I’m Mimi – Miriam Kresh – an American/Israeli. I grew up in the US, and before moving to Israel 33 years ago, I lived in Brazil and Venezuela. I speak the four languages (although if I’m tired or get emotional, my Hebrew deflates).
I’ve worked in offices, and as a doulah and masseuse. For several years I ran a small business selling my own handcrafted soaps. I studied the medicinal uses of herbs for many years. One day I realized that the way I connect with the world is by making things with my hands. Mostly, cooking.
I walked into my kitchen, where I spend most of my day. I looked around, trying to see my workplace with fresh eyes.
On the wooden table there was dandelion beer fizzing away in a big blue jar. A bowl covered with a striped kitchen towel stood in a warm place by the stove – sourdough bread rising. A pot of rich brown beans simmered over a low flame. The shelves held dozens of cookbooks, rows of brown glass bottles filled with home-made tinctures and infused oils, and some twenty-five spices. Garlic and bunches of herbs hung from hooks let into the ceiling. A brass menorah stood on the window ledge. Hello – this is who I am.
My family? I’m married, with one daughter still at home. I call her The Little One because she’s the youngest of the bunch, although she’s already a teenager. The older three kids are all grown up and pursuing their dreams on their own. My married daughter has given me three delicious grandchildren. Husband is a saintly sort of man who puts up with having his dinner photographed before he gets to eat it. He puts up with just about all my enthusiasms in his quiet way.
Now good cooks, like good gardeners, love to share. Israeli Kitchen came out of my irresistible urge to communicate about food and as Elizabeth David put it, “the urge to cook.” It’s a creative impulse with a scope as regional or as exotic as you care to make it. My own cuisine has been influenced by the flavors of Latin America, the midwestern US, French and Italian cooking, and the flavors of the Middle East. I hope these thoughts on food and cooking intrigue and inspire you.
Email, if you wish: email@example.com