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6/5/2017 @ 5:46 P.M

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Fifty Shades of Hummus and How to Make it Your Own

I’m a complete and total fiend for hummus. If you ask my mother where my culinary journey started she probably would tell you of one particular moment in my childhood. Picture this: She walks around our house and catches my sister and I out of the corner of her eye. We were mere toddlers and thought it was a great idea to have a hummus party in the bathroom using the lid of our toilet as a table. We did put a blanket over it as a tablecloth to complete the ambiance. Strange, but children are kind of weird like that. Also, if you’re not tall enough to reach the formal dining room table then you’ve got to be resourceful! Needless to say this has been recorded on a vhs tape that we revisit every once in awhile for a good laugh.

5/10/2017 @ 6:00PM

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Mint Matcha ChocolateChip and a Homage to California

Lately it’s been nothing short of dreary around here, so i’ve been thinking of the warmer days that hopefully will be upon us soon. I’ve been a bit MIA lately because I took some time to myself to try and get an idea of where I want to go with this little project. I enjoy being a free spirit and I want to show you a bit into my world on my creative terms. I think my biggest struggle lately though is I have this constant fear of failure.

3/29/2017 @ 7:00PM

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Food Photography: The Harvest Table

This past fall I had the absolute pleasure of teaching a class with a friend of mine, Jenn Bakos of Jennifer Bakos Photography. Jenn is someone I look up to a great deal, not only is she kind hearted, but she’s also extremely talented and puts her heart and soul into everything she creates. We had taught a two hour mini class at The Studio of Photographic Arts aka. SOPHA’s Annual Down on the farm class in July and had such a great time doing it we jumped on the chance to teach a class this fall.

3/8/2017 @ 6:26PM

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Loubieh bi Zeit (Lebanese "Green Beans in Oil")

Recently, my husband and I stopped eating meat. To be perfectly honest, he’s a lot more disciplined about it than I am. If I'm out with others, I bend the rules a bit and find myself going for short rib tacos instead of the veggie option. As a food lover, swearing off meat altogether just doesn’t work for me. I am interested in all sorts of food and will try just about anything put in front of me.

2/25/2017 @ 10:00 A.M

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The American Table: Breaking Bread with Nomad Bakery

I spent some time with Cheryl Holbert of Nomad Bakery and her family. I met her daughter, Kara, in college and grew close to her and her parents over the years. It was a great opportunity to catch up, eat delicious food, and discuss our feelings on everything going on in our country and the world beyond. My love for food has grown over the years, and it was really wonderful to watch Cheryl take her passion for bread baking and turn it into a successful and amazing business. She was named one of Dessert Professional's online magazine’s top ten bread bakers in North America 2016.

2/25/2017 @ 10:00 A.M

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Kishik: Not for everyone, but definitely for me.

Italy has polenta, the south has grits, but Lebanon has something similar in idea but a completely different execution. Kishik is a lebanese porridge, what makes it different from the two mentioned is its ingredients and what is done to create it. Kishik is made with Bulgar Wheat fermented in milk and yogurt (Laban) and is created by mixing the two ingredients and letting them ferment over several days.

2/25/2017 @ 10:00 A.M

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Too Many Cukes: Two Recipes to keep it interesting!

My favorite thing about summer is the garden. I love planting everything, caring for it, watching it thrive, and reaping its mass amounts of delicious food. This year we’ve planted so many things, watermelons, red onions, kale, jalapenos, habaneros, thyme, rosemary, stevia, parsley and cucumbers. Out of all the plants the one that is the easiest to succeed with is definitely cucumbers!

2/25/2017 @ 10:00 A.M

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Labneh Forever

Labneh is easily one of my favorite things in the universe. While I could go to any store to get it, I enjoy it best when it is homemade. It doesn’t take much time or effort at all! Basically it’s perfect for anyone who is willing to take the time to do it. I guarantee for what you have to do, you’re going to feel like a pro afterwards. It’s one of the more rewarding recipes I’ve made. It’s also one of the most versatile recipes as it can pair with most anything

2/25/2017 @ 10:00 A.M

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Eat Through The Week: Vegetarian Grape Leaves

Not sure about everyone else but I find myself so busy I can hardly keep up with it all especially meals. With our busy schedules, it’s not always easy to eat right and sometimes I find myself opting for less healthy choices while I’m out. I try to make up for it the best I can by making sure the food that we’re eating at home is healthy and filling. With a full time job and homeownership, any opportunity to make a big meal that can carry us through the week is an absolute god send!