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Monthly Archives: August 2011
Lebanese Tomato Salad. Let juice run down your chin.
When I was in graduate school at Michigan State studying literature, one of my professors was the poet Diane Wakoski. She was widely known to be an exacting teacher of poetry writing, holding students to a standard they had not … Continue reading
Ingredient: Tomatoes
I have to reference my father again this week, because we are eating tomatoes, and tomatoes were his favorite. His glory. His perfect food. Must be a Lebanese hereditary trait, because it extends far and wide in the Abood and … Continue reading
Postcard from Up North
“When I admire the wonders of a sunset or the beauty of the moon, my soul expands in the worship of the creator.” –Mohandas Gandhi (The cathedral of Little Traverse Bay.)
Apricot Preserves, and some time to let your mind wander
To make apricot preserves, the method and ingredients are very simple: sugar, water, lemon juice, and apricots that get pitted just by splitting them open with your hands. But the process does require a heaping portion of…you. An hour’s worth … Continue reading
Apricots
When it comes to dessert, the Lebanese favor fresh fruit, served simply, above any other sweet. This time of year, when the bounty is so perfect, I can actually accept that tradition (the rest of the time I pretend I’m … Continue reading
All Recipes
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Posted in All Recipes
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Postcard from Up North
“Study nature, love nature, stay close to nature. It will never fail you.” –Frank Lloyd Wright The view from Bill’s Farm Market, in summer. No wonder the produce is so beautiful…it comes from this. (The Frank Lloyd Wright quote was … Continue reading
Sheik al Mehshee: How eggplant healed a heart, and always welcomes us home
I started falling for boys at a fairly young age. In elementary school, each year there was at least one heart-throb who I loved from afar, yearning to stand in line behind him in the cafeteria or get placed on … Continue reading
Technique: How to prepare eggplant for Sheik al Mehshee
Eggplant, it turns out, is a controversial vegetable. As many people hate it as they do love it. Yesterday one of my cousins sent me a message: I love your blog. But I HATE EGGPLANT! I have 70 first cousins, … Continue reading
Ingredient: Eggplant
The deep purple hue and voluptuous shape of eggplant put it in the upper echelons of truly gorgeous produce. Of course, this time of year, there’s plenty of competition everywhere you turn at the farmer’s market. But purple is the … Continue reading
Postcard from Up North
“This is the violet hour, the hour of hush and wonder, when the affections glow again and valor is reborn, when the shadows deepen magically along the edge of the forest and we believe that, if we watch carefully, at … Continue reading
Tabbouleh makes me shake-shake my bootie
The backyard garden where I grew up on Wagon Wheel Lane presented me with one of my first love-hate relationships. I loved running out to the garden as my mother cooked dinner to bring in an abundance of vegetables. Loved … Continue reading
Why three times? How to prep parsley for tabbouleh.
My brother has a good friend he met in medical school who came from a big, wonderful East coast Italian family. The Italian father ruled the roost not unlike my own: with a firmness that is known in our family … Continue reading
Ingredient: Cracked wheat, or bulghur
When I was in cooking school, we spent a multi-week session on grains. Our chef instructor, Frances, has a love affair with grains (as she does, not surprisingly, with ingredients of all kinds) that’s contagious, and her enthusiasm got me … Continue reading
Postcard from Up North
Greetings from the Cherry Capital of the world. They taste as good as they look, right from a bag you buy at a roadside stand. Or right off the tree, if you are a bold forager on someone else’s property.
Posted in Picture Postcards
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