© 2009 LuFarah lu [at] lufarah dot com

...and we're back!

...e voltamos!

i’ve been a bad, bad, bad blogge, and a bad, bad friend. I temporarily abandoned everyone for a noble mission, though. Missions, actually.
Eu tenho sido uma péssima blogueira. E uma péssima amiga. Eu abandonei a todos temporariamente, mas foi por uma causa nobre. Na real, causas.

Only now i can tell you what i have been doing since November 2009.
Só agora eu posso contar para vocês o que tenho feito desde Novembro de 2009.

I made a rabbit movie ( which still needs re-editing). You can see me babbling about it here.
Eu fiz um filme de coelho ( que ainda precisa ser re-editado). Você pode me ver tagarelando sobre ele aqui.



I helped Qatar win the bid for the 2022 FIFA World Cup.
Eu ajudei o Qatar a ser escolhido para sediar a Copa do Mundo FIFA de 2022.



And I participated in a Clown Workshop ( thanks DFI! )



E participei de uma Oficina de Clown ( agradecida, DFI!)
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Why I haven't posted anything lately

Because lately, I have been using pen and paper. And have been more blog reader than blog writer.

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Because my work requires a lot of writing and by the time I get home, I don’t want to type.
Facebook and twitter have made me a 140-character writer.
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Because I am going through major changes:

1. I finally bought a bicycle and just want to ride. If you know me, you know how that goes.

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2. I dramatically reduced the amount of cooked food in my life and am exploring the wonderful world of raw eating.

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Also, it is Ramadan.

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Birthday on a Plane

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Don't know where to begin

Não sei por onde começar. Milhões de coisas pra contar e ando com uma preguiça de blogar...
A million things to tell and i’ve felt so lazy when it comes to blogging...

2010 começou e por enquanto tudo ótimo.

2010 started and so far so good.

We’re going to Brazil in a week and the projects I have been assigned are making me really happy - but unfortunately I cannot blog about them (yet).

Vamos para o Brasil daqui uma semana e estou bem feliz, trabalhando em projetos espetaculares - mas que infelizmente nao posso divulgar ( ainda).

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Three Beautiful Things in the end of 2009

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Kids in thobes ice skating in Doha.

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Duck Magret with Red Berries and balsamic reduction and a side of green beans and chestnuts in Bilbao.

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Bridesmaids at Ben’s wedding in London.

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Feliz Natal, pessoal!

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Londres, Madrid, Bilbao


We’ve been away from the web-- in transit -- we love to see the world.
Estivemos afastados da web -- em transito -- amamos ver o mundo.

First we went to London for Ben’s wedding and a little rain. We missed rain and cold. And we also saw La Clique again!
Primeiro fomos a Londres para o casamento do Ben e uma chuvinha. Nós estavamos com saudade de chuva e frio. E aproveitamos para assistir La Clique de novo!

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That’s Anis and Ben ( the groom) at the wedding reception - at the Rosemary Branch!
Acima , Anis e Ben ( o noivo) na recepção - no Rosemary Branch!

After some days of shopping and freezing - we flew to Bilbao.
Depois de uns dias fazendo compras e passando frio - voamos para Bilbao.

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Richard Serra no Guggenheim é lindo de passar mal...
Richard Serra at the Guggenheim was so beautiful i felt nauseated.

Dias depois fomos para Madrid, cidade boa de se perder caminhando.
Days later we went to Madrid, a good city to get lost in while walking.
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The plane! The plane!

As the little guy in fantasy island would say: The plane! The plane!

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O Doha Tribeca Film Festival abriu com uma sessão ao ar livre, nos jardins do museu de arte islamica, com o filme Amelia, da Mira Nair. Mais de 3,000 pessoas em cadeirinhas de praia, filarmonica, uma tela gigante, e fogos de artificio depois. E eu me diverti fotografando os aviões do filme. :
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A mão não é minha, é do filme.
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Doha Tribeca Film Festival opened with an outdoor screening of Mira Nair’s Amelia, at the Museum of Islamic Art gardens. Over 3,000 people on beach chairs, the philarmonic, a giant screen and fireworks at the end. And i had a blast taking pictures of the movie (sorry:phone camera).

