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Sunday, 20 May 2018

BEIRUT in 1971 . . . and delicious Middle Eastern Food

Sept. 4, 1971:  Travel Journal

The Priens met us at the airport.  Lebanese trucks roar by and men hang out yelling, “Wheee!”
Beirut has a lovely natural setting by the sea but the city is scarred by buildings falling into disrepair. 


  Then we drove to Byblos – the principal town of the Giblites called Gebal in the Scriptures.  It is the oldest city of Syria.  There is a beautiful Maramite church & a lovely little Roman amphitheatre.  We wandered in the narrow streets.  It was all quite charming. 
We had dinner at the Crêperie – delicious.  We sat on a balcony overlooking the sea. 



Sept. 5  


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May 18, 2018: For our 44th wedding anniversary, Bryan and I had a  mostly Middle Eastern dinner.

MENU

Maple Leaf Cocktail


Moroccan Chicken: from Rosso & Lukins THE NEW BASICS COOKBOOK, p. 416

Lebanese Harrak Osb'oo: from Abdnelnour's JASMINE & FIRE, p. 314

Lentils and Pasta with Cilantro

White Rice


Pickled Radishes: from CHATELAINE magazine, May/June 2018

Roasted Citrus Salad

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Meghli, a Lebanese dessert 

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Monday, 14 May 2018

"I think sheets one can use all the time" and ROASTED CITRUS SALAD

“I long for the days before the Last Desolation.  The age before the Heralds abandoned us and the Knights Radiant turned against us.”

Oooh!  I can hardly wait to read it:  my Mother’s Day present along with a Ukrainian style top . . .
From Nicole in Tennessee who was told it was a perfect book for a teenager!


  Nicole had a wonderful Mother’s Day


at the Tennessee Renaissance Festival  


Here, we began celebrating with a lovely breakfast that included Scandianavian Pulla Bread . . . made by Bryan,


long walks in heavenly sunshine followed by a shady table at Starbucks with a chilled Cascara coffee,

 and a delicious dinner of Beef Pot Pie and a Roasted Citrus Salad.


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ROASTED CITRUS SALAD
3 or 4 servings
Based on: BON APPETIT magazine: Jan. 2015
1 large orange
1 large lemon
1 tbsp canola oil
Salt & pepper

Small red onion
4 tbsp fresh lemon juice, divided
Lettuce
Avocado

1.     Start oven preheating to 425.
2.     Spread 1 tbsp canola oil on rimmed baking sheet.
3.     Slice orange and lemon thinly:  1/8 inch thick.  Do not peel.  The peels taste great in this.
4.     Spread orange and lemon slices on rimmed baking sheet.
5.     Sprinkle with salt and pepper.
6.     Put in oven for 10 minutes.  Then turn slices over and bake for 10 to 15 more minutes.  If some pieces are charring, remove them and continue baking until most pieces are lightly charred in spots and starting to carmelize.
7.     Cut the slices into quarters and put in large salad bowl to cool.
8.     Slice some red onion thinly.  I use less than a quarter of an onion.
9.     Combine the onion with 2 tbsp fresh lemon juice and let sit for 5 to 15 minutes.  (This is to sweeten the onion.)
10.  Cut up the avocado and mix in with the onion and lemon juice.
11.  Add enough lettuce for 4 people (about 4 handfuls) to the salad bowl with the citrus fruit. 
12.  Put in 3 tbsp olive oil and 2 more tbsp of lemon juice.
13.  Toss with the avocado and onion.

This is just EXCELLENT!

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But no Mother’s Day could be complete without thinking of my own mother.
So I read one of her letters and it, too, was about a gift:
   I send in for sheets for you if they come I will bring them.


                                     And so here's  a Mother's Day Toast:  

                          "To Mothers who never give up hoping for our happiness."

Wednesday, 25 April 2018

TEHERAN in 1971 . . . and Arabic PESTO




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ARABIC STYLE PESTO

based on Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES

1 bunch parsley
1 bunch basil (include slim, tender stems)
½ bunch mint (leaves)
1 bunch cilantro
1 preserved lemon (cut up)
Grated zest of 1 lemon
1 clove garlic
1 tsp salt
¾ cup olive oil

The amounts of the herbs can vary.  It’s okay, for instance, if you’ve used some parsley
in other recipes.   

Blend all in food processor.

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MENUS for this week

MONDAY
TURKISH STUFFED GREEN PEPPERS:  Peterson's EAT SMART IN TURKEY, p. 44

POTATOES:  Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES
SWOONED PRIEST:  Hekmat's THE ART OF PERSIAN COOKING 
ARABIC STYLE PESTO

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TUESDAY


 GIBLETS & MUSHROOMS:  Claiborne’s THE NEW YORK TIMES COOKBOOK, p. 212
SPINACH, CASHEWS, & CUMIN: CHATELAINE magazine, May 2010
SUN-DRIED TOMATO FRIED RICE: Warner's ALL THE BEST RICE, p. 71

WEDNESDAY

dinner at Diana's


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THURSDAY
MOO SHU CHICKEN CALZONE:  Flax & Rosenfield’s THE CALIFORNIA PIZZA KITCHEN COOKBOOK, p. 35
SALAD

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FRIDAY

MOROCCAN CHICKEN: Lucy Waverman’s THE FLAVOUR PRINCIPLE, p. 334


CARROTS & PARSNIPS (CHATELAINE magazine, Jan. 2016)   



LENTIL POLOU (Adas Polou):  Forough Hekmat’s THE ART OF PERSIAN COOKING, p. 70

SALAD with Oranges and Radishes:  Waverman p 296  THE FLAVOUR PRINCIPLE

SPICE CAKE, p346 Deeds & Snyder's THE MIXER BIBLE

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SATURDAY
THAI MEATBALLS:  Deeds & Snyder's THE MIXER BIBLE, p. 11
CHINESE CABBAGE & MUSHROOMS: Hsiung’s CHINESE VEGETARIAN COOKING, p. 86
RICE

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SUNDAY TEA

BRUNSWICK BUN:  Aurell's SCANDIKITCHEN FIKA & HYGGE, p. 42


Saturday, 7 April 2018

"Busy as beavers" . . . and Bryan's Cherry-Oat Scones

 A letter to us from Bryan's mother when we were at Library School . . .












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Bryan’s CHERRY-OAT SCONES



1 cup rolled oats
1 cup white flour
1 cup whole wheat flour
¼ tsp salt
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ cup softened butter
½ cup to 1 cup dried sour cherries (the more, the merrier)
1 ¼ cups buttermilk

·        Start oven preheating to 450 degrees.   (Your oven may only require 425 degrees)
·        Grease a baking sheet.
·        Put oats, both flours, salt, sugar, baking powder, and baking soda in food processor.  Give it a whirl to mix things up.
·        Add butter and process until the butter is mixed in.
·        Transfer all of it to a mixing bowl.
·        Stir in the cherries.
·        Stir in buttermilk.
·        Drop large scoops onto baking sheet.
·        Bake 15 minutes.