tag:blogger.com,1999:blog-77777593689769406272024-03-08T00:15:54.720-08:00Apricots & Thymefoods from my past and present:
armenian, middle eastern and french cookingUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7777759368976940627.post-75243093576671095782008-02-26T12:39:00.000-08:002008-03-03T01:45:40.036-08:00Did I say Toorshi?Back in the late 80s and early 90s, after a visit at my aunt’s or a trip to the heart of Hollywood for some Armenian event or another, my parents used to treat us kids by taking us to Zankou Chicken. Zankou back then wasn’t like the Zankou now famous in LA with several locations around town (they have a website now -what the ?). I remember it as a narrow “hole in the wall” no frills take-out onUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-7777759368976940627.post-41654999942984216342008-02-17T15:00:00.000-08:002008-02-17T15:22:59.210-08:00Edjeh - An Herb Frittata of SortsHas it been two months already?! Where did the time go? The holidays came and went so fast I feel like the Roadrunner just ran past me and I am barely regaining my footing. Ooof. We spent the holidays in sunny, beautiful LA with a full house of sisters, brother-in-law, a hyperactive toddler and an all-too-cute infant. Plus the seemingly endless procession of aunts, uncles, cousins and Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7777759368976940627.post-77891941285948675082007-12-10T15:06:00.000-08:002007-12-15T03:03:18.594-08:00Mezze II - TaboulehHands down, tabouleh is my favorite salad. It is what I want when it’s too hot out to even think about chewing, what my body will accept after a day or two of heavy holiday eating, and what I crave at least once a week. Scooped up with a crisp leaf of Romaine, every bite is filled with parsley, mint, bulghur, tomatoes, lemon and mild spices. Oh so good.My love for this salad makes me very Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7777759368976940627.post-26254367322494820252007-12-09T09:37:00.000-08:002008-01-18T12:08:21.384-08:00time for something sweetI don’t eat enough fruit. You rarely see me pick up an orange and start peeling it for dessert. I try, oh how I try to be healthier, to boost my vitamin intake with actual vitamin-filled fruits instead of “supplements.” I go on mad spending sprees and stock up. Such a shame. So many apples and bananas sit in the fruit bowl turning brown and mealy, and oranges start to wrinkle (yes it’s Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7777759368976940627.post-12828727435540586742007-12-04T15:12:00.000-08:002007-12-05T03:13:45.928-08:00Mezze Series I : HummusLet's get down to the basics. If you have any Middle Eastern roots, have traveled through the region, or been to any party of hosts who are of Middle Eastern origin then you have had meals that start with mezze. Mezze is like the appetizer portion of a meal. It is made up of a variety of usually pita-dippable spreads and salads that should be served family style. Often they serve as a meal Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7777759368976940627.post-33023824081825296882007-12-01T06:25:00.000-08:002007-12-01T06:29:21.147-08:00Comments pleaseIt has come to my attention that the option to make a comment was limited to Google subscribers. I fixed that. So now anyone can make a comment...you can even be anonymous if you want.Please let me know what you think of the recipes, share your thoughts or memories of these foods, share some tips or how you might prefer to make things.....As it is open for all to see, please be Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7777759368976940627.post-37338269338326937672007-11-30T09:44:00.000-08:002007-12-10T03:08:51.392-08:00the evolution of a thanksgiving dinnerThanksgiving dinner at our house was never like the ones we saw on TV. Growing up we never had pumpkin pie, cornbread stuffing or yams. The turkey was always there but everything else on the table was pretty "un-American" and I’m pretty sure not on the pilgrim’s table.The typical thanksgiving menu at our house had a huge, deliciously moist turkey stuffed with vegetables like potatoes, celery, andUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-7777759368976940627.post-85218718366984675942007-11-23T10:49:00.000-08:002007-12-10T08:24:49.041-08:00a pot on the fireLast week was a week spent at home. Winter arrived - not that it really left this year - and at the same time les cheminots were on strike, making trekking to work an ordeal not worth daring unless I really had to. So I set up my desk at home, brewed some fresh, hot coffee, and set about to write and edit and all that I do at the office at home.The biggest advantage to working at home is that Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7777759368976940627.post-1913215024939487302007-11-22T03:00:00.000-08:002007-11-24T04:54:59.820-08:00one word to start it off - dolmaI am fortunate enough to have traveled quite a bit and lived in very different places. As a true Armenian I have also somehow found other Armenians in all these places. We are not a homogeneous group at all. French Armenians are pretty French, New Yorkers pretty New York-y, LA Armenians of course are classically LA Armenians (that's a whole other blog), and Lebanese Armenians - well, you knowUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-7777759368976940627.post-22043776374735597152007-11-10T09:47:00.000-08:002007-11-22T12:34:26.386-08:00three big changes and one big discoveryabout a year ago my life changed in three big ways... I was living in New York, buried in my studies and work. Next thing I know I am in Paris and married with my first real job after what seems like a lifetime as a student. Life is full of good surprises sometimes.French took on slowly. Dinners with friends turned into once relaxing and enjoyable evenings to exhausting, headache- inducing Unknownnoreply@blogger.com0