I have finished the Nisseet mittens, though I still need to weave in all the ends. Warda has been finished for some time, but I'm finally blocking it so I can give it to a dear friend of mine. I started a second one, and hope to have it finished by this weekend. Other than that, I haven't made any progress on anything else.

I was able to go to Walla Walla with Rich for a work conference, and was able to go on a few winery tours. This photo was taken at one of those wineries, on a gorgeous wooden slab table. It was good to have a small break from our troubles, and that was lovely. Things are ramping up here, and we are still praying for a good outcome. If you could, pray especially tomorrow and around 1:30 pm on June 5.

Another fun break I had was to go to the movies in the actual theater. I've gone to the movies more this year than I have in the previous five years. I've seen The Sheep Detectives twice in the theaters now. First, for Nejat's birthday, and again with a friend from my sit and stitch group. As we suspected, it was far better than the book. I know there is at least one sequel to the book, but with the ways they changed the story for the movie, I don't think they could do a sequel that even really has anything to do with it, but perhaps that is better. If you get a chance to watch it, it is fun. The knits in it are lovely, and it's just a silly, fun movie.

We've had a lot of sleepless nights. However, that means I got to read more in Autobiography of Calvin Coolidge than I have been. I also finished Mrs. Pollifax on the China Station, Irish Recipe for Murder, and Murder Most Irish

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, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 11:12 AM 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!

Because of Pentecost, this is a fast free week. That's convenient, because the kids have a homeschool dance to attend and they don't have to try to pick their way though the food there. Depending on how this week goes, I will be trying to making more pickles. Or we will just be eating a ton of asparagus before it dries out too much, and hope last year's supply is enough to get us through next year.

Our Tongues of Flame Barbecue was another success. We had a lot of delicious food and a lot of fun. Again, I am so thankful to our Parish family for their contributions and assistance. We have a busy week coming up, too, not just during the week, but next weekend our deacon is going to be ordained a priest, and we will have quite the full house at church.

• Sunday - Pentecost
  Breakfast: Leftovers, Coffee and Tea
  Dinner: Charcuterie Plate, Dejaj Meshwi, Kofta Kebabs, Sah'awiq, Basmati Rice, Grilled Garlic Citrus Shrimp, Grilled Baby Octopus with Chimichurri, Soy-Ginger Pork Kebabs with Hoisin Dipping Sauce, Roasted Asparagus, Pasta Salad, Coleslaw, Sliced Canary Melons, Beer, Soda and Juice
• Monday
  Breakfast: Fried Eggs and Leftover Kofta Kebabs*, Joubneh 'Arabia, Taratoor, Sah'awiq, Sliced Oranges, Coffee and Tea
  Dinner: Leftover Dejaj Meshwi, Basmati Rice, Pasta Salad, Ice Cream
• Tuesday - Feast of Saint Augustine of Canterbury
  Breakfast: Scrambled Egg and Sausage Breakfast Burritos with Salsa, Oranges, Milk, Coffee and Tea
  Dinner: Leftovers, Orange Butter Cookies with Grand Marnier Glaze
• Wednesday - Feast of the Venerable Saint Bede
  Breakfast: Labneh, Za'atar and Olive Oil on Toast, Sliced Cucumbers, Tomatoes, and Radishes, Bananas, Milk and Coffee
  Dinner: Homemade Pizza, Green Salad with Mustard Vinaigrette, Sliced Mangos
• Thursday
  Breakfast: Tunisian Sweet Potato Shakshouka with Fried Peppers and Onions*, Sliced Oranges, Mint Tea with Rosewater and Honey
  Dinner: Xinjiang Cumin Lamb, Jasmine Rice, Homemade Samoa Bars
• Friday
  Breakfast: Cereal and Milk, Bananas, Coffee, Tea and Milk
  Dinner: Lechón Asado, Black Beans, Cuban Lime Cookies
• Saturday
  Breakfast: Cinnamon Rolls, Bacon, Fruit Plate, Milk and Coffee
  Dinner: Cheese Zombies, Tomato Soup with Bacon Crumbles, Orange Rum Cake

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

// posted by Ranee @ Arabian Knits @ 10:21 PM 0 comments

Yemeni Lahsa

This is such a simple, quick breakfast and delicious. We serve it with Arabic bread, to scoop the eggs and vegetables, or even Indian naan. I add Aleppo pepper, which isn't really authentic, but I like it. Because of that, I skip the black pepper. If you can find an Arabic or Persian or Afghan or North African market, you can find quality Aleppo pepper for a good price, and you can get the jars of creamy cheese that make this recipe so lovely.

