Highlights from C-Ville in Photos

Tops at the Michie Tavern toy store

Yousef's first fried chicken lunch

Playing with snow on a hot summer day

Climbing the rails in the restaurant

backpack gift bags

riding the elevator

hot-tubbing

In Charlottesville ~ again

It was almost a year to date, August 13, 2013, that I had had one last taste of fried chicken and twenty months to date, December 22, 2012, that our family had had a vacation in Charlottesville. Our last two visits to this quiet town were bittersweet: one heralded a last of many things before departure and the other an attempt to find rest and relaxation amidst a stressful and painful time.

This visit was all about fun, family and reunification with favorite finds and foods. We ate at the same spots, slept in the same rooms, shopped at the same stores and relaxed in the same environment. We swam, walked, napped and talked. I wrote, Jeff worked, JR read and Yousef explored. We all relaxed.

Except for some closures, little had changed in the pedestrian downtown over the years, but much has changed in our life. Jeff and I first discovered the area as a twosome. It was one summer day, when the in-laws asked to visit Monticello that the treasure of the fried chicken was found. After that, Jeff and I would pass the summers taking day trips for lunch, coffee and gelato. Then, we expanded our adventure and started staying overnights first at a local bed and breakfast, then at a Marriott to finally be in the know for unbeatable rates at the Omni.

Then, Jannah-Rae was born but the tradition lived on. While the trips became less frequent, they continued well into her life. We came as a family of three, with grandparents, with out-of-town visitors, for a day, or a couple. Our last visit here as a family of three celebrated Jeff's birthday as an impromptu trip. That was a long time ago, well before we had Yousef in the making.

Now there is Yousef, and his first family vacation in Charlottesville. While at his age Jannah-Rae had logged countless trips to C-Ville, there's something to bringing him here at this age that casts a special spell and makes me stop and reflect.

Where once Jeff and I could enjoy a quiet meal, this time our attention was equally divided between putting food in our mouths and putting it in the kids'. Where once JR napped cocooned in the Moby wrap, this time she sped through on her bike. Where once I was wheelchair bound, this time I ran after Yousef. Where once JR silently tagged along, this time she voiced her opinions, desires, and needs. Where once we had one kid running into mischievousness, this time we had a team. And what a team they are! Together or apart, they make people stop, stare and comment, and conclude with a free cookie or a sticker book. There are more "where onces" to list so I decided to keep the list short and spend the time enjoying the "this times."

Bringing Summer Indoors

Summer this year has been anything but predictable. One day would be scorching hot and the next it would be pouring rain. In either case, though, JR and I would find ourselves confined to our apartment looking for amusing activities. Once I exhausted the arts, crafts, pretend play, homeschooling, and media entertainment options I went on the search for something new. It came in the form of a $2.99 toy from the grocery store. 

While really designed for outdoors, I saw no reason why JR and I could not adapt it to indoor playing. Paired with the sink on the front end and the shower, or a cup, on the back end, we turned the foam pumper into an indoor toy. And with that, we spent many hours trading spots in the shower splashing and getting splashed. 

  

JR's Lemon Tree of Friendship

 

 

JR's Lemon Tree of Friendship sprouted as the perfect conclusion to her Lemon Tea Party. I wanted the party to have a craft segment after the food and the drinks were consumed. I also wanted this craft to be meaningful, not just pens and stickers on paper that would eventually end up being recycled. I wanted to preserve the art and the memory. I wondered if the girls could produce an art that could then be used as decoration. I slept on the idea, and woke up to the Lemon Tree of Friendship.

 

Originally, the tree was going to be painted on a poster board and nailed to the wall in the spare room. I wanted the display to be "mobile." But, after further research and consideration I abandoned the idea; I could not find the dimensions I was after, and transporting art on card stock every time we moved was not practical.

 

Painting was my second option. We rent our condo, so I hesitated before I went down the painting route. What if our landlord objected? But, what if we did not even ask in advance! Bingo! We had already asked him if we could paint the spare room a different shade, and he had agreed to that, so why not take the chance on more paint on decorations. And, so it was.

