We all start blogging for different reasons. Documenting a journey, venting emotions, dealing with stress or tragedy, finding some creative outlet, using up spare time, the list goes on and on. What no one tells you when you start blogging,though, is that at the end of the day, the part that you will cherish the most is the connections you will make. The people you will cross roads with.
I know many will argue that the virtual world is no place to “meet” or “get to know” anyone but if you have tried blogging for a while you will know that there is a precious connection that you can share with your readers, fellow bloggers and people you meet on this journey. A connection you can only feel with people who share your passion, who understand the spark of madness that is in every creative soul.
Posted by Sawsan Abu Farha (Chef in disguise) on November 17, 2013
If you were expecting a baby and you lived in the middle east. Your shopping list for the last few days before the baby arrives would probably include caraway seeds, rice flour and spices. Why on earth would you buy all that stuff with a baby on the way?
Posted by Sawsan Abu Farha (Chef in disguise) on November 16, 2013
I love making my own salad dressings, there is so much room for creativity and if you are a little adventurous you will be rewarded with amazing flavor combinations. The best part about making salad dressings as opposed to buying them is that you know exactly what goes into your dressing, no preservatives, no additives and no chemicals you can’t pronounce let alone eat!
Posted by Sawsan Abu Farha (Chef in disguise) on November 4, 2013
Tabbouleh despite its world fame is one of the Arabic and Middle Eastern recipes that seem to have been lost in the translation. Sure, you can find it on the menu of many restaurants and delis around the globe but what you call tabbouleh may not qualify as tabbouleh here in the Middle East.Here the tabbouleh police have very strict rules when it comes to what goes into tabbouleh and at what proportions. .
Today I am sharing my way of making tabbouleh, one that gets the Middle Eastern tabbouleh police seal of approval Let’s break it down according to ingredients
Posted by Sawsan Abu Farha (Chef in disguise) on October 29, 2013
Today I have a recipe for you that is good enough to make you step away from the grocer’s freezer section,and make your very own pot pie from scratch. The name is certainly a mouth full but it is really not that hard to make and I am welling to bet that one bite of this pizza pot pie will change the way you look at pot pies forever. The frozen ready made pot pies don’t even stand a chance!
Posted by Sawsan Abu Farha (Chef in disguise) on October 27, 2013