It’s 4 months into the new year, and some of us already wish it would be over.
I hope we make it out alive. Eight months to go.
None of us imagined this would happen. A few months ago, the world was unstoppable, and even 40 days ago, life still continued even with the rise of the pandemic previously known as epidemic. Most of us are now either isolated, quarantined, working from home, out of jobs, or whatever situation this virus and its repercussions put us in.
It hasn’t been easy the past few months in Lebanon especially. With the financial crisis beginning to loom since last summer, (not caused by the Revolution of October 17, as politicians, analysts, and the media are brainwashing people to believe) and the government that is failing to take responsibility for the mess they are involved in, it has been very stressful to cope. Focus shifted from being creative and productive to ending the day safely and looking for ways to secure an income to pay dues. I am not here to go into details or talk about this now.
Let’s try and focus on things that take our mind off for a little while.
When you’re cooking as a day to day job, or should I say night to night?, your perception towards food is different. Sometimes nibbling on what your preparing is enough to keep you hanging till dinner service is done and you can actually sit down and have dinner from the food you prepared. As much as you love food, sometimes it gets to a point that you only need to eat for your body not to fail you. While on some days, you’re craving something so bad you won’t let the day end without having it.
Except when it’s a roast chicken.
To me, and this is according to my perception, street food is affordable food on the go which can be consumed as one drives, according to what we’re shamelessly proud of, walk down the street to the next job or meeting, or share with friends late at night or after midnight on the way back from the wild lavish Lebanese parties with the gorgeous girls we’re well-known for.
On that hot day I made burgers and burger buns from scratch, I made some potatoes and beet chips. It was so hot it was unbearable to keep clothes on with the oven and 2 fryers operating in the five square meters kitchen. I was working with nothing but my short shorts and undershirt on to catch the sweat dripping from my arms.
Stop visualizing my buns! I’m here to talk about my chips
Mike has given me a challenge. The challenge came from 2 necessities: one: we were on a tight budget, two, I needed a motive to give me a good start on the blog and create/make recipes.
The challenge came from our daily needs adapting to the month’s limitations. We’re both on vacation, we both have to depend on ourselves, I have a new food blog that I have create material for, aaaand we’ve spent (some) money in the past days that we had to consider giving this month’s limit a good place and use.
The challenge was, as the title hints, to create meals for 2 persons over 5 days for 40$.