Two Old Fools on a Camel: From Spain to Bahrain and Back Again
Page 22
“Hola, Tía Veeky, hola Tío Joe,” they chanted.
“Can we come and do some baking at your house this weekend?”
“Mama and Papa said you wouldn’t mind.”
“Mama’s having a baby soon.”
They skipped out again, leaving us smiling. So all was well with the Ufarte family.
The food was delicious, and the wine plentiful. The conversation buzzed around me, and in the distance I could hear the twang of a Spanish guitar starting up. I pictured Papa Ufarte sitting on their doorstep, strumming his guitar, as Mama Ufarte and their friends and relations gyrated and clapped their hands, dancing in the street.
It had been a long day, and my eyes started closing.
We were home.
31. Epilogue
We keep in contact with Daryna via email. Her year in Bahrain helped her decide that she’d had enough of the world of education. She is now happily retired in her new condo in Toronto, concentrating on her love of fine art, and enjoying the birth of her first grandchild.
Colton completed one more year in Bahrain, then moved back to Boise, Idaho, where he is, no doubt, enjoying the delights of floating down the Boise River in a tractor inner-tube. He shares a house with his buddy, Tucker. He no longer works as a teacher, but for a company registering domain names around the world. He is proud to be in charge of extensions for the Cook Islands, namely, co.ck. Colton has kindly offered to register a domain for Joe, namely, JoeTweadhasalittle.
Jake also stayed another year at ASS, and then returned to the US where he was soon offered a fabulous job at a university. He proposed to Emily on a South Carolina beach, and much to the delight of both their families, and us all, Emily accepted. It’s Joe’s belief that Jake will one day be the US President.
Neither Brent’s nor Hali-Barry’s contracts were renewed. Brent took up a teaching post in Russia, we believe, and is probably making a list of names in a classroom in Moscow. Hali-Barry disappeared entirely.
Allison, Saja and Andrea left ASS at the same time as we did, and are back in the US. Saja completed her Masters and Andrea is thinking of working in Dubai. We haven’t heard from Allison since we last saw her in Bahrain. We wish them all every success in whatever they decide to do.
Young Mohammed was eventually allowed back into Bahrain and continues to teach at ASS.
We bequeathed Trollster to Jake and Colton. They, in turn, donated him to the teachers who replaced us. Trollster was not afforded the respect due a trolley of his status, became a toy, and was used for rides and other sporting purposes. Someone fell out of him and he suffered irreparable damage. RIP Trollster.
I’m told Bennigan’s has changed both staff and premises. However, I’m sure wherever they are, they would extend you the same polite welcome, as they did us, night after night, back in 2010/11.
Human Rights organisations are still reporting abuses in Bahrain although these are presently overshadowed by events in Syria. A recent BBC report stated that, since the troubles began in Bahrain in 2010, “At least 60 people, including several police officers, have been killed. The opposition puts the death toll at 80, a figure the authorities dispute.” If you are interested, I recommend a poignant but shocking award-winning documentary, produced while we were there, called, ‘Bahrain: Shouting in the Dark’. It can be found on the following link:
http://www.aljazeera.com/programmes/2011/08/201184144547798162.html
(Unfortunately, it won’t display on an ipad.)
Please be warned, it contains disturbing scenes.
Life in El Hoyo changes very little. Joe and I are blissfully retired, apart from writing and editing, or publishing the occasional book. We rise when we please and no longer worry about the arrival of the school bus, or curfews. The only helicopters overhead are on the lookout for wildfires, and they are very welcome. The only expanse of sand we see is our local beach.
Just one thing might wrench us away from El Hoyo. Karly and Cam’s new baby girl, Indy Grace, born in Australia, my first grandchild.
Hmmm... ‘Two Old Fools Down Under’?
Perhaps...
Victoria Twead
Indy and me
The fourth book in the Old Fools series, ‘Two Old Fools in Spain Again’ is a work in progress and will be published in late 2013. Join me on Facebook or subscribe to my Village Updates newsletter to be kept informed.
Victoria :)
Contact the Author and Links
Chickens, Mules and Two Old Fools
Two Old Fools ~ Olé!
Two Old Fools on a Camel (NYT bestseller)
Two Old Fools in Spain Again (2014)
The Complete Old Fools Trilogy
Morgan and the Martians (children’s play)
Mouth-Watering Spanish Recipes
Horizon Fever (Victoria’s uncle’s story)
How to Write a Bestselling Memoir
Thank you for reading this far.
Do feel free to friend me on Facebook, or drop me an email.
