Weekly A to Z, Dec 18th.
The one with all the sugar.
I started the week on such a high note! Legal Home Delivery sent over an especially fantastic advent calendar (a real one, and not my crappy ‘wine’ one). It’s been full of some amazing products, and I love seeing creativity like this! Thank you, TishTash, for thinking of me. Mythos also stopped by with some seasonal Greek holiday cookies, which were all kinds of delicious.
On Tuesday, I received a stunning Eclair Noir Buche from Bakemark Gourmet (made with Valhrona chocolate, naturally). I also received a batch of fun Haagen Dazs goodies in conjunction (?) with Wonder Woman 1984.
On Wednesday, I had a delivery from Abela and Co., a local catering company. With both frozen and fresh products, there is plenty to choose from. My favorite was the cheese tray, which was a perfect little snack and so beautifully presented. I also received a stunning holiday cake from BloomingBox, which was simply sublime (and yes, they have lots of fun festive decorations and treats on their website).
On Thursday, trying to balance all of the sugar, I placed an order into Go! Healthy with my favorite Eggie Bowl order. I also received a 'care package’ from Parmigiano Reggiano (and yes, there will be some pasta in my future). Finally, I was delighted to attend the inaugural Best Chef’s in Dubai dinner with Reif x Himanshu at Tresind Studio (with special guest Liam from EatGoSee). I definitely look forward to other dinners and collabs like this!
In its own category (I literally wait all year for this post):
Additional links, please.
This feels appropriate for 2020: write a grief letter. Medium
Very important news in how to calculate the perfect cookie. The Cookie Website
Here for Chrissy Tiegen’s gift guide. Cravings by Chrissy Tiegen
Happy to taste test this hibiscus G&T. Bon Appetit
Also, please someone make me this red wine chocolate cake. The Kitchn
I think we all need some uncommon New Year’s traditions to try for 2021. Bustle
How do we get the next generation excited about food? Food Heaven
Wine and cheese are good for your brain. Thanks, science! The Takeout
Just me, pouring vodka maple syrup on my pancakes. Atlas Obscura
Hell yeah, I’d drink an RBG IPA. The Takeout
A quick peek into the event I hosted a few weeks ago, featuring The Best Chefs of Dubai. YouTube
Talk to me about novelty Oreos. The Takeout
Like to see this, and I would love a global version. Eater
Glamping…in an airport? One Mile at a Time
What’s the difference between British and American cookbook covers? Epicurious
Do you eat on the couch? (Proud couch eater since the 2000s). The Takeout
Conversely, what does an Olympic athlete eat while training at high altitude? Munchies/YouTube
This weekend, I’m over to my favorite brunch in the city, Firelake Grill at Radisson Blu Waterfront. I was tapped by Hubs and his team to pick a place for their holiday office party, and this time of year, it was easy to choose a venue with al fresco dining, live music, excellent service, and tons of food. I think this is my fifth or sixth visit. Not sponsored or comped, this is how I spend my money. We might also stop by long time favorite High Joint to check out their new turkey burger.
Next week brings the final 2020 meet up of the Bookers, and we’re chilling (safely distanced) at home and discussing Untamed by Glennon Doyle. We’re lucky enough to have Le Meridien provide a turkey for our festive gathering, and I think it’s the one book we’ve unequivocally loved this year.
We’re celebrating Christmas with friends and dogs (and caviar and bubbles, because #DINKlife), and if you follow festive traditions, I hope you are doing something fun and safe in the coming week. We’re lucky enough to get a turkey takeaway from the RAK Doubletree by Hilton Resort & Spa Marjan Island, which you might want to consider for an upcoming holiday (650 meters of white sandy beach, 7 pools, expansive kids and adults recreational facilities, and 13 restaurants and bars. Stays starting from AED424).
Finally, because next week is the last Friday in 2020 (!!!) I’ll be sharing some of my top dishes from the year, some favorite local businesses, as well as my favorite meals in next week’s newsletter.
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