MUESELI

grey sky MUESELI

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Grey skies can be distinctly beautiful, especially if, you know, you have a happy tree to brighten your day.

happy tree MUESELI

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Mueseli has become one of my and BS’s favorite breakfasts over the years. It’s healthy, gets assembled the day before and improves overnight, and you can make several servings at once. All of this basically makes it sound like a painfully grown-up breakfast, a reminder that even though you can eat ALL the chocolate now, you’re going to be good and have brussels sprouts instead. However, it’s far from that! Continue reading

MUESELI

MOROCCAN-ISH MINT TEA

pavement MOROCCAN-ISH MINT TEA

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It’s still a little on the colder side here, but that actually makes for perfect walking weather – just cool enough for a light jacket. With everything turning green and blossoming, there’s so much to see…

tree 1 MOROCCAN-ISH MINT TEA

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It’s also perfect tea weather!

tea MOROCCAN-ISH MINT TEA

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I feel kind of ridiculous billing this as a “recipe” because it’s more of a serving suggestion, but regardless it’s fantastic and you should try it! Continue reading

MOROCCAN-ISH MINT TEA

MEJADRA

20150411_021023096_iOS MEJADRA

')"> It’s temporarily gone back to chilly here, which is awesome for biking – less sticky unpleasantness on arrival!

Jerusaleum MEJADRA

')"> With the cooler weather, I was in the mood for something a little heartier, so BS and I made mejadra. I found this recipe in the fantastic Jerusalem: A Cookbook by Sami Tamimi and Yotam Ottolenghi. The duo who wrote it, a Palestinian and Jew who co-own a restaurant, blend shared and different recipes from their respective cultures within Jerusalem.

 

The recipe itself is simple as heck but the different flavors come together beautifully. It is well accompanied by fish, but as it is a bit dry, I think the best addition is a soft-boiled egg or two. My only deviations from the recipe are mostly sloth related as I used all powdered spices. In addition, due to my pickiness (a defining characteristic) I reduced the cinnamon a smidge and did not add the sugar it called for. None of these are based on making the original recipe and finding it lacking, just on my personal preferences. The recipe below is my adulterated version, but if you want to go with the original just search Mejada Ottolenghi and I would guess it’ll pop up. Or buy the book! It’s a very nice one and, incidentally, has puffy covers like a childrens book which is somehow comforting.

Lentils et al MEJADRA

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Let’s begin! As you can see, the ingredient list is short and simple – just grains, flour, spices, and onion. Continue reading

MEJADRA

APRICOT UPSIDE-DOWN CAKE

20150510_170438916_iOS APRICOT UPSIDE-DOWN CAKE

')"> Spring has officially sprung here, and it’s amazing! The yard is full of flowers, including this lovely but worthless tree. The flowers look like cherry blossoms, but the tree doesn’t make fruit – what kind of sadistic bastard, given the opportunity to plant a fruit tree, would instead choose to plant something that doesn’t produce a harvest?

I’ve always loved the idea of upside-down cakes because they involve three of my favorite things: cake, caramel, and fruit. However, the most commonly produced iteration, pineapple upside-down cake, leaves me cold, because cooked pineapple is not my bag, baby.

Enter this gorgeous S.O.B.!

20150517_213435808_iOS APRICOT UPSIDE-DOWN CAKE

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APRICOT UPSIDE-DOWN CAKE

Food, Medicine, and Miscellany