Today is the feast of Saints Peter and Paul. They are celebrated together, to show their unity, the unity of the Apostles and the Church. They gave us the Church. Glory to God! With this feast, we now return to ordinary time until the Dormition Fast.

With two kids gone (and, honestly, two who eat more than most of the rest of us), we have had a lot of leftovers this past week. So, a few things were moved to this week. We've also been eating a ton of foods that they either can't or don't like. We have been eating shrimp, bread and other gluten filled foods, and bananas. They return on Thursday, so we still have quite a while to eat like that.

They will be returning in time to join in on our small town Independence day festivities. Our town is too small for the big fireworks companies to come on the actual day, but Thursday night we have two free concerts and a free fireworks show. We will go to the amphitheater for the concerts with our dinner as a picnic, and then we will retreat to a small hill opposite the show to watch it from a less crowded and easier to leave location. We are blessed enough to have Shawn join us for that, but it looks like Dominic can't get enough time off of work to come.

One thing I like about a small town is the little festivals like this. I was inspired by a video on Instagram to organize a Melting Pot-Luck at a local park this coming weekend, too. With all the political stuff going on, it seemed important to me to bring folks together, to share their ethnic heritage through foods and in a non-political environment. No signs, no rhetoric, just neighbors getting to know each other and breaking bread, and remembering that this is a country built on immigrants and the mixing of cultures. We are bringing a traditional Hejazi Saudi lamb and rice dish with duqqus, kerkaday (which is a citrus spiced hibiscus iced tea), a German cucumber salad, a Californian onion dip with chips, and a PNW blackberry crisp. If I can find a good midwestern (Kansas/Oklahoma) recipe to bring for one more from Rich's side. We have asked folks to bring dishes from their cultural background, along with the recipe if they like, and we are providing name tags for folks to share who they are and where their family originates. If you have the ability to do something like this, I encourage you to do it. Fear and suspicion are dispelled through knowledge.

• Sunday - Feast of Saints Peter and Paul
  Breakfast: Leftovers, Mixed Berries, Milk and Coffee
  Dinner: Roast Pork, Honeydew Melon, Parishioners bring Side Dishes/Salads/Fruit/Dessert
• Monday
  Breakfast: Sausage, Egg and Vegetable Breakfast Burritos with Salsa, Mixed Berries, Milk and Coffee
  Dinner: Pepperoni and Mozzarella Stromboli, Green Salad, Hot Chocolate Cookies
• Tuesday
  Breakfast: Biscuit Breakfast Bake with Ham, Bananas, Milk and Coffee
  Dinner: Chicken Fried Steak, Cream Gravy, Mashed Potatoes, Corn on the Cob, Salad, Lime Cookies
• Wednesday
  Breakfast: Lenten Tropical Muffins with Homemade Walnut Butter, Sliced Cantaloupe, Tea with Honey
  Dinner: Lentil Chimichangas, Cilantro Lime Rice, Sliced Oranges
• Thursday
  Breakfast: Migas, Sliced Honeydew, Milk and Coffee
  Dinner: Xinjiang Cumin Lamb Skewers, Red Chile Rice Noodles, Limoncello Crème Brûlée
• Friday
  Breakfast: Ful, Duqqus, Persian Barbari Bread (quick version), Sliced Cantaloupe, Tea with Honey
  Dinner: Shredded Potato and Cabbage Stir Fry, Jasmine Rice, Scallion Pancakes, Sliced Oranges
• Saturday
  Breakfast: Bacon Stuffed Savory Griddle Cakes, Oranges, Sahlab, Milk and Coffeee
  Dinner: Leftovers from Picnic

Labels: Church Year, Family, Homemaking, Menu Plans, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 8:59 AM 0 comments

The bear sweater has a hood. However, I'm trying to decide if I am going to frog it and re-knit with short row shaping, rather than all the seaming. I finally started the sleeve on Crossandra at the air show, and am about a third of the way down the second sleeve. I have eight more repeats of the increases on my sweater before I divide for the sleeves and body. Saint Patrick is now more than 40% complete. So, I feel like this is a good progress week.

My sweater is going to be limited by the amount of yarn I have, so my plan is to get to the division of sleeves and body, then make the sleeves as long as I like, and return to the body and knit until I run out of yarn. The shawl is also limited by yarn quantity, so I am still weighing every chance I get.

There will be another baptismal gown made, this time for Dominic and Shawn's baby, and I am planning on starting that in July. For now, I have the yarn and pattern and will get needles ready soon. I'm trying to decide if I should also make one for Madelyn. It is looking more and more like Amelia and Madelyn will be baptized at the same time, possibly when their parents are received into the Orthodox Church. At this point, I am concerned that the sleeves won't fit Amelia by that time. So, maybe that will become Madelyn's gown. I need to figure this out with them.

While I made a lot of progress with knitting this past week, I think I read exactly one page in Taco USA. We are finished with air show, some of our kids are away, and more will be away the second week of July, and school is out for summer. I'm hoping to get more reading time. However, I found a great Cuban cookbook at the local thrift store for $1.99 and I'm excited to try some of the recipes.

Linking to Unraveled Wednesday

If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.

