Shorbet Adas bubbling away in the instant pot, fragrant with cumin, turmeric and freshly-squeezed lemons...
Bamieh cooking in the oven, the flavors of coriander, garlic and cumin (oops! I forgot the pomegranate molasses... I'll be right back) melding into a delicious dish.
A big pot of freekeh cooling in the fridge...
Some shakshoukeh sauteed at 5 this morning and already safely stored in a plastic tub--ready for transport...
In few hours I'll be headed to Columbia with 7 of my students to meet Ibtisam Barakat. We're bringing some Palestinian dishes. Hopefully--even though I probably didn't get all the flavors on point, she will feel honored that I at least tried...
... because I was so honored that she shared her story in the memoir Tasting the Sky.
You really go above and beyond! Hope that you all are having a great time! Can't wait to hear more...
ReplyDeleteOM Goodness. We laughed. We cried. More to come...
DeleteI love, love, love that we are so in tune with each other! We both wrote about cooking on day two. Hope it was safe travels :)
ReplyDeleteTracy--It's like we're twins, right? ;)
DeleteThis sounds so lovely...I hope that your dishes turned out great, and I am definitely going to ask you for the recipes next time I see you!
ReplyDeleteKatie--The red lentils is a definite keeper, as far as I'm concerned.
DeleteBetween you and Tracy, I'm hungry again! That trip sounds amazing--I hope it was!
ReplyDeleteLindsey--The company, the conversation and the revelations... It all was amazing.
ReplyDeleteLooking forward to hearing more about this---and wondering how you squeeze so much stuff into your life! You're amazing!
ReplyDelete