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Don't miss us on the BBC tonight

After the show, Tim Sebastian attentively listening to what i have to say...

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...then laughing at the punch line! I honestly don’t remember what i said.

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Don’t miss The Doha Debates tonight, on BBC World. I saw it live, but am curious to see what bits of the debate were cut.
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Ready for Tribeca

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i’ve got a 3 day schedule of 3 movies per day, plus whatever talks i can squeeze in...
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Faking Capeletti


Last week I made capeletti. I didn't feel like making pasta dough but had wonton squares in the fridge, so this is what i used. Worked like a charm. I highly reccomend it.

Semana passada eu fiz capeletti em casa. Eu estava com preguiça de fazer a massa em casa, mas tinha quadradinhos de massa para wonton na geladeira, então resolvi usar. Funcionou lindamente. Recomendo.
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Here's the recipe for the filling:
Abaixo, a receita do recheio:

1 cup oven roasted pumpkin cubes ( i had them frozen, just nuked for 3 minutes on "defrost"), mashed
1 xicara de cubos de abóbora assada até ficar molinha, em forno bem quente, e amassada com um garfo.
1/2 cup finely crumbled goat's milk ricotta ( the low fat, almost dry type, comes in a block)
1/2 xic de ricota de leite de cabra, amassada
2 tbsp grated pecorino cheese ( i'm sure parmesan would be ok too)
2 col (de sopa ) de pecorino ralado ( parmesão tbem funciona)
about 1 tsp orange zest
+ou - 1 col (de cha) de raspas de laranja
1/4 cup walnuts, coarsely chopped
1/4 xic de nozes, picadas grosseiramente
about 3 tbsp finely chopped onion
(+ou- 3 col (de sopa) de cebola picada miudinha
2 tbsp olive oil
2 col (sopa) de azeite de oliva
1 egg, yolk and white separated
1 ovo, clara e gema separadas
dried thyme
tomilho seco
dried sage
sálvia seca
fresh parsley ( about 3 tbsp, chopped)
salsinha fresca
salt and black pepper
sal e pimenta do reino

heat the olive oil in a pan, add onions, a tiny bit of sage and a good pinch of thyme. When onions are golden brown, remove from heat. with a fork, mash ricotta, pumpkin and onions together. Mix in egg yolk. Add parmesan, orange zest, and a chopped parsley. season with salt and pepper.
frite a cebola , uma folhinha de salvia picada e uma pitada generosa de tomilho , no azeite de oliva. Quando a cebola estiver douradinha, tire a frigideira do fogo. Numa tigela, amasse a ricota, a cebola a gema, e a abobora, misturando bem. Adicione o pecorino, as raspas de laranja e a salsinha picada. Tempere com sal e pimenta.

Take the wonton wrappers from the fridge and fill them like this:
Recheie assim:

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1. put one teaspoon of filling in the middle of wrapper.
2. brush edges with a little eggwhite and fold diagonally in a triangle. set aside and make more triangles, in the meantime the eggwhite will dry, making the triangle edges stick together better.
3. push bottom of triangle ( the side touching the filling) a tiny bit in, to accomodate filling and make it easier to fold.
4. cross bottom triangle tips, sticking them together with a dab of eggwhite.
5. you've made fancy looking capeletti!

1. coloque no meio de cada quadradinho de massa uma colher de chá de recheio.
2. pincele as bordas com um pouco da clara do ovo e dobre diagonalmente, fazendo um triangulo. pincele a clara e dobre todos os quadradinhos, assim a clara seca e cola melhor as bordas.
3. empurre delicadamente a base do triangulo ( a parte onde o recheio esta), para acomodar melhor o recheio e facilitar as proximas dobras.
4. cruze as pontas laterais do triangulo, colando uma sobre a outra com uma pinceladinha de clara.
5. woohoo! você fez capelettis lindos!

