Fearless cooking from a tiny white kitchen in lovely Sunny City of Irvine in California.

My Kitchen in its current physical incarnation is not the best kitchen I have ever had, a kind of half-galley with a wobbly, brownish granite counter used as a cooking surface. With white Ikea style cabinets, a tinny dishwasher and french door white refrigerator, it makes up for in streams of light from the big window with a climbing green ferns plant in-front of window and the big side glass door on the other side to my sitting area that includes my wood burn fire place and busy desk. This is I call my working area to write my daily thoughts and somedays I wake up at 6:00 AM to work Friday remotely from my home office to connect virtually with my work,  where I also work full time Data Architect with Health Department. From there I also have an access to my garden, where I attempt — with varying degrees of success — to grow tomatoes, herbs, olive tree and lemon tree and don’t forget about my black sweet berries and whatever other mystery seeds my son finds sticks in the soil.

What you’ll see here is a lot of comfort foods stepped up a bit, things like bread and birthday cakes, sweets and different kinds of Lebanese appitizers (Meazza), dishes made entirely from scratch, recipes collected from all different sources, receipes kept from my beloved mother receipts book, recipes took from book and friends I love, and tutorials on everything from how to poach an egg to how to make bake a tart that don’t shrink up on you, but also a favorite side dishes that takes less than five minutes to make when your sisters, brothers or friends surprise you.

What I’m wary of is: Excessively fussy foods and/or pretentious ingredients. I don’t do fancy expensive truffle oil, Himalayan pink salt or single-origin chocolate that can only be found throughout any super market. I think food should be accessible, and am certain that you don’t need any of these things to cook fantastically.