I know, I know, it's been fo'evah since I last posted. Although Bridey has been very busy at work and with writing projects, that is no excuse. I began 2016 on a mission to explore the world of Syrian cuisine and I have barely made a dent in my itinerary. So, this summer I am recommitting myself to eating, cooking, and researching Syrian food, with a special focus on Damascene dining. To that end, last night I attempted to make Hashweh, also known as 'rice stuffing.' Multiple Middle Eastern countries offer different renditions of this dish, but there are certain components (ground lamb, medium- to long-grain rice, nuts, dried fruit, cinnamon, onion) common to most versions.