A Few Thoughts on Blogging

I was a relatively early adopter of blogging. I started my first blog back in 2009, when Twitter was just starting to grow, Facebook was still only for college students, and Instagram hadn’t even kicked off yet. I’ve always loved blogging because I’ve always loved scrapbooking, journaling, taking photos, saving articles… I’ve used Blogger, Tumblr, and WordPress. I’ve had photo blogs, blogs about identity, about my work as a journalist, about writing, and about taking “notes for no reason.” They were all lovely blogs, and they all ended for various reasons: either my life changed, or I lost my good camera, or I got busy with schoolwork, or I changed.

This is my latest blog, and I feel especially committed to it. It started a little over two years ago as a place for me to experiment with and ask questions about work-life balance, and I learned a lot from it. Over time and organically, both here and on Instagram, it developed into a place where I can enjoy recipes and the memories that come with them, explore books and share the lessons or beauty I find in them, and share my attempt “to live deliberately,” as Henry David Thoreau wrote in Walden.

That’s what work-life balance means to me: being present, living deliberately. One of the things I hate most of all, and that worries me the most, more than not succeeding at something in my work or things going wrong in my life, is when days and days, sometimes weeks, go by, and I don’t know where they went. I know many people feel the same way.

Over the last few months, I stopped posting for several reasons. Two of them are normal reasons to put something aside for a little bit: I had some great projects I was working on offline, and caring for loved ones took up some extra time (both my husband and Minjay had shoulder and knee surgeries respectively last winter and spring, both thankfully are OK!). But two reasons I stopped are worth unpacking.

The first reason was that it started to feel a bit forced. Take putting together the perfect picture, for example. When you scroll down Instagram, so many images and pages look the same now. I often wonder if in some ways so-called “formulas for success” have made us less creative and removed some individuality. Blogs and social media platforms like Instagram have allowed for so much great creativity and self-expression, but I do think we always have to ask ourselves if we’re being as creative as we can, and true to ourselves. Also, the idea that we have to post constantly didn’t work for me. Some things are best enjoyed in the moment, without a smartphone in hand.

The second reason was that I began to worry about growth and audience, and I really don’t want to ever worry about that again. I want to enjoy the blog for me, write about things I care about, and, yes, hopefully connect with some people if my posts resonate with them. I love the communal aspect of blogs and social media. I love connecting with people in my city and all around the world. I love seeing the creative and wonderful things people are up to online and being part of that community. Writing can be a lonely endeavor, and sharing posts here on this blog is a way to connect with people and be part of something bigger.

I wanted to take some time to reflect on the evolution of my blog and its purpose: It’s a place to explore, to live deliberately, to be creative, and to connect. And that’s what I hope to do again, with a fresh start.

Thank you for reading!
Michelle

Q&A With Lebanese Chef Lara Ariss

lara-ariss-beirut-lebanese-food-recipes

While I was in Lebanon (where I grew up) for the holidays, I met with an old family friend Lara Ariss. She just released a new cookbook, Levantine Harvest, and I wanted to get her perspective on work-life balance in Beirut, where she lives.

Make sure to scroll down for one of her delicious recipes, following the Q&A.

  • How did you decide what you wanted to do? What made you want to become a chef?

I always used to go into my mom’s kitchen and play and try recipes, and she used to let me. It was always something that I enjoyed doing. Especially when we moved to Lebanon, there was no place to play outdoors. We lived in an apartment in Beirut. There was nothing to do as a child. [Lara’s family moved to Lebanon soon after the long nearly 30-year Civil War ended. The country was devastated in all aspects]. The summer we moved to Lebanon, my mom enrolled me in a baking class for kids. I was 9 or 10. That was my first experience in the kitchen.

Later, I found Le Cordon Bleu online, and my heart was set on going there. I wanted to finish high school and go. My dad said, get your Bachelor’s degree, you never know what happens. When I finished college, he said, work a bit first. I worked in advertising— Then I couldn’t do it anymore. So I dropped everything and went to London, the summer I was 26 years old.

It was a 9-month program. While I was studying, I was also working in a kitchen in London… There was a lot of me being confused. When I moved back to Lebanon, I wanted to open something, but at the time the situation was much worse than it is now in the country. I also couldn’t get a job in a kitchen. When people saw I had a college degree, they said I was overqualified to work in a kitchen. So I went back to advertising for one year, to keep myself busy, and I had my food blog as well, Keys to My Kitchen.

After a year, I was like, “No, what am I doing here?” So I went to New York and took writing courses, and by then my blog was getting recognition. So I returned to Beirut and decided to to do this cookbook, with recipes simplified for the new generation.  I pitched it to publishers in Cyrus, Dubai and Beirut, chose one, and that’s when I started with this book.

levantine-harvest-lebanese-cookbook-lara-ariss

  • What does work-life balance mean to you?

I’m kind of struggling with it, and I have been struggling with it. Sometimes it feels like people don’t realize how much time it takes to test my recipes, to research my recipes. I was testing my cheesecake for 2 years. Sometimes people don’t realize being in the kitchen is tiring. (You know, in the past, women weren’t chefs because it’s considered labor work, like a plumber or carpenter). So sometimes, when I’ve been in the kitchen 10-12 hours, and I’m tired, people don’t get it, so it’s a bit frustrating.

Do you think work-life balance is possible?

It is possible when you are very organized, and that’s what I’m trying to do. With my cookbook, that’s what I tried to do, but sometimes it’s out of your control. During the editing phase, I shut myself off from everyone, 10 hours a day.

I do think it’s possible, but I’m still single. Honestly, some people are moms. They’re married and have kids. I don’t know how they do it.

  • What’s your biggest challenge to having a balanced life?

The strong support system that I have is living abroad. That’s the hardest part.

  • What’s one thing you wish you did differently in how you manage your time?

I cycle a lot, mostly on the weekends, and I wish I could ride my bike in the city. I wish we had bike lanes, because I think I could get from place to place much more quickly. I tried biking in Beirut twice, and I don’t know how I’m still alive. Because it’s the errands that I have to do that really slow me down, so I end up spending less time in the place I want to be, which is the kitchen.

lebanese-food-chef-lara-ariss

  • What’s your advice for someone starting a new endeavor?

It’s a bit cheesy, but you know that quote… “Get up. Dress up. Show up.” It’s really that.

Just don’t give up. You’re going to be scared, which is normal, but just do it. You end up learning and evolving so much on a personal level that it’s satisfying. Especially when you have a passion, you want to do something with it. The fear is there, but don’t give up, no matter how long it takes.

  • What are some of your favorite recipes from your book?

Do I have to pick one? [Laughs] I like my cheesecake recipe because I’m just so proud of it. I like the Rose Loukoum ice cream recipe. The cheese rolls are really good. The rocket and date salad as well. Cauliflower and chickpea soup. Kafta with tahini. Lamb shanks with bulghur and chickpeas. Kafta crumble. Pumpkin kebbeh. Falafel. Makloubeh….

recipe-wild-mushrooms-on-toast

When I was flipping through Lara’s cookbook for the first time, so many recipes stood out to me. One of them I knew I had to try as soon as I returned to Los Angeles was the Seasoned Wild Mushrooms on Toast. She gave me permission to share it on this blog:

Seasoned Wild Mushrooms on Toast, from Levantine Harvest

The combination of rosemary, cinnamon and sumac gives a wonderful sweet and tangy kick to the dense flavors of wild mushrooms. You can make the mushrooms ahead of time and reheat them just before serving.

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 4 to 6 levantine-harvest-lara-ariss

  • 2 tbsp vegetable oil
  • 4 garlic cloves, crushed
  • 300g mixed wild mushrooms, sliced
  • 2 sprigs rosemary, stems removed, coarsely chopped
  • 1 tsp cinnamon
  • 1⁄2 tsp sumac
  • Olive oil, to taste
  • Salt and freshly ground black pepper, to taste

To serve

  • Butter, to taste
  • Sliced brown bread

Heat the vegetable oil in a medium frying pan over medium heat. Add the onion and garlic, and sauté until translucent.

Add the mushrooms and toss. When the mushrooms have softened slightly, add the rosemary, cinnamon and sumac. Toss for 2 minutes. Season with salt and pepper and drizzle with olive oil. Remove from the heat and set aside.

Line a baking tray with parchment paper.

Butter one side of each slice of the bread. Place buttered side up on a baking tray and toast for 5 to 6 minutes, or until lightly toasted.

Divide the mushroom medley over the bread slices. Serve immediately.

 


Photographs by Natalie Naccache