Fear takes different forms.
When we are young, we are afraid of the darkness.
We grow up and find that it’s not that scary.
We grow up and start getting scared of things we never expected to induce fear in our spines.
We fear getting older.
We fear responsibilities
We fear the death of someone dear
We fear ending up alone, dying alone, meeting new people, getting out of our comfort zone and trying something new,…
We fear failure as we fear success.
We are afraid of other people’s jealousy, their opinions, their comments, their criticism.
We are afraid of ourselves. No wonder we’d be afraid of others. Continue reading
I don’t always get my hands on duck meat. It is only recently that I was able to taste it and fall in love with it. It is true that ducks are birds, but the meat is darker than chicken and it can be more tender. Did you know that duck has less fat than turkey? That’s what I was told
What I didn’t know is that duck meat is best eaten when the inside is still pink, unlike chicken. The filets that I got are part of the breast. When cooked, they are so tender and more flavorful than chicken and they should only be cooked for a short period to keep the center pink and moist.
This recipe uses the stir-fry method, which is cooking the food for a short period of time in oil until done. This keeps the duck meat soft and tender, just the way I want it. The sauce is incredible! The aroma of sesame oil while marinating is so appetizing the anticipation for marination time was a killer.
This is one of the quick recipes that you could use to clean your leftovers and whatever is there in the fridge. Fried rice is a staple in Asian cuisine and I like to think it is a complete meal. It has carbs, vegetables, and proteins with enough salt to flavor the dish. The extra dose of proteins from the black beans makes this dish a super dish and takes away the guilt of carbs, if ever found! Continue reading
When your life takes an unexpected turn and gives you a lot to think about and process, sometimes you are left with your thoughts, overworked from the craziness of things in your head at one moment. Early this year I was an employee working from 8 to 5 in an office, on a desk, behind a screen, endlessly clicking the mouse before the bell rings announcing the day’s end. I had an opportunity that seemed to bright, and too got to be true. I knew I would be dumb and regret it if I didn’t take it. So I jumped.
In the past five months, my life matched my soul; floating, figuring things in the ether, finding it’s calling. I’ve cooked, managed the restaurant, sous chef-ed, catered at a gala event as part of the Bi Bayti team(you can hire me to cook at your home now!), cooked in the mountains for more than 50 person each time, got my name and work printed (read my interview on one8one magazine here, and buy the latest issue of The Carton to read my entry), and I went on TV. Continue reading
A couple of Sundays ago, I joined a group of my colleagues for a long walk across the snow up the Lebanese mountains in a well-known winter sports town; Laqlouq. The plan was to take a 3-hour walk across the snow-covered hills, around the high hill with the large white cross overlooking the whole area, back to our starting point. We wore special snow shoes to help us walk better and prevent our feet and legs from taking a dive into the high heaps of fresh snow. We began our journey with enthusiasm and excitement, enjoying the warm first of March sun, that kissed us really badly at the end of the day. I turned off my mobile data and decided that I don’t want to use my phone. I took out my camera and took a few shots every now and then.