Labels: Books, Design, Family, Homemaking, Knitting, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 12:23 PM 0 comments

Another air show has ended, though we still have a clean up day to do. This week will be a bit more about recovery, I think, though Rich has some bigger things happening at work.

Because of our house being rather empty last week, we are making some of the meals planned for last week and we are also eating a lot of leftovers, because there was just nobody here to eat them. Two of the kids get to go spend a little time with their brother and sister in law later this week, and that means that we can serve the food they can't or don't like to eat. So, we are having shrimp and gluten galore.

Almost none of what I wanted to accomplish this past week was done, but I did get a little rest at the beginning of the week, and a lot less of it toward the end of the week. We will see if I can get the stock making and canning done this week.

Thank God for our church family, who are taking care of dinner at church tonight. We are so grateful for them.

• Sunday - Feast of Saint Alban
  Breakfast: Leftovers, Fruit Plate, Coffee and Tea
  Dinner: Chicken Salad, Potato Salad, Herb Roasted Fingerling Potatoes and Carrots, French Bread, Green Salad
• Monday
  Breakfast: Çilbir, Toast, Cherries, Tea and Coffee
  Dinner: Roasted Yogurt Marinated Chicken Chicken Drumsticks, Basmati Rice, Cucumber Salad, Persian Walnut Cookies
• Tuesday - Feast of the Nativity of Saint John the Forerunner
  Breakfast: Vegetable Potato Hash with Hot Sauce, Sour Cream, Avocados, Milk and Coffee
  Dinner: Grilled Sausages, Spanish "Foolish Eggs," Spanish Poor Man's Potatoes, Limoncello Crème Brûlée
• Wednesday
  Breakfast: Tomato Toast, Sliced Apples, Tea with Honey
  Dinner: Shrimp Burgers, Potato Wedges, Pickled Asparagus, Fruit Plate
• Thursday
  Breakfast: Creamed Eggs, Toast Fingers, Fruit Plate, Milk and Coffee
  Dinner: Grilled Chicken, Macarona bi Laban, Banadora Maghlieh, Gatayif
• Friday
  Breakfast: Lenten French Toast, Tea with Honey, and Coffee
  Dinner: Falafel, Khoubz Araby, Muhamarrah, Veggies and Olives, Duqqus, Fruit Plate
• Saturday - Feast of Saint Irenaeus of Lyons
  Breakfast: Apple Bourbon French Toast, Fried Ham, Milk and Coffee
  Dinner: Lebanese Roasted Stuffed Onions, Arabic Style Rice Pilaf, Green Salad, Hot Chocolate Cookies

Labels: Church Year, Faith and Morality, Family, Homemaking, Menu Plans, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 11:27 AM 0 comments

Strawberry Shortcake

We like our strawberry shortcake fairly simple. Though, last year for Yasmina's birthday, we made a chocolate cake strawberry shortcake with ganache that was lovely. This is a super quick cake to make. This whole thing can be made in about 30 minutes. It's a great summer dessert. We sometimes use other berries in the mix or instead of strawberries, and that is wonderful, also. On a really hot day, you can substitute vanilla ice cream for the Chantilly cream. If you want to be fancy, you can add a little lemon or orange zest to the batter and the strawberries.

4 pints strawberries (or mixed berries), picked over, hulled, and sliced
1 1/3 cup sugar
1 cup softened, unsalted butter (two sticks)
2 large eggs
1 teaspoon vanilla extract or paste
2 cups pastry flour
4 teaspoons baking powder
1/8 teaspoon salt
2/3 cup milk
2 cups chilled heavy cream, for Chantilly cream
2 tablespoons confectioner's sugar, for Chantilly cream
1 teaspoon vanilla extract or paste, for Chantilly cream

Grease two 8 or 9 inch round cake pans and set aside. Toss berries with 2/3 cup sugar and let stand for about 1/2 an hour.

Preheat oven to 350˚. In a large bowl or stand mixer, cream the butter with the remaining 2/3 cup sugar until very light. Add the eggs, one at a time, and mix well to combine. Mix in the vanilla extract or paste.

In another bowl, whisk together the flour, baking powder and salt. Slowly mix the flour mixture into the butter mixture, alternatively with the milk, beginning and ending with the dry ingredients. Gently spread the batter into the pans. The batter will be thick.

Bake 20 - 25 minutes, until lightly golden. Cool on a rack for 5 minutes, then invert the cakes onto serving platters. Top with the berries and their juices. Whip cream with confectioner's sugar and vanilla extract or paste for Chantilly cream. Cut into wedges and serve warm, topping with Chantilly cream.

Persian Barbari (two ways)

Barbari bread is like a Persian cross between a pretzel or bagel and foccacia. It is delicious. There is a quickie way to make this, and the right way. Both are good, but if you have time, I advise you to make the long version. It is a little chewier, though still fluffy, and the quick version doesn't have the chewiness.

Traditional (long version)

My loaf here isn't quite as well shaped as it could have been, but it is tasty, nonetheless.

