When I told a few people my plans for Sunday, everyone seemed worried. “Isn’t that really hard to make?” they’d ask, referring to the baklava I said I would spend the morning making. I’d been tasked with making baklava—the Mediterranean dessert made of layered phyllo dough and nuts—for my dad’s wedding reception, to go along with the Armenian food that would be catered for the event. Though I’d warned that I’d only made baklava one time before with not-so-great results, I welcomed the challenge, and hoped I’d have better luck and be able to positively contribute to the celebratory meal. Continue reading
It hasn’t been dinner as usual at the Our Life in Meals household recently. During the past few weeks, Jan sent me updates (and photos) of various barbecue eaten across the Southwestern United States as he fought forest fires in Texas and Arkansas (driving there and back and seeming to stop at every barbecue joint along the way). Needless to say, I’ve gone through a few rotisserie chickens and boxes of cereal (not for the same meal, of course) while he was gone.
And because I’d let several weeks go by without posting to Our Life in Meals, the harder it became to begin again. Even once Jan returned home, I felt that we had to prepare some amazing meal for me to break the ice.
But it turned out that a seemingly standard dinner might do the trick when Jan and I combined our heritage to prepare one of the best meals we’ve had in months. Continue reading