Friends in Ann Arbor sent us on our final leg of the journey with a bon voyage Mediterranean breakfast. Healthy, fresh, and full of flavor. Laced with love from a Lebanese kitchen, their morning meals provided a kick-start to each new day. When departure day from Michigan arrived, we prepared to complete our journey with the help of a protein-packed, carbo-loaded breakfast buffet anchored with manaqish (flat bread smothered with za’tar) and lahm bil-‘ajin (meat pies). Embellished with tomatoes, yogurt, cheese and olives, breakfast became a modest feast. Please pass the olives!
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our