Tomorrow 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.

We didn't really keep the Apostles' Fast this year. Our life has been too challenging, and we just feel a bit weaker. I don't know if we will even be able to keep the Dormition Fast. We already do it a little more lightly, and if we have little with us, I might do that on a lighter scale.

It is the last few days of June already. This month, this year, has been racing. We are approaching the 250th anniversary of our Independence as a country. I was born in the Bicentennial. I was a few weeks late for the actual day. The number one song the week I was born was American Girl by Tom Petty and the Heartbreakers. I am a patriotic person; I love our country; I love celebrating our country and its ideals. Those are the things I am presenting to lay the tracks for what I am about to say. I'm having a very hard time being excited about this big celebration. It's one thing to acknowledge that between the genocide of Native Americans and the land built on the backs of slaves, our years of second class citizenship for those former slaves and for other people we needed to come to our country to build railroads and do the work we wouldn't, while we promised a better life, that our country was an ideal rarely met. It is another to see people I know, not just random people out there, who are now making all the same justifications and arguments that were made to support all of those awful things in those events. With how our administration is treating its own people, with how we treated people coming here for the World Cup who were of the "wrong" color or nationality or religion, with how we have been waging war, I just can't look to the ideal as well as I did before. The people I know are actively supporting the opposite of that ideal, and it hurts a bit. It's easy to say it's just talking heads or politicians until the people you called your friends are saying and supporting it. Normally, I don't share much politically here, so I may regret saying this, but there it is.

Last year, rather than just complain, or mope, I planned a Melting Pot-Luck to celebrate our Independence Day, and I wanted to do that again this year. However, with all that has been going on in our family, with all the extra responsibilities, plus the deep sorrow I am having regarding our socio-political environment, I just don't feel up to it. I may put feelers out to do it later this month. Maybe the weekend of my birthday, so we can have a late 250th celebration of what our country should be. I try to focus on good things I can do, rather than just complaining, and I try to look for things for which to be grateful, rather than to regret. I'm trying to keep doing that.

In other news, the baby still isn't here. Please pray for that new baby and their family, also for us, as we will be caring for their children while they are doing the important work of bringing a new life into our world. Our schedule last week was brutal, so there are repeats of our meals for this week.

Tonight at church, there is another thing for which I can be grateful. A family from the mission Orthodox church here moved last fall, and gave us a lot of what was in their freezers. Their lovely, homemade pasta sauce is being used in dinner tonight to feed our parish after Evening Prayer. Things are tight for so many people in our country, and getting tighter, and we have never had to worry about how to feed our own family, or how to feed other people, and for that I am truly grateful. God has always provided for us, between Rich's work, wonderful connections with grocers and farmers, and the generosity of people who look out for our parish. The people at the parish here have also given so generously of their time, talent, and treasure to help our parish and our family in this challenging time.

• Sunday - Feast of Saint Irenaeus of Lyons
  Breakfast: Ful, Duqqus, Toast, Fruit Plate, Mint Tea with Rosewater and Honey and Coffee
  Dinner: Pasta with Sauce and Italian Sausage, Salad/Sides/Bread brought by Parishioners
• Monday - Feast of Saints Peter and Paul
  Breakfast: Bacon and Egg Breakfast Pastry, Sliced Apples, Milky Tea
  Dinner: One Pot Kofta and Rice with Vegetables, Green Salad, Taratoor, Duqqus, Ghraiba*
• Tuesday
  Breakfast: Scrambled Eggs with Cheese, Toast, Sliced Oranges, Milk and Coffee
  Dinner: Samaak bi Taratoor, Sayadiyeh*, Cumin Roasted Carrots, Arugula and Cucumber Salad with Pomegranate Pips
• Wednesday
  Breakfast: Potato and Vegetable Hash with Salsa, Sliced Apples, Tea with Honey
  Dinner: Vegetarian Waraq 'Ounab, Rice, Duqqus, Strawberry Sorbet*
• Thursday
  Breakfast: Syrian Rice Pudding, Sliced Oranges, Tea and Coffee
  Dinner: Mediterranean Chicken Salad, Garlic Bread, Fruit Salad
• Friday
  Breakfast: Vegan Apple Oatmeal Muffins* with Almond Butter, Tea Coffee
  Dinner: Tomato and Olive Pasta, Green Salad, Fruit Plate
• Saturday
  Breakfast: 'Ijja, Khoubz Araby, Duqqus, Fruit Plate, Tea and Coffee
  Dinner: Fried Koubbeh, Moroccan Beet Salad, Harissa, Duqqus, Dibs Rumman, Knaffeh

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

// posted by Ranee @ Arabian Knits @ 12:55 PM 0 comments

Vegetarian Waraq 'Ounab

My dear auntie cuts the grape leaves in half and makes them super small and tight. One day, I will reach her ability and talent, but for now, it's almost always a matter of trying to get them made as quickly as possible. This is a little work intensive, but now that I know that you can freeze the rolls in a single layer and bag them up to keep for when you want them in your freezer, and that you can cook them in an electric pressure cooker for much less time, I have been freed. We already do that to make our meat version for Pascha and other times, so now I will start making a couple batches of these, too. Maybe each quarter I will just designate a waraq 'ounab day and have us fill and roll two to three batches of each version for the freezers, and then have them at the ready for any time we want them that season. Rich wants to start preserving our grape leaves, too, so we no longer have to buy any from the store. I think we can blanch the fresh ones to use right away, like we do for cabbage rolls (malfoof), but I will try that next spring and let you know. As for the lemon salt, my aunt sent me home with a small package of the best quality she had, which looks like crystal meth by the way, and went along with the calcium carbonate my father's wife sent home with me looking like cocaine. I carried them in my carry on and wasn't hassled at all, but I was kind of waiting for customs to be weird about it.

