If you’ve been wondering when we’re finally cooking Afghanistan… same. 😅

The locally raised lamb shanks are officially defrosting (hallelujah), and the plan is to dive into our Afghan meal this Tuesday. So yes—Kabuli Pulao is coming, and it’s going to be worth the wait.

I meant to get to it sooner, truly. But life had other plans: my husband ended up in the ER unexpectedly, and things have been a little upside down since. He’s okay now (thankfully!), but between that and the general whirlwind of life, I had to hit pause on our culinary passport for a bit.

Thank you for hanging in there with me. Tuesday, we’re back on track—lamb shanks, spices, and a little taste of Afghanistan, right from our Idaho kitchen.

Stay tuned,

Beth

Cooking the Atlas