Cook just before serving, in a big pot of boiling water with a pinch of salt. Put a few capeletti at a time, and remove each (with a slotted spoon) as soon as they rise to the surface. They cook in seconds.
Cozinhe em muita água fervendo, logo antes de servir. Coloque poucos de cada vez, e tire com uma escumadeira logo que eles subirem a superficie. Eles cozinham em segundos.

from the filling above, i was able to fill about 30 capeletti. because they are quite filling, we only had 8 each, topped with a simple tomato sauce ( garlic browned in olive oil, strained canned plum tomatoes, salt pepper and chopped fresh basil) and a little parmesan, we also had a green salad with them.
com a quantidade de recheio acima, eu consegui fazer uns 30 capelettis grandes. Nós comemos 8 cada um, com um molhinho ao sugo básico (alho quase dourado em azeite de oliva, uma lata de tomates passados na peneira, sal, pimenta e manjericão fresco), polvilhados com parmesão. Ah, e uma saladinha verde.

I froze the remaining 15 capeletti - open froze them first ( on a tray) then put them in a ziplock once they fully frozen.
Os outros 15 capelettis que sobraram eu congelei numa bandeja e depois de congelados guardei em um ziploc no freezer.

If we didn;t have to worry about calories, i would have served them with sage butter or a more creamy sauce...Anyway... Later in the week we had them as soup, in brodo. Very nice as well.
Se a gente não tivesse que se preocupar com calorias, eu queria ter servido esses capelettis com uma manteiga aromatizada com sálvia, ou um molhinho mais cremoso e engordativo...enfim, dias depois nós fizemos um caldo de legumes e frango e servimos os capeletti cozidos nele, “in brodo”. Bem gostoso também.

Oh, sorry i didn’t photograph them sauced and plated...we were hungry.
Ah, e desculpa eu não ter fotografado os capeletti no prato prontos para servir. Nós estavamos famintos.

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Charming Roads of Saudi

Em 2007 fizemos uma longa viagem de carro. O trajeto inicial era Doha a Damasco via Arabia Saudita e Jordania, mas nem tudo acontece como planejado, e a Síria ficou para outra oportunidade. Não conseguimos entrar na Siria e acabamos deixando o carro uns dias no aeroporto de Amman e voamos para Beirut. Mas Beirut vale outro post.

In 2007 we went on a long road trip. The initial plan was to drive from Doha to Damascus by way of Saudi and Jordan; but of course not everything happens as planned so we have yet to go to Syria. Instead of crossing the Jordan-Syria border we drove back to Amman, left the car at the Airport for a few days and flew to Beirut. But Beirut deserves its own post.

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Nós vimos varios carros como este na estrada...caminhão de mudança pra quê?
We saw several cars packed like this on the road : who needs a moving truck?

Viajar de carro pelo deserto acaba sendo um tanto sem graça. As primeiras duas horas de deserto são lindas, mas chega um momento em que o ser humano precisa ver formas mais interessantes do que postes e guaritas, além dos outros carros na estrada.
Driving through desert roads becomes a bit boring after a while. The first two hours you find all the sand and vastness beautiful, but it comes a time when us humans need to see shapes a bit more complex than poles and checkpoint portacabins, or other occasional vehicles on the road.

De repente, algo extraordinário aparece diante dos seus olhos, e você sabe que daqui a pouco vai chegar numa cidade. Mas esse extraordinário chega a ser tão surreal que acredita que um objeto assim banal e gigante possa ser uma miragem.

Suddenly, something extraordinary appears before your eyes, and you know that soon you’ll be passing through a village. But this extraordinary vision is so surreal that you believe such a giant yet banal object can only be a mirage.


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Como essa caixa de jóias com uma mão bizarra que vem de abaixo do solo.
Like this jewelry box, held by a bizarre hand that comes from below the ground.


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Ou um bule de café imenso.
Or an immense coffee pot

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This ginormous mortar and pestle set.
Um pilão gigante.