Starter:
1 cup water
1 cup bread flour
1/4 teaspoon yeast

2 cups water
3 cups pastry flour
2 cups bread flour
4 teaspoons salt
2 teaspoons yeast
1 cup wheat bran or additional flour for work surface
oil for dough surface

Glaze:
1/3 cup cool water
2 teaspoons pastry flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teasopon oil (any kind)

Topping:
4 teaspoons sesame seeds
4 teaspoons nigella seeds

Mix starter ingredients together and cover. Allow to rest and rise for 16 to 24 hours.

Stir the starter into the bowl of a stand mixer (or a large mixing bowl) and add 2 cups lukewarm water, 2 cups pastry flour, 2 cups bread flour, 4 teaspoons salt, and 2 teaspoons yeast. Mix using dough hook (or a sturdy wooden spoon). A smooth batter will form, then add remaining cup pastry flour and knead for 10 minutes in stand mixer (skip this and go to the next step if mixing by hand). This is a sticky dough and will stick to the bottom of the bowl.

Use a scraper to transfer dough to a lightly floured surface, and use floured hands to knead dough, adding more bread flour, as needed, to prevent sticking until dough is smooth and elastic, about 4 minutes. If you did not knead in the machine first, this will take another 10 - 12 minutes more.

Transfer the dough to a large, lightly greased bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.

On a work surface sprinkled with flour, turn the dough out - remember this is a wet, sticky dough. Fold the dough over a couple of times, using enough flour to keep hands dry and form dough into a round. Cut the dough in half, then each half into quarters.

Grease two large baking sheets and set aside. Shape each piece of dough into a ball, by rolling on surface under your palm, or using both hands. Transfer dough balls to one of the greased baking sheets, rub with a little oil and cover loosely with plastic wrap. Allow to rest 30 minutes.

Preheat oven to 500˚. Prepare the glaze by combining the 1/3 cup cool water, pastry flour, baking soda, sugar, and oil in a small saucepan over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Let cool.

Sprinkle wheat bran over your work surface, or use more pastry flour. Working with one piece at a time, gently press and stretch each dough ball into an oblong oval-ish shape, about 8 X 4 inces. Press and pull, using your fingers. Repeat for all pieces. Place on prepared pans, stretching a little all around, with at least 2 inches space all around each loaf. Let flatbreads rest, uncovered, for 10 minutes.

Brush glaze on top of the dough. Dip your fingers into a small bowl of water. Using fingers, press continuous, lengthwise grooves into the dough. Press firmly without breaking through the bottom of the dough. Repeat making several parallel indentations on the top. Repeat for all loaves. Sprinkle evenly with the sesame and nigella seeds.

Bake in preheated oven for 10 - 15 minutes, until golden brown. Remove to rack to cool slightly. Serve warm or room temperature. We like to eat this with all sorts of foods, but it can be eaten as a simple meal with olive, tomatoes, cucumbers, with or without salty, white Middle Eastern cheese, or with a light drizzle of honey as a foil to the salty bread. However you like it, serve with a hot cup of mint or strong black tea, a good cup of coffee, or some other restorative drink.

Quick Version

Dough:
3 1/2 cups bread flour
1 1/2 cups warm water
2 tablespoons olive oil (or other oil)
1 tablespoon yeast
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
Glaze:
2 tablespoons cool water
1 1/2 teaspoons pastry flour
1/2 teaspoon baking soda
Topping:
2 teaspoons sesame seeds
2 teaspoons nigella seeds

Mix dough ingredients until thoroughly combined. It will be a shaggy, wet dough. Cover and allow to rest for at least an hour, until doubled in volume.

Knead lightly on a floured surface. Divide in two equal portions, cover and let rest for 20 minutes. Preheat oven to 400˚ and grease a baking sheet.

Roll out one portion of dough into a long, oblong flat loaf. Place on the prepared pan. Using the side of your hand, make ridges, lengthwise, over the loaf as in the photographs. Repeat with second portion of dough. Mix glaze mixture, and brush generously over each loaf. Sprinkle each loaf evenly with the seeds. Place in the preheated oven and bake 25 minutes, or until golden and puffed.

Labels: Fasting as a Family, Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 9:49 AM 0 comments