good olive oil
2 large red onions, finely diced
8 hot, green chiles (I use serranos, as the closest variety I can get here)
4 large, ripe tomatoes, chopped with their juices
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon Aleppo pepper (optional, but I like it) 2 tablespoons tomato paste
salt and black pepper, to taste
6 eggs
water, a bit
8 ounces creamy cheese (this is a "liquid" cheese in jars found at Arab and North African markets, room temperature cream cheese can be substituted)
1 bunch cilantro, finely minced

Heat a skillet with sides over medium high heat. Add a good amount of olive oil. Sauté the onions in the oil, and when they begin to brown a little, add the chiles, cook a minute or two, then add the chopped tomatoes and juice. Cook to reduce the juice a little, allowing the tomatoes to "melt" into the mixture a bit. Add the garlic, cumin, coriander, paprika, and Aleppo pepper. Stir to bloom the spices. Add the tomato paste and cook to dissolve and blend with the vegetables. Season with salt and pepper

Turn off the heat under the pan. Break the eggs over the surface of the vegetable mixture, add in a good splash of water. Stir all of this in to a rough mixture, breaking the yolks of the eggs. Turn the heat back on to low, and spread the creamy cheese over the top, cover with a lid, and cook for another 3 - 5 minutes, until the eggs are cooked to your liking.

Remove from the heat and sprinkle with chopped cilantro. Serve with warm bread, a cup of strong, hot, sweet tea with mint and rosewater, or good coffee.

Macarona bi Laban ou Lahm

This is just a way to add to the normal macarona bi laban and make it a little more substantial. You can make muffroom, like I direct here, cook up some chopped lamb or beef in sujuk seasoning or with any of the Saudi seven spice blends. If you have leftover meat from making sambousak, you can use the muffroom from that, or shred some leftover roasted lamb. This is really just an easy dish to make on a weeknight and make the family pretty happy.

1 pound ground lamb or beef
1 onion, peeled and finely chopped
6 cloves garlic, peeled and minced
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1 small bunch parsley, finely minced
1 small bunch fresh dill, finely minced
1 recipe macarona bi laban

Cook the ground lamb or beef in a medium pan over medium heat, breaking it up well, until the fat starts to render out of the meat. Increase the heat to medium high and add the chopped onion, and cook with the meat until it is translucent and softened. Cook the meat and onion until it is to your preferred level of browning. Add the garlic, salt and pepper, and cook another minute or two, stirring to evenly distribute the seasonings.

At the same time as the meat is cooking, bring a pot of water to boil and make the recipe of the macarona bi laban. Place in a shallow serving dish with a rim.

Remove the pan of meat from the heat and taste for seasoning, adjusting as necessary. Stir in the parsley and dill. Spoon over the macarona bi laban and serve with the garnish of toasted pine nuts and finely minced parsley.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 10:21 AM 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!

My observation about the local weather pattern around Ascension and Pentecost held true this year. Rich said that maybe Jesus needs a headwind to ascend (that is a joke!). We had hotter weather earlier last week, and it is cooling a bit with wind this week. This week is yet another busy week. Sometimes I wonder if we will ever have an easy going, slow week again. There is a lot going on this week, including an end of year potluck for some of the girls' classes. God bless our parish family who took over the meal for tonight so I could handle all the other things thrown at me this past week. Several of our meals this week are garbage management so we can use the bits and bobs that were left over from other meals this past week.

I scheduled some things wrong and thought we were getting our last load of asparagus this week, but it was last week, so I am having to rush our pickling this year. Nearly all of our fruit tree blossoms froze this year, though we are hoping the apple blossoms will make it (they come later in the season) and we might get apples this year. No apricots, peaches, plums, or cherries. Maybe we will see pears, though.

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. We will be hosting our traditional Pentecost Tongues of Flame Barbecue next week, and I am really looking forward to that.

