In case you’re wondering why my posts have been infrequent
lately, it’s because Doug and I have recently relocated.
After 40 years in South Florida, we decided it was time to
‘spice’ things up in our lives. Don’t get me wrong, we had a wonderful life in
FL. We left mainly due to the three ‘H’s’ – heat, humidity, and … hurricanes –
plus we wanted to be a bit closer to our family in the northeast, without
actually being in the northeast.
‘spice’ things up in our lives. Don’t get me wrong, we had a wonderful life in
FL. We left mainly due to the three ‘H’s’ – heat, humidity, and … hurricanes –
plus we wanted to be a bit closer to our family in the northeast, without
actually being in the northeast.
We struck a happy medium moving to South Carolina, just
across the border from Charlotte, North Carolina where there is an Armenian
community and St. Sarkis Armenian Church.
across the border from Charlotte, North Carolina where there is an Armenian
community and St. Sarkis Armenian Church.
Our time has been spent setting up our home, and exploring
the area. We are pleased to report that there are several Middle Eastern stores
in the area, so shopping for our necessary ingredients is easy.
I’ve been having fun cooking on our gas stove, something I haven’t done since 1986. For Easter I made Doug’s mother’s recipe for Lavash, and last week I made a dozen Lahmajoun from scratch. The gas oven is a joy to use!
the area. We are pleased to report that there are several Middle Eastern stores
in the area, so shopping for our necessary ingredients is easy.
I’ve been having fun cooking on our gas stove, something I haven’t done since 1986. For Easter I made Doug’s mother’s recipe for Lavash, and last week I made a dozen Lahmajoun from scratch. The gas oven is a joy to use!
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| Sylvia Kalajian taught me how to make her lavash recipe over 40 years ago. I still make it today. |
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| Homemade lahmajoun topped with parsley, onion and fresh lemon |
To my surprise –and- delight, I found that our local grocer
carries American lamb, so when we invited our new friends, Karen and Charlie
Guzelian to dinner, I served Fassoulia with Lamb, rice pilaf, salad – and mini paklava for dessert! Charlie paid me the sweetest compliment when he said my cooking was as good as his mother’s.
carries American lamb, so when we invited our new friends, Karen and Charlie
Guzelian to dinner, I served Fassoulia with Lamb, rice pilaf, salad – and mini paklava for dessert! Charlie paid me the sweetest compliment when he said my cooking was as good as his mother’s.
 |
| Our new friends and neighbors, Karen and Charlie Guzelian |
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| Fassoulia with Lamb and Rice Pilaf |
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| Mini Paklava |
It’s great to be home!
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Best wishes in your new home! I always look forward to your delicious looking pictures and tasty recipes.
Thank you, Elaine!
Welcome to the Carolinas!!! We're in Greenville SC!!! Had no idea there was an Armenian church within 500 miles of here!!
Parov vaylek! We will be as eager as ever to read your dispatches from the Carolinas.
Thank you, Lucine!
Robyn, a few years ago u found me a recipe for spinage, basterma, bulgar etc. I’m in Fl for the season and can’t find the recipe 😢
Do u still have it?
Dianeaginian@comcast.net
Robyn, My mother who passed away several years ago made one of my favorite dishes called Chorba. Never asked for her recipe, and cannot find one. Do you have a recipe? Thank You, Robert
Hi Robert, are you referring to a type of soup with lamb? If so, here's a link to one from the New York Times: https://cooking.nytimes.com/recipes/8616-chorba-soup-with-lamb.
If not, please provide me with some information about the dish that you mean and I'll try to find a suitable recipe. Thanks! Robyn