1 quart jar prepared grape leaves, or equivalent amount fresh or home preserved, drained
1 - 2 potatoes (Yukon Gold or German Butterball), peeled and thickly sliced

2 cups basmati rice (or other medium to long grain rice), rinsed and drained
2 large bunches parsley, trimmed and finely minced
2 large bunches mint, leaves finely minced
2 bunches scallions, trimmed and finely minced
1 medium white onion, peeled and finely minced
1 1/2 teaspoons + 1 teaspoon flake salt (and more to season the potatoes)

3 - 4 large tomatoes, quartered
1 teaspoon freshly ground black pepper
1/2 teaspoon ground Ceylon cinnamon (substitute cassia if you don't have true cinnamon)
juice of one lemon, strained to remove seeds
1 teaspoon lemon salt (crystallized citric acid - optional)

Mix rice, parsley, mint, scallions, onion, and 1 1/2 teaspoons salt. In the bottom of a medium to large pot, lay the potato slices on the bottom. Start with one potato, and use the second, if necessary to cover the bottom of the pot. Season lightly with salt. Set aside.

Make a fresh purée of tomato, lemon juice, 1 teaspoon salt, pepper, cinnamon, and lemon salt.

Trim stems off of grape leaves, place with veins up, and to fit the grape leaf, and fold in the sides, then roll up to form a tightly wrapped package, tucking in sides and edges as you roll. Layer in the pot over the potatoes, circularly, until you finish filling all the grape leaves. If there is extra filling, you can freeze it, or add it to a pot of rice later. If there are a few extra grape leaves, freeze them or lay them flat over the rolls. Pour tomato purée over the top of the filled grape leaves, and rinse the container with water to get the last of the sauce out and add to the pot. 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 30 minutes, or until rice is cooked and soft.

To make this in a pressure cooker, layer the potato sliced, waraq 'ounab and any extra leaves as above. Pour in the sauce and water, then cover with the lid. Set to high pressure, and cook for 5 minutes. Allow to release pressure naturally for another 5 minutes, then manually depressurize.

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

My auntie covers in public, so I cropped this to preserve her modesty. She made every dish she could think of to laud and honor me while I was there. I am so grateful to have received her generosity. I m not worthy even to touch her wooden spoon. Her cooking is the pinnacle of cookery.

I love this because it is so quick to put together and is really delicious. It is easy to use short cuts, or use what is in your fridge, without any real extra work. I like to serve it with fruit, which makes it more than filling enough for a family. Make the coconut rice earlier in the day, if you can, and you can make the dressing a day or two early and keep it, sealed, in the refrigerator. These vegetables are suggestions, use what you have in a commensurate amount. You can top this with grilled or poached shrimp, if you like, and still keep it Lenten, or add some leftover slices of steak or grilled chicken as a meat dish.

Coconut Rice:
2 tablespoons coconut oil
2 cups jasmine rice, rinsed
4 cloves garlic, peeled and minced
1 1/2 teaspoons salt 1 can coconut milk
1 1/2 cans water

Ginger Peanut Dressing:
1/2 cup natural peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons garlic ginger paste
2 tablespoons rice vinegar
1 tablespoon sesame oil

Salad:
3/4 pound red cabbage, cored and shredded finely
3 carrots, peeled and shredded
2 red bell peppers, finely chopped
1 small red onion, finely diced
1 bunch cilantro, trimmed and minced
1 bunch scallions, thinly sliced
1 1/2 cups roasted and lightly salted cashews, finely chopped

lime wedges, to serve

Heat oil in medium saucepan over medium high heat. Add rice and garlic and stir until translucent and fragrant. Pour in coconut milk and water, stir in salt. Bring to a boil over high heat. Cover, reduce heat to low and cook, without lifting the lid, for 15 minutes. Allow to sit for 5 - 10 minutes with the heat off and lid still on before serving.

Make dressing by whisking together all ingredients. Set aside.

Toss coconut rice with red cabbage, shredded carrots, bell peppers, and red onion, until evenly combined. Drizzle with 2/3 of the dressing, and toss to coat. If that seems sufficient, save the remaining dressing to pass at the table. If the salad seems too dry, add more of the dressing. When ready to serve, top with cilantro, scallions, and cashews. Toss and immediately serve with lime wedges and passing any remaining dressing at the table.

Blitzva (Potatoes with Swiss Chard)

This recipe comes from the Dalmatian coast of Croatia. There are myriad versions of this simple dish, but this is how we had it served to us in Split. This is one of the simplest of the truly delicious side dishes we ate all over Croatia. It is most often served with seafood, but we like it with vegetarian main dishes, chicken, or other meats, as well. It has the benefit of being made of ingredients we can easily grow here and that are available just about year round for us. Like so many recipes from Croatia, it is really based on good ingredients treated respectfully. Many recipes I found for this didn't include the drizzle of balsamic vinegar, but that is how it was served to us most of the time in Split.

