Summer is officially over. Today marks the start of Autumn, but the weather has already changed with a mellowing breeze and yellowing trees. There’s a charm about this season. Villagers and orchard owners believe that this is the most generous time of the year. The crops are plenty and the orchards look beautiful with the trees and vines bearing fruits from all colors.
After almost a week in Baskinta with a lot of things happening and so much prep to do, this week was a calmer one. The weather decided to take it easy on us as well. Of course I haven’t tried to go to the beach but I still went out after 5, like an office employee.
A while ago, when I got my hands on some blueberries from Toot Berry, a local berry producer (FINALLY!), I decided to use them in every way possible. In a previous post, I shared a recipe for Blueberry Green Tea ice tea. Now I’ll be sharing a blueberry swirl cheesecake made my way. I realized also that I don’t have any legit cheesecake recipes here. So here’s to the first one! AND BLUEBERRIES!!!
It’s fall.
Lebanon hasn’t failed to show us that. Days of rain and storms, cold weather, and autumn fruits.
I think I’m starting to grow fond of spring and autumn. They are the seasons that have moderate temperatures, beautiful clear weather and delicious produce (although I wouldn’t lie to you, I’m taking a jacket with me to work and I’m having a thick cover at night over me)
Summer is about to end and I am taking advantage of my summer vacation. I had spent the day at the beach. Nothing but the blue waves of the Mediterranean, the blue sky and the sand all over my body to alter my mood whatever it was.
Cook in Five Square Meters 