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E meu favorito: um batedor de manteiga composto de tripé e estomago animal.
And my favorite: a butter churner made up of an animal stomach hanging from a tripod.
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Time flies when you are having fun

Just before the taxi arrived, the taxi that took us to meet my father and you asked him for my hand in marriage, you took this picture with your phone.

Você tirou essa foto com seu celular, enquanto esperavamos o taxi que nos levaria até a casa do meu pai, onde você pediu a ele permissão para casar comigo.

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I love this picture. I love the way you were looking at me then, and that you still look at me the same way.
Eu amo essa foto. Eu amo o jeito que voce me olhava nessa hora, e amo o fato de você ainda me olhar desse jeito.

On October 7 , 2004, in Cairo, we got married. Five years ago. Before the wedding, we went to the pyramids and laughed at how much better they look on pictures. We went to the museum and you were impressed that the ancient egyptians played dice. When we returned from Sharm to Cairo from our honeymoon, it was the first day of Ramadan, we had to hire a driver, and the “limoseen” didn’t have much of an AC. The driver stopped in the middle of nowhere, perhaps close to Suez, and we broke our fast at a roadside hotel/restaurant that had an empty marble fountain at the entrance surrounded by novelty store plastic toy dinosaurs. I wish I had taken a picture, but for some unknown reason we have no pictures of our honeymoon. However, we do have a cd with cheesy “habibi dance tunes”, a gift from the recreation crew at the resort.

Em 7 de Outubro, 2004, nos casamos no Cairo. Cinco anos atrás. Antes do casamento, nós visitamos as piramides e rimos porque elas são mais impressionantes em fotos. Fomos ao museu e você se encantou com o fato de que os antigos egipcios jogavam dados, Quando voltamos de Sharm El Sheikh para o Cairo, era o primeiro dia de Ramadan, e precisamos contratar um motorista para nos levar de volta -- e a “limoseen” tinha um ar condicionado muito fraco. O motorista parou no meio do nada, talvez perto de Suez, e nós quebramos nosso jejum num hotel/restaurante que tinha uma fonte de marmore, sem água, mas cercada de dinossauros de plástico de 1,99. Eu queria ter fotografado, mas por alguma razão não fotografamos nada na nossa lua-de-mel. De lembrança, além da memória, só um mixed cd com “habibi dance tunes”, presente da equipe de recreação do hotel.
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Why I haven't blogged lately

Por que eu não tenho blogado ultimamente.

1. Because the weather is finally nicer and I have dear friends who invite me to spend a day at the Four Seasons pool & beach. And they give you orange sorbet in shot glasses made of ice there.
Por que o clima está finalmente ameno e eu tenho amigas queridas que me convidam para passar o dia na piscina do Four Seasons. E lá eles te dão sorbet de laranja em shots de gelo.
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2. Because I have tons of paperwork to go through.
Por que tenho toneladas de burocracias para resolver.

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3. Because I started this painting of a rock formation in Wadi Rum.
Por que eu comecei esse quadro de uma formação rochosa no Wadi Rum.
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4. Because a new season of Grey’s Anatomy started and i have cried at every episode so far.
Por que uma nova temporada de Grey’s Anatomy começou e eu chorei em todos os episódios até agora.
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Kanye-Kama não é carne de siri.

kanyepatr

via popground
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Programa de Indio - Ultimo Capitulo

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Programa de Índio

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Era isso o que eu fazia quando não sabia o que fazer

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GCC Engrish #2

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Eu não acreditava em sorte no café

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Musical Salad

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Three beautiful things #1

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Pear Olive Oil Cake

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Nossa Senhora da Abaya Preta

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My Life Movie. Poster and OST- meme

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Funny.

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Progress in Work

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Theories of Time and Space

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Mew relaxing contortions

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Seeing things as they aren't

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I love this picture

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Ramadan is almost here

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GCC Engrish #1

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Everybody's got something to hide...

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Fez aniversário, Quimossabe?

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Better in French

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I know rabbits

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What I have been working on

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Nossas sombras/Our Shadow

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Fernanda's Portrait

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Sessão Pataquada

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It's sandstorm time!

