First of all, I just wanted to thank everyone who commented on the Egyptian situation in the last post. You guys are so sweet! Second of all, I wanted to apologize for not being able to keep up with all of your blogs recently…I’ve just been really preoccupied with everything going on at the moment. :(
I have a few recipes I wanted to share with you, I really do, but it just seems like awful timing. I just can’t bring myself to blog about food while Egypt is in the midst of a revolution. Egypt isn’t just my home country–it’s my home. Just 9 months ago, my whole life was there. I had been living there for 8 years (and I’m 18 at the moment), so you can imagine how much I had going on back there.
I come from a more privileged background (alhamdullilah) than most Egyptians, who are living in poverty, and I had lived a good life there. Good home, great university, and amazing family and friends. The Egyptian people are so wonderful, and they’ve been proving it more and more nonstop for over a week now.
Back to my point: I can’t blog much these days, but I will definitely try my best to continue blogging as soon as possible, especially if it’s Egypt-related like my Egyptian Flag sugar cookies or a new Egyptian meal.
Speaking of Egyptian meals… Simply Life had a Reader’s Challenge where her readers suggested which country whose food they’d like to blog about. Many chose countries like Morocco, France, and Italy, but with everything going on, I suggested Egypt. I didn’t think Egypt would actually be chosen since it was a minority, but to my delight, it was! So on February 7th, I will most definitely be posting an Egyptian meal (insha’Allah).
Hopefully the Egyptian president will be gone by then. :)
Love you guys!