There's some special-ness happening here this week, as Dan and I celebrate our wedding anniversary. Last year was a quiet one to say the least--we weren't even together, with me holed away at my desk finishing up my Lebanese Baking manuscript. But we always celebrate in a quiet way, just how we like it, because the joy is in the gratitude we feel for our marriage. We found the needle in the haystack, threaded it narrowly, and never forget the blessing.
"Love bears all things, believes all things, hopes all things, endures all things." (St. Paul)
We'll have dinner out, but we're cooking up our summer favorites at home too. It's not an exaggeration to say we want and make my Chicken Shawarma most every week. And I make a ton. I buy the big long containers of skinless, boneless thighs at Whole Foods and I never, ever have too much. It's like the sizzling sound reaches every ear in our family circle, and here they come for yum! This is the incarnation of filling the table with love...like magic.
From the shop, try my incredibly good, custom blended Shawarma Spice to get all of the flavor, with ease!
Bless your hands,
Chicken Shawarma.
Mouthwatering flavor. Use the grill or bake them in a 425°F oven on a lined baking sheet. Lay the chicken thighs flat for ease, or skewer as shown here. The spice that makes the flavor happen is here!
The nuts are sprinkled on top and whipped into a velvety sauce. The broc is very simply poached, but with loads of flavor. Get the finest pine nuts available in the shop!
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