I have some exciting news I’ve been dying to share for some time – this blog is on the verge of a total transformation.
I’ve found a partner, who’s taking a leap of faith with me, to take this personal space of mine to the next level. Johanna Friedman and I have co-founded an online magazine about people, food and travel (just like the blog) in the Galilee and other Northern regions of Israel that will be published in English, Hebrew and soon Arabic. We’ve been working on it for a few months already, and the launch of the English version is scheduled approximately in two weeks.
Our new space can be found at makeeatmagazine.com , where you can sign up for our newsletter, and also on Facebook and Instagram.
This transition invariably leads to opening it up for other contributors. Therefore, we’re calling for photographers, writers, editors, translators and marketers that find this project as exciting, novel and inspiring as we do to contact us at email@example.com
There’s a saying that “every ending is a new beginning”; however, I think that this beginning does not imply an ending, but rather a step up to a path of growth and exploration.
Join us for more engaging people stories, yummy healthy food and travel!
We’re also opening an online shop that, among other things, will feature limited edition prints and collaborative works of local artists and artisans. If you have an idea for a product and would like to cooperate with other creatives, please tell us about it!
And last but not least – Amy Chaplin‘s recipe for a salad that just screams “spring is in the air”, and thanks to which I’ve finally mastered the cooking of spelt berries.
Herbed spelt berry salad with peas and feta
5 radishes, very thinly sliced
2 tsp ume plum vinegar
2 tsp unpasteurized apple cider vinegar
225 gr (1 1/4 cups) spelt berries, washed and soaked in water 12- 24 hours
4 cups water
300 gr (2 cups) fresh peas (blanched in boiling water for 2 min) or frozen fine peas, defrosted
3 Tbsp olive oil
1 large garlic clove, crushed
sea salt, black pepper
1/2 cup chopped flat-leaf parsley
1/4 cup chopped dill
125gr goat’s milk feta, drained and crumbled
Marinate the radishes with vinegars in a jar in the fridge for up to 4 days. Cook the drained and rinsed spelt berries in a pan with water for 1 1/2 hours, simmering. Remove from heat, drain well and set aside to cool.
Warm 2 Tbsp olive oil in a frying pan over medium heat, add garlic and sauté 1-2 min. Stir in peas, a pinch of salt and pepper and cook 2 min longer until heated through. Set aside to cool.
Place spelt berries, radishes and pickling liquid, 1 Tbsp olive oil, peas, parsley, dill and feta in a large bowl; toss to combine. Season to taste and serve immediately.