Here we go

I've spent my life watching my mother cook tirelessly for my father and family. No recipe or party size was ever too big or small, she'd find a way to make sure everyone was fed, had seconds or thirds and we still had leftovers the next day. My favorite memories growing up was waking up to the smell of garlic especially on Friday mornings. Garlic was and still is a staple ingredient to any of my mother's dishes. I was raised in a Jewish observant home with an Egyptian sephardic (Mideastern descent) father z''l and a Brazilian askanaz (Eastern European descent) mother and despite their culture differences, the recipes always worked in the kitchen.  

My mother always told me, 'you catch a man through his stomach...' Then she'd tell me how she spent time learning and perfecting my father's favorite dishes from Egypt. 

So, when I got married to my American husband, whose parents hail from Lybia, I decided to take on that role of wanting to cook for everyone and everything... I even reached out to my mother in law to learn his favorite Lybian dish. 

Though I quickly realized that the trouble with trying to copy my mother's recipes, that my husband loves, is she always did the cooking, we just did the eating.... and she never went by recipe. So here's my voyage as a newlywed trying to cook up a storm in a very small kitchen while keeping it kosher.