When I was younger, I’d ask my parents/grandma how to properly make labneh. The instruction that stuck out most to me was, “when you can keep your finger in the milk for 10 seconds, add the yogurt.” I think I’m giving a lot away about myself by saying, this boggled
There’s quite an odd juxtaposition with tabbouleh (ta-BOO-lee) for multiple reasons. This isn’t one of your whip-it-up-in-a-pinch salads. It’s tedious. You have to really, really want tabbouleh. The zinger is that there are people who don’t enjoy tabbouleh. Parsley’s flavor is bitter and peppery, and its texture coarse and uninviting.
Yesterday, we celebrated my father’s **th birthday. It was probably one of the best times we’ve shared celebrating the day that Pops was born. My family came over to our home and we had a little fiesta a la cumpleaños (birthday party). For appetizers, I made my famous Mexican dip (see previous