Sunday, April 26, 2015
Friday, April 24, 2015
While I love and cherish my Aunt's date kleicha, this method of preparing kleicha is more traditional (كليجة تمر العراقية التقليدية). It is just a difference in method, as the ingredients are exactly the same. Where my Aunts are little rods which are good enough to pop in your mouth like chips (and easily lose count of how many you've popped), these are made from huge pinwheel rods cut into sizable cookies.
Thursday, April 23, 2015
The freshness of this (non-edible) rose body scrub is indescribably delightful and is fantastic to make for a spa day in with sisters. Baby skin is something countless cosmetic industries have spent enormous sums of money on products promising the same velvety smoothness.
Tuesday, April 21, 2015
Sunday, April 19, 2015
Friday, April 17, 2015
Soggy chicken wings just have to be the worst. On the other side of the spectrum is crispy chicken wings, which everyone loves. The crispiness of these wings is so ginormous, you're going to have to swear that it's not fried for people to believe you.
Wednesday, April 15, 2015
If you need a recipe to prove that cooking with fish does not need to be complicated, this is the one. It is spicy, exotic, and nutritious all at the same time. A wheatberry salad accompanies this spiced and pan-fried white fish fillets. Oddly enough, the salad in this case requires more time and prep than the fish itself.
Monday, April 13, 2015
I think my pignoles deserve a second take.
I revamped them by changing the presentation from two dozen individual mini-torts, into two elegant rectangular tarts. For anyone unfamiliar with pignoles, it is basically a pine nut tart.
Saturday, April 11, 2015
I came across the idea of corn tabboula and thought it sounded like an intriguing take on the classic Arab tabboula I had to try (in addition to the spectacular raw cauliflower tabboula). The corn essentially replaces the tomato, whereas the rest of the salad mostly remains the same..