Life is an adventure

  Falafel is a beloved street food in Levantine cuisine . There are numerous recipes available online, with many starting with canned chickpeas. While using canned chickpeas is convenient, the texture isn't quite right. After experimenting with many recipes, I synthesized my own, which uses dried chickpeas for a superior texture. Ingredients: I. 1 lb dry chickpeas II. ½ or 1 bunch of cilantro (choose based on your preference, or substitute with parsley) III. 10-12 scallions IV. 4 tablespoons kosher salt V. 1½ or 2 tablespoons cumin powder (use 2 tablespoons if you prefer a stronger cumin flavor) VI. Red pepper flakes (adjust to your desired level of heat) Recipe: I. Soak the dry chickpeas in water overnight at room temperature. Ensure there is at least 1½ to 2 inches of water above the chickpeas. II. The next day, pat the chickpeas dry with a kitchen towel and transfer them to a food processor. III. Add the remaining ingredients and process until the mixture reach...

When and where I grew up, everything in the produce section was seasonal. May through June brought plums, apricots, and strawberries. July was all about watermelons, melons, cherries, and peaches. The city of Bursa in Turkey (Türkiye) is renowned for its peaches, which were large, about 3.5-4 inches in radius—a size comparable to a big fist. They were juicy, full of flavor, and especially the ripe ones smelled divine! Speaking of ripe, everything in the produce section was always ripe. However, due to globalization, you can now find almost any fruit at any time. To ensure the products are delivered intact, they must be harvested before they ripen. Unfortunately, not everything ripens after harvest; those tasteless items just go bad over time. Peaches are one such product. Back to peaches: Whenever I walk through the produce section, I always check the peaches. If I like the shape and size, I buy three, just enough for my family of three to make the following dessert. Ingredients: Three...