Well, I am off to Israel tomorrow for THREE WEEKS. Yes, I know, very exciting. And perhaps most exciting is that I am bringing my one year old daughter.
I didn’t get the chance to travel to Israel until I was 21 (ten years ago!) when I went on a Taglit Birthright Israel trip. It was an amazing experience for which I am grateful and I have been back many times since, both for work and pleasure. But it feels like a true privilege to be able to bring my daughter at such a young age.
It probably goes without saying that by far one of my favorite parts of traveling to Israel is the FOOD. I love the fresh fruits and vegetables, the breakfast, the array of salads, the outdoor markets and the numerous bakeries offering dream-worthy pastry and breads. Rugelach, hmmmmm.
As it so happens, some of my daughter’s absolute favorite foods are quite Israeli: cucumber tomato salad, hummus, pickles and white cheese. I am excited to see my little lady enjoying her favorite foods in Israel during the next few weeks. And hopefully trying a few new ones too!
I am sure that I have some great foodie adventures in store while I am away, which I look forward to sharing with you. Want to share in my food adventures? Don’t forget to follow me on instagram and twitter for real-time food (and baby) photos and updates.
And in the meantime, I hope you enjoy some of my friends and fellow bloggers who will be sharing recipes, stories and all kinds of cooking tips while I am away including strawberry rhubarb ice cream, grilled artichokes and a slew of veggie-friendly dinner ideas to get you through the nine days.