When we moved to Charlotte, we discovered that our church organized dinner groups, and so we signed up right away to meet new people. It was a wonderful way to make new friends while sharing our favorite foods with one another.
In the fall of 2015, Mark and I toured Ireland with a group of friends and enjoyed a baking lesson at Donegal Manor. Sian Breslin was our delightful instructor.
Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.
My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same.
My college roommate, Joni, used to bring big stacks of homemade tortillas to our dorm after visiting her parents. We loved to sit around pulling off strips, nibbling away until they were all gone. Continue reading “FLOUR TORTILLAS”
We love this bread. It is delicious fresh from the oven, or toasted and slathered with preserves or butter. Thick slices make flavorful French toast and incredible sandwiches. For quick croutons, slices can be cubed, sprinkled with herbs and sautéed in a little olive oil.
I grew up with a lot of French toast. It was such an important part of my childhood, I taught my own children how to make it as soon as they were old enough to use the stove.