– Mr. Muzzylim.
Will let Mrs. Muzzylim upload hers below ;). But I think I might know what it is.
Update: Mrs. Muzzylim’s Patronus is a dreamy Frenchman with a knife:
Of course it’s Eric Ripert of “le bernardin”. A chef with an accent as thick and indulgent as most of his sauces.
Easily one of the best meals we’ve ever had was at le bernardin. My only warning is that going there may ruin food elsewhere – anywhere.
You know that scene in Contact when Jodie Foster sees the infinite beauty of space and gasps “Should’ve…. sent… a poet!”? Yep that’s what happens when you eat Ripert’s food. Will upload pictures in the next post. (Yes – we were that couple who were sneaking pictures in a fine dining restaurant and sharing food).
My parents are visiting us. Which is always a blast. Lots of spicy food is cooked and consumed.
One of the things that invariably happens once you get married is that you begin to see your parents through your spouses eyes. Usually noticing the quirks you’ve stopped noticing completely. My father has a lot of those quirks.
One of those is his inability to eat a whole banana. Regardless of how small it is he will only eat half. I never really thought about this – chalking it up to eccentricity. Last night we were chatting when we brought up this habit of his.
It was then that he said that the reason he never finished a banana was that when they got married, 31 years ago, he noticed that my mother didn’t eat a lot of fruit. So he made it a point to take a banana after dinner every night and eat half and give her the other half.
The convenience of the banana’s perfect packaging and ability to share it with my mother is something I’ve seen him do hundreds of times. It never occurred to me that it was something he started as a small gesture of love for my mother. 🙂
me with zip-lining right before the month of Ramadan was about to begin. And what a fine day that was. The sun was shining down on us as we left bright and early. Everything was going smoothly while we spoke, laughed and I pestered mr.muzzylim to tell me where he was taking me. And then all of a sudden the roads got windy, the clouds got dark, it started pouring and conversations were reduced to IthinkIamgoingtopuke, howmuchlonger, willyoustillovemeifipukeinthecar?…
There is a happy ending to this post. I promise.
We reached the place and thankfully no puke was let out, only whining and deep breathes. Anyways lets jump the gory details and move to the exciting bit..Zip Lining was one helluva experience. Add it to your life list folks. It’s that good!! Oh and try ziplining together. Strapped together zipping through the trees is a must for every marriage. We felt like a muslim version of Tarzan and Jane!
Here are some pics from that day.
All strapped up and ready to go!
mr.muzzylim wouldn’t let go of the cable. I keed I keed.
wants to be a single lady.
The most adorable devastation ever.
Warning- For those with a sweet tooth this post will increase your cravings immeasurably.
This Eid we decided to try possibly the richest dessert known to Indian Food.
Hears what the Shaahi Tukda consists of:
Its white bread fried in clarified butter, drenched in sugar syrup…
Garnished with almond slivers cooked in clarified butter andbaked in sweetened evaporated milk.
How can one go wrong with this combination?
….in an article about Steve Jobs and how can I not share the article about ex Apple CEO & my man.
We got inspired by our friend and fellow blogger’s Eid cookies post and decided to bake some for our neighbors too. And this led to Ramadan Cookies being born..Though the cookie making process was a whole day affair, it was well worth it. We enjoyed this process so much that we decided to share the recipe and some tips on when and if you want to make a batch of your own. Below are a few pictures of the cookies packed and ready to be given out.
Prep Time- 9 hours
Cooking Time- 20 mins
Total time- 9 hrs 20 mins
3 cups smolina
1 cup flour
1/2 cup powdered sugar
1 cup + 3/4th cup butter
3 tea spoons or less cookie spice (Habash)- add according to your preference
1 cup warm milk
2 packs date filling it can also be substituted by walnut or pistachio.
And a mamoul mold (you can get it at a local arabic store)
Combine semolina, flour, powdered sugar in a large bowl.
Add the butter. Mamoul tend to be buttery therefore the amount.
Mix well and add milk little by little and stop once the dough is moist enough.
Leave the mamoul dough overnight at room temperature.
How to incorporate date and the rest of the ingredients you ask!
Heres a video :
Bake for 20 mins at 350 F or till the cookies are light brown in color.
(Recipe courtesy our friend Saba K)