Next month is a MOMENTOUS one for my mother and for me. On August 15th, we will celebrate our 50th year as residents of the United States. We emigrated here in 1964. And we are indeed PROUD to be American citizens!
Weekend getaway in the mountains of San Jacinto Mountains.
My mother purchased two nights for us at the Quiet Creek Inn in Idyllwild, CA so we could celebrate our anniversary.
What a treat to discover the quaint mountain town using the aptly named Quiet Creek Inn as home base. Our charming log cabin (with working fireplace and log!) opened onto a deck that overlooked the dry creek bed shaded by clumps of trees housing dozens of Western Scrub Jays and squirrels. A nice touch upon check in was a small bag of peanuts to feed the hungry critters. We spent several hours relaxing on the deck feeding birds (just look at that blue jay eating peanuts!) and squirrels (who come knocking on your door) and even purchased a refill of peanuts. The room, log cabin style, was lovely. We obtained coupons for breakfast from the hotel, to use at the Mile High Café, a short distance away (walk- able, but along a busy road.) Breakfast was nondescript and we were charged for coffee refills. Can’t wait to go back to the Quiet Creek, and bring my own breakfast, or head for Café Aroma (http://cafearoma.org) the most popular local hangout, open from dawn to evening. A rotating array of professional musicians performs live music nightly Al Fresco, on the wide deck, from jazz, blues, and classical guitar, to ukelele.
Photo by Romula Yanes
A quick recipe for a summer dinner!
Briks are deep-fried filo turnovers of Tunisian origin which are very popular in Morocco. Briks are usually filled with an egg, a little diced onion, and chopped parsley and cilantro to taste. They make a wonderful light supper. Briks are meant to be eaten with the fingers, and part of the fun is having a little egg yolk dribble down your chin! For best results, briks should be assembled immediately before serving, which means the cook will have to spend time in the kitchen at the last minute. Count on two briks per person.
1 package frozen filo dough
vegetable oil for deep frying
For the filling:
1 cup onion, finely diced
1 teaspoon chopped fresh parsley per brik
1 teaspoon chopped fresh cilantro per brik
salt and pepper to taste
wedges of lemon
Thaw the filo overnight in the refrigerator, or two hours at room temperature. Unfold filo. Using an 8-inch bowl or plate as a template, cut filo rounds with a sharp knife. Each sheet of filo should yield two rounds. Place the rounds on a plate, and cover with plastic wrap until ready to use.
Use two filo rounds per brik. Rewrap and refreeze any leftover filo for future use. Stack the rounds you are going to use.
Pour 1 inch of oil in a large skillet, and heat until a piece of phyllo sizzles.
Break one egg in a bowl. The yolk must not break.
Have the chopped herbs, the chopped onion, and the spices ready. Separate two rounds. Gently place them in the skillet, half in, and half hanging over the side.
Carefully place the egg on the half inside the pan, sprinkle with cilantro, onion, parsley, and salt and pepper. Quickly fold over the other half of filo to form a turnover, and hold the edges sealed with a fork.
Using two spatulas, turn the brik over gently to fry the other side until golden brown. Remove immediately, drain well on paper towel, decorate, and place on serving plate with a wedge of lemon.
Variation: Try a little Mexican salsa over the egg, instead of the herbs.
From The Vegetarian Table: North Africa by Kitty Morse.
Just for fun:
This just in!
BEWARE OF dating French-style, on Match.com
Off to make more fig jam:
I am not joking when I say my figs are as large as tangerines.
Bismillah and Bon Appétit!