I have been in that rut again – weeks of travel, adventurous eating, travel bellies – in that particular order – has me battling an ominous backlog of posts and pictures. And just looking at the volume has me wondering where to begin. I’ve had this happen to me before and this is typically how the vicious cycle starts and persists.
I’ve tried a few tactics in the past to get me out of this rut – for one the food events and “We Knead to Bake” deadlines have been an inspiration, but then again, I can’t always use those as crutches – that’s not why I started blogging. The idea was to be more of an daily blog – a somewhat live commentary of my experiments with food. At times I wish I treated this more like a Tumblog, just capturing those key instant moments in time and the food visuals as and when I enjoy them. But somewhere along the way, just like everything else, I get caught up with trying to make it perfect – articulate that story behind that recipe or capture that perfect picture in the right amount of daylight, only to lose sight of the moment and muddle along, getting buried in loads of stories and pictures – somewhat like the mind and the gazillion thoughts that eventually distract me from everything.
And just like that – I feel the need to snap back into the present – time to dust off the baggage and get into more “mindful blogging”. Which does not mean that I will push aside those travelogs and recipes from the past month. It’s just that I will need to learn to start somewhere, catch up and hopefully be more “in the present” with my blogging – and living in general:)
To reminisce the origins of this recipe or this Lebanese feast, flashback to our visit to Bangkok this past May where we visited a popular Lebanese restaurant, Beirut with some friends. This was a mixed bag of sorts – I was meeting a good friend after almost 2 decades, catching up with another relatively new but very good friend and her family and meeting a new acquaintance/friend – all at this dinner:) I have to admit, I was a bit apprehensive on how we would pull this off and ensure that everyone had a good time and was comfortable. Thankfully the food was awesome to break the ice and so was the company. We hit it off like we had known each other for ages.
Thanks M and family – it felt like old times – so happy to reconnect even after all these years, thanks B and family for making it a super fun evening and lastly to our new friends – G & F, great to meet and know you and a big thank you for sharing these cherished and authentic Lebanese recipes from your kitchen.
I tried these recipes as soon as I got home for the next dinner event at our home and they turned out perfect. I had tried hummus and baba ghanouj several times before and the hummus almost always needed something, some oomph:) This was just the right texture, the perfect spice and taste. I made the foul and the mohalabiya for the first time and was quite proud of the results. For those wondering (since this was a mezze platter of sorts), I did try to make the falafels as well and they didn’t turn out just as perfect this time around, so in case you do want to try making falafels along with these dips, you could use this recipe from my previous posts.