Month of May flew by really, really fast. It was quite a busy month jam packed with a lot of fun and food — celebrated my birthday, Mother’s day, met some blog buddies, took a painting class along with couple of friends, planted a raised bed garden and caught up with family and friends. I wish all months are this way — even though it went fast, a lot of things have happened and most of the time is accounted for unlike some months were absolutely nothing happens in the whole entire month.
Along with the other happy incidents, my blog completed 9 years and entered into it’s 10th year of blogging. I don’t think I even knew what I was doing or what I wanted to do with the blog 9 years ago when I started it. This space was my way of documenting my recipes, never thought I would last this long. Being a stay at home mom for the last 3 years, the blog has become my main hobby — it gives me something else to think about other than the mundane everyday chores.
I have to thank my family for all their support. Thank you to Valli & the BM group for all their inspiration and encouragement — without which I’m 100% sure I would have stopped blogging many years ago. Thank you to all my readers for visiting my blog and leaving your valuable comments.
Here’s a dessert to celebrate the occasion. This Noodley pudding or Siwayan is a creamy, custardy and spiced dish made with semya or vermicelli. Recipe is from ‘The Middle Eastern Vegetarian‘ cookbook by Sally Butcher. I bookmarked it the minute saw it in the book and made it recently.
This pudding is similar to semya payasam except that it is thicker and creamier with the addition of custard powder. My daughter and I thoroughly enjoyed this dish (both my husband and son avoid milk based dishes — which means more for the ladies — yay!!)