November is coming to an end. Movember is not achieved without showing off your Moustache to bring awareness to testicular cancer. Or just show off. I’m here to show off. And bake. And give people my ‘staches. Continue reading
I had a basil plant. I bought it for a friend who wished for one. The plant sat at the kitchen window waiting for me to give it to her or for her to come and claim it. In the meantime, it was being well taken care of. Sitting in the shade, enjoying it’s share of water and light and happily photosynthesising and keeping itself green and alive. Up until early December.
A recipe requires the coherence of many elements. Getting orgasmic results from a recipe is the fruit of love, patience, care and quality ingredients. Sometimes you cook something out of the need to eat. And regardless of the quality, it will be something good to chew on and fill your tummy with but never repeat. Other times the recipe is amazing; simply enjoyable you want to make it over and over again. Yet each time is different from the other. My biggest fear was for the recipe to fail. Although I don’t usually follow the rules completely but I keep hoping it’ll work. The worst feeling is when your fear materializes in front of you. The time and effort happily spent turns into anxiety and panic. You know you messed up at one point but keep hoping it’ll work. You keep hoping that with some sugar, spice and nice things it’ll be edible. But when it’s done, it’s over and done. 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.