The longer we’re in Jerusalem, more in love I fall with the incredibly varied cuisine here. And like many international cuisines, no matter where the source, traditional recipes are long and labor intensive. I’m making an effort to learn one recipe a week, integrating it into my weekly paleo cook-up. Sometimes, as with a recent experiment… Read More Kousa Mahshi (Palestinian stuffed zucchini)
I am working on taking my lunch to work every day, but I needed an easy way to make an entire week’s worth of lunches in advance. I actually do a great job of cooking a week’s worth of food at once on Sundays, but never seem to find time in the mornings to pack my… Read More Mason Jar Broccoli and Pomegranate Salad
Costco’s summer strawberries are out of control. Is it possible to eat a over kilo of strawberries in a week? I managed to get through about half of them by making strawberry coconut ice pops for Jasmine and bringing some to lunch every day, but I got to the end of the week and still… Read More Strawberry Basil Mocktail
FINALLY FINALLY FINALLY. Perfectly boiled easy-to-peel hardboiled eggs. No matter how new or old your eggs are. The Internets are fill of lore on how to hard boil your eggs. How to get perfectly yellow yolks, with none of the grey-green of over-boiled eggs. How to get a white that is supple and tasty, instead… Read More Perfect hard boiled eggs
What’s the best thing about coming back to the States from West Africa? Vegetable variety. Yes, access to asparagus and swiss chard and fresh broccoli narrowly beats out living close to friends and family. The quality of fruits and vegetables throughout West Africa is incredible. Everything bursts with flavor—after all, West African varieties haven’t been… Read More Seasonal vegetables in DC – Bacon Wrapped Asparagus