55 Fabulous things about Rich

• 1. He smiles at me like there is nobody else in the world with us.
• 2. He has taught our sons how to love their wives.
• 3. He is a hard worker.
• 4. He has made sure I can always feel secure in his love.
• 5. He is faithful to God.
• 6. He is faithful to me.
• 7. He is faithful to our family.
• 8. He slows me down to see the beauty in the world.
• 9. He is not critical.
• 10. However, when he needs to correct, it is always clear that it is from a desire for good, and not to scold or shame.
• 11. He remembers.
• 12. He kisses me like he did when we were first going out together.
• 13. He still dances.
• 14. He makes me laugh like nobody else can.
• 15. He figures out what I mean when I tell a joke badly, and laughs with me.
• 16. He makes sure his desert flower is never too cold (as much as is humanly possible).
• 17. He always shares something tasty he has had to eat.
• 18. He loves my cooking and lets me know it.
• 19. He is always learning.
• 20. He takes me seriously.
• 21. He is willing to be vulnerable with me.
• 22. He is trustworthy.
• 23. He is encouraging.
• 24. He makes sure everyone thinks well of me by how he speaks.
• 25. He does not air our disputes with anyone.
• 26. He is quick to apologize or admit fault when it is there.
• 27. He knows everything I hate about myself, and loves those things.
• 28. He encourages other men to be good husbands and fathers by his example and way of speaking.
• 29. He is the best weatherman out there.
• 30. He sacrifices a lot that he thinks I don't notice, and more that I will probably never know about.
• 31. He shows appreciation for what I do.
• 32. He never acts too cool to like me.
• 33. He holds our marriage with strength and gentleness.
• 34. He holds himself to high standards.
• 35. He can say a million things to me without saying a word.
• 36. He loves God's people.
• 37. He prays for our family.
• 38. He listens to the lives of the saints to model his life on them.
• 39. He takes the time to learn about my activities so he can discuss them with me with some knowledge.
• 40. He proofreads my patterns for grammar and syntax errors.
• 41. He is my photographer and does it for free.
• 42. He always wants to travel with me.
• 43. He works to make sure that all of our goals are achievable.
• 44. He counts my goals as equal to his.
• 45. He seeks my counsel.
• 46. He listens deeply.
• 47. He knows me, even in the littlest things.
• 48. He finds people and their stories interesting.
• 49. He loves to explore the world.
• 50. He seeks beauty.
• 51. He truly shows respect for people, even, especially when he disagrees with them.
• 52. He taught me what it looks like to forgive.
• 53. He is always generous with me.
• 54. He leads with humility.
• 55. He communicates well.

Labels: Birthday, Family, Romance and Relationship

// posted by Ranee @ Arabian Knits @ 11:53 PM 0 comments

So, I both have a ton of extra time and much more exhaustion this week than most weeks of the year. Almost all of the kids are gone with work or airshow work during the day and theoretically, this means much more time to knit and get things done at home and so forth. Well, that is true, but I'm also living with airshow schedules for Rich and everyone else, and doing extra at home and making more runs back and forth places, and I'm tired.

So, I'm making progress, but not as much as I wanted. I've finished the first set of increases on my jacket. I now have nine more to go. Did I say this last week? These are the most complicated increases for a sweater body and sleeves I've ever seen. In some ways, I get why they are done this way, but it seems overly complicated.

As for Saint Patrick, I am moving right along with it. I'm weighing my yarn obsessively as I go, because I bought it in Dublin seven years ago. There is no way I will ever be able to get more, and certainly not of this exact dye lot. So, I keep going and weighing. I've also figured out how to change it if it looks like the yarn won't last for the entire design. I've already done the calculations on how to shift on the pattern.

Why do I do this to myself? I have yarn I bought in Canada that I now want to use for a sweater design, and I know it isn't enough. I have found exactly one mini-skein of it, in one of the colors, in someone else's stash, not for sale. I contacted the dyer, and she doesn't even make one of the colors anymore, and the other would take a special order and shipping from Canada and hope both that it arrives at all and that the dye lot matches enough. The only solution is to get sweater quantities of everything I buy, but that seems extreme.

I peeked into Taco USA exactly once this past week. It feels like I used to be a much more avid reader than I am now. I think it is the exhaustion.

Linking to Unraveled Wednesday

If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.

Labels: Books, Design, Family, Homemaking, Knitting, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 1:28 PM 0 comments

Father, Son, and Holy Ghost, one God; Oh come, let us adore Him.

This is one of a few truly Western feasts that I truly revel in and wish were shared by both lungs of the Church. I know that I "read" more Eastern, but in these I am firmly Western. This is a feast that I think should be enthusiastically embraced by all of the Church. It is a theological feast. It celebrates what we believe. We believe in, rejoice in, and love the Trinity! In the east, it is celebrated along with Pentecost, however, it is a principal feast in the west. Prior to the Great Schism, it was a secondary feast and relatively minor observance. It came about around the time of the Arian heresy, which was repudiated by the Nicene and Constantinople Councils in the Nicene Creed. Around this time, there were prefaces and prayers written and proclaimed in churches on Sundays which emphasized orthodox Christian faith, and those for the Holy Trinity were said the Sunday after Pentecost in some areas, in other areas, it was the Sunday before Advent. It was emphasized to counter the erroneous teachings of the day, and was elevated in the west to primary first class status in 1911, again to counter heretical teaching. In the east, while it is not primary, in the quite the same way, it is the first of the three day observance of Pentecost, and is also called Trinity Sunday. Each of those three days emphasizes different parts of the faith that is born that day, and the first is Trinity. I pray one day it will be observed in unbroken community. God is unity (one God) and community (three Persons) and has created all people to be in one in community. God shows us this community in Himself so we can be an image of Him in the world.

As it is Father's Day, I am making strawberry shortcake at Rich's request, but the church is taking care of most of dinner. I am so grateful for that help. Rich's (and Dominic's) birthday is this week, too, but sadly he has to be away for a work related event, so we are celebrating his birthday the night before. This is such a busy week for all of us. It is the beginning of air show prep and the air show, and all of us contribute to that. Our sweet parishioners are also taking care of dinner next Sunday so our family can rest, as well.

We have been blessed through our gleaning club, as well as deals at the store, and have an abundance of fresh produce to enjoy, our garden is starting to produce things like peas and rhubarb and greens and herbs, and it is a good time to be living in this desert. Flowers and trees are blooming, green things are growing, and the world is alive! This also means that besides getting ready for not just air show, but a couple kids visiting out of town, family coming for Independence Day, church camp, and more birthdays, we also have a little preserving going on and I plan on stock making this week to clear our freezers a bit.

