was comprised of a meters-high wall, punctuated by cylindrical towers topped with flood lamps. When the event ended, delegates were invited to come up on stage and take a bar of soap from the wall. It would be a memento, they were
told, of the ceremonies. Many did. Persekian’s depiction of this incident was the climax of “Nablus Soap,” his illustrated talk at the Beirut Art Center Wednesday evening. As his photos documenting the event clicked past on the screen behind him and chuckles arose from his audience – one photo finds Arab League Secretary General Amr Moussa inciting a small avalanche as he gleefully yanks down a soap bar – you couldn’t but speculate how many of the assiduously non-partisan delegates were aware of the politics of their gesture. http://www.dailystar.com.lb/ArticlePrint.aspx?id=120822&mode=print
The author of The Blue Zones: 9 Power Lessons for Living Longer from the People Who’ve Lived the Longest shares 9 secrets of longevity:
• Move naturally. “Do your own house and yard work, go up and down your stairs with your laundry, knead your own dough “Incorporate more movement every hour.”
• Know your purpose. “Take time to recognize your values, strengths, talents, passions and gifts.” Reflect, and work on yourself.
• Down shift. Relieve chronic stress by finding time each day to nap, meditate or pray.
• The 80% rule. Cut 20 percent of your daily calories with proven healthy practices: eat a big breakfast, dine with your family, and begin each meal by expressing appreciation.
• Plant slant. Eat mostly plant-based foods, and small portions of meat no more than twice a week.
• Wine at 5. Drinkers live longer than non-drinkers.
• Family first. Living in a loving, thriving family can add up to six years to your life. Work on a positive, committed relationship and stay close to your aging parents and grandparents.
• Belong.“Those with the most social connectedness tend to live longer,” Be part of a group of healthy-minded, supportive people.
• Right tribe. Good friends have a positive effect on your longevity. Support them and adopt healthy behaviors together.
As with any dinner planning, marinating is key the night before, and as promised, I am sharing with you a succulent Turkish chicken recipe taken from ‘A Squirrel in your kitchen’ http://www.amazon.com/dp/B00AYXN500
CHICKEN ON SKEWERS
500g chicken, cut in kebab size cubes
2-3 white onions
½ cup milk (or, coconut milk)
1/3 cup olive oil
15-20 cherry tomatoes
3-4 green peppers (cut in cubes)
1 tsp thyme
salt and pepper to taste Preparation
Peel the onions and pulse in a blender until onions are finely minced. Squeeze out the juice and in a bowl, mix the onion juice with the milk, olive oil, thyme, salt and pepper. Add the chicken cubes to the marinade. The more hours the chicken marinates the better! You may place the chicken on skewers, and thread cherry tomatoes and green peppers in between the chicken, or simply cook the chicken pieces alone in a non-stick pan and thereafter toss in the cherry tomatoes and pepper. Serve with rice and vegetable pilaf.
A few years ago I was reading an article and came across an incredibly smart idea: What if you organized your menu plan into a spreadsheet that you could also use as your shopping list? What an awesome idea, I thought, and I have since used Friday afternoons or Saturday mornings to plan the week’s menu and shopping list too! Next week will begin with a menu for dear friends who share a passion for nature, sports and travelling. The menu will have a touch of spice from Turkey (a zucchini delice, grilled eggplants with pine nuts, a bulgur salad and chicken marinated in olive oil, milk with… a touch of spice). Two of these recipes are featured in ‘A squirrel in your kitchen’ and I would like to share these with you. http://www.amazon.com/dp/B00AYXN500 The first recipe is a bulgur salad from the kitchen of a beloved friend, Emel Ertas in Turkey and the second is a succulent chicken recipe which you have to stay tuned for till tomorrow.BULGUR SALAD
½ – ¾ cup bulgur (used for meatballs)
(the tiniest version of cracked wheat, koftelik bulgur)
greens of your preference: lettuce, fennel, raw cabbage
lemon juice, or, vinegar, or, pomegranate sour sauce
salt and pepper
Slice all the greens into small pieces and put them in a bowl. Pour boiling hot water on top of the mini bulgur – (water should be 2 cm over the bulgur level). Wait until the bulgur absorbs all the water and is soft, and finally mix in the greens. Add olive oil, lemon juice (or vinegar, or sour pomegranate sauce), salt and pepper, and… it’s ready to eat! About Emel
It is the simple things which connect international students in a foreign land, yet, it is those simple things which stay with us for life… Certain fears and anxieties, those first illegal drinks at fraternity parties, talent shows at International Day gatherings and… all-nighters, talking about everything and nothing…Although Emel and I had kept in touch during the first years following our graduation, we lost contact for many years thereafter. Who would’ve thought that after so many years, we would re-unite in Constantinople, or, Istanbul, as the rest of the world knows it? This special old friend had planned the perfect vacation not just for me, but the friends whom I was travelling with. We relished a series of wonderful culinary experiences, explored the mystique of Bosphorus by dark, and danced the night away under the moon of Istanbul. It was truly an experience of the senses. But, above all, I had a chance to spend some quality time with my friend, 15 years into maturity and wider horizons with fewer barriers…