Subscribe to Emails About New Posts
Past Posts
Categories
Archives
Search
Tags
apricots Baklawa Bread breakfast bulghur cake candy Chicken chocolate Cookies Coosa Dessert Easter eggs Family fatayar favorite things Fruit green beans Harbor Springs Ice cream Kibbeh Laban Labne labneh Lamb Lebanese Lebanon Lemons Lentils Mazaher Menus Michigan Mint Orange blossom water Pastry Photography Postcards Potatoes preserves Rose Water Strawberries Up North yogurt za'atarLinks
- 101 Cookbooks
- 5 second rule
- A Cup of Jo
- A Life of Spice
- A Michelin and a Mom
- A Sweet Spoonful
- Antonia Allegra
- Canal House Cooks Lunch
- Diane Morgan Cooks
- Dirty Kitchen Secrets
- Domenica Cooks
- Food Wednesday
- Food52
- Fresh
- Great Crested Fly Catcher
- Harbor Light Newspaper
- Healthy Aperture
- Hunt and Gather Girl
- Jennifer McGlinn
- Kibbe & Spice & Everything Nice
- Kitty Morse Morrocan Cuisine
- Leite's Culinaria
- My Culinary Journey Through Lebanon
- Nutrition Unplugged
- Orangette
- Pure Michigan
- Sofia Perez
- Tante Marie's Cooking School
- Tartelette
- Taste of Beirut
- The Blender
- The Clothes Make the Girl
- The Italian Dish
- The Kitchn
- The Silver Pen
- The Wednesday Chef
- Tuesday Recipe
- White on Rice Couple
Tag Archives: Family
Farewell Lebanon, until we meet again.
We were remote, in the mountains, paying homage to our adored Lebanese saint, Charbel. It was a haunting place, creaking with wind and chill and a kind of desolation. I prayed for all of us. As I left, the branches … Continue reading
Posted in Picture Postcards, Stories and Recipes
Tagged Cedars of Lebanon, Family, Lebanon
21 Comments
Postcard from Lebanon
The Lebanese love the water. Might explain what brought us to Michigan. Can you smell the roses and herbs? It was so aromatic, I hope it wafts in for you. Hallab pastry shop. Need I say more? Beirut beckons.
Postcard from Lebanon
Beirut at night. A cab driver said today of Beirut: it is most beautiful at night. Other cafes were full. This one was not. Manoushe is my new favorite food. We’ll make some, I promise. More importantly, these are my … Continue reading
Have homemade granola bars, will travel. To Lebanon.
The year was 1989, and I was a junior in college. My school offered all kinds of study abroad programs, including one for the summer. First my roommate Betsy said she was going. Then Julie. Then Kari. I wanted to … Continue reading
Fattoush salad, and poetry, in motion
It wasn’t long after I started working, after graduate school studying poetry and literature, that I started to feel the gnaw. Working was great, a paycheck was even greater. But I wasn’t writing much—just a couple of correspondences that took … Continue reading
Ingredient: Lemons
We are salivating over lemons this week not just because they naturally make our mouths water, and not just because they are the perfect shade of yellow to accompany us into spring and Easter, but also because lemons are one … Continue reading
Grilled Lamb Lollipops with Fresh Mint Sauce; Chine on…
For me to present to you a perfectly procured, grilled, and sauced rack of lamb strikes me as a decent feat, given the lamb drama I have experienced over the years. Lamb failed me most humbly when my sister and … Continue reading
Ingredient: Lamb
It is true that for the most part, my family has replaced lamb with beef in many Lebanese dishes, especially kibbeh. But when special occasions bring us to the table together, it is the traditional Lebanese love of lamb that … Continue reading
Ingredient: Dates
It’s official. We are halfway through Lent, which for me means I’m that much closer to having my sweets again. I hope that the drastic fasting from refined sugar is going to gain me some heaven-points, but probably all of … Continue reading
Postcard from Down South
For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone. ~Audrey Hepburn (Tranquil colors of South Florida. They have calmed me … Continue reading
Sauteed Snapper with Tahini Sauce & Toasted Pine Nuts
Please don’t be shocked when I say that I’ve become a fan of frozen fish. I think this conversion began many years ago when I was living in Chicago and picked up a piece of fish from my otherwise well-stocked … Continue reading
Garlicky Lentil Soup with Swiss Chard and Lemon; dressed up Rushta
I used to volunteer a lot. I hate to say ‘used to,’ but I’m trying to shame myself into getting back into it. When I volunteered in East Lansing and I’d see people I knew, they’d say “the apple doesn’t … Continue reading
Soft-scrambled eggs with asparagus; let the Lenten fast begin
One of the more memorable Ash Wednesdays of my career was when I was just out of college. I was hyper-involved in social justice causes at St. John’s, the Catholic student parish at Michigan State. Hours I didn’t have to … Continue reading
Lebanese Sugared Donuts: our pazcki, our beignet, our Fat Tuesday
Sitto woke up very early in the morning to mix her dough on baking days. She used a big blue roasting pan and loved to feel the dough come together between her hands. Once the dough had risen properly, she … Continue reading
Happy Valentine’s Day
St. Paul said it right in a letter to his friends: “And now these three remain: faith, hope and love. But the greatest of these is love.” Do you have sweet Valentine memories? Mine include little boxes that my father … Continue reading
Secured by