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Blogging. Again.

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You HAVE to see this movie

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Te Vejo Lá na Venda

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A Summer Winter in Brazil

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Brazil Via London

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I love Circus Freaks

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Cat thinks she is an orange

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Eid in Libya

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A most delicious holiday

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The Tree of Life

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Breakfast with my Mom

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Her name is Mew. Mew-mew.

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Brussels and our favorite steak house

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Puccini Bomboni

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Like a 70's poster

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Scenes from Jordan Roads

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Driving across the Arabian Peninsula

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A Maldição da Mancha Negra

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The Cactus Flower

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We moved to Qatar

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Manama Summer

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Sweet Baklava

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My friend Veridiana is visiting -- all the way from Brazil.
I took her to Saededdin, near Exhibition Rd, to try their Baklava. We brought home a tray of assorted sweets and almost overdosed on so much sugar and butter and nuts.


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A Quick, Delicious Lunch

I had this jar of peeled, roasted chestnuts, that I bought to make cake. But this morning I changed my mind and decided to have them for lunch, as a side dish for the oven grilled salmon fillets. Here's the recipe (for 2):

Drizzle some sesame oil , soy sauce , lemon peel and chopped chives on salmon fillets. Grill in super hot oven until done.
In the meantime, saute 1 cup sliced celery and coarsely chopped chestnuts in a little butter. Add salt, pepper, 1/2 cup chicken stock and simmer until chestnuts are soft. Puree in food processor. Season with cinammon and cumin.
Serve with salmon fillets and a tomato chilli salad.
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Getting Fresh in Athens

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Happy New Gregorian Calendar

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Where the Basha did Summers

For our last two days in Egypt, we decided to stay at a different hotel before flying out of Alexandria. We took the train from Cairo to Alex, the Spanish train this time, and made a reservation on Expedia, nearly midnight the night before, to El Salamlek , located inside the Montazah Gardens in Alexandria.

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El Salamlek used to be one of the royal summer retreats.Apparently, it was built by HH Khedive Abbas Helmi II, in 1890 something, as a hunting lodge for his (then) mistress the Countess May Torok von Szendro ( they married at some point). It's an old mini palace, restored but still retaining that creepy decadence of westernized arab aristocracy. We stayed at the Pasha Suite, complete with a black and white portrait photo of a dead child princess by the bed, rococo iron bed and striped wallpaper in various shades of pink. The great thing about this hotel is that it is smack in the middle of Montazah gardens, which i am guessing was the royal family's summer house backyard. Now it is public, thank god for that. Of course, as anything public in Egypt, to get it you must go through a couple of military checkpoints, but i figure it's still better than being blown up by some unhappy terrorist faction. At the reception, when we told the 3 receptionists we had made our reservations through Expedia, they did not know what that was. I was moody and cranky after 3 hours on an early morning train from Cairo, so I sort of just watched Anis deal with them. He actually had to open his laptop and show them the reservation. It was a good thing he saved the page because there's no wi-fi there ( but we didn't expect it to, anyway). We had a tiny balcony but the view was great. Don't have breakfast at El Salamlek. We did and it was gross. Dinner was not bad, we went to the french restaurant which used to be the pasha's den. Apparently, the cutlery and china are the same as from the Basha time. French service is annoying though. Food was good but not exceptional, french fare straight from school of culinary arts txtebook, i could tell. But no complaints there, it just added to the whole decadent experience. Anis explained to me that keeping the Salamlek as it was and having the staff dress as they did in the Basha time was like a big joke on royalty. The last Basha pretty much let Europe trample over Egyptian people, their heritage and culture not to mention all the commercial exploitation. And all that because he dreamt of being french and tres chic. More about the mistress Countess who died as Haile Sellassie's wardrobe consultant, Here
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The Library of My Dreams

Oh the famous Alexandria Library. I love it. I'd live in Alex just to hang out at the library.

