There have been so many moments in the 4.5 month span since I last wrote on this blog when I wanted to just write, to come here and share a recipe I made or a restaurant I visited….but somehow those words never made it to this space.

I suppose it’s a combination of starting a new job and becoming accustomed to studying 10-15 hours a week at home that left me with little time to myself, let alone my blog.


The truth is that I have done an awful lot of cooking, some studying,  nearly zero photography, but plenty of living the last few months.

I ran a marathon.

marathon 2

I went to Atlanta for a long weekend and had an incredible meal at Local Three Kitchen and Bar, spent time with family, and ate this at Highland Bakery :


Highland Bakery's French Toast


I baked this luxurious cake for Christmas Day and lazed around opening way too many presents with my Family feeling very blessed to be there with the man I love.

Gingerbread Cake with Pistachio Topping


gingerbread cake


We had no less than 4 oyster roasts in a month-long span. I’m not complaining!


Larsen cooking oysters

Roasting oysters to perfection and shucking them with friends around a table with a spotlight shining and a fire roaring.


Though I had little time for Holiday baking, I carved out a few hours to make homemade marshmallows and dark chocolate almond butter cups.


marshmallow creme

This recipe from Smitten Kitchen’s blog made me change my mind about marshmallows. I altered Deb’s recipe slightly with the addition of ground ginger and cinnamon to make it a gingerbread flavor.


I have been cooking like a mad woman from this cookbook, Jerusalem, and I MUST share this hummus recipe because it is quite honestly the silkiest, smoothest, most-authentic hummus I have ever made. It requires soaking chickpeas overnight.Other than that, it is a breeze and you will never quite like Sabra hummus again, but you also will never need to buy it again because homemade hummus is twice as cheap. (Scroll down for the recipe!)

jerusalem cookbook


Lastly, we have been planning our upcoming trip to Germany/Switzerland/Austria and I am so READY to get out of this country for a couple of weeks of exploration, R&R, skiing in the Alps and stuffing my face with as much schnitzel, smoked salmon, hearty bread, and beer my stomach can handle!





Silky Smooth Hummus

Serves 8
Prep time 12 hours
Cook time 30 minutes
Total time 12 hours, 30 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Side Dish, Snack
Misc Pre-preparable
Region Moroccan
From book Jerusalem
This silky-smooth, authentic hummus will make you feel like you are dining in a cafe in Jerusalem.


  • 1.25 cups dried chickpeas
  • salt to taste
  • pepper
  • 6.5 tablespoons ice-cold water
  • 1 cup tahini
  • 4 tablespoons fresh lemon juice
  • 6 garlic cloves, crushed
  • 1 teaspoon baking soda
  • 1-2 roasted orange or red peppers (jarred is fine)


You can get creative with this and add chopped fresh herbs on top, a drizzle of olive oil, or toasted pine nuts. You could also leave out the roasted pepper completely. The possibilities are endless!


Step 1
Soak the dried chickpeas in a bowl of water overnight.
Step 2
The next day, drain the chickpeas and simmer on the stove with baking soda for 30-40 minutes until tender, but not mushy. Try to scoop out and skim off as many skins and foam as you can from the surface.
Step 3
Once the chickpeas are cooked, drain them, and throw them into your food processor with the crushed garlic, roasted peppers, water, and tahini and whirl, whirl, whirl until you have a silky-smooth consistency. Add salt to taste and combine again.Serve immediately with warm pita bread. (you can refrigerate it, but let it sit at room temperature for 30 minutes before eating for the best consistency!)