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Spices at the Grüne Woche, Berlin, 2018 I promised this year to be bold and successful , and for me it means also being surrounded, virtually or in my everyday real life, by positive highly motivated people. I always admire small creative companies writing their own story of success. Spice Kitchen  was one of my first collaborations as a foodie blogger, back in 2013 . I was quite a beginner in the world of kitchen and tastes, but they entrusted me with a precious bag with their newly launched spices that I intensively learn how to use in my recipes.  A couple of years back, they are a multi-awarded company, spreading their love for quality spices all over the world, with an over increasing catalogue of products created to accomodate even the most sophisticated tastes. It makes sense to be sucessful, when you 'put your heart and soul' and each and every one of the product you share.  Besides the traditional collection of spices, they offer exquisite unique mix such as the ...

While many of the foodie humans around are spending impressive amounts of time trying to figure out how to do an Instagram-perfect layered cake - for those keen to follow my visual adventures on Insta, I am boiledwords there too - I am terrified about my lack of skills on chopping veggies. Ten years ago, while preparing a barbecue party, I was assigned to finelly cut the tomatoes for an Israeli salad and what I got back was the remark of my friend: 'Is this what you call chopped tomatoes?' And he was right but instead of honing and improving my skills I tried to avoid as much as possible to go again through the same challenge.  But as there is a beginning for everything, it i also an ending for fears and frustrations and inferiority feelings. Today is the great day when I will do my own tabbouleh salad. Because I want and I can and I'll do it. Chop...chop...chop... I've slightly adapted the recipe presented in Cooking Class: Middle Eastern. The Australian Women's W...