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Posts Tagged ‘lemon’

A few years ago I met the mot extraordinary Lebanese woman named Diana. She was living with my in-laws while completing her Master’s Degree in Counseling. I think she may have secretly been an angel sent straight from heaven; she taught me about Lebanese food and fed it to us in copious amounts, and she consoled our family as we helplessly waited day after day at the hospital, my father-in-law dealing with a devastating illness that nearly claimed his life.

I relished the time we spent chatting on the sofa for so many reasons, but I found it especially interesting to discuss our different worldviews and the cultural nuances that shaped us both as young, independent, determined woman. For instance, when I hear a rumble of thunder, I think of the spectacular storms that I grew up with in Texas. Diana wonders where the bombs are falling.

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I think I may have mentioned this already, but salmon isn’t really my favorite fish. It’s just so salmony. So it’s funny that we eat it about once a week in our house. Clarification: I don’t care for it as much when other people fix it, I love it when I prepare it myself. Is that snooty?

The thing about salmon is that it’s so affordable and a cinch to prepare, extremely good for your body and a very sustainable fish. All of these things appeal to my sensibilities. Also, I have found some ways to make salmon taste creamy, not salmony.

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The last time I was in Israel I arrived in Tel Aviv at dawn. I left Athens for Israel at one in the morning, and it took many hours of travel before I finally reached Tiberias, my first stop on the journey. Tiberias is a beautiful little city that occupies a short stretch of the coast along the Sea of Galilee. There are small and winding stone alleys, a lively beach scene, elegant boutique hotels and crumbling, ancient minarets left over from the Ottomans. Ignore the young teenagers carrying machine guns; it’s a charming town. Tiberias is particularly special to me because it is where I met my husband. I can easily conjure the colorful, swirling, exhilarating memories of the night that we met, so you can imagine how excited I was to return with him three years later.

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I’ve just returned from a beach trip with my husband’s family. We had a really lovely time. Really. I can only think of one teensy complaint about the week (okay, two if I include the fact that my head is still peeling ): Jon’s family does not place any value in eating well. Allow me to paint the picture for you by highlighting some of the most memorable concoctions; buttered pop tarts, cheesy poofs (which would have been dipped in sour cream had it been available), and coffee sweetened with ice cream, artificial creamer AND sugar. This is no joke. This is real.

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We ate some wonderful roasted chicken breast tonight. I sit and write this full and content – pleased with the unique satisfaction that comes from a full belly of something comforting and savory.

I have been traveling so much lately and have been yearning for something simple and delicious, cooked in my own kitchen.

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So I realize that brussel sprouts are at the very tail end of their season (and I may be really stretching it), but I still see them bright and peppy on their stalks at the market so I feel justified in this post.

Like the city of their namesake, brussel sprouts are terribly underrated; they have such an unfortunate reputation of being stinky and plain. In fact, these little runts of the cabbage family may be the mascot for the rejected vegetable team, elevated by veggie haters as the chief offender and reason to shun vegetables.

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My Mom was inspired from my post about trout almandine and prepared a letter and a few recipes for the blog. I am delighted to share them! However, the main ingredient is a bit of a stretch for me personally. I am still steadfast in my goal be a tad more adventurous in the meat department, but turtle? I like turtle. We had a little turtle that visited our backyard regularly, and I took pictures of her. How can I eat turtle? Turtles are cute; thus nullifying their qualification as food (see my previous post on this matter). Nonetheless, the recipe deserves to be shared. Please note that Mom (aka Mimi) has shared some of her own notes following the recipes. Enjoy!

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john alma’s trout almandine My post on sole almandine reminded my mother that I have been anxiously awaiting my grandmother’s recipe for trout almandine.  This is a fabulous dish, and I believe that trout is abundant in the markets right now. I remember thoroughly enjoying the French/Creole dishes prepared by John Alma (my grandmother on my father’s [...]

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