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| Breakfast on the first day: Eggs with Goat Cheeses Galore! |
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| Spices!Za’atar is my favorite: it is made often made of hyssop, sesame seeds and other spices. I love to mix it with olive oil and make a dip or rub it on flounder |
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| Can you say pastries? |
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| We were welcomed into a Druze’s home and served wonderful olives, druze pita and coffee! |
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| Pita rubbed with Za’atar and Olive Oil. I had about 3 of these! |
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| Strawberries from the Negev (Israeli Desert) |
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| Here in the Negev, Strawberries grow in the sky. |
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| Top Chef Negev: Team Orange Wins! |
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| Our Glorious Camels |
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| Druze making “Pita” on the streets of Tel Aviv |
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| This Hummus considered by most Israeli’s to be the best Israel has to offer! It was warm and delicious |
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| We were gloriously spoiled with Meir Adoni’s cooking. Above is a glorious brioche that was more buttery than any brioche I’ve ever encountered in my life. |
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| Deconstructed Shawarma. Topped with a Cilantro Salad- what more could you want? |
THE GASTRONERD 