Last month when I shared the final Daring kitchen challenge, I told you that I was planning on taking on the challenges that I missed or the ones that had happened before I joined the daring kitchen. Once a month, I will make one of the old challenge recipes and post it on the 27th of the month for old times sake (because the 27th was our assigned reveal date when the daring kitchen was active)
If you’d like to join me on this daring adventure, leave me a comment or email me and we can agree on next month’s challenge 🙂 You don’t have to be a blogger or have a blog. You just need to be daring and into trying something new 🙂
As you already know from the title, I chose to make lavash crackers (Sep 2008 challenge). I am addicted to lavash crackers especially the rosemary and sea salt ones and the cinnamon sugar and spice ones. I always buy them whenever I find them (usually at the farmer’s market and sometimes at IKEA). They are always super expensive, especially considering the fact that the ingredients that go into them are so cheap and readily available.
Whenever I buy lavash crackers, I promise myself to find a great recipe and start making these at home but I never seemed to find the time to do it, until this month! When I went through the extensive Daring kitchen archive to pick a recipe, I came across the lavash crackers challenge and knew that THIS IS THE ONE!
I have been trying to write this post for 2 weeks! The recipe is ready, pictures are ready but I am honestly at a loss for words. I love writing the little stories, thoughts that you read before my recipes in most of my posts, they are my way of sharing a little bit of my world with all of you but with a nasty flu that has been going on for 10 days, the inauguration the other day among other things, I have been staring at my screen for days feeling uninspired.
I have finally decided to share one of my favorite pictures with a few inspirational words, I hope that they will be able to cast a ray of sunshine on your day 🙂
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The December 2016 Daring kitchen challenge was to make Dutch Oliebollen (commonly called Dutch Donuts). Traditionally, these little sugar dusted apple and raisin studded spheres of bliss are eaten throughout the winter months in the Netherlands but particularly on new year’s eve.
I have missed so many daring kitchen challenges this year. I was determined not to miss this final challenge! But more importantly, a very dear friend of mine is from the Netherlands. When I saw the title of this challenge I just knew I had to make it, for her, so Margret if you are reading this, this post goes out to you.
I am sorry for not posting on Tuesday last week and yesterday. There is so much that has been happening on so many levels and I needed some time to step back and think.
I was going to write about all the things that have been weighing on my mind, the news and terrible images from Aleppo, the news from Jordan, some personal defeats and betrayals that hurt..But since the world seems to have so much hate and ugliness at the moment, I have decided to shift my attention and focus on the beauty around me instead of feeding the ugliness. It seems that the need to slow down and focus on the full half of the cup increases with every passing day and in that spirit, I am sharing a few pictures I took over the past week of things that brought me joy. I do hope that you’ll take a moment to slow down and enjoy them and if you have an extra minute, share a beautiful moment that you have experienced this past week with me in the comments. I really can’t tell you how much joy your comments and support mean to me.
Instead of ranting about the exams or the weather, I thought I would start today’s post with something inspirational. I think that we could all use a few tips when it comes to turning our days from “just OK” to amazing!
The rules of being amazing
Risk More Than is Required
Learn More Than is Normal
Breathe • Excel • Love • Lead
Speak Your Truth
Live Your Values
I will keep this post short and sweet (or actually savory!)
Shawarma has got to be one of the most popular middle eastern sandwiches, right next to falafel and arayes . Yet so many people seem to be intimidated by it! They are convinced that you can’t make great shawarma at home!
They couldn’t be more wrong
Today’s recipe is here to prove it!
There is nothing intimidating about making shawarma, it is actually one of the simplest and easiest Middle Eastern recipes in my book. It requires very little active working time. All you have to do is prepare the marinade, toss the chicken in it and leave it in the fridge. and you’re done! All you have to do the next day is cook it.
Simple as it may be, this recipe has 3 secrets that will guarantee that you’ll get an amazing, authentic , and juicy shawarma every time and these three secrets are:
Before getting to today’s recipe, please allow me to thank you …
After last week’s post I received so many comments, messages and emails and I am truly at a loss for words. The kindness, concern and compassion that you have all showed was heartwarming and I deeply appreciate it. I am fine. I know so many of you were concerned that I sounded depressed or worse yet, desperate but I really wasn’t. I was just venting and I really appreciate the fact that you listened. Thank you.
I have been trying to write this post for a week! I was determined to finish it tonight, yet I have been staring at my screen for a couple of hours trying to figure out how to put into words the feelings that have overwhelmed me ever since the 9th of Nov.
I usually pride myself in my ability to use the English language to express myself despite the fact that it is not my mother language but for the first time in my life, I find myself at a loss for words. Unable to translate my thoughts and emotions into meaningful sentences! Cecilia so eloquently expressed in her post” I am an immigrant” how anyone who has lived through the experience of being an immigrant or an expat can relate to the deep rooted feelings of fear that the results of the American elections have stirred.
Growing up,the only association between pumpkins and desserts for me was in the form of the traditional candied pumpkin that is usually served in the winter as a filling for a special kind of Palestinian bread called zalabia. You see, pumpkin in my book was associated with savory recipes like pumpkins and lentils in tomato sauce,and pumpkin frittata.It wasn’t until I started blogging that I was blown away by all the sweet possibilities!