 

After looking up a pattern online and enlarging it to the maximum dimension I could, I started my project. I had not painted anything before beyond what we did at school as kids. Art is not one of my talents. So, I was a little nervous when all I had to work with was a sheet of paper lying to my side, a plain wall, and brown tempera paint and a brush. I outlined in pencil. It looked good enough. I took the brush to the wall. And, I was taken in. I could do this. It was fun. And, it was rewarding. To see the finished product was worth the try.

 

And so, at the end of the evening we had our tree. All it needed was its fruit and leaves. Enter the girls. At the party, each girl decorated and labelled her own set of lemon and leaf. Then, JR and Mama taped each pair along with its corresponding name tag to the wall. With that JR got her Lemom Tree of Friendship and a lasting memory of a wonderful party and wonderful friends.

 

When we move, the lemons, leaves and name tags will come with. JR and I will paint a new trunk and branches, put the tree back together, and reminisce about the days gone by.

 

 

 

 

 

 

 

 

looking out

 

There was once a summer,

a little girl,

a fountain.

 

There was a Mama,

a swim suit,

a car.

 

There was a journey,

a destination,

an afternoon together.

 

A parking spot,

a bench,

a beach bag.

 

Then, it began.

Standing there,

Looking out,

Gazing,

Pondering.

 

Do I?

Should I?

Could I?

 

Can I, Mama?

Can I, Baba?

Can I try?

 

A minute to wonder,

to appreciate,

to take it all in.

A lifetime to live.

 

It all starts with a minute,

a second,

a chance.

 

It all ends the same way, too.

 

To hold this minute,

To grasp its meaning,

its endlessness,

its essence.

 

She hesitated a bit.

Then dashed on in,

heart, body and soul.

 

And, once in, that was all there was.

That is all there ever is.

A taste of summer

In my mind nothing says summer like a crepe banane chocolat - read nutella. Growing up, I looked forward to the weekends when my mom would take us to the beach to spend the day. The whole day! We would head over there just after 8am to beat the weekend traffic and stay until close to sunset. More often than not, though, we did get stuck in the evening traffic heading back; guess everyone used to have the same idea about what is a good time to leave the beach!

We would stop for a mankoushe on the way there, or, if we did not have enough time, we would eat sandwiches in the car. Sometimes, mom even brought lunch and drinks from home. But on days that she was feeling like giving us an extra treat, we would lunch from the snack bar. And if she wanted to make our day even more special, we would be allowed a crepe banane chocolat as a mid-afternoon snack.

With cash in hand, we would hurry over to the crepe counter, place the order, watch and wait. The smooth, cream colored batter would flow carefully out of a ladle onto a hot, round, black surface to cook. Once turned over, the cooked side was  then smothered with the wondrous hazelnut chocolate concoction and sliced bananas, and for a little extra cash you could get sprinkles of chopped almonds too. A few minutes later the round dessert got folded into a square shape and hoisted neatly onto a paper plate transformed from a flat circle into a concical carrying case.

As kids, we thought the plates were a waste for once the slice of heaven was in our hands, it barely lasted a few minutes. Other than protecting our hands from the grease and the heat, it really did nothing to protect the crepe from our teeth; if that was ever the plan for the plate in the first place. By the time we got back to our beach towels, all we had to show for where we were would be chocolate covered lips, and a belly.

Both the summer days and childhood days are now long gone. All that remains are a few pictures and a lot of memories. Stories woven around a time filled innocence and joy in the ordinary, every day. Stories based in reality, but distorted by time gone by. A past romanticised, good times exaggerated, details forgotten. Still, it brings smiles, nostalgia, and flutters. Some days I want to just be back, be transported in time and place, relive those days. Alas, that surely is not possible. And so, I write about it, and talk about it. One day maybe I can relive it through my young, narrating my stories to them, and weaving new stories with them.

Ocean

"If you cannot take yourself to the ocean,

then bring the ocean to yourself."

