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Nabulsi (or naboulsi) is one of the white brined cheeses made in the Middle East. Its place of origin, Nablus, is well-known throughout the West Bank and surrounding regions of Lebanon. It is the number one cheese consumed in Jordan.  Produced primarily from sheep milk, goat's milk is also used, and I just loved some made of cow's milk.  Nabulsi cheese is white and rectangular in shape. It's texture is similar to feta, but it is very salty from the brine and it becomes soft and elastic when heated, as is often used in deserts, including the Palestinian dessert knafeh.  It is seasoned with salted brined and blacked coriander seeds and stored in cans which last months. While there are many dessert recipes featuring Nabulsi cheese, and some calling for it in salads of tomatoes and chick pea salads, I opted for something of a Mediterranean version of this great starter. 4 oz. Nabulsi cheese cubed 2 tomatoes cubed handful of olives a few tears of basil s couple of peporcinici Sala andfreshly ground pepper

I have been fortunate to try a fair number of cigars, both at home and abroad. Cuban cigars are currently illegal in the United States, except for pre-embargo cigars which are very rare and perhaps not well stored. Technically, an American citizen cannot even legally purchase or smoke a Cuban cigar while traveling abroad, although many Americans have indulged in Canada, Mexico, the Caribbean, or Europe, among other places where Cuban cigars are sold.  I have to say, Cuban cigars may be overrated as the forbidden fruit. Pre-ban, Cuban cigars were rated the best in the world--no doubt due to the fact that Americans comprised the majority of the cigar market of the world and bought all the Cubans could make. Today, Americans buy nearly all the Dominican, Honduran or Nicaraguan cigars that can be made, and they can even taste better than the previously famous Cuban cigars, which have also declined along with everything else in Cuba since the Americans left. But being an authentic Cuban cigar does make it the forbidden fruit for Americans and, therefore, desirable to some connoisseurs. To prove the point, one can expect to pay as much for top Dominican and Nicaraguan cigars as for many mediocre Cubans. I used to attend quite a few cigar tastings.  And, the best Dominican cigar currently available is arguably the Fuente Fuente Opus X.  And, the Padron 1926 could be the best cigar from Nicaragua. Depending on your individual taste, these cigars will likely be better than most anything currently rolled in Cuba. Macanudu is a good cigar and has an interesting history in Jamaica and now the Dominican Republic.  The label was a spin-off from Punch, which is also a decent cigar.  Arturo Fuente has a similarly mediocre story and taste, along with Hoyo de Monterrey, which is one of the least expensive, decent cigars and mild

"There are no lines between FOOD, FAMILY, LITERATURE, LIFE, SEASONS, AND LIFE ON THE SPORTING ROAD."   As my wife's inquiries about when I'll will be home from shooting trips, I reply, "Hey, I am out here working to feed the family and you are giving me a hard time about when I'll be home?"  When our daughter says it's time to leave the stream my wife replies, "Ok, let's just catch one more fish for dinner tonight."  Our horses always neigh and whinny when the hunt is called.  And our travels always seem to end too soon.  But no one ever complains about the time spent in our French kitchen, nor does anyone think of leaving the dining room table before the seventh course, as this time is spent enjoying the spoils of our adventures. After publishing a couple of cookbooks, we decided to take our adventures online, both in the field and the kitchen.  This site features evenings spent in a French kitchen, after days spent afield with paper shells, silk lines and fast horses, filled with travels and adventures. We hope that you will travel through an invisible veil with us, into our world of the staunchest pointing dogs, fat trout always eager to take the fly, all the foxes you care to chase and good horses to follow them upon, and a bird in the oven and then some, on this Sporting Road. ___________________________________________________________________________________________ If you are not looking for this site and are looking instead for The Sporting Road by Jim Fergus click any of these links, as he is a friend of ours.   You may print a copy of a page from this site for personal use at home, in order to assist you in making the recipes.  A tip to printing a page is to hit ctrl-A and then