I’ve decided to use my food blog to make a fashion statement.
Sending kids to school in skinny jeans (non-stretch) is cruel! The poor little fashion victims sit in the classroom or play in the yard while their little knees are bound by a pair of too-tight pants. I don’t think kids should ever wear skinny denim unless they are very stretchy!
There. I said it.
I know it’s the cutest thing in the world to see a tiny tot walking around in skinny denim, but it’s totally uncool knowing that they could be much more comfortable wearing pants with more room and flexibility.
Even I – after a few hours in stretchy skinny pants – start to feel uncomfortable, so just think how these extremely active creatures must feel!
Now, back to food. Continue reading
This salad is very much like my mother’s Moroccan Warm Mangold Salad, but this version is made with kale, Swiss chard, and Harissa (or chipotle harissa) instead of the oil and paprika mixture.
Unlike my mother, I make this salad whenever I feel like it, not only for Shabbat. I find it funny how Moroccan jews are so strict about the distinction between Shabat or holiday food and everyday food – they never eat Shabat food on a yom chol or weekday – and vice versa. So I guess that makes me a Moroccan culinary rule breaker.)
For me, this mezze, served over a bowl of rice with a few slices of avocado and some roasted seeds, or on a piece of toast, makes a satisfying light lunch. Last time I made it I was so hungry I ate it as is, without even bread, or anything. It was very spicy, but still good. Continue reading
This is a recipe for harissa with a twist – or, as my husband and I call it, “Mexican Harissa.” I found the chipotle peppers at a supermarket in Playa Del Carmen about two months ago. In Mexico, you can find dried chipotles everywhere. But here in the U.S. they’re a bit harder to find. I just Googled and found them for sell on eBay! (What doesn’t sell on eBay?) Another option is to use crushed chipotle, which can be found on William-Sonoma’s website. Continue reading
You can’t write a post about matbucha without writing about Yeruham. The cooked salad and the small town in the Negev Desert of Israel go together. The scent of matbucha cooking is the aroma of this town – almost every house and every building you walk into on a Friday will exude the smell of tomatoes and garlic cooking and peppers being charred over an open flame. Continue reading