Hummus bi tahini

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When I was in kindergarten, my mother married George Mitchell David.  My first memory of him was of a very tall, dark-haired man wearing a trench coat with pockets full of Juicy Fruit gum and Mary Jane candies which he happily doled out to this wee holder of boring suspicious eyes.  He was a wonderful man who not only stepped into the very difficult position of stepfather to two young children but also folded us into his very large, very close Lebanese family.

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Lemon Cheesecake with a Shortbread Crust and Raspberry Coulis

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I forgot how much I love this cheesecake.  I’ve made it on and off – obviously mostly off recently – for the better part of my baking life.  The first time I made it was for a boss’s birthday many moons ago and then for quite a while it was my go-to party dessert. Somewhere along the way, much like mood rings and shoulder pads in ladies suits, it fell out of favor or I got bored with it … In either case, my loss.  But no more!

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Video Demonstration – Nonnie’s Biscotti

Home is a place not only of strong affections, but of entire unreserve; it is life’s undress rehearsal, its backroom, its dressing room. ~Harriet Beecher Stowe

A holiday indulgence, if you please.  In all their splendor, linked below are eight uncut, unedited, completely amateur (by yours truly) videos of our day of biscotti making with Aunt Dot.  Interspersed with an intro to “The Monsta,” nuggets of family chatter and some wicked dance moves (don’t ask but do watch if you dare), you will find all of the secrets to making a perfect batch (or six if you are Aunt Dot) of Nonnie’s biscotti.  Enjoy or be afraid … you decide!

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Lentils and Rice: Zhudra

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Sixty picture later, I’ve just given up.  It’s simply not a pretty dish. You’ll need to take my word that it’s delicious. Earthy lentils, bitter (in a good way) onions, and lots of black pepper combine to make one of my all-time favorite bean dishes.  It’s hearty and filling.  It’s even vegan if that’s your thing.  It’s a comfort dish that transports me to Aunt Myra’s kitchen and some warm happy memories.  She is a terrific cook and introduced my childhood to mint in green salads (that one took me a while to get used to), Syrian meatloaf, and this wonderful lentil dish.  Later in life she introduced me to jug wine but that’s a story for another time.

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Pat’s Baked Beans

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Beans.  The Rodney Dangerfield of of the food world.  They get no respect.  Though poems have been written about them, they are the sort of poesy that brings unwanted parental attention upon recitation.: Beans, beans, the musical fruit …. Beans, beans, good for your heart … You can sing them both, can’t you?  Beans need the PR that prunes got a few years back … dried plums, anyone?  Though beans are highlighted in practically every cuisine worth mention, for most of us, they are relegated to side dish just meant to round out a meal.  And here I am … relegating them to side dish.  Irony.  Well, no, I am not relegating anything.  Pat is.  How to get in good with your mother-in-law?  Throw her under the bus.  These are Pat’s beans.  Pat Smith is my mother-in-law and she introduced me, nay, opened my eyes to the deliciousness that is these baked beans.  Though the pic above has the beans as a side, these beans are my main.  Fresh and hot?  to die for.  Cold out of the fridge for breakfast?  move over coffee.  Yes, these beans are that good.

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