Friday, June 15, 2012

Little red gems

This morning while slicing up some strawberries for a decadent little dish of strawberries and cream, I noticed that some of them were bruised and a bit mushy. In my humble opinion, it would be a sad state of affairs to waste strawberries. So what's a girl to do? You could eat them right away (problem solved), use them in a baked or cooked dish, or employ this method when they're too bruised or mushy to eat fresh.

Saturday, June 9, 2012

When one has tasted watermelon, she knows what the angels eat (or drink)

Mark Twain said it best, but I wonder if he ever tasted the watermelons ripened under the Egyptian sun and fed from the waters of the Nile? 

Friday, June 8, 2012

Amazing almond cake...with a dash of rum if you desire

A few weeks ago I was invited to dinner at a friend's house here in Cairo. He was making Indian and Pakistani style food, and I told him I would bring dessert. Having converted to a low impact, mostly grain-free, sugar-free way of eating after the New Year (with a few slip-ups here and there), I racked my brain and my cookbooks for inspiration. Suzanne Pirret, in her book "The Pleasure is All Mine" had a lovely recipe, called "Cake" which seduced me by its simplicity (and possibly also by her witty writing). Her recipe used grams which I converted into cups for the American kitchen, although I personally like using a small kitchen scale and measuring ingredients in grams.

Thursday, September 29, 2011

Hello, Pumpkin

I must say there's nothing like the change of seasons from summer to fall. One morning you feel a slight chill in the air. Everything feels crisp and cool, but the afternoons are still warm and lingering. Like a sponge, you attempt to soak up the last real rays of sunshine before winter's cool breath chills you with its icy blast. At least, that's my feeling about a northeast winter in the States.

Saturday, September 24, 2011

Easy, Creamy Squash Soup for One (or two, or three...)

I was feeling like a light lunch today and thankfully I had a small squash I was meaning to do something with for some time. Yesterday was the first day of fall and nothing screams fall like butternut squash. Anyway, this is a really easy recipe that will allow you to be enjoying fresh homemade soup in less than 30 minutes, with minimal ingredients.