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Coach Class Brides

After a smelly flight in Arabia Airlines from Manama to Alex through Doha, where poor Anis suffered approximately 3 hours next to a guy whose talent was to reproduce the original scent of gutter with his armpits, we finally arrived at 11pm. The Alexandria International Airport looks like a roadside bus terminal. Seriously, they could really use a new airport, judging from the number of real estate developments and high risers and super hotels in the area, you'd think they'd have a slightly bigger airport. Not really.The most important travel tip about the Alexandria Airport is, when arriving there, once you are out of the plane, run to passport check. There's only one counter and Egyptians are not really famous for being organized and polite. People will be elbowing each other to get ahead. You either run to be first in line, or chill and wait until everyone does. One thing you can do to pass time is change your money at the exchange counter. Because if you wait to do it after you go through customs, you will have to wait for the exchange guy to come back from the counter before passport check. He works both counters. The duty free shop is cute, like a big dime store in Paraguay. I'm serious. You can buy aluminium pots and pans, counterfeit barbies and little tins of Nivea cream, all in the same place. And I saw some guy get busted for drugs, right in front of me.

I love recreational slumming.

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About 20 days later, when we were coming back to Bahrain, I met these two pretty brides at the Alexandria airport and they kindly let me take their picture together, although it was the first time they met. Both were flying to Kuwait to meet their new husbands. I thought it was cute and bizarre that they would fly so early in the morning and arrive already in their wedding gowns, jewelry and make-up. Unfortunately I don't speak arabic, so I didn't get a chance to talk to them more. But while Anis checked our luggage and got the boarding passes, I watched the brides say goodbye to their families, cry a little, listen to( what i think it was )advice, buy juice and water at the duty free, and sit on opposite sides of the hall and peek at each other from time to time. Some ladies would walk up to them and say mabrook. I did too, and asked if i could take their picture together.
The bride on the right walked with me towards the other, sat and I took their picture. They didn't really talk to each other, though.
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Finally, a mediterranean view

We took the room next to the Umm Khulthum suite at the Sofitel Alexandria Cecil. We meant to take a picture of the plaque on the door but never actually did it. I also read somewhere that E. M. Forster lived in the Cecil for a while.

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I love these old refurbished hotels, specially when they are run by the French. The French do a mean breakfast, with proper pastries and all, and they really train their staff for good service. The Sofitel Cecil is located between the Mediterranean Sea and a fantastic bakery. The room we stayed in was tiny but cozy, but the Sofitel main attractions are the revolving door and the tiny elevator, with cage doors and brass and weights . You can tell it was a five-star in the early 1900's. Now it is a 4 star by Egyptian standards. By my standards, it is a 3 star with honors.

The location is great not only for the bakery meters away, but also because it is walking distance from the Alexandria Library. You can walk along the sea or take a horse carriage, which is CRAZY. I hailed one thinking the guy didn't see me hailing but he did. He crossed in the middle of buses, cars and the usual egyptian chaotic traffic to pick Anis and I up. That was an adventure.
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Egyptian Pancakes Are Yummy

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As far as I know, there are only two places one can eat at the Khan El Khalili without cursing the cooks' mother or getting food poisoning. One of them is the one pictured above. They make Fathira and only fathira there, but I guarantee you it is super yummy. Fathira is like a super thin layered bread, and between each soft, paper-thin sheet of dough there are sinful amounts of butter. You eat it hot and drizzled with a choice of honey, date syrup, frosting sugar or cottage cheese. There are savoury options too, but I'd stick with the sweet.
The second place is hidden in the middle of the souq and I would probably need to get lost to find it. It;s a small, indoor cafe named after Egyptian author Naguib Mahfouz. This tiny and super clean, air conditioned cafe has a clean washroom and good shisha. It also has air conditioning and super nice waiters.
Here in Bahrain, Cairo Bakery in Adlyia makes fathira and sells it packaged and ready to eat at the supermarkets. We heat them in the oven and drizzle them with a little olive oil and date syrup. Or honey. or maple syrup.
No wonder I am gaining weight...
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How public toilets should be

