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I ‘ve always been a fan of Easter. Especially since developing a serious ‘appreciation’ for chocolate back when I was designing chocolate biscuits (cookies) for a living. But this Easter I’m more excited than usual.
When the time came to learn about baker’s percentages and formulas, I was scared. Math and I are not the best of friends. But after the panic and confusion subsided, everything sort of clicked and I realized the genius of it all. Formulas are a gift and don’t really involve that much math once you get the hang of it. Then something frightening and exhilarating happened—we had to come up with a formula at home and then we’d make our own original bread formula the following day.
Outside of a bread machine, this is the easiest bread recipe humans have yet devised. You know refrigerator bread? It's easier than that.
Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.
I used to love exploring Aleppo by cab. Occasionally I’ll catch myself daydreaming about these simple, ordinary memories: leaning forward from the sidewalk of a bustling street; hailing a cab in the ancient city. The experience made me feel like a local, like a halabi . As I waited for a cab to pull over, I would practice how to pronounce the name of the street or destination where I wanted to go. “A’al jama’a, low samahet ,” I repeated softly, placing extra emphasis on the a’a sound — to the university, please .