For the rest of you, I hope you can celebrate your father, or husband, this Father's Day. I pray you revel in the truth of God's identity today, and always. Blessed Feast!

• Sunday - Trinity Sunday
  Breakfast: Sirnica with Butter and Fried Ham, Blackberries and Blueberries, Coffee and Tea
  Dinner: Taco Salad, Appetizers/Sides/Fruit brought by Parishioners, Strawberry Shortcake* with Chantilly Cream
• Monday
  Breakfast: Mthouamat Banadora, Persian Barbari Bread, Mixed Berries, Coffee and Tea
  Dinner: Leftovers, Roasted Cauliflower and Asparagus, Cherries
• Tuesday
  Breakfast: Chorizo and Potato Breakfast Burritos, Mixed Berries, Tea and Coffee
  Dinner: Crab and Avocado Salad, Crackers (GF for Jerome), Blackberry Cobbler with Vanilla Ice Cream
• Wednesday
  Breakfast: Tomato Toast, Sliced Apples, Tea with Honey
  Dinner: Vegetable Stir Fry, Burnt Garlic Fried Rice, Kimchee Dumplings, Cherries
• Thursday - Feast of Corpus Christi
  Breakfast: Creamed Eggs, Toast Fingers, Fruit Plate, Milk and Coffee
  Dinner: Pasta with Meat Sauce, Green Salad, Lime Cookies
• Friday
  Breakfast: Oatmeal with Raisins and Brown Sugar, Tea with Honey
  Dinner: Lentil Chimichangas, Cilantro Lime Rice, Sliced Oranges
• Saturday
  Breakfast: Çilbir, Toast, Cherries, Tea and Coffee
  Dinner: Gyros, Barbecue Sandwiches, Garlic Fries, Arabic Lemonade

Labels: Church Year, Corpus Christi, Faith and Morality, Family, Homemaking, Homesteading, Keeping the Feast, Menu Plans, Tales from the Kitchen, Trinity

// posted by Ranee @ Arabian Knits @ 7:24 AM 0 comments

Za'atar Spice Blend

Za'atar is a wild marjoram relative that grows throughout the Levant and parts of the Middle East. It is hard to find in the US, as it is often mistakenly called thyme or wild thyme. It is not. However, marjoram (or thyme, as a distant third) makes an acceptable substitute if you can't get it from the Middle East or grow a domesticated version of it (many seed companies have domestic varieties, though the wild type is still considered the superior). There is also an herb blend called za'atar, however, which has as its main ingredient, the dried, wild za'atar herb. It can be bought through spice companies, or at Middle Eastern markets, but it is also super simple to make and keep on hand. Some of the commercially available blends include wheat, so we make our own (with our Jordanian dried za'atar, which was a wonderful gift to us). Each country, region, city, and even family, makes theirs a little differently. Here is how we make it.

1/2 cup dried za'atar (or marjoram, thyme, or a blend of both)
1/4 cup toasted sesame seeds
2 tablespoons sumac
1 tablespoon kosher salt

Mix together and put in a sealed jar to use as a seasoning, sprinkled over vegetables, cheese, yogurt, or anything you like.

Orange Apricot and Mustard Glaze for Ham

Rich hates glazed hams. I can only tolerate them out of politeness. They are overly sweet and cloying. When they are spiced, it is even worse. However, one year, a family from our church brought a glazed ham that I liked and Rich tolerated. It was glazed with marmalade and peach nectar. I've done that before and Rich ate it. This year, though, I found a friend who put mustard in her glaze, like I do with corned beef, and I thought that would be perfect. So, I added some mustard to my glaze, and it was quite good. Definitely something we will repeat. If you are not a fan of the super sweet glazed hams, you might like this one. Or you might like it as an alternative.

1/2 cup bitter orange marmalade
1/2 cup apricot or peach nectar (we prefer apricot)
1/2 cup dijon or country mustard

That's it! Mix it up and apply it after the ham has been heated/cooked through. Put it back in the oven and cook another 10 minutes, pull out and apply more to the ham, cook another 10 minutes.

Waraq 'Ounab

The filling I use for these is basically the same one I use for malfouf (stuffed cabbage). The difference is the leaf, and what goes in the bottom of the pot. You can also make these with blanched Swiss chard leaves (selk). Also, I have found that these can be rolled and frozen on a sheet and then bagged up for the freezer to be ready at any time, or to make a smaller pot of them. I have also learned that making them in an electric pressure cooker like the Instant Pot cooks them in a quarter of the time and perfectly. I will include instructions for both the stove top and the pressure cooker. In the Arab world, there is a specific tool for weighting stuffed vegetables and keeping them submerged in the pot. An inverted plate will work, but will temporarily stain it (for a few weeks).

