Holy Chutney, Batman!

Yikes!

The last time I posted was almost 6 weeks ago – and even that was barely a post; more like a compendium of links to stuff I’ve written for the good folks over at Cairo 360. But I haven’t been lazy; just insanely busy. Busy doing what? you ask. Well, my knee jerk answer to that question would be “None of your bidniss”, but then again, I’m making it your business by writing this post, right?

So what have I been doing? Writing more and more articles for cairo 360, eating well, and compiling a list of the recipes I used for the dishes photographed on the facebook page. Soon, you will have all of my secrets; but like a well fed golden goose; I keep on laying great tasting eggs. Err… maybe not the best analogy, but you get it.

More recently, I’ve been lucky enough to work with Ayman Samir, chef/owner of The Cellar Door bistro in Maadi. There are some very exciting developments, and the chance to create a new menu with an experienced professional first hand is something I’ve been dying to do for a few years now. Conflict of interest aside, I’d highly recommend a visit to the restaurant, if only to sample the sublime tuna carpaccio and the duck confit tagliatelle. Otherwise, order something from the specials menu, which brings classical, clean flavors to new heights.

Meanwhile, I’m thinking of starting the fast food fast anew; the only exception to this year’s fast will be the omission of Subway and Doner Mania from the list of culprits to avoid. It’s not like I eat there everyday, anyways.

Keep it tight, and stay tuned.

Cooking Time: 3 minutes