Monday, March 30, 2015

Almond dates chocolate truffles : Keeping it real !

" A new [blog post] is up " Can you guess the amount of time and work that goes behind writing this little sentence in social media platforms like Facebook ?




For me it's A LOT ! That's why I am constantly amazed by how often other bloggers put up new posts every week or maybe even everyday. Maybe I haven't found a rhythm yet, but a new post for me starts with something like that: I get a sparkling idea in my head that I think will make a good contribution to the blog.





I write it down, marking a day on my calendar that I will make/ test this recipe. Then I'll make it and when I am fortunate with a good tasting food then I will then  plan the photo shoot, which is a whole different story. I'll have to think about the props, the surface, the lighting, the mood...etc, And it doesn't help that my allocated  space for shooting is all the way on the other side of the house away from the kitchen and I only have a few hours of the day where the lighting in that space is just perfect!


Monday, February 2, 2015

Middle Eastern meat balls with eggplants and cilantro sauce : Welcoming the new year

I love being a housewife, I really do. I think I always had this in my mind when I was growing up. I wanted to have a life similar to the one my mom had. I always secretly wanted to go to the U.S like she did when she accompanied my father as he was getting his bachelor 29 years ago. I wanted to have the opportunity to learn English and get exposed to the western wold like she did. I wanted to have a family, kids, a nice home and a nice kitchen.



I realised that I wanted to be a housewife and not a working mother more than ever as I attended college 10 years ago. It was very hard to go to classes, project meetings, doing homework and writing reports and then come back home to attend to a husband and a baby girl, do the dishes, do laundry and clean up the house. And it didn't help that I am an introvert person. I needed my time alone to recharge after a long day at college which unfortunately I couldn't do.


Sunday, November 9, 2014

How to prepare and use saffron for cooking Plus a giveaway

As promised her's a quick guide on how to use and take care of your delicate and expensive spice.








Buying:

Before you bring it home make sure to always buy the best quality saffron you can afford. Buy it in threads not powder to ensure quality and that you are not cheated upon. Iranian and Spanish saffron are the most well known for their quality.