2 32 ounce jars of preserved grape leaves, stems trimmed (or fresh spring, or home preserved grape leaves)
4 pounds ground lamb or beef
2 bunches parsley
2 large onions
12 cloves garlic
2 tablespoons cumin
4 teaspoons coriander
1 tablespoon + 2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups basmati rice (or other medium to long grain rice)
2 pounds lamb shoulder chops or steaks
salt and pepper to season lamb
olive oil to brown lamb
56 ounces tomato sauce or purée
water
juice of two lemons

Puree parsley, onion, garlic, cumin, coriander, 1 tablespoon salt, and pepper. Mix this in with the meat and rice. Shape the meat into long, little ovals, to fit the grape leaf, and fold in the sides, then roll up tightly to form a package. If there is any remaining meat mixture form into small to medium football shaped meatballs.

Heat a large pot over medium high heat until hot. Season lamb generously with salt and pepper. Drizzle olive oil in the bottom of the pot, and brown the lamb, turning to brown the other side. Layer the waraq 'ounab over the meat, seam side down, stacking as you go. Place any kofta into the pot on top of the grape leaves. In the rare chance that there are any grape leaves without filling remaining, just put them flat on top of the other rolls in the pot. Pour tomato sauce/purée over the top, along with an equal amount of water (rinse down the sides of the cans/jars and fill with water), remaining salt, and the lemon juice. Invert a small plate over the top of the food and cover with a lid. Bring liquid to a boil, reduce heat and cook for about 45 minutes, or until meat is cooked and rice is soft.

To make this in a pressure cooker, set to sauté and brown the lamb as above. Layer the waraq 'ounab and any kofta or extra leaves as above. Pour in the sauce, water, salt, and lemon juice over the top, then cover with the lid. Set to high pressure, and cook for 10 minutes. Allow to release pressure naturally for another 10 minutes, then manually depressurize.

Serve with rice, spooning sauce over, harissa, if you like it, and make a salad.

Salatat Battatas ou Bayd

This is a wonderful summer salad, and it makes an excellent breakfast with good bread, fruit, and a cup of strong coffee or tea. It is super simple to prepare, and if you boil the potatoes and eggs ahead of time, you can put it together in even less time than it takes when cooking them immediately for the salad. I am including the recipe(s) for the seasoning mix, as well.

2 pounds new/baby potatoes, scrubbed
10 large eggs, boiled and peeled.
1 medium red onion or 2 large shallots, peeled and finely diced
2 red or green chiles (optional, but not really) - the closest to the kinds used in the Middle East are serranos - minced
1/4 cup fresh oregano leaves, minced
1/4 cup fresh spearmint leaves, minced
1/2 cup olive oil plus more to drizzle over the top
juice and zest one large lemon
1 1/2 teaspoons Saudi Seven Spice Blend
1 teaspoon Aleppo pepper
salt, to taste

Boil the potatoes until just cooked, in highly salted water. Drain, cut in half and place in a large bowl. Cut eggs in half and place in bowl with the potatoes. Add onions, chiles, oregano, and spearmint. Pour 1/2 cup olive oil, zest and juice of the lemon, Saudi Seven Spice Blend, Aleppo pepper, and salt over the top of the salad. Gently toss together to mix well.

Serve with a slight drizzle of more olive oil, saj, khoubz Araby, tamis, or even Persian barbari bread (which I have in the photo), fruit, and a strong cup of coffee or tea.

Saudi Seven Spice Blend(s)

Every country in the Arab world has their own version of this. Every region, every city, every village, every family has their own. There are pre-made mixes you can buy, but it is simple to mix these together and have them at the ready with fresher spices. If you grind your own spices from whole, it is even better. In these, I use true (Ceylon) cinnamon, rather than cassia, but either will work. The flavor of the Ceylon is more citrussy, however. I am sharing the recipes from my father's side of the family, my mother's side of the family, and my father's wife (which is also similar to how one of my sisters in law makes it). I know better than to say which I like better - I'm not getting involved in that argument. However, I suggest that you make a sample of each one and try it to see which you prefer. If you mix and match or adjust these to suit your own tastes a little, it's fine. Just don't tell me, or anyone in my family.

Maternal

1/4 cup black pepper
1/4 cup ground cumin
1/4 cup ground ginger
2 tablespoons ground cinnamon
2 tablespoons finely crushed bay leaf
1 tablespoon ground cardamom
1 tablespoon ground turmeric

Mix and store in a clean, sealed jar.

Paternal

1/4 cup black pepper
1/4 cup ground cumin
1/4 cup ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground turmeric
1 tablespoon ground anise
1 tablespoon ground clove

Mix and store in a clean, sealed jar.

Extended Family

1/4 cup black pepper
1/4 cup ground cumin
1/4 cup ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground allspice
1 tablespoon ground anise
1 tablespoon ground clove

Mix and store in a clean, sealed jar.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 9:23 AM 0 comments

I always think I will have my post ready and photos taken before Wednesday, and that is rare. However, I am making good progress on Saint Patrick, as you can see. The bear sweater for Lentilla is at the hood. I forgot that I would do the hood before the sleeves.

Crossandra, unfortunately, saw no progress this weekend. We had a pretty active time, getting ready for our Pentecost Tongues of Flame barbecue, and other things, and I just never had the time to sit down and pick up the sleeve.

