My friends Sanja i Miloš make the best ribs in the world! With liquid smoke. Our wine/cocktail sessions always begun at their dinner table. Eating using our fingers, nibbling and getting all sticky 
And if we’re lucky, Miloš makes more than we can eat, so there is some to take home 
We don’t meet as often as we used to as we moved away, we only drink now, but the rib sessions continued with Ana who lives in my neighborhood We made ribs in sooo many different ways…
Not much philosophy is needed to serve soft goat cheese. Still, I like it with something sweet the most. And in this recipe, I used dried apricot, but you might want to try it with another dried fruit also, prunes for example. The most important thing is not to add too much fruit because we want the taste of cheese to dominate. Chives and tarragon go great with it. I also LOVE how cute it is served as a savory truffles!
There are many kinds of lavash. There are crackers, my least favorite. Then, there’s a very thin, Armenian kind of lavash that is perfect for wraps. Sometimes I get naughty and make fajitas with it And finally, there is the Georgian kind. The thickest one. And not just any. The one with a cut in the middle. The favorite! Because it reminds me of a bread we have back home, somun, although it’s nothing like it. I just always think that if somun went to Georgia and stayed there for a while, it would turn into something like this
Can’t say that I grew up loving pasta. Except for my mothers awesome carbonara, the recipe I will share once here, it all came to over boiling pasta and eating it with saucy dishes. I know better now but can’t say I eat pasta often even now. Usually, there is a recipe I’m obsessed with at the moment and make it often and then forget about it and find another. This is my current favorite pasta