Email: TopHen@VictoriaTwead.com
(emails welcome)
Facebook: https://www.facebook.com/VictoriaTwead
(friending welcome)
Victoria’s website:
www.VictoriaTwead.com
Free Stuff, Village Updates monthly newsletter
and drawing for a signed copy of ‘Chickens’.
http://www.victoriatwead.com/Free-Stuff
Twitter: @VictoriaTwead
and @StephenFrysCat
Video Links
The beautiful song, ‘Afternoon Delight’, (which still makes me flush when I hear it) can be seen on YouTube. It was a one-hit wonder by the Starland Vocal Band, in 1977, and still sounds as fresh today as when it was first recorded. http://youtu.be/Fz1ex78QeQI
The shocking, award-winning documentary, ‘Bahrain: Shouting in the Dark’ was made while we were in Bahrain. It is compelling viewing and captures life on the island at the time. Contains disturbing scenes.
http://www.aljazeera.com/programmes/2011/08/201184144547798162.html
‘Where the Hell is Matt?’ is one of my favourite, and always brings a (happy) lump to my throat. I showed it to my class hoping they would learn something. I’m not sure they did. As Matt says, “14 months in the making, 42 countries, and a cast of thousands. Thanks to everyone who danced with me.” http://youtu.be/zlfKdbWwruY
The Pearl monument falling video is only a few seconds long. It’s called, ‘Bahrain Gov. destroys the Pearl Monument, The Symbol of Bahrain Protests.’
http://www.youtube.com/watch?v=NSpp3v5W1C0
Chickens, Mules and Two Old Fools book trailer:
http://youtu.be/1s9KbJEmrHs
Recipes
Shawarma
Mussakhan
Tahini Sauce
Foul Medames
Shish Taouk
Arabic Salad
True Falafels
Mejeddarah
Spiced Lamb and Date Tagine
Beautiful Beetroot Dip
Lebanese Minted Liver
Sfeeha (Middle Eastern Lamb Mini-Pizzas)
Stuff Ya Potatoes!
Sambousek (Spinach Kisses)
The Gin Twins’ Chuck-It-All-In Curry
Jake’s Dad’s Thanksgiving Sweet Potato Wonderful
Sheikh-al-Mahshi (The King of All Stuffed Vegetables)
Cousin Elias’s Easy Peasy Carrot Cake
Harissa (Spicy Chili Sauce)
The FNJ (Figgy-Nutty-Jammy) Brioche
Rosewater and Pistachio Ice-cream
Lentil Dream
Parsley Tahini Dip
Courgette Muttabal
Baklava (Sent direct from heaven)
Tepsi (Aubergine, Onion and Potato Bake)
Spanish Garlic Prawns with Paprika
Shawarma
Okay, I confess, I had no idea what ‘mastic’ was, except as builders’ putty stuff, but Nadia Sawalha’s mum, Bobbie, enlightened me. Mastic is Arabic gum (not gum Arabic), and it’s the resin fr
om the mastic tree. Bobbie says the flavour is quite delicate, and mastic looks like cloudy sugar crystals about the size of round rice. It can be bought in small packets, online or from Turkish shops. She suggests that if you can't get it, just leave it out, as it can't be replaced by any other flavour.
Nadia claims that this delicious dish is divine when cooked on the barbecue, and will take only a minute or so to cook each side. If a barbecue is unavailable, then a really hot grill will do.
Top Tips
Grind the mastic finely between 2 spoons with a little sugar.
Instead of pita bread, warmed tortilla can be used to wrap the ingredients in a tight hold-in-your-hand roll to eat.
Serves 4-6
Ingredients:
450g (1lb) leg of lamb meat, cut into thin strips
2 tbsp cider vinegar
Juice of 1 juicy lemon
1 tsp finely grated lemon zest
1 tsp each of ground cinnamon and ground allspice
1 tsp each of salt and black pepper
½ tsp ground cardamom
3 pieces mastic (optional, see above)
1 small onion, peeled and grated
1 small tomato, chopped
3 glugs of olive oil
5 tbsp finely chopped fresh parsley
To serve:
Use warmed pita bread or tortilla wraps and Tahini sauce or Arabic salad.
Method:
Place the shawarma ingredients in a bowl and leave in the fridge for 24 hours. Every now and then, give it a good stir.
Remove from the fridge 1 hour before you need it. Allow to drain in a sieve or on a rack.
Cook over a barbecue (or under a hot grill), giving each side a minute or so.
Nestle the lamb into warmed pita bread, or onto a warmed tortilla.
Add the salad and drizzle the tahini sauce all over.
Back to ‘Footprints in the Sand’
Mussakhan
Nadia describes this as, “Roasted Chicken on a Magical Carpet of Bread, Onions and Sumac”. This delicious dish is perfect, especially if careful attention is paid to the slow cooking of the onions. Shrak bread (available from Middle Eastern shops, online or Asda) is preferable but may be replaced with tortilla wraps or even pita bread.
Top Tip
Prepare the onion mixture the day before and marinate the chicken pieces with it.