3 pounds Yukon gold or similar potatoes, washed, peeled and cut in large cubes
1 large bunch Swiss chard, stems sliced thinly, and leaves chopped
3 - 4 shallots, peeled and finely minced
2/3 cup good olive oil, plus more for serving
1/2 teaspoon red chile flakes (we usually use Aleppo pepper flakes)
sea salt and freshly ground black pepper, to taste
balsamic vinegar, to serve

Place potatoes in a pot of salted water, bring to a boil, and cook about 10 - 20 minutes, until just tender. Drain and place pot back on stove. Immediately add chard stems and minced shallots to the pot and toss to heat.

Add chard leaves to pot, along with olive oil, red chile flakes, salt and pepper. Toss together. Cover to wilt chard. Taste to adjust seasoning.

Serve with a drizzle of balsamic vinegar and olive oil.

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

// posted by Ranee @ Arabian Knits @ 2:20 PM 0 comments

I started this sweater at the end of March. I was hoping it would be completed at the end of May, or at least by the end of June. There is most of a sleeve. Life is still a bit hard right now. Even knitting is hard right now. Not because it is actually difficult, but because it is difficult to focus, to sit still and do anything. However, I love this sleeve, and I will love the sweater. Whenever I finish it.

In the meantime, I have basically given up on challenging reading, for much the same reason. So, instead, I read another light, happy, little murder, A Dark and Stormy Knit. I didn't love that I picked the killer in the first third of the book. My next book will either be the next in this series or the next Mrs. Pollifax.

We are already chatting in the Around the World Stitch Along group on Ravelry and the participating designer list will be published next week! I hope you can join us.

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: Around the World Stitch Along, Books, Design, Family, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 10:29 PM 2 comments

Over the past couple weeks, I have become a futbol fan. I've been watching the world cup, and keeping track of teams and wins. It's been easier for me to figure out the rules and how play is going while I watch, than American football. I still don't really know much about it, but I'm learning. We are basically rooting for our favorite countries and countries of our ethnic background, though. Since Rich has been to both Panama and Croatia and loved both, I asked which team he was rooting for in their match, and he said Croatia all the way.

Speaking of Croatia, it is their Independence Day this week, and we are celebrating by making food from their country. I really wish we could go there again, and one day we will.

Even without the airshow events, it is still paying us back for our work. The dinner for church was largely provided by leftovers from airshow dinners, which were in our freezer, and an Austrian/German/Croatian cake for Father's Day that I made for Rich. That cake matched much of his ethnic background, as well as the country we have adopted as our new homeland, one day.

• Sunday
  Breakfast: Fried Egg and Cheese Bagel Sandwiches, Cubed Melon, Tea and Coffee
  Dinner: Smoked Chicken, Loaded Mashed Potatoes, Quick Curtido, Danube Wave Cake, Salad/Sides/Bread brought by Parishioners
• Monday - Feast of Saint Alban
  Breakfast: Scrambled Egg and Cheese Bagel Sandwiches, Fruit Plate, Tea and Coffee
  Dinner: Leftovers
• Tuesday
  Breakfast: Cereal and Milk, Fruit, Tea and Coffee
  Dinner: Enfrijoladas, Cuban Rice, Cuban Lime Cookies
• Wednesday - Feast of the Nativity of Saint John the Forerunner
  Breakfast: Rolls with Za'atar, Tomatoes and Olive Oil, Oranges, Tea and Coffee
  Dinner: Sheet Pan Vegetable Chow Mein, Sliced Oranges
• Thursday
  Breakfast: Toast with Labneh, Hard Boiled Eggs, Sliced Apples, Milk and Coffee
  Dinner: Dalmatian Chicken, Blitzva*, Zlevanka
• Friday
  Breakfast: Ful, Duqqus, Chopped Radishes and Onions, Toast, Fruit Plate, Mint Tea with Rosewater and Honey
  Dinner: Vegetarian Waraq ‘Ounab*, Rice, Duqqus, Strawberry Sorbet*
• Saturday
  Breakfast: Cheese Potica, Bacon, Fruit, Milk and Coffee
  Dinner: Fried Koubbeh, Tourshi Makhloot, Harissa, Duqqus, Dibs Rumman, Knaffeh

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

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

Sambousak bi Joubneh

I had cheese sambousak served to me several times in Saudi Arabia. It was delicious, and I wanted to serve it to my family at home. I used the dough from my meat filled sambousak, and just split it in half, making half with meat and half with cheese for our Paschal feast. Here is the recipe, finally.

1/2 recipe sambousak dough

Filling:
1 pound Arabic cheese - a mixture of mshallaleh and nabulsi or all mshallaleh - shredded or finely chopped
3 tablespoons sunflower oil
2 tablespoons pastry or all purpose flour
1 cup whole milk
1/4 cup nigella seeds

Flour slurry:
1/3 cup all-purpose flour
1/3 water

Safflower or other neutral oil, to deep fry

Add the sunflower oil to a saucepan and warm it over medium high heat for a couple of seconds before adding the flour. Add the flour, mix it together with a whisk to form a paste, and let it cook for about 30 seconds to a minute.