My first impression was...hummm, smells really nice in here. And I had just come into a public restroom inside a shop. You gotta go when you gotta go, and I am always one to dread going - no matter if it's number One or number Two - to a toilette other than my own, in the comfort of my home. Speaking of number One...the super clean, nice smelling toilette, is at a shop called The One - Total Home Experience. Establishments all over the world, please get a hold of The One's restroom maintenance protocol AND USE IT. Your customers will thank you, I promise.
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One less evil food

Evil foods. They make you fat, they have cellullite written all over them, they taste kinda good. Worst of all, they are somehow addictive, with all the chemicals and emulsifiers and colouring. Mayonnaise is one of them. I haven't bought a jar in years, but I could have. They stare at me from the supermarket aisle whispering " take me home, i'll make your tuna salad creamy, i'll make your
veggie dog delicious, take me, take me, i'll make your potato salad transport you to that childhood place..."

Blender

But I never do buy it. Although I must confess I did whip up some mayo at home, raw eggs and olive oil, a dot of dijon mustard and it tasted sinfully delicious. I might as well have injected it directly in my thighs, or call it cholesterol spread, but noooooo...I had to have it.

But mayo, industrialized or homemade, no more. I can get the same without all the fat. Better than the low fat versions (which are not really low fat, but 70% fat instead of 100% fat -- not much of a change).

I have seen the light. And the light was pointing to silken tofu. And it showed me that silken tofu makes a damn good substitute for Mayonnaise. All you need is a blender and a few seasonings. Here's the recipe, adjust it as you wish, then let me know if you liked it.

Super low fat sort of mayo but not really

1/2 cup silken tofu
1 tbsp lemon juice
2 tbsp olive oil
1 tsp soy sauce
1tsp dijon mustard
white pepper
whip it up in the blender...you got mayo!
For Aioli, add a couple of roasted garlic cloves and a bit of finely chopped parsley before blending.
For tartare sauce, mix in some chopped onions, sweet and sour cucumber slices (chopped), bits of green pepper, and some parsley.
Lasts 3 days in the fridge, but you can always whip up some more!
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Indian Food

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I collect Emergency

Next time you fly anywhere, please steal two Emergency instruction cards, those illustrated, often laminated , guides on what to do in case of emergency that come in the pocket of the seat in front of you, usually along with a bag to vomit in. Let me know when you steal them, and i'll send you my mailing address. I collect Emergency Instruction Cards.
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Nino

We meant to go to Nino since it opened in A'Ali Mall, but somehow always ended up at the cafe at THE ONE. But this time we were determined, and after a day of intense shopping for linen napkins and japanese raku bowls, we decided it was time to try it out. The place looks beautiful. I'd easily live there, and as we were seated, Anis and I began the mental conversion of this place into our new home. We re-positioned windows and decided where the master bedroom would be. When the bread basket came, we asked the waiter if it was possible to change the music for something more chill-out. There music playing was way too doosh-doosh clubby for eating. The waiter said "no problem" and we set on to enjoy one of the best selection of breads we had ever tasted. Proper ciabatta, with and without olives, some dense whole grain rolls that tasted like heaven, rye with a crispy crust and perfectly soft dough...the whole basket was yummy, and we don't blame the waiter for not letting us know where the bread came from...I'd keep it a secret too. What we do blame the waiter for was his - or whoever was in charge of dj-ing - poor poor taste in music. After the doosh-doosh, i guess after our request, the music changed for worse, some sort of poppy ballad compilation, which included that yucky " You're beautiful" that we're all tired of listening to on easy fms worldwide...So that's what they think chill out is, but I digress. On to the food. I ordered tagliatelli with chicken, sundried tomatoes and fresh herbs. Anis ordered a steak. Chicken pasta was ok but i can make a better one at home with the same ingredients. Anis' steak was never delivered. While my pasta went cold, we asked several waiters about the steak. Some 15 minutes later, I had finished my pasta and the last waiter we asked came back to tell us that the order for the steak had never been placed. Not cool. We asked for the bill, paid it, and stole the salt and pepper shakers just to spite them.
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