February 2026 – Life Lately: Whirlwind
What’s Up, Fellow Foodies?
When I was younger I couldn’t wait to grow up. I was all about getting older so I can finally afford things and finally do all the things I wanted to do. You know what they don’t tell you about when you’re younger? You only have so much time. You may want to do things and you may even be able to do them, but you can’t do it all. That’s a lesson you have to learn the hard way. Feelings of guilt for not getting it all done. Feelings of inequaity for not getting it all done. It all comes with the territory. This has been what I’ve been feeling lately.
Like many of us women tend to do, I’ve been spreading myself out too thin trying to get so many things done, that things are just not getting done. And then the feelings of failure set in. I’ve been physically, mentally and emotionally exhausted. We are working on a new business venture that I can’t wait to announce, but that has been taking up a lot of my time. Of course, developing new recipes and making sure I share them both through written word and video takes time. Being a mother and wife, takes a whole lot of time. I’m still working full-time in my finance job. I’m working on launching my food photography business as well. So yeah, doesn’t leave much time for just me. Don’t get me wrong, I’m blessed, truly. I always try to take a step back to be present to that fact. However, I must admit that for these last few months, life has truly been a whirlwind. Here’s to more balance…
What I Shared This Month (internal links):
- How’s your Ramadan or Lent been going if you celebrate that? Hopefully good for you and your loved ones. If you don’t celebrate, how have you been doing? Hopefully you’re all doing good. Okay, so this month, I shared two recipes, my layali lubnan tart and homemade lemon curd.
- The Layali Lubnan tart is my take on the classic Lebanese dessert. It includes a graham cracker-pistachio crust and homemade whipped cream on top. It’s a no-bake dessert and so great for your post-Ramadan meal. The second recipe was my homemade lemon curd. So tart, bright and luscious. It’s actually a component featured in a recipe I’ll be sharing this upcoming month so watch out for that.
Life Behind the Blog (personal update):
As mentioned above, trying to keep up with all the things I’ve been juggling lately, but we’ll get through it! All good things, just have to figure out balance for my sanity’s sake.
Quick Tip of the Month:
If you are using zest in a baking recipe that involves sugar, make sure to rub the zest into the sugar so that the essential oils will be released even more. This will result in a more robust flavor.
What’s Inspiring Me (seasonal preview):
Speaking of zest, spring is right around the corner and you know what that means? Citrus. Yes, citrus season is upon us thankfully. You’ll see that spark of inspiration being used in recipes to come in the next couple of months. But living in an area that has long harsh winters, I have to tell you the sight and smell of bright, vibrant citrus makes my soul happy.
Coming Next Month:
In March, look out for:
- A new spring inspired cake recipe
- One of my Lebanese favorite breakfast items
- A new tip/guide article
From My Kitchen to Yours:
That’s a little peek into my kitchen (and life!) this month. What’s your favorite thing about spring?
Let me know in the comments. Until next month, wishing you happy baking from my kitchen to yours. Also, don’t forget to sign up for my newsletter for early access to spring recipes, helpful tips, and exclusive behind-the-scenes moments! 😊