That was the theme I started out with one morning when the heat index topped a 100.

JR and I started out with our plain blue wall, and worked our way to the ocean.

(Yes, I know penguins are cold weather creatures, but a girl can dream!)

Scrabble

On a hot August afternoon, the ladies, and their "friends," caught up over a game of Scrabble. 

Summer Salads Series ~ 4

This fourth entry in the summer salad series comes with a couple of twists: a seafood twist, and a smoked turkey twist, turning an everyday salad into an everyday meal.

Seafood Salad

This salad is so easy to make, it is almost not worth filing it in the "cooking" category. You really only need 10 minutes on your hands to make the dressing, boil the seafood, and toss them all together. This salad is a family hit; even JR loves to eat it. The sercret is all in the dressing!

• 1 pound frozen mixed seafood, I love the one Trader Joe's carries
• 8 ounce bag spring mix salad
• handful of cherry tomatoes
• 5 garlic cloves, crushed
• juice of 1 lemon
• 1/4 cup olive oil
• 1/2 teaspoon dried thyme
• 1 tablespoon dijon mustard

To make the dressing: heat olive oil in a sauce pan. Add garlic and thyme and cook until fragrant. Turn heat off. Add mustard and lemon juice. Whisk until well blended. Add salt if needed.

Once the seafood is cooked. Toss everything in the still warm dressing. Enjoy immediately with sliced baguette on the side.

Smoked Turkey Potato Salad

We all have favorites that just become "old" and "boring." This classic potato salad turns into a new favorite with the addition of just one ingredient; smoked turkey. I hope you like it as much as I do.

• 2 pounds boiling potatoes, unpeeled
• smoked turkey wings
• 1 small sweet onion, diced
• sour cream, 1 tablespoon
• mayonaisse, 1 tablespoon
• juice of one small lemon
• yellow mustard, 1 tablespoon
• olive oil, 1 tablespoon

Boil the potatoes until they are fork tender, but not too soft. Cut into quarters. Bone the turkey wings (save the bones and any extra meat for later). Chop meat into bite size. Make the dressing by mixing all the condiments together. While the potatoes are still warm, add the meat and onions and stir in the dressing. Serve at room temperature.



Summer Salad Series ~ 3

Carrot-Feta Salad

Having friends is a wonderful thing. Having friends who enjoy cooking as much as you is even more wonderful. But having friends whose recipe you continue making is priceless. Below is a salad my good friend Sarah made for me once years and years ago. It still has a spot in my heart and on my table.

•  one pound carrots, peeled and cut
• 8 ounces feta cheese, crumbled
• 6 ounces black olives, pitted
• 2 garlic cloves, crushed
• juice of 2 small lemons
• olive oil
• paprika, to taste
• salt, to taste

Par-boil the carrots until they are tender, but not cooked through; this makes them able to better absorb the flavors. Cool slightly. Toss carrots with the rest of the ingredients. Chill at least 2 hours, or overnight. Enjoy!

cook's note: (1) this salad gets better with age and not as soon as it is prepared. So plan to make it in the morning, or the day before, to have with dinner.

Asparagus Salad

Here is another long-time favorite. I came across it in a magazine, and my then 2-person family loved it. So, I continued making it. Now, my 3-person family loves it. So, I will continue to make it.

• 1 pound fresh asparagus
• 1/4 cup parsley, finely chopped
• 1/4 cup sweet white onion, finely chopped
• whole-grain mustard vinaigrette, recipe follows

Steam the asparagus until tender but not overcooked. Drain, cool and add the rest of the ingredients. Toss with the dressing. Chill 1-2 hours. Serve cold.

 cook's note: (1) to make the whole-grain mustard vinaigrette you will need whole-grain mustard, white balsamin vinergar, and olive oil. Mix all three ingredients to taste until combined. Drizzle over salad.

Summer Salads Series ~ 2

Here are two more easy summer salads for you to try.
Bon Appetit.

