I’m a fan of making things from scratch. Whenever I can, I seize the chance. Spending time on Pinterest and Buzzfeed looking at interesting and pinning interesting DIYs to try is a fun activity, yet most of them never come to life.
Except… When it’s food-related.
Isn’t it a lovely winter?
Those cosy nights with a blanket, soup and a warm drink to keep you warm. It’s entertaining to listen to the sound of rain droplets tumbling down the roofs and the messing neighborhoods too. Don’t you love this season too?
(Editor’s notes: please don’t burst his bubble and tell him it hasn’t rained in a while and temperatures are rising) 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.