YOU! You are so wonderful, all of you. Thank you so much for your kindness and enthusiasm for my new cookbook, Lebanese Baking (coming out this fall!). I heard from people near and far all weekend long here, plus on social and in real time. It means a lot because . . . wow, you work and work and then work some more for literal years on a book like this, and it becomes a thing (not an easy thing) to "let go" of it and put it out there into the world. And eventually, into your hands. Now I have to trust!
Our grandmother decorated these eggs using real eggs looong ago. Mom cherished them, just as she cherished making of any kind. It's the kind of legacy that inspires the things I cherish, too.
For today, I'm sharing a recipe for a couple of quickie apps, including the appetizer that I consider the all-time greatest for what it delivers in flavor, texture, and ease: Stuffed Dates--fill them with roasted almonds, then warm them in a tiny bit of olive oil. Shower with lime zest and flakey sea salt. OHHH LA LA! These are wonderful. Make extra so you can reach for one or two tomorrow for a nibble, straight from the fridge.
Blessed Easter to all of you celebrating this weekend.
Bless your hands,
Easy and Excellent.
It takes less than 10 minutes! Put them on your cheese board, serve as part of dessert, or a simple nibble with a glass of wine. Oh, and with this recipe: one of my favorite stories about my time in California and having dinner with none other than Chuck Williams.
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