I have never held in my hands the udders of a four-legged mammal before. But it was during our stay in Hardine for the Blooming April events series that Bruno and I decided to go on a little adventure and decided one morning to go to the nearby goat herder and get ourselves some fresh goat milk and attempt to make cheese.
We woke up one Sunday morning and drove to where the goats are. Charbel, the goat herder, gave us the white plastic wide-mouthed gallons and advised us to put on latex gloves because the smell would be hard to get rid of. Charbel got a mother goat out and calmly it obliged and offered her udders for us. We approached and started squeezing to no avail. I was afraid of squeezing wrong or too much and end up hurting the goat. But after being told that I SHOULD squeeze harder, I had no option but to try. Continue reading
Today, I’m sharing 2 recipes in one post. I copied these recipes off The Hangout restaurant’s menu for you to try and replicate them at home. This is part of a new collaboration between Cookin5m2 and serVme where I will be sharing me experience with the chef, not my review because I don’t find myself qualified enough to dictate your taste buds, then share recipes on this recipe dedicated blog.
I got a date with Chef Salah, the chef at The Hangout, (all thanks to the sponsors serVme) one Tuesday night and I went with full enthusiasm to meet the chef and learn new recipes. Chef Salah was really nice, and we got to talk before and after our recipe session. Continue reading
Some time ago, a new face on the blog’s comments (actually I haven’t seen her face) suggested a recipe she was making. I got excited, connected with Lara and we followed each other on twitter. She was making a traditional milk pudding – Mhallabiyeh – flavored with rose and orange blossom water and topped with coarsely ground pistachios.