I'm sure I'm like many a cook and host: when it comes down to landing in my chair to eat at a big feast, my appetite is shot. But weeknight fare that's fresh, hot, and small-batch? I can't get enough! I used to place my exercise at the end of the workday for a lot of years when I lived and worked in Chicago, and I remember the entire workout I'd be daydreaming of what I would be eating soon after. All of this is to say: I'm excited to get back to normal this week. I'm hungry!
Nothing, and I mean nothing, going to satisfy the way a pot of hushweh can. Do you know this dish? It is Lebanese comfort food, the dish that everyone from a Sitti to a baby will eat and feel better for it. It's last supper worthy (truly; read this) and what I make after travel, after holiday, and to soothe a cold (or hurting heart of any kind). Before I forget in my reverie, I'll also tell you how hushweh tastes: savory goodness! Ground beef or lamb seasoned with cinnamon (or 7 Spice), rice, chicken broth, roasted chicken pieces (I usually go for rotisserie, so easy). Top with a shower of salty, toasted pine nuts or slivered almonds. Eat warm. OMG. Scroll down for the menu.
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Bless your hands,
Hushweh.
There are two recipes on my site for hushweh. The first includes my story, and this one has tips for making it great--along with a mixed nut topping that is so very good.
Had no idea 'til it came out last week that Dan isn't a green bean fan. What?! I love them alongside hushweh especially. Will I keep making them? You bet!
In the coming weeks, I'll be sharing lots of cookie recipes to consider for your swaps, plates, and just to make and eat because it's the holiday season!
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