On my own cardigan, I have finished the fourth set of the first six increases, and will just keep pressing on until it is finished. As it isn't my own pattern, I just have to follow along, which is great. It's mostly a no stress, no pressure, project for me. The only weird thing about this pattern is that it has three separate sections of different ways to do the increases for the body and sleeves. I get that it is to make the fit better, but it has to be the most complicated raglan I've ever made. And, you get used to the way it increases just about when the increases are changed. That was my knitting during sit and stitch tonight.

For the past two weeks, I had to miss my normal sit and stitch. First, because of our Ascension Day feasting and celebrating, but last week because of an awful stomach bug. It was wonderful to be back with my friends. We are a motley crew of women of different ages, religions, political views, backgrounds, histories, but we love and respect each other, and laugh an awful lot together. When I started this group more than nine years ago, I had no idea that it would become such a support system for me. Nearly every week of the year, we meet to knit, crochet, embroider, spin, drink tea or iced tea, lemonade, hot chocolate, or spiced cider, depending on the season. We eat cakes and cookies, cheese and crackers, talk about our projects and our lives. I think the world needs more community like this.

I wasn't finished with Taco USA before the library took my copy of it back, but I have it again, so I can read it again. Air show is upon us, so I'm not sure how much reading time I will have, but I hope to finish it by the end of next week.

Linking to Unraveled Wednesday

If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.

Labels: Books, Design, Family, Homemaking, Knitting, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 11:58 PM 0 comments

Alleluia! The Spirit of the Lord fills the world! Oh come, let us adore Him. Alleluia!

This is the second highest feast of the Church year, the birthday of the Church, herself. It is the undoing of Babel, the empowering by the Holy Spirit of the Apostles to spread the Church throughout the world to every people, tribe, tongue and nation, and the first glimmer of the Holy City that is to come. On Pentecost, the first law was given, and on the new Pentecost, the lasting law was given. Glory to God!

We were able to have our Tongues of Flame Barbecue at church, and many folks from a Sudanese parish from the Tri-Cities were able to come join us. It was delightful and refreshing. I love to be around them, hear Arabic spoken, sung, and prayed.

This week holds the hottest days of the year, so far. It is supposed to get to nearly 100˚ on Monday, though it is also supposed to cool down a little after Wednesday. We are planning meals so we can minimize the use of the oven or long cooking on the stove. Also, any baking I have is being planned for the mornings when it is coolest.

It is also a fast free week! No need to plan around Lenten days this week, and that will be a delight. We have a lot of food leftover from the barbecue, even after sending some home with parishioners, so we are eating leftovers from that, too. What are your plans for this Pentecost week? Blessed Feast!

• Sunday - Pentecost
  Breakfast: Leftover Pizza and Rolls, Coffee and Tea
  Dinner: Grilled Lamb, Hot Dogs, Hamburgers, Bratwurst, Chicken, Sah'awiq, Green Olives, Sides/Salads/Fruit/Desserts brought by Parishioners
• Monday - Feast of Saint Columba
  Breakfast: Fried Ham, Egg and Cheese Sandwiches, Blackberries, Milk and Coffee
  Dinner: Leftovers
• Tuesday
  Breakfast: Salatat Battatas ou Bayd, Blackberries and Cream, Tea and Coffee
  Dinner: Steak Frites, Radish and Celery Salad, Rhubarb Cake
• Wednesday - Feast of Saints Barnabas and Bartholomew the Apostle
  Breakfast: Ham and Sweet Potato Hash, Blackberries and Cream, Milky Tea
  Dinner: Bacon and Garlic Crusted Pork Loin, Steam Sautéed Brussels Sprouts and Carrots with Garlic and Dill, Hot Chocolate Cookies
• Thursday
  Breakfast: Battatas ou Bayd, Fruit Plate, Milk and Coffee
  Dinner: One Pan Lamb Kofta and Saffron Rice with Herb and Yogurt Sauce, Lebanese Slaw, Persian Walnut Cookies
• Friday
  Breakfast: Ham and Eggs, Toast, Fruit Plate, Milk and Coffee
  Dinner: Sticky Chicken Drumsticks, Sesame Green Beans, Jasmine Rice, Mandarin Oranges
• Saturday
  Breakfast: Bacon Stuffed Savory Griddle Cakes, Blood Oranges, Sahlab, Milk and Coffee
  Dinner: Frozen Pizzas, GF Pizza for Jerome, Tomato Salad with Lemon Vinaigrette, Rice Pudding with Orange Curd Topping

Labels: Church Year, Faith and Morality, Family, Homemaking, Keeping the Feast, Menu Plans, Pentecost, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 12:04 PM 0 comments

Three times a year, in April, August, and between Thanksgiving and New Year's Eve, I used to take a kind of sabbatical rest from my design work. That hasn't been the case over the past couple/few years, and I would like to get back to that next year. However, this month, while not entirely a sabbatical, I am working on sweaters for my granddaughters, a hat for one of them, a knit jacket for myself (that I just cast on!), as well as continuing with Saint Patrick for December.

I don't think you can see it in that picture, but the yarn for my jacket looks very red/purple in the skein and ball, but when I cast on, it looks more blue. We shall see how it knits up in the garment. It is a pretty straight forward, garter stitch, jacket, which I intended as something to wear with my summer dresses - especially an orchid colored, lace overlay, sleeveless dress I like - but I am a little concerned all the blue forward color will clash. Either way, I will still like it, but I may have to rethink wearing it with that particular dress. This is going to be my evening knitting, because I can just keep at it, with simple increases, as it goes from the neck down, and it is all knit stitches.

