backcountry roads


Forty years

Forty years they walked, they walked.

They had left, an impossible victory

an impossible freedom

but that was




that was, to them.

08.17.17 Never forget.

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Pita with Hummus, Shaved Cucumber, Harissa Fried Eggs, and Feta


  • 1 can chickpeas, drained but save the liquid
  • 1 tsp sea salt, or to taste
  • 1 tsp cumin seeds
  • 1 large garlic clove, minced
  • juice of 1/2 lemon
  • 1 tsp honey, to taste
  • 1/2 c tahini
  1. In a food processor or powerful blender, add the garlic and lemon juice. Let stand for 5 minutes.
  2. Add tahini, honey, cumin, salt, and drained chickpeas. Add in half of the reserved bean liquid.
  3. Blend on high speed until as smooth as possible, add more of the bean liquid as needed to achieve a light, whippy consistency.
  4. Transfer to a sealable container. Keeps in the fridge for up to 2 weeks.

Harissa Fried Egg

  • 1 tbsp olive oil
  • 1 large free range egg
  • 1/2 tsp dry harissa
  1. In a non-stick skillet, fry the egg as you normally would on medium-high heat.
  2. When the egg is nearly done, tilt the skillet so the oil pools together. Add the harissa to the oil and spoon the harissa oil over the edges of the egg until crisp.

Shaved Cucumber Pea Shoot Salad

  • 1 medium spiny cucumber (persian cucumbers have too much water)
  • 1 handful young pea shoots
  • squeeze of lemon
  1. Cut off the ends of the cucumber. Slice lengthwise into thin, wide ribbons on a mandoline.
  2. Toss with the pea shoots and dress with a squeeze of lemon. Use immediately.


  • 1 pita, lightly toasted
  • 2/3 c hummus
  • 1 harissa fried egg
  • shaved cucumber pea shoot salad
  • 2 tbsp crumbled feta
  • 1 tsp za’atar
  • extra virgin olive oil
  1. Spread the hummus evenly on the pita.
  2. Add the egg and drizzle the harissa oil all over the hummus
  3. Arrange the cucumber salad on the pita around the egg, top with feta, za’atar, and a drizzle of olive oil.



Edamame and Mint Tartines

Spring knocks on my door

I open the fridge and see

labneh and sourdough.


No toaster oven

guess electric coils will do

pray it doesn’t burn.


Perhaps olive oil

leftover bunch of limp mint

from last night’s cocktail


Edamame peas

though I wish I had favas

can’t ask for too much


Scant, as I find poems

but when there are four of them

you see the picture.


Therefore I tell you,

do not worry about your life,

what you will eat or drink;

or about your body,

what you will wear.

Is not life more than food,

and the body more than clothes?

Matthew 6:25

Marinated Edamame, Mint, and Labneh Toasts

I’ve always loved the combination of deep green, grassy flavours with sweet, cool dairy. Like charred broccoli rabe on mascarpone, sauteed spinach on ricotta, and in this case, edamame marinated in fruity olive oil with parsley stems and mint. The labneh adds sweetness, and the sourdough gives crunch and substance. This is as simple as it gets, and feel free to substitute the edamame with thawed peas, fava beans, or if you’re feeling fancy, pois mange-tout. As for the labneh, goat cheese, greek yoghurt, fromage blanc, or hummus will all do nicely. Feel free to use any soft herbs you have on hand – lemon balm, basil, chives, tarragon. And any day-old bread. At this point, I hope I’ve gotten the point across that this is not a recipe. So go ahead, spend the next five minutes reading the ‘recipe’, and the five minutes after that to make lunch.

Green on White Tartines

  • 1 slice sourdough, or whatever bread you have
  • 3 tbsp labneh, or whatever soft unripened cheese you have
  • 1/3 c thawed edamame beans, or whatever peas you have
  • 2 tsp extra virgin olive oil
  • salt and pepper to taste
  • 6-8 mint leaves, torn, or whatever soft herbs you have
  • 2 tsp minced parsley stems, completely optional
  1. Toast the bread on both sides to your desired colour.
  2. Slather the top side of the toast generously with your choice of cheese.
  3. In a small bowl, combine the remaining ingredients and spoon over the toast.

Happy munching!