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Another story by Kat

I love all seasons. After spending 16 years in Saudi, where it gets hot, hotter, dusty and dustier, I longed for the seasons I grew up with! Don’t get me wrong, I am always amazed and grateful at the beauty God has provided us with, but I still dreamed of the special memories of my childhood. The rolling wheat fields, the Fall leaves of red and gold and the frost covered trees!! These days it is 19 degrees and the trees are covered in a gorgeous dress! A beautiful deep freeze atmosphere is looming! I once again hinted to the lovely Kat of like mercury colliding… …moments of unexpected clarity to work her magic and come up with a lovely story or haiku for this winter photo! She once again provided something amazing! If you haven’t met Kat you should stop over and visit her. She writes amazing short stories, haiku and other thought provoking posts! She is a talented writer and a fantastic friend! Thanks again Kat!!

Weeping Cherry in Autumn

Photo Credit: Lynn Swisher (lynzrealcooking.com)

How lovely she is
exposed for the world to see
but i imagine
she weeps for her faded leaves
wind-whipped, tumbling round her feet.

I wonder if she remembers the spring.

~ kat ~ 29 November 2015

 

 

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Easy bbq chicken sandwiches

These easy bbq chicken sandwiches are a go to meal for us on busy weekends. They are simple and hearty.

Ingredients

3 chicken breasts cut into big chunks

1 bottle of bbq sauce of your choice

1/2 cup of water

buns of your choice

Directions

Place the chicken in a pan on the stove.  Bring to a boil and then cover and let this simmer until completely cooked. I leave mine for a couple of hours to soak in the flavor.  Remove the chicken to an ovenproof dish and let it cool slightly so you can work with it. I use a fork and butter knife to hold the chicken in place and gently shred it. Place the chicken back into sauce and stir. Serve over buns.

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Mamul

IMG_0985Mamul is a traditional Middle Eastern cookie that is made for the Eid holidays twice a year. It has a lovely flour and semolina base and can be filled with spiced nuts or dates. There is a special wooden mold for making these cookies which can be found at Middle Eastern food stores. You can make them without the mold but must be creative.  Traditionally rose water or orange blossom water is used in these cookies but the kids do not care for this so I have omitted it.

Ingredients

3 cups flour

1 cup semolina

1 cup sugar

1 1/2 cups butter softened

Filling

2 cups chopped walnuts, mixed with 1/4 cup sugar, 1 tsp. ground cinnamon, 1 Tbs. water

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Directions

Preheat oven to 350 degrees.

Mix flour, semolina, sugar and butter in a mixer until well combined. Knead for 2-5 minutes.

Roll some dough into a ball and flatten it out in your hand. A funny little note- the ball is not as large as it might look in this picture. For some reason both Foof’s hand and the ball look enormous. The ball is the same size as an average ball of dough for a cookie! This will also depend on the size of the mold. These cookies do not spread out during baking.

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Put a large spoon of nuts in the middle of the flattened dough and wrap edges around it, press together into a ball form. Sprinkle a little powdered sugar on mold to prevent sticking. Foof and the girls made these cookies and they said they put a little powdered sugar after doing a few cookies or if they saw them stick to the mold.  Place in the mold and lightly press down. We want to get the imprint of the mold but do not want the cookie to stick in the mold.

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Turn mold over and tap until cookie comes out.

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Place in oven until light brown approximately 20 minutes.

Let cookies cool and sprinkle with powdered sugar.

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