It’s officially winter in Jordan. Actually, I guess winter came along while I was home for Thanksgiving — my most favorite holiday ever. We’ve had a pretty long summer, and the warm days continued on until late November. When I got back, though, it was cold. I wouldn’t say Syracuse on a snow day cold. Or DC in December cold, but definitely significantly colder.
The problem isn’t so much that it’s cold outside… it’s that it’s cold inside. (more…)
Would it be socially acceptable to live off soup for the entirety of the fall/winter? What about if I change it up? Hearty soups and light soups? Do I actually care what is socially acceptable and what isn’t when it comes to my food cravings? These are the questions I ask myself just as soon as the mornings and evenings get chilly and I find any and all excuses to start making soup. (more…)
I am so behind the game (I’d say, a few years behind) but I finally got myself an Instant Pot and I’m beyond excited about all the Instant Pot recipe possibilities!! Even more exciting, that it’s October, and while it’s still about 80 F degrees during the day in Amman, and there are no pumpkins in sight, I’m so looking forward to the cozy recipes I’m going to be making using my Instant Pot. (more…)
Grape leaves. There are so many different types. Grape leaves can be served cold or hot; stuffed with meat, rice, and/or vegetables and are native in countries Greece to Iraq and every other country in between. Each of which has their own version of stuffed grape leaves. Some call them Dolma, and others Waraq Enab ورق عنب
My Tayta always made meat and rice stuffed grape leaves with tomato sauce served warm. It’s my favorite way. My mom, makes them the same. And today, I’m still using the handwritten transcribed recipe from my Tayta. I won’t deny, however, that if there are any leftovers, I eat them cold straight out of the fridge. I can’t be the only one who loves cold leftover grape leaves. (more…)