You can see how much progress has been made on Lentilla's sweater. Four stitches per inch and a three month size are amazingly quick. My little hiccup with Amelia's sweater is now solved, so I just have to remember the rate I used when picking up for the sleeve on the first one in January. Why do I never note this in my project page or my design notebook?! I will not remember. It took me about five tries to get it right last time. I'm hoping for three tries this time. These baby sweaters are my weekend, non-work, knitting right now.

Saint Patrick is still at the easy, kind of mindless, stage, and it is my morning prayer knitting right now. It has a lovely, cabled border and a twisted moss stitch rib edging which will finish it off beautifully. This is the yarn I bought on our two hour tour of Dublin, on our way back from Split. I love that it is going into a Celtic themed shawl.

‘Igal is now available on PayHip, Ravelry, and LoveCrafts.

The ‘igal is a cord, usually black and made of goat’s hair, worn doubled to keep the ghutrah (a traditional Saudi men’s headdress) in place. This bucket or cloche hat, more feminine in nature, is knit in one piece, beginning with a provisional cast on, with a picot hem and doubled brim. The ‘igal in this design is knit in a contrast color and attached so that the entire piece is seamless. In every size but the largest, you can reverse the colors and make another hat with the original yarn. (And even with the largest, you could at least make a baby or toddler hat with the colors reversed).

Still making my way through Taco USA. I think I am the slowest reader, and I used to be one of the fastest readers I knew. It is more about free time and exhaustion, than actual reading speed, but the result is the same.

Linking to Unraveled Wednesday

If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.

Labels: Books, Design, Family, FOs, Homemaking, Knitting, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 1:12 PM 0 comments

Christ has Ascended! From Earth to Heaven! Alleluia!

We are within the Octave of Ascension for most of this week, and are praying the Novena to the Holy Spirit through this Saturday. We are near the end of the entire Paschal season. There is a sadness that comes with that, but we get to celebrate the second highest feast of the Church year, as well. Pentecost is the commissioning of the Church; it is her birthday, and without that authority and power, we could not live. Glory to God!

I was noticing that over the past few years, the local weather pattern around Ascension and Pentecost is actually quite similar, regardless of which part of the spring it falls. We had a hotter week last week, and it is cooling a bit with wind this week.

We had an event last week which I forgot about when I was menu planning (it didn't make it on the calendar) and so we have a meal this week from last week. Also, I moved another breakfast from last week to this week. Because of family church schedules (we have some kids who go to an Orthodox service on Sundays), I am now planning the glutenous breakfasts for Sunday mornings, as we have a shorter fasting time for our evening Eucharist. Saturdays will be big, fancier, egg dishes from here on out, I think.

As we approach Pentecost, I am filled with gratitude to the Church. I always appreciate Apostolic authority, but I am especially glad for it now. Without it, after all, we couldn't eat bacon, or cheeseburgers, or crab! As we grow in faith, I see how important it is to have it. There is so much confusion in the modern world, and the clarity brought by the Church is so valuable. God has undone the confusion of Babel for us, and it is our vocation to follow Him.

• Sunday - Feast of Saint Justin Martyr
  Breakfast: Roast Beef Egg Cups, Steamed Asparagus, Cherries and Bananas, Milk and Coffee
  Dinner: Chicken, Cucumber and Basil Salad, Roasted Asparagus, Sides/Salads/Fruit/Desserts brought by Parishioners
• Monday
  Breakfast: Hard Boiled Eggs, Steamed Asparagus, Bacon, Milk and Coffee
  Dinner: Grilled Steak Salad, Fruit Plate
• Tuesday
  Breakfast: Chorizo and Potato Breakfast Burritos, Fruit Plate, Tea and Coffee
  Dinner: Crab and Avocado Salad, Crackers (GF for Jerome), Lime Cookies
• Wednesday
  Breakfast: Poor Knights of Windsor (Yogurt and Jam for Jerome), Mandarin Oranges, Tea and Coffee
  Dinner: Polenta Stuffed Poblanos with Tomato Sauce, Cuban Salad, Strawberries
• Thursday - Feast of Saint Boniface
  Breakfast: Creamed Eggs, Toast Fingers, Fruit Plate, Milk and Coffee
  Dinner: Ham and Cheese Sandwiches, Pickled Asparagus, Potato Wedges, Hot Chocolate Cookies
• Friday
  Breakfast: Oatmeal with Raisins, Cinnamon and Brown Sugar, Mint Tea
  Dinner: End of Class Potluck - Cool and Creamy Potato and Pea Salad, Gatayif
• Saturday
  Breakfast: Çilbir, Toast, Fruit Plate, Tea and Coffee
  Dinner: Grilled Pizzas, Salad, Rice Pudding with Orange Curd Topping

Labels: Ascension, Church Year, Faith and Morality, Family, Fesh'a, Homemaking, Homesteading, Keeping the Feast, Menu Plans, Pascha, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 9:24 AM 0 comments