t start there, it will go there eventually. TRY ME. It is something I am very passionate about and I’m always looking for ways to learn more and share the knowledge to my circles, the actual or virtual ones.
We can all agree that this year has been a very shitty one, and particularly being in Lebanon has not made things a little more digestible. Now that lockdown is not enforced anymore, and social distancing is not being practiced except in establishments that might get fined for violations, I am seeing little changes in behaviors related to food, and some behaviors that have not changed, and in my opinion they should. Continue reading
I cannot pretend now that we are not in a pandemic no matter how much I try to avoid and ignore it.
A big part of the world is on lockdown and living in stress due to home captivity and the looming dangers of the virus. While in Lebanon, we are blessed with an incompetent government that failed (not only now,… it is an ongoing series of failures that were somehow hidden for over 30 years) to provide a decent living for its citizens, with a pandemic/crisis or without.
Now, it’s been a little over 2 months since the unofficial state of emergency and lockdown in action. I was in Amman-Jordan in the beginning of March for a workshop and came back on March 11th on the last flight from Amman before stopping all flights to and from Beirut. We didn’t expect this to happen. I was sort of considering skipping the flight and staying in Amman, but since it is been 2 months and we’ve seen barely any changes, I am glad I didn’t. 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
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.