~ Happy Halloween! ~

Hope your day is filled with fun. I'll be making that Lebanese-style chili today so its ready to go tomorrow evening for any and all the family stopping by. As for the rest of the week, up here in Michigan, we don't give up the grill until we absolutely have to (that is, it's covered in a foot of snow). Lots of our favorite recipes need grill time for that smokey char. My substitute is to bake, then broil--but carefully, because it's easy to overcook there. Shish Tawook is marinated chicken at its finest. Tender, juicy, and all of that flavor. Give a whirl, and if skewer grilling is not in the cards, just use this marinade for any chicken you're making and eaters will be happy. Homemade pita (or store bought) is a natural here. For sides, I'm going back to my cookbook for these Olive Oil Braised Leeks. My friend Vish recently made them and sent a photo, reminding me how very delicious and simple they are. Also, the glory that is Lebanese Pine Nuts are in, which leads us to Sauteed Spinach showered with these. Lavish, worth it. A bed of Lebanese Vermicelli Rice wraps it all in a bow (get the cut vermicelli here). I've been learning more about rice lately and look forward to sharing as we head into the season ahead. Dessert this week, when not leftover Halloween candy, could be a simple Lemony Olive Oil Loaf Cake.