Some time ago, a new face on the blog’s comments (actually I haven’t seen her face) suggested a recipe she was making. I got excited, connected with Lara and we followed each other on twitter. She was making a traditional milk pudding – Mhallabiyeh – flavored with rose and orange blossom water and topped with coarsely ground pistachios.
Vacation is over but memories linger.
I will try not to get carried away and reduce the blabber and the storms of thoughts in my head so that I’m able to sum up my vacation, in which I will be surely not giving justice.
I have shared photos on Instagram of food, places and people. Many others were not shared, especially those taken using the camera. As I sort the images now, I recall the memories and the feelings and try to express them here in plain text.
This impulsive trip took a really good turn. It gave me wonderful moments in a breathtaking country (from what I saw and chose to preserve in my memory) for its landscapes, sceneries, people, culture, and of course food. At most times, it took my mind away from all the worries I got there with. I was hungry for new things, for a break from the routine and it was nothing short of that.
A recipe requires the coherence of many elements. Getting orgasmic results from a recipe is the fruit of love, patience, care and quality ingredients.
Sometimes you cook something out of the need to eat. And regardless of the quality, it will be something good to chew on and fill your tummy with but never repeat. Other times the recipe is amazing; simply enjoyable you want to make it over and over again. Yet each time is different from the other.
My biggest fear was for the recipe to fail. Although I don’t usually follow the rules completely but I keep hoping it’ll work. The worst feeling is when your fear materializes in front of you. The time and effort happily spent turns into anxiety and panic. You know you messed up at one point but keep hoping it’ll work. You keep hoping that with some sugar, spice and nice things it’ll be edible. But when it’s done, it’s over and done.
On that hot day I made burgers and burger buns from scratch, I made some potatoes and beet chips. It was so hot it was unbearable to keep clothes on with the oven and 2 fryers operating in the five square meters kitchen. I was working with nothing but my short shorts and undershirt on to catch the sweat dripping from my arms.
Stop visualizing my buns! I’m here to talk about my chips
Raise your hand if you love burgers.
Any meat stuffed between two buns
Fine, vegetarian burgers too
I have only one condition, don’t say you like McDonald’s
I’ve had delicious burgers around town, but as you know, I am a fan of DIYs and homemade goods. When I make thing I want to brag about, I’d rather not take shortcuts in the major elements, or else I’ll come clean, confess and share the shame.
Now let me brag a little. I made burgers. I made the buns, and I made the patties. In fact, mom shaped them. I still take a little distance from touching red meat so I used her hands and help.