32/52

New York

round

This week we were graced by a visitor, a long-time friend spread too far away, but so close to heart. For the occasion we had reserved the famous ‘cronut’ in advance. New Yorkers love to create unique hybrids, and this original croissant-donut by Dominique Ansel is the queen of them all. This particular week featured a flavored one, with peach icing and peach filling. Round, sticky and sweet, too sweet for my taste, we sat in a circle and devoured these giants in shade at Washington Square Park. Followed promptly by a food coma.

32/52 Round

Cagliari

This is a chickpea flour pancake, the recipe from the wonderful My New Roots cookbook, born out of a food blog that I fell in love with from my Beirut kitchen, when making my baby’s first ever birthday cake.

Below the pancake is topped with grilled garlic lemon courgettes ( a favourite of my now almost 3 year old “baby”), rocket and shavings of goats cheese from my husband’s ‘shepherd friend’ who he met at a goat festival at a local village.