Serves 4
Ingredients:
8 chicken pieces, dried with kitchen towel
2 tbsp vegetable oil
Shrak bread (or tortilla wraps, or pita)
For the onion mixture:
6-8 good glugs of olive oil
8 large onions, sliced
125ml (4 fl oz) chicken stock
A pinch of caster sugar
8-10 tbsp sumac (berry-red, available from Middle Eastern shops)
Method:
Heat the olive oil in a large frying pan.
Throw in the onions, with salt, and cook really slowly for 20-25 minutes, stirring frequently.
When soft and glistening, add the stock, stir, and allow to bubble a little.
Add the sugar and stir continuously.
Add the sumac and stir continuously.
Preheat the oven to 180⁰C/Gas mark 4.
Brown the chicken pieces in the vegetable oil.
Line the tin, or cazuela, or baking dish, with a couple of layers of shrak bread and half the onion mixture.
Lay the chicken on this and cover with the rest of the onion mixture.
If you have time, leave to marinate again.
Place in the oven for 20-25 minutes or until the chicken is cooked through.
Serve with steamed rice, garnished with pine nuts and almonds, yoghurt and a green salad.
Back to ‘A Party’
Tahini Sauce
As this sauce seems to be a key ingredient for many of Nadia’s recipes, it makes sense to include it early in this book. It’s extremely versatile, and can be served with fish, any grilled meat or, if thinned down a little more, as a salad dressing.
Serves 4-6
Ingredients:
4 tbsp tahini (from most big stores, Tesco, Sainsbury’s and online)
3 tbsp lemon juice
Salt
2-6 tbsp warm water
Method:
Place the tahini, lemon juice and salt in a small bowl.
Gradually add the water whilst whisking. (You may need more water if it’s sticky)
Ready to use when it has the consistency of double cream.
Back to ‘Sand, Sand, Everywhere and Not a Drop to Drink’
Foul (pronounced ‘fule’) Medames
A Rich Dip for the Poor
Nadia says, “In the Middle East this is known as the dish of the poor, as the ingredients are very cheap, but rest assured there’s nothing cheap about the flavour. It is absolutely delicious (everyone I have ever made it for has demanded the recipe) and an added bonus is that the fava beans, garlic, parsley and olive oil make it highly nutritious!”
Top Tip: Experiment! Throw some chopped chilies over the top.
Serves 2-3
Ingredients:
3 tbsp tahini
Juice of 1 lemon
Large pinch of salt
2 tbsp warm water
2 large garlic cloves, peeled and chopped
400g (14 fl oz) can cooked foul medames or fava beans (available from big stores, Middle Eastern/Turkish shops)
For the garnish:
A little chopped garlic
Cayenne pepper
Fresh parsley, chopped
1 hard-boiled egg per person, peeled and quartered
Olive oil
Method:
Gradually mix the lemon juice and salt in a small bowl of tahini. Stir until the mixture begins to go ‘whitish’.
Add enough warm water to give the mixture a consistency of double cream.
Add the chopped garlic.
Gently heat the beans in their liquid.
Mash with a fork, leaving a few beans whole.
Place in a wide serving bowl and drizzle with the tahini sauce.
Sprinkle the chopped garlic, cayenne pepper, and parsley over the top.
Arrange the quartered eggs and finish with a drizzle of olive oil.
Serve with hot pita bread.
Back to ‘ASS’
Shish Taouk
Nadia calls this dish, ‘It’s Thyme for Kebabs’. This delicious dish is best barbecued but, alternatively, it can also be grilled and should take the same amount of time. Do leave time to soak the skewers, if you’re using the wooden ones, to prevent them from catching fire.
Traditionally, this dish is made with chicken breasts, but thigh meat is really tasty and your friendly butcher will bone these for you. The longer you leave the meat to marinate, the more tender and delicious it will be.
Serves 8
Ingredients:
4 boneless, skinned chicken breasts, diced into 2½cm (1 inch) cubes
6 boned chicken thighs, cubed as above
For the marinade:
6-8 garlic cloves, peeled and pounded until creamy
Juice of 4 lemons
1 handful fresh thyme
1 tsp cayenne pepper
A few glugs of olive oil
Lots of crunchy salt
Method:
Have your barbecue coals ready, and your wooden skewers soaking in water.
Thoroughly mix the marinade ingredients in a small bowl.
Place the breast and thigh meat in 2 separate bowls. Share out the marinade ingredients between them and mix well.
Allow to marinate for at least 15 minutes, but the longer the better.
Thread the breasts and thighs on separate skewers.
Place the skewers on hot, white coals.
Regularly baste and turn, until cooked through and golden (takes about 8 minutes).
Serve in a wrap of hot flatbread with a drizzle of tahini sauce.
Back to ‘Friends
’
Arabic Salad
Nadia says