LAHZA

A project by ZAKIRA: Palestinian children in refugee camps in Lebanon were given cameras to document their lives. The result: LAHZA, a photographic compilation of their work. LAHZA is available online on Amazon, at many bookstores across Lebanon and at Librairie Ishtar, Librairie de L’Institut du Monde Arabe and Librairie Resistances in Paris.

Here’s a glimpse:

Photo taken by Hoda Al-Ali, 13.

Photo taken by Norma Dirani (Lebanese), 20

Photo by Mahmoud Abdel Razek, 20

Oh Wow …

the South of Greece! You have to go through this amazing and mesmerizing set of photos taken by La Tartine Gourmande in the South of Greece. Absolutely breathtaking! I really really feel like shutting this computer down, handing in my goodbye letter to work and friends and taking the next plane to Greece. Wow. I love the colors, the people, the food, the sea, everything is simply simple and beautiful.

Here’s a glimpse:

In the Eye of the Sun

by Ahdaf Soueif is what I am enjoying reading these days.

Pulisher comments: Set amidst the turmoil of contemporary Middle Eastern politics, this vivid and highly-acclaimed novel by an Egyptian journalist is an intimate look into the lives of Arab women today. Here, a woman who grows up among the Egyptian elite, marries a Westernized husband, and, while pursuing graduate study, becomes embroiled in a love affair with an uncouth Englishman.

Animal by Miike Snow

It’s been two days that I’m hooked up on this song! I just love the melody! I would love to sing along very loud to this song with my bestest friend whom I am terribly missing!

There was a time when my world was filled with darkness, darkness darkness.
Then I stopped dreaming, now I’m supposed to fill it up with something, something, something.

In your eyes I see the eyes of somebody I knew before, long long, long ago.
But I’m still trying to make my mind up, am I free or am I tied up?

I change shapes just to hide in this place, but I’m still, I’m still an animal.
Nobody knows it but me when I slip, yeah I slip, I’m still an animal.

There is a hole and I tried to fill it up with money, money, money.
But it gets bigger to your hopes, it’s always running, running, running.

In your eyes I see the eyes of somebody who could be so, tell me if i’m wrong.
Now i’m pulling your disguise up. Are you free or are you tied up?

I change shapes just to hide in this place, but I’m still, I’m still an animal.
Nobody knows it but me when I slip, yeah I slip, I’m still an animal.

Thank You

to whoever thought of roasting coffee beans then grinding them and then making them into coffee! I am not a coffee addict, I am a coffee lover and appreciate-r! R. and I have the best conversation and the funniest moments over coffee. And what could be a better companion to coffee than its cousin the chocolate!?

Pistou Soup With Oven-grilled Parmesan Toast

I wanted to use all the vegetables I have in my fridge because I am going away for one week tomorrow.

The result: The BEST Pistou Soup!

the vegetables cooking - the vegetables during stir frying

beans, chicken broth, diced tomatoes


very delicious and fragrant

THE SOUP

Ingredients:

2 garlic cloves, diced

1 leek, chopped

1 zucchini, cubed

2 carrots, cubed

Olive oil

1 can of white beans, drained

2 cans of chicken broth

1 can of diced tomatoes

1/2 cup of pasta (any small shaped kind)

A measure of 1 can of boiling water

Salt, pepper, rosemary, basil

Method:

- Fry the vegetables in olive oil for 5 minutes.

- Add the tomatoes. Stir well.

- After a few minutes add the broth. Stir well.

- Add the water. Stir well.

- After 5 minutes add the pasta. Stir well.

- Add salt, pepper and herbs.

- Simmer until the pasta is cooked.

You can add water or broth if you prefer the soup thinner.

PISTOU: In a mortar put 3 teaspoon of Parmesan cheese, 1 teaspoon of dried basil and 1 clove of garlic. Bash well.

the pistou

Top the soup when it’s in the bowl with half a teaspoon of the pistou mix. Stir the pistou mix with the soup before eating the soup. Nothing can taste richer and healthier and yummier!

grilled toast with olive oil and pistou soup

I grilled some toast in the oven. I placed two slices of toast on a cookie tray and drizzled some extra virgin olive oil on both sides and a little grated Parmesan cheese. I placed the tray in the oven for around 15 minutes or until the toast was golden. I then sprinkled rosemary and garlic powder. The toast went perfectly well with the soup.

NOTE: The pistou made all the difference. It gave the soup a very rich and aromatic taste. Don’t skip this little trick!

 All photos by Confettina.

Blueberry Cake

It’s been a long time since I baked a cake. I wanted a simple recipe with one kind of fruit. I rummaged through the perishables in the fridge. I found eggs, butter, flour and milk. I rummaged in my freezer. I found berries: blue, cran and rasp. As usual, I worked with what I had. And here is the result:

what I had

the result

BLUEBERRY CAKE

Ingredients:

1 1/4 cup flour

1 cup sugar

1 stick butter, room temperature

3 eggs

1/4 cup milk

1 teaspoon baking powder

pinch of salt

1 cup of blueberries, dusted with flour (I forgot to dust them so they sank to the bottom!)

Method:

- Preheat the oven to 350F.

- Beat the butter and sugar.

- Add the eggs. Beat until well mixed.

- Add the flour, baking powder, salt. Mix well.

- Add milk.

- Fold in the blueberries.

- Pour the batter in a loaf pan.

- Bake for 45 minutes.

- Allow cake to cool. Cut it into slices. Lay the slices on a cookie tray and roast a little in the oven.

Note: I think I’ll use less butter next time.