Beet and Carrot Salad

While at the Farmers Market this weekend, I happened upon beets, carrots and one of my favorite salad ingredients, onions. Beets are very popular in Lebanon and I want to keep them as part of my family's food repertoire. Growing up, I remember having them all the time. The go-to serving method is to cut them up, add garlic lemon juice (or red vinegar) and olive oil, and serve. With carrots on hand, I decided to modify the traditional recipe. Here is my version. 

• 4-5 medium sized beets, cut into eights
• 2-3 medium sized carrots, shredded
• 1 small sweet onion, thinly sliced
• juice from 1 small lemon
• olive oil
• salt to taste

Mix all the above in a serving bowl. Enjoy at room temperature. 

 

Baby Arugula Salad

Another Lebanese favorite is arugula. It took me a long time to find the American cousin of the Lebanese "rocca". I say cousin because although the two are very similar in taste, they are not identical in shape. The Lebanse version has flat leaves while the one found in American stores is crinkled on the edges. But, it is close enough, and will suffice for my purposes.

Like beets, in Lebanon rocca is served simply dressed with onions, lemon juice and olive oil. Some people may add black olives. I chose to add dried cranberries, mushrooms, almonds and feta cheese. Here is what you will need.

• 5 ounce bag of baby arugula
• 3-4 white button mushrooms, sliced
• handful of driend cranberries, I like the orange flavored ones
• handful of sliced dry roasted almonds, I like the unsalted ones
• feta cheese
• white balsamic honey-mustard dressing (recipe below)

Toss all the ingredients together. Plate and serve.

cook's note: (1) you can also add sliced onions to the arugula salad

                    (2) to make the white balsamic honey-mustard dressing you will need store bought honey mustard, white balsamic vinegar, and olive oil. Shake, to taste, the three ingredients in a bottle. Dressing can be made ahead of time and kept, in the refrigirator, for up to a month.

Summer Salads Series ~ 1

With summer officially here, I am looking for ways to simplify my life in the kitchen without compromising taste, variety or nutritional value. In this series I will share some of the foods I pull together for my family in the hope that you, too, will find them a resource to help you through the season.

When I cook, I eyeball my ingredients and add condiments to taste. I will attempt to give proportions as precisely as I can,but bear in mind that these are just estimates and that you can adjust them to fit your family's needs.

Legume Salad

I would not have thought of this combination of legumes had JR and I not run quickly to the store one day. There, they were sampling a variety of different foods, and one of them was a dish similar to the one below. JR seemed to like it. "More," she said. I thought she was just dilly dallying so I told her I would make her more at home. And so I did. I did not have all the ingredients on hand, so I improvised and hoped she would eat it just the same. Surprisingly, JR ate one spoonful after the next and enjoyed each bite. This dish will certainly remain on my go to list.

• cooked lentils, about a cup
• cooked hummous (garbanzo beans), around a cup
• cooked navy beans, also about a cup
• diced sweet onion, to taste (I used about half cup)
• juice of one lemon
• olive oil
• salt

Mix all the above ingredients in a bowl. Serve at room temperature.

Orzo Salad

I, like a lot people, am a big fan of pasta. If you open my cupboard you will find it in different shapes, sizes, and composition. I have the usual wheat spaghetti of course, but then I have all the "others." I have garlic basil linguine, multi grain penne, corn elbow pasta, toddler-friendly tubular pasta, and whole wheat alphabet, just to name a few. But, this time I decided on orzo. Although, it takes a little longer to cook than my preferred go to angel hair, it is more versatile in salads. And, it is easier for JR to eat; with a spoon rather than a fork. So, this is what I made.

• dried orzo, 1/2 a cup
• steamed asparagus, about 12 stalks
• corn, from 2 cooked cobs
• olive oil
• shredded mozzarella, about 1/4 cup
• salt

Mix all the ingredients with cooked orzo. Serve at room temperature.

* cook's note: (1) with frozen shrimp being so versatile and easy to prepare, you can add it to either of the above.
                       (2) you can substitute any of the vegetables in the orzo salad to match what you have on hand. Broccoli, green peas, edamame, or mushrooms are some suggestions.