• Sunday
  Breakfast: Leftovers, Coffee and Tea
  Dinner: Chili, Salad, GF Cornbread, Roasted Asparagus, Fruit
• Monday
  Breakfast: Cereal and Milk, Sliced Apples, Coffee, Tea and Milk
  Dinner: Creamy Champagne Chicken, Basmati Rice, Steam Sautéed Asparagus with Garlic and Summer Savory, Fruit Plate
• Tuesday - Feast of Saint Dunstan
  Breakfast: Egg and Labneh Bagel Sandwiches, Oranges, Milk, Coffee and Tea
  Dinner: Korean Style Ground Beef, Stir Fried Sesame Asparagus, Jasmine Rice, Sliced Oranges
• Wednesday - Feast of Saint Alcuin
  Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea with Honey
  Dinner: Thai Style Coconut Rice Salad with Ginger Peanut Dressing, Fruit Plate
• Thursday
  Breakfast: Asparagus and Potato Scramble, Toast, Sliced Apples, Coffee, Tea and Milk
  Dinner: Pizzas, Salads, Cookies
• Friday
  Breakfast: Potato and Asparagus Breakfast Hash, Home Canned Peaches, Tea and Honey
  Dinner: Eggplant Gyros, Flatbreads, Fruit Plate
• Saturday
  Breakfast: Yemeni Lahsa*, Bread, Home Canned Peaches, Milk, Coffee and Tea
  Dinner: Kabuli Pulao, Laban bi Chiyar, Orange Rum Cake

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

// posted by Ranee @ Arabian Knits @ 9:59 AM 0 comments

Cart de Frisco Chicken Sandwich Imitation

This sandwich was a mainstay of my childhood. Anyone who grew up in my hometown knows this sandwich, and misses it. It was legendary and the true meaning of iconic. This chicken sandwich WAS our hometown in food. The chicken man stand has been missing for years, and this is the closest I have come to replicating the sandwich I remember. He was in business for 40 years and when I posted a picture of my version to a hometown facebook page, everyone knew exactly what I was trying to re-create. Long live the Chicken Man Sandwich!

P.S. Most of this is preparation and assembling. The original sandwich had the scallions in one inch strips, but I prefer them cut more finely. Do as you like. You can use 1/2 a cup of hoisin sauce and add a tablespoon of brown sugar, and skip the plum sauce, rather than the mix I use below. Try it both ways and see which you like better.

Marinade:
1/3 cup soy sauce
1/4 cup lime juice
2 tablespoons brown sugar
2 tablespoons garlic ginger paste
1 tablespoon sesame oil
4 pounds boneless, skinless chicken thighs

Peanut Sauce:
1/3 cup natural peanut butter (if you use commercial, sweetened peanut butter, omit the brown sugar)
3 tablepoons lime juice
2 tablespoons soy sauce
1 tablespoon sambal oelek
1 - 2 tablespoons hot water
2 teaspoons brown sugar

Hoisin Sauce:
1/4 cup + 2 tablespoons hoisin sauce
2 tablespoons plum sauce

Slaw:
3 cups finely shredded cabbage (I like 2/3 green and 1/3 red, no more than half and half)
2 LARGE carrots, peeled and shredded
2 bunches scallions, cut in thin 1-inch strips or finely chopped
1 bunch cilantro, minced

8 onion or sesame buns

Mix the marinade incredients in a large bowl and coat the chicken with it, cover and turn chicken over in marinade a few times an hour for one to two hours (or overnight in the refrigerator).

Whisk together the peanut sauce until smooth, if it seems too thick, add another tablespoon of water. Set aside.

Mix together hoisin sauce in a small bowl and set aside.

Toss cabbage, carrots, scallions, and cilantro in a bowl, and set aside.

Grill chicken until just cooked through. Allow to rest for 5 minutes. While chicken is resting, grill the insides of your buns. Spread about a tablespoon of the hoisin sauce on the bottom bun, top with chopped chicken and a heaping scoop of the slaw, spread about a tablespoon of the peanut sauce on the top bun and cover the sandwich. Serve with extra sauce on the side, along with loads of napkins.

Sujuk

Sujuk is a sausage eaten all around the Arab world, and other parts of Southwest Asia and North Africa. It is made in bulk, as I am doing here, and in casings as fresh sausage, as well as in casings and smoked. It is delicious. If you are there, don't get the imitations of Western Sausages. Eat this instead. It is generally made with lamb, but can be made with beef, as well. It is wonderful pan fried, grilled as kofta, or baked.

1 pound ground lamb or beef
3 tablespoons cold water
1 tablespoon smoked hot paprika
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander 1 teaspoon flake salt
1 teaspoon Aleppo pepper
3/4 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon (Ceylon, or true, cinnamon, if you can)
1/4 teaspoon ground clove
4 cloves garlic, grated or crushed

Place meat in a medium bowl. In a separate bowl, place cold water, and bloom spices in the water. Scrape into the meat. Add the garlic to the meat. Mix all ingredients together until thoroughly combined. Cover and let rest in the refrigerator overnight, then either package for the freezer or use.

Arabian Nights Chantilly Cream

This is the whipped cream Rich and the kids used on my Mother's Day cake. It is light and delicious and can be used on many desserts, or to top your coffee desserts.

2 cups heavy cream
2 tablespoons powdered sugar
2 tablespoons rosewater
1 tablespoon orange blossom water

Combine all the ingredients and either whip by hand or machine to soft, fluffy peaks. Eat with pleasure.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 6:57 PM 0 comments

I wish I could say I was finished with Warda. We kind of hit the ground running when we got home, and I have barely knit anything since last week. This, and another one in slightly different colors, should be ready to mail this weekend, I hope.

Please continue to pray for our family. We are coming up on some important dates and events and we are praying for the right outcome.

Honestly, except for Morning Prayer, my Prayer Book and Bible, I haven't read anything but an introductory paragraph since we returned.

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, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 10:18 AM 2 comments

Christ is Risen! The Lord is Risen Indeed! Alleluia!

Christ has Ascended! From Earth to Heaven! Alleluia!

The Paschal season is winding down. We have Rogation days this week, the Feast of the Ascension, then the novena to the Holy Spirit begins on Friday. We are going to try to fly a kite and find a higher spot to eat for the Ascension. Please pray with us. We begin the normal fast after Ascension Day, then we will have the celebration of Pentecost, the birthday of the Church.

Today is Mother's Day and all I wanted was rest and not to be responsible for everything. So, Rich and the kids are putting together a brunch for me, and cleaning it up, too. We have evening church and dinner after that. I meant to order myself a new knitting tool as a treat a couple weeks ago, but forgot, so we will do that tonight.

We are slowing back down to ordinary time. In just two weeks, we will celebrate Pentecost (the second highest feast of the Church year), and have another fast free week. Then, it is back to the quotidian. I'm not sorry for that.

• Sunday
  Brunch Made by Rich and Kids: Omelets filled with Sweet Peppers, Shallots, Pancetta and Chives, Asparagus and Gruyère Puff Pastry Tart, Ricotta Cake with Lemon Curd Filling and Arabian Chantilly Cream*, Mimosas and Martinelli's
  Dinner: Lamb Shanks Fatta, Rice, Yogurt and Taratoor Sauce, Parish brings Salads/Sides/Fruit/Bread/Desserts
• Monday - Rogation Day and Feast of Saints Cyril and Methodius
  Breakfast: Cereal and Milk, Sliced Apples, Coffee, Tea and Milk
  Dinner: Replica Cart de Frisco Chicken Sandwiches*, Grilled Asparagus, Cherry Ciapirissima
• Tuesday - Rogation Day
  Breakfast: Asparagus, Potato and Cheese Frittata, Toast, Sliced Apples, Coffee, Tea and Honey
  Dinner: Pinwheel Skirt Steak Philly Sandwiches, Creamy Dill Red Potato Salad, Sliced Oranges
• Wednesday - Rogation Day
  Breakfast: Labneh, Za'atar, Aleppo Pepper and Olive Oil on Toast, Sliced Cucumbers, Brined Olives, Mandarin Oranges, Milky Tea with Mint and Rosewater
  Dinner: Macaroni and Cheese, Green Salad, Orange Butter Cookies with Grand Marnier Glaze
• Thursday - Feast of The Ascension of the Lord
  Breakfast: Fried Egg and Sujuk Bagel Sandwiches with Za’atar and Joubneh 'Arabia, Oranges, Sahlab and Tea with Mint and Rosewater
  Dinner: Chicken Salad with Bacon and Gorgonzola, Coleslaw, Biscuits, Chocolate Marshmallow Cookies
• Friday
  Breakfast: Potato and Vegetable Breakfast Hash, Home Canned Peaches, Tea and Honey
  Dinner: Enfrijoladas, Cuban Rice, Cuban Rice, Lime Cookies
• Saturday - Feast of Saint Gregory of Nazianzus
  Breakfast: Sirnica, Ham, Mandarin Oranges, Coffee, Tea and Milk
  Dinner: Quickie Doner Kebabs, Sumac Onions, Lettuce, Olives, Taratoor, Toum, Harissa Sah'awiq, Turkish Acili Ezme, Limoncello Crème Brûlée

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

// posted by Ranee @ Arabian Knits @ 12:43 PM 0 comments

I returned to my homeland this week. Even though Pacific Northwesterners have made something of a profession of hating Californians, I am a Californian girl, through and through. I was born in Beverly Hills, and lived in Santa Monica and Westwood for the first part of my life, and I always come alive when I am back in LA, smog and all. There is basically no chance I would move to California, between their political and social culture, tax policies, and cost of living, (also, I'm nearly 50, never have had any work done, don't work out, and don't always wear makeup), but I love the climate, the views, the food, the actual cultures there, the shopping, all of it. So, I was a beach bum for a little bit this week, doing my knitting on the beach and at the pool.

It is, of course, a business trip for Rich (this is how we get most vacations around here), but we took Elijah with us as a treat and reward. He's been such a trooper, truly manning up and seeing what has needed to be done during the hard times of the past couple months (and really the last couple years) and doing it without a request from us, without complaint, and we wanted to recognize that. I told him I wanted to go to the beach, the fashion district, and eat well, and would take him wherever he wanted to go. Dominic and Shawn came up to watch our house and the girls at home, so everything would go smoothly and so the animals would be taken care of, as well. We knew it was a huge request to make of them, but they did it quite generously and willingly. And they brought Winnie, so we get to see her sweet little cheeks!

We got to eat delicious food, go to a Maronite Church there, walk around the beach and pier, get a little shopping in, visit museums, and Rich and I even got to dance at a street salsa dance they have weekly. We took Elijah to a VR arcade, and he and I went to a museum and spent some good time together. Now we are back home, and trying to get back into normal schedules.

The top picture is where I was with Warda on Monday, this is where I am today. Sadly, it will not be finished in time to give on Mother's Day, but it will still be sent for it. I ran out of yarn when I was eight rows away from being finished. I've re-written the pattern a bit and have gotten back on track.

I did some more reading in the Autobiography of Calvin Coolidge, peeked a bit into Garden of Truth and read just a tiny bit in Mrs. Pollifax on the China Station.

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, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 11:06 AM 0 comments

Christ is Risen! The Lord is Risen Indeed! Alleluia!

In the meantime, Rich, Elijah and I are soaking up the sun in LA. Of course, there is sun at home, too, but we have sun and ocean and beach. By the end of the week, we will be home again, and a long time friend of Rich's (and now mine) is coming through the area with her husband, so we will get to see her for the first time in at least a decade.

Again, everyone is pulling together and helping us do what needs to be done during this time, and lifting our own burdens so generously and beautifully. Our church is taking care of dinner entirely while we are away. They are looking out for our kids and us, without seeking any thanks at all.

We so appreciate your prayers and love. We could not walk this road without the prayer support and material support we have been given by people we know well, and who hardly know us at all.

• Sunday
  Breakfast: Cereal and Milk, Bananas, Coffee, Tea and Milk
  Dinner: Taco Bar, Chopped Salad, and Sides/Fruit/Dessert Provided by Parish
• Monday
  Breakfast: Arabic Cheeses and Bread Drizzled with Olive Oil and Sprinkled with Za'atar Spice Blend and Aleppo Pepper, Kalamata Olives, Sliced Cucumbers, Sliced Apples, Tea Mint and Rosewater
  Dinner: Slow Cooked Chuck Roast, Baked Potatoes, Roasted Asparagus, Ice Cream
• Tuesday
  Breakfast: Sausage, Asparagus and Egg Scramble with Cheese and Scallions, Toast, Oranges, Coffee, Tea and Milk
  Dinner: Tuna Burgers with Lettuce, Tomato and Tartar Sauce, Arugula and Cucumber Salad, Doughnuts (from our freezer)
• Wednesday
  Breakfast: Yogurt and Jam, Toast, Coffee, Tea and Milk
  Dinner: Irish Egg Salad Sandwiches, Pickles, Veggie Sticks, Fruit Plate
• Thursday
  Breakfast: Farmer Breakfast Casserole, Steamed Asparagus, Fruit Plate, Coffee, Tea and Milk
  Dinner: White Enchiladas, Salsa Rice, Rosewater Almond Tea Cookies, Pistachio and Cardamom Crescents
• Friday
  Breakfast: Ful, Sah'awiq, Harissa, Sliced Cucumbers and Radishes, Brined Olives, Toast, Fruit Plate, Tea and Coffee
  Dinner: Lemon Pizza, Arugula and Cucumber Salad, Tropical Fruit Salad with Pomegranate Pips
• Saturday - Feast of Saint Gregory of Nazianzus
  Breakfast: Italian Bacon and Romano Pasqua Bread, Cheeses, Oranges, Coffee, Milk and Tea
  Dinner: Leftovers or Dinner Out

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

// posted by Ranee @ Arabian Knits @ 11:02 AM 0 comments