If I Make Veggie Skewers and Don’t Post a Photo on Instagram, Did I Make the Skewers?

I find the recipe in a cookbook as I aspire to make healthy food for myself at home.

I drive to the supermarket to buy zucchini and baby tomatoes.

I wash and dry the veggies.

I slice the zucchini with great care.

I soak the bamboo skewers for half an hour so they don’t burn in the oven.

I thread five skewers with alternating pieces of zucchini and tiny tomatoes.

I stare lovingly at the pretty thing I made.

I panic.

I feel a deep sadness.

I am alone in my kitchen. No one else is around or coming over soon to witness my creation. What can I do?

I take out my phone and snap a picture in the terrible lighting on my counter.

I post the picture of the zucchini and tomato skewers on Instagram.

I wait.  2 likes, 3, 4. OK good. Now my beautiful skewers officially exist.

I put them in the oven.



Sautéed Green Beans and Onions — Simple and Satisfying

This is the third installment of my learning how to make some old favorites from my mom while she visited us. “Loubyeh bi Zeit” is an all-veggie dish with just three ingredients: Green Beans, onions, and olive oil. Oh and a lot of allspice. It’s a super simple recipe that cooks slowly on the stove for a while to get all the lovely flavor of the onions out.


  • 3 medium-size sweet yellow onions, diced
  • 5 tbsps olive oil
  • 4 packs of frozen green beans (12 oz. I like the “cut italian” beans)
  • Salt
  • Ground allspice


1. Heat the olive oil on medium-high heat. Add the onions and season extremely generously with salt, black pepper, and especially allspice. You want the spices to be a layer of brown on top of the onions. Then stir well. The onions should look brownish right away.

2. Sautee for about 15 minutes, stirring often.

3. Mix the frozen beans into the sautéed onion. Season with salt. Keep stirring till they no longer look frozen.

4. Cover and let them cook, still on medium-high heat, around 20 minutes. Stir frequently. (You can clean up and do the dishes while waiting here!)

5. Then, reduce the heat to low, and let the beans and onions cook, covered, for another 25 minutes.

Enjoy! I can eat this as a main meal. It’s so filling.

This is what the plate should look like when you’re done!

Optional: Eat this with your hands using whole wheat pita bread to scoop up the beans.