Ok guys, I am finally & officially back to business again. And now it’s time to announce the re-opening of my “Do it the Moroccan way” blog. On this occasion, I want to thank Moroccoblogs for their post about my blog. My thanks also extend to the unknown reader who told them about it. It made my day, and you all should know that I’m ecstatic to start blogging again.
Not blogging for a little more than year, didn’t feel right to me. I guess I could have just started a new blog, but I kinda resisted the idea. Simply, because I loved this blog, and wanted to keep it. And for those of you who are wondering, well let me tell you that there was nothing wrong with the blog. The only thing was that I could not log in. And that’s why many of your comments were not approved, until recently. All it took me, is a trip to Morocco to log in to my blog! (Hey! did I just make it sound like I went all the way to Morocco just to log in to my blog?) Wouldn’t that be interesting?. Well no. Actually we were there for vacation. Although, I think that if I could afford to do so, I would have done it. So now, how about we talk about some food?
I didn’t plan this post, it’s just what I was making & thought to share with you on the blog. For a new post I would have loved to celebrate with brownies or cupcakes, but we can still do that later, right? So today it’s a red day, because of the beets which unfortunately can be somewhat underrated in some cultures. My Syrian neighbor told me that they would use them only to color pickled parsnips. In Morocco, we actually eat them. And if your parents happen to be Moroccan, you better eat your beets. I remember as a kid the only fun thing about eating beets is, that lipstick effect I would get from the pigment in the beet!! And FYI, if you have issues with indigestion, blood pressure, or even halitosis, well there you have it (it’s called beet).
For this salad you’ll need:
2 to 3 beets (boiled, peeled & cut into cubes or whatever shape you like)
1/2 small chopped red onion (Optional)
Salt/ pepper to taste
1 tsp of vinegar (or lemon juice)
1 Tbsp of fresh parsley
1 Tbsp vegetable oil.
Mix all the ingredients in a bowl, cover & cool it in the refrigerator until it’s serving time.
Stay tuned for more 🙂