Mine went off twice, first in English and then in Spanish.

I will message you soon. The Jewish Community in Cairo is great and they would be delighted to show you around. I can also send the Cairo map I created while I lived there. November is a great time to be there. It will have cooled off and the air quality usually isn’t too awful by then.

We’ve lived in Central Asia a couple of times. I love all the different rice dishes there.

This is what I was thinking! Plov is a pretty basic dish that's kid-friendly overall and lamb goes perfectly with it. I don't have a dutch oven (nor does anyone in Central Asia- they use qazans there), but I always make plov in a cast iron skillet.

I’m seeing RecipeTin for the first time and I love it. Especially that she has a food bank. Thanks so much for posting!

I like it with lamb too. And the spice mix from Cairo would be perfect!

Yes, to replace the vegetables (but I wouldn’t use commercial salsa for it - I know what my homemade salsa tastes like and it works with hawashi, but there’s plenty of commercial salsa that would be weird, I think). If the salsa you’re thinking of using is chunky, you’d probably want to blend it. But you can also just follow the recipe. I use salsa because it’s quick and easy.

Hawawshi! No one ever mentions that. I loved eating it in Egypt. I use the recipe from Amira’s pantry, but everyone has a slightly different recipe so there are lots of variations. I often use some leftover homemade salsa instead of the vegetables along with the spices, and I use one pound of beef for six smallish American pita breads. Maybe I’ll make hawashi this week.

Surprised? Nope.

I use ours to exercise and no one else in the family will touch it anymore.

Thanks for all these great comments. All of this is exactly why I chose to write about this museum and I appreciate everyone’s feedback.

Thanks for adding this. I appreciate your perspective.

I added an option for a lower ticket price

I’m visiting the Museum of the Bible today (I haven’t been before) for a history class I’m taking about public history and museums. I’m trying to get a sense of whether the current ticket prices significantly affect who might visit the museum. For this question, assume that you’re already in DC and have time to visit. The only issue is your interest and the current ticket prices of $30/adults and $20/kids versus the free admission when the museum first opened. Feel free to comment if you have any thoughts about this.

It really is hard. I'm so glad you have someone else packing for you at least, but it's still so much work to sort through the stuff on top of everything else you have to do. I hope you close quickly on the new house and can get this over with as soon as possible. Ds spent the first three months of high school in an extended stay hotel. Once we got settled, it was kind of a break from the stuff, at least, because everything was in storage or being shipped. I hope that things ease up a bit when you've gotten everything into storage. Good luck.

It’s cloudy here this morning, but I’ll try again tomorrow.

Yes. The consistency might change, but it does no matter how you store it, at least if it's homemade. You can add more lemon juice or olive oil (or water, I guess) after it thaws if you need to.

I do daily yoga too, plus I always prop my book/device on a pillow. It’s not my next that bothers me, but my back. I also try make sure I’m sitting in a chair with decent support.

New ideas! Thank you. And you reminded me that I used to make sweet and savory galettes. I’ll make a peach one soon.

So how is grunt different from cobbler? From what I’d read, grunt is cooked rather than baked, but it sounds like that’s not the case in your family.

Yeah, I ended up short on time so I made a peach pandowdy instead of baking a sonker for so long.

I’ve only ever read about sonker. Maybe I’ll drive down to Surry County this fall to try it.

Cobbler was the thing where I grew up, but I’ve been reading about lots of regional baked-fruit (or cooked) with dough options. What do you like? And post recipes! I bought a bunch of peaches from an orchard in West Virginia yesterday and I’m thinking to make sonker today.

Georgian food done well is so good. So much flavor and creative use of ingredients.

I haven’t been to NYC in years, but it’s one of the few cities in the country with Uyghur food, which is probably new to you. I always recommend laghman as a good intro to the cuisine. There used to be a Dungan place, but it closed last year. I wish I could have gone there because I love Dungan food. Or try other Central Asian places (Uzbek, Tajik, Kyrgyz, for example). Or Bukharan Jewish food (although it’s not particularly distinguishable from most Uzbek food, other than being kosher) in Queens. NYC is a great place to explore Central Asian food without having to make the long, long trip. But you can’t go wrong with any of your listed options either.