Add milk and whisk constantly to remove any lumps. If you still have lumps, they will dissolve with the cheese. Keep on stirring until the mixture thickens.

Add the cheeses and nigella seeds and whisk constantly over medium heat to melt the cheese and integrate everything. You should end up with a smooth, pliable and stretchy mix with no lumps. Allow to cool down completely before filling the sambousek.

Using a rolling pin, roll one section of dough at a time out on a floured work surface to 1/4 inch thick. Add more flour, if necessary, to keep dough from sticking. Using a sharp knife, cut into 2 1/2 x 2 1/2 inch squares. The exact dimensions are not important, but the thickness is. Fill the squares with a heaping tablespoon of the filling, a little off center.

Make the flour slurry by combining flour and water in a small bowl to a moderately thick consistency; brush the edges of each square (this is an extra step to bind the edges together with no leaking during frying). Fold two corners over the filling to make a mini rectangle. Using a fork, crimp the edges of the sambousak together to seal. You want to make sure you have a tightly sealed turnover to help prevent filling from leaking out while frying. These are now ready either to be fried or frozen in a single layer and bagged up to fry later.

Heat oil to an adequate frying temperature in a deep sided pot or skillet, around 350°F. When you are ready, slip the sambousak into the pan. Ignore directions that tell you not to crowd the pan. Leave enough room to turn them, but fill that pan so they don't just burn without cooking the dough properly. Fry until golden on one side, 2 or 3 minutes, then flip. When both sides are golden brown, drain the sambousak on a rack over a rimmed baking pan. Repeat until all the sambousak are fried.

Crockpot Peanut Chicken

This is a quick prep, easy meal to make mid week, or when you know you will have a busy evening. It takes about five to ten minutes to prep it, can be done in the morning (or early afternoon, if you are home and cooking it on high), and just left to sit until dinner time.

3/4 cup natural peanut butter
1/4 cup soy sauce
1/4 cup brown sugar
6 cloves garlic, peeled and minced
2 tablespoons sesame oil
juice of 2 limes
1 teaspoon red pepper flakes (we used Korean chile flakes)
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
3 pounds chicken parts (we like boneless, skinless thighs)
sesame seeds, chopped scallions, and lime wedges, to garnish

Put the peanut butter into your crockpot and turn it to high so it can begin to melt. Add all other ingredients, except chicken, sesame seeds, scallions, and lime wedges. Stir to mix well. Add chicken and toss to coat.

Cover and cook on low for 6 hours, or on high for 3 hours. This is done when the chicken is cooked through and has reached desired tenderness. Serve with rice and stir fried vegetables.

If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.

Tunisian Style Shakshouka with Fried Onions and Peppers

This is an interesting variation on shakshouka that we sometimes make. Although the recipe says to use potatoes or sweet potatoes, we almost always use sweet potatoes. Likewise, I hardly ever use the chopped tomatoes. If you bake the sweet potatoes the night before, this takes barely any time to make in the morning.

4 medium to large potatoes or sweet potatoes (sized to match the volume of your eggs), baked
8 large eggs
generous amount of good olive oil
2 pounds of a mixture of red, yellow, orange and green bell peppers, sliced in strips
1 large onion, sliced thinly
3 - 4 serranos, thinly sliced (optional, but not really)
3 tomatoes chopped and seeded (optional)
1 tablespoon of paprika
1 teaspoon of hot smoked paprika
6 cloves of garlic, minced
salt and pepper
juice of 2 limes
1/4 cup each of chopped parsley and cilantro

Preheat the oven to 375˚F. Cut baked potatoes of choice in half, lengthwise, and scoop out the middles, reserving flesh for later, leaving about 1/4 inch of flesh as a border. Season with salt and pepper. Place, cut side up on a rimmed baking sheet. Fill each half with one egg. Sprinkle with salt and pepper. Bake for 8 - 15 minutes, depending on how cooked you like your egg.

While the eggs are baking, heat a skillet over medium high heat until it is hot. Add the sweet peppers and sliced onions, and fry until softened and a little charred (not burnt). Add a generous amount of olive oil, and the tablespoon of paprika. Stir to combine and bloom the paprika, then add the serranos and garlic. Fry another minute or two. Add the tomatoes at this point, if you are using them. Season with salt, and stir in the juice of 1 lime. Remove from heat and stir in chopped parsley and cilantro.

Mash the reserved potato flesh with salt, the hot smoked paprika, a bit of olive oil, and the juice of 1 lime.

Serve the egg filled potato with the peppers and onions on top, and the mashed filling on the side. We like to eat it with a little bread, and it is pictured with fried halloum.

Quick Curtido

This is a quick to make replacement for the true, fermented, curtido that is made throughout Latin America. I will share a fermented recipe for longer keeping at some point, but this is great to make when you don't have the other, and can be stored in an airtight container in the refrigerator for at least a month. I like it as a coleslaw alternative, as well.

1/2 small green cabbage, cored and very finely shredded (about 4 cups)
1/2 medium red or white onion, peeled and very thinly sliced (about 1/2 cup)
2 medium carrots, peeled and shredded (about 1/2 cup)
2 small jalapeño, ribs and seeds removed, minced
1 bunch cilantro, finely minced
1/4 cup apple cider vinegar
1 tablespoon kosher salt

In a large bowl, toss together cabbage, onion, carrot, jalapeño, and cilantro. Sprinkle with vinegar and salt. Toss to combine. Cover and refrigerate for 1 hour before serving. You can skip this, but it improves with the time in the refrigerator.

Limoncello Crème Brulée

People are really intimidated by crème brulée, but it is actually simple to make. This particular recipe was interesting to me, because we had limoncello in our freezer which was so strong you could run a car on it, and I like it better as a flavoring than as a drink. This recipe is based on one I found online, but modified for our preferences. Anyway, you can make the custard part ahead of time and just brulée the day you serve it. You do not need the kitchen blowtorch for this. People made it with a broiler long before that tool was available to us. I also found out that you can make this recipe, doubled, in a 9 X 13 inch pan, and serve it for a larger group, broiling it for a little longer than the 10 minutes. We served this at an ordination recently. I also learned that crème brulée for 80 uses 80 eggs, nine cups of sugar, and three gallons of cream.

1 large egg, whole
4 large egg yolks
1/2 cup sugar, plus 2 teaspoons for each ramekin
3 cups heavy cream
1 tablespoon Limoncello
1 1/2 teaspoons pure vanilla extract or paste

Preheat the oven to 300˚F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.

Meanwhile, scald the cream in a small saucepan or in the microwave until it's very hot to the touch but not boiled.

With the mixer on low speed, slowly add the cream to the eggs. Add the limoncello and vanilla, mix to blend, and pour into 6 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set, with a tiny jiggle in the center. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm, at least two hours and up to overnight (if overnight, cover with plastic, touching the custard, so a skin doesn't form).

To serve, sprinkle 2 teaspoons of sugar evenly on the top of each ramekin and either heat with a kitchen blowtorch until the sugar carmelizes evenly or place on a jelly roll pan and broil on high for 5 - 10 minutes. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Kofta Kebabs

These are delicious broiled, grilled, or fried. If you are grilling them, remember to soak your skewers overnight to reduce burning. This is also really a quick meal to make. If you have a food processor, puréeing the aromatics is speedy, and they do not take long to broil or grill. In this quantity, frying takes a little while longer, but is still manageable on a weeknight.

4 pounds ground lamb or beef, or a mix
1 bunch parsley, trimmed lightly, with stems
1 bunch cilantro, trimmed lightly, with stems
2 large onions, peeled
8 cloves garlic, peeled
2 tablespoons Saudi Seven Spice Blend (your choice as to which)
1 1/2 tablespoons flake salt
2 teaspoons Aleppo pepper flakes (if using regular red pepper flakes, use less)
ground sumac, to serve

Place meat in a large bowl. Set aside.

Purée parsley, cilantro, onions, and garlic. Pour over the meat, along with the seven spice, salt, and Aleppo pepper flakes. Mix well until thoroughly and evenly combined. Form into the shape you see above, and either press well around/onto the prepared skewers, place on an oiled pan for broiling, or set aside to be ready to fry in a skillet, in batches.

Cook until done to your liking, but not overdone. No gray meat please. Serve with a generous sprinkle of sumac and dip into toum or drizzle with harissa or sah'awiq. This is also wonderful with taratoor. If you are my husband, you use all these sauces at once. Serve in Arabic bread, or over rice. Sah'tein!

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 12:18 PM 0 comments

I'm past the decorative part of the sleeve on my vintage inspired top. There are only about three inches before shaping the sleeve cap. It's taken far too long to do far too little, but progress is progress. This week was at least as busy as last week, because our granddaughters' aunt and uncle are expecting a baby, and we are helping them. We're still trucking along in our challenges and doing the next right thing. We are in prayer for a lot of people right now and can use a lot of prayer.

Beacuse life got busier again these past couple weeks, I've read about a page in the Autobiography of Calvin Coolidge, and that is it. That is not exactly true, but it's been a page here and there in everything.

I am working behind the scenes on the Around the World Stitch Along, and we kick things off in less than two weeks! I hope you are able to join in the fun with us.

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: Around the World Stitch Along, Books, Design, Family, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 9:45 PM 0 comments

Aside from the exhaustion and busy-ness of airshow this week, we also had some other important events. Unfortunately, they didn't go as we would have wished, and so that was disappointing and exhausting in its own right. Rich's birthday is this week, and we were hoping for good news for his birthday. Please keep praying for our family.

Our parish family has been coming through for us in amazing ways. Tonight's dinner is provided by them, we are only bringing some melons I picked up on my unnecessary grocery trip last week.

• Sunday
  Breakfast: Leftovers, Tea and Coffee
  Dinner: Pork Roast with Rhubarb Sauce, Mashed Potatoes, Canary Melons, Salad/Sides/Bread brought by Parishioners
• Monday - Feast of Saint Justin Martyr
  Breakfast: Leftover Pizza, Coffee, Tea and Milk
  Dinner: Leftovers
• Tuesday
  Breakfast: Tunisian Shakshouka with Fried Onions and Peppers*, Fruit Plate, Tea and Coffee
  Dinner: Leftovers
• Wednesday
  Breakfast: Potato Hash Breakfast Burritos with Chipotle Salsa, Sliced Apples, Tea and Honey
  Dinner: Roasted Vegetable Laffa, Toum and Taratoor, Sliced Oranges
• Thursday
  Breakfast: Fried Egg and Cheese Bagel Sandwiches, Sliced Apples, Milk and Coffee
  Dinner: Leftovers
• Friday
  Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea and Honey
  Dinner: Tomato and Olive Pasta, Green Salad, Fruit Plate
• Saturday
  Breakfast: Cheese Potica, Bacon, Fruit, Milk and Coffee
  Dinner: Tri-Tip Steak Fajitas, Fried Peppers and Onions, Quick Curtido*, Quick and Dirty Mexican Rice, Roasted Salsa, Orange Rum Cake

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

// posted by Ranee @ Arabian Knits @ 11:59 AM 0 comments

Life has gotten a lot harder for us recently. There is progress being made, but it is gut wrenching and slow and we're all feeling it now. So, I've blocked Warda, tried to start a new one and ran out of yarn. I still haven't woven in the ends on Nisseet. Though I really wanted to have Warda ready for publication a month ago, I think it needs to wait until my mind is in a place that I can handle it. I wanted to have it ready for this year's Around the World Stitch Along, and it will be, but not in time for the first week of it.

Speaking of which, there is still a little time to sign up for the Stitch Along as a participating designer. There is one day left for sign ups, so go on Ravelry to check out the main group and find the planning group or contact an admin. You can also check out our Instagram account for more information. We are especially looking for crochet designers. The crafters will have their chance in a couple weeks, but I will say that we are starting the conversation run up to cast on day.

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 The Girls of Good Fortune. I really enjoyed the book. Having grown up in Oregon, and knowing the places she referred to in the book made it even better. There were three things I wish she hadn't done, however. If you have paid attention to my criticisms of writers here, you will know that I abhor modernisms in historical books. The author used the words verbiage and impactful (and don't get me started on impactful as a word, anyway). In the 1880s. She also used the word racist, which nobody used then. Even when people were describing what we call racism, they called it racialism and being a racialist. Of course, there had to be modern social politics in there, as well. It wasn't even a natural part of the story, just there to have it. It's like there is someone at modern publishing houses is counting how much of modern morality is in the books before they can be published. However, it is a well written story. She researched the events well, and wove them together with the fictional characters beautifully. I will read more of her books.

I was too late to link 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: Around the World Stitch Along, Books, Design, Family, FOs, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along

// posted by Ranee @ Arabian Knits @ 11:29 AM 0 comments

"Come together in common, one and all without exception in charity, in one faith and in one Jesus Christ, who is of the race of David according to the flesh, the son of man, and the Son of God, so that with undivided mind you may obey the bishop and the priests, and break one Bread which is the medicine of immortality and the antidote against death, enabling us to live forever in Jesus Christ."

- Saint Ignatius' Letter to the Ephesians, paragraph 20, written c. A.D. 80-110

“Take note of those who hold heterodox [heretical] opinions on the grace of Jesus Christ which has come to us, and see how contrary their opinions are to the mind of God. . . . They abstain from the Eucharist and from prayer because they do not confess that the Eucharist is the flesh of our Savior Jesus Christ, flesh which suffered for our sins and which that Father, in his goodness, raised up again. They who deny the gift of God are perishing in their disputes”

- Saint Ignatius' Letter to the Smyrnaeans 6:2-7:1, written c. A.D. 110

St. Ignatius became the third bishop of Antioch, succeeding St. Evodius, who was the immediate successor of St. Peter. He was a first hand witness of Christ as a child, heard St. John preach when he was a boy, and later became a disciple to him, he was a close friend of St. Polycarp, Bishop of Smyrna, who also was a direct student of Saint John the Evangelist. Seven of his letters written to various Christian communities have been preserved. Eventually, he received the martyr's crown as he was thrown to wild beasts in the arena. He was both a first hand witness of Christ, as well as a direct successor of the Apostles and Apostolic Fathers. His testimony about the Church and the faith are powerful. It is because of the many who took exception to his teachings, who wanted to disprove his existence, or invalidate his writings, that we actually have so much of his work. The more they dug, the more they authenticated his work.

Corpus Christi is another Western, fairly modern, feast, and we unapologetically adore it. It is the celebration of the Real Presence of the Body of Christ in the world. It is a feast of His glorious body, both literal in the Eucharist, and figurative in the Church. I'm not sure if we will be having a procession today, but that is one of my favorite things we do on this day. You have the people, who are symbolically the Body of Christ on earth, displaying, proclaiming and celebrating the Eucharist, which is actually the Body of Christ on earth. We pray and sing hymns and proclaim in word and action that Christ is alive and here with us. He offers Himself in the Eucharist as a gift to us, a medicine for sin and for our salvation. Glory to God!

It is airshow week and incredibly busy. We also have a day full for our family trial and are hoping for excellent news. Please pray fervently, especially Wednesday and Thursday.

• Sunday - Feast of Corpus Christi
  Breakfast: Corned Beef Hash with Fried Eggs, Sliced Oranges, Tea and Coffee
  Dinner: Gnocchi with Red Sauce and Chicken, Salads/Sides/Bread/Dessert brought by Parishioners
• Monday
  Breakfast: Toast with Labneh, Za’atar and Olive Oil, Apples, Tea and Coffee
  Dinner: Enfrijoladas, Cuban Rice, Cuban Lime Cookies
• Tuesday - Feast of Saint Columba
  Breakfast: Scrambled Eggs and Toast, Fruit Plate, Milk and Coffee
  Dinner: Cheese Zombies, Tomato Soup with Bacon Crumbles, Orange Rum Cake
• Wednesday
  Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea and Honey
  Dinner: Tomato and Olive Pasta, Green Salad, Fruit Plate
• Thursday - Feast of Saint Barnabas the Apostle
  Breakfast: Fried Egg and Cheese Sandwiches, Sliced Apples, Milk and Coffee
  Dinner: Mediterranean Chicken Salad, Fruit Salad
• Friday
  Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea and Honey
  Dinner: Roasted Vegetable Laffa, Toum and Taratoor, Sliced Oranges
• Saturday
  Breakfast: Scrambled Eggs, Pancakes and Syrup, Sausages, Fruit Cups, Orange Juice, Coffee and Tea
  Dinner: Grilled Burgers and Hot Dogs, Chips, Coleslaw, Cookies

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

// posted by Ranee @ Arabian Knits @ 11:06 AM 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. Because we are a week apart this year, ironically, we are celebrating Trinity Sunday on the same day. 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.

This week, appropriately, we ordained a new priest for our local church. Rich and I have been helping here for years, as a stop gap, to get this little parish to a place where they are served by dedicated clergy. Of course, we are still assisting, but this is a major waypoint for this parish, and we are rejoicing. Our church had the meal largely catered by a wonderful local restaurant, and a few of us women provided the desserts. I found out that crème brulée requires 80 eggs, three gallons of cream, and nine cups of sugar.

This has been a busy week for so many reasons this week. That is why this is posted so late. Friday ws a major point in the troubles our family has been enduring. We have been praying and were able to bring 32 people to be with us, praying, and being witnesses, in support of our family. That was a high moment. We were not prepared for a hold, though, and have to wait until next week to know the full outcome of this. Please keep praying.

The good news is that, aside from our kids' godparents coming from my home town, a clergy couple from our old hometown, former priests from this area returning to come in support, friends and neighbors, our local adult kids, even Dominic and Shawn came with Winnie (who behaved perfectly as we sat and observed and prayed). We had four priests, a deacon, and a retired pastor there. We had a retired firefighter/EMT, and a retired reserve police officer. We had business owners, homemakers, future lawyers (he ought to be a lawyer by the end of this year), friends of our kids, neighbors, everyone you can think of - and every age from nine months to 83 years old. Dominic, Shawn and Winnie stayed the weekend, and we were able to decompress and rest from a very exhausting experience. I made cinnamon rolls to bring with us to either celebrate, or to commiserate. It was kind of in between, but that was what made up our dinner Friday.

Next week is also a huge, busy week for us, and we are all starting to feel a lot of this in our health, so please pray for our strength. Since we have been slammed for the past few weeks, with no relief for another week and a half, the recipes are on hold. I will get them posted as soon as I can.

• Sunday - Trinity Sunday
  Breakfast: Croissant, Ham, Egg and Cheese Sandwiches, Fruit Plate, Tea and Coffee
  Dinner: Chicken Piccata, Green Salad with Bleu Cheese, Candied Walnuts and Craisins, Caprese Gnocchi, Formaggio Bread, Roasted Vegetables, Fruit Plate, Limoncello Crème Brulée*, Chocolate Mousse, Cookies
• Monday - Feast of Saint Justin Martyr
  Breakfast: Fried Eggs, Toast, Tea and Coffee
  Dinner: Xinjiang Cumin Lamb, Jasmine Rice, Homemade Samoa Bars
• Tuesday
  Breakfast: Scrambled Eggs with Cheese, Toast, Fruit Plate, Milk, Tea and Coffee
  Dinner: Leftover Gnocchi and Chicken Piccata, Green Salad, Crème Brûlée
• Wednesday
  Breakfast: Toast with Za'atar Spice Blend, Olive Oil, Aleppo Pepper, Sliced Cucumbers and Radishes, Olives, Tea with Honey
  Dinner: Saneyet Battatas, Basmati Rice, Chopped Salad, Fruit Plate
• Thursday
  Breakfast: Scrambled Eggs with Cheese, Toast, Fruit Plate, Milk, Tea and Coffee
  Dinner: Leftovers
• Friday - Feast of Saint Boniface
  Breakfast: Toast with Za'atar Spice Blend, Olive Oil, Aleppo Pepper, Sliced Cucumbers and Radishes, Olives, Tea with Honey
  Dinner: Snack Tray and Cinnamon Rolls
• Saturday
  Breakfast: Biscuits and Sausage Gravy, Fruit Plate, Milk and Coffee
  Dinner: Mustard Glazed Corned Beef, Garlic Mashed Potatoes, Roasted Asparagus, Limoncello Crème Brulée

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

// posted by Ranee @ Arabian Knits @ 8:29 AM 0 comments

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 (or other local sausages). 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

Not a lot of progress this week. I thought I would get more finished on our trip last week, but was busy with things from home, and when we returned was even more busy than I had been before. However, I did start Warda and think it will be finished in time for Mother's Day.

We have a lot of travel this month. Well, not a lot, but a couple trips. One is back to Los Angeles, which delights me, and another is to Walla Walla, which will also be a lot of fun and a good break for me. We are hoping that that break will let us return to some real progress and positive change in the difficult situations we are navigating right now.

I did weave in the ends on my socks, so they are finished, finished, finished. You can see the mismatch of striping on the feet, but they will be in my shoes.

Unfortunately, because of my delays, the newsletter for April is not going out, and there will be a combination April and May issue going out as soon as both Nisseet and Warda are ready for beta. Life is still kicking our tails, though we are trying to cheerfully and prayerfully endure and overcome.

My reading has still been scant. I've read a little in Autobiography of Calvin Coolidge and peeked into Mrs. Pollifax on the China Station exactly once.

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 @ 11:28 PM 0 comments

I could not decide between this ancient icon and a more modern one, so I have included both. That this is Eastern and the other Western makes it even better. The other is at the bottom of the menu plan.

In the West, it is the Sunday of the Good Shepherd. In the East, it is the Sunday of the Myrrh Bearing Women. In both, He shows His care for us, and how our care for Him is hallowed. That is my meditation this week.

We had a rather busy week this past week, and another busy week of preparation this week. Our friends and family have really come together and brought us so much in support, friendship, and love.

Rich and I have an upcoming trip to Los Angeles with Elijah, as kind of a reward for how much work he has been doing at our home for the past year, much of it without being asked or prompted. He has done so much, quietly, without asking for recognition, and we really wanted to both give him a break and some well needed recognition for all he has done. Dominic and Shawn are coming up to help the girls at home while we are gone, and then we will get to have some time with them, as well. That trip will begin and end with something wonderful, and we are looking forward to it.

This week, however, we will be doing a lot of prep work here at the house, both for our normal quotidian and weekly routines and for our upcoming trip. We're trying to keep on keeping on in the face of our challenges and as the end of the school year comes up more quickly than we anticipate (every year!). Our gleaning season has started again, and we have our first load of asparagus. This week we are cooking a lot of asparagus, but also we are going to make at least some jars of pickled asparagus, which is really our favorite way of eating them as preserved foods. We're just not huge fans of frozen asparagus and definitely not canned. If you have other suggestions for preserving for us to try, I am all ears.

Our parish family is, once again, coming in and holding our family up in strength. They are providing a wonderful dinner from one of our favorite places to eat in town, and some sides and extras to stretch it, as well. God is good. His people are answering the call to serve. We are grateful.

• Sunday - Sunday of the Good Shepherd
  Breakfast: Waffles with Maple Syrup, Sausage Patties, Hard Boiled Eggs, Sliced Pears, Milk and Coffee
  Dinner: Take Out Teriyaki provided by our Parish, Jasmine Rice, Stir Fried Asparagus, Salad, Oranges
• Monday
  Breakfast: Arabic Cheeses and Bread Drizzled with Olive Oil and Sprinkled with Za'atar Spice Blend and Aleppo Pepper, Kalamata Olives, Mint Tea with Honey
  Dinner: Grilled Bacon Cheeseburgers, French Fries, Half Sweet Bread and Butter Pickles, Grilled Asparagus, Strawberry and Lemon Italian Ices
• Tuesday
  Breakfast: Hard Boiled Eggs with Za'atar Spice Blend, Bread, Steamed Asparagus, Sliced Oranges, Milk and Coffee
  Dinner: Double Decker Grilled Reuben Sandwich, Spicy Garlic Dill Pickles, Rosewater Almond Tea Cookies, Pistachio and Cardamom Crescents
• Wednesday
  Breakfast: Yogurt with Blackberry Jam, Toast, Fruit Plate, Tea and Coffee
  Dinner: Pad Thai with Shrimp, Stir Fried Asparagus with Garlic, Soy and Sesame, Honey Tangerines
• Thursday - Feast of Saint Catherine of Siena
  Breakfast: Fried Egg and Sujuk* Bagel Sandwiches with Za'atar Spice Blend and Syrian Cheese, Sliced Apples, Tea with Mint and Rosewater
  Dinner: Afghan Meat and Tomato Sauce with Pasta, Roasted Asparagus, Peanut Butter Easter Eggs
• Friday - Feast of Saints Philip and James, Apostles
  Breakfast: Bread with Tahina and Date Syrup Dipped in Sesame Seeds, Sliced Oranges, Tea with Honey
  Dinner: Cypriot Halloum, Onion and Tomato Sandwiches, Fruit Plate
• Saturday - Feast of Saint Athanasius
  Breakfast: Asparagus and Cheese Scramble with Sausage, Toast, Milk and Coffee
  Dinner: Crockpot Peanut Chicken*, Jasmine Rice, Stir Fried Asparagus, Faux de Crèmes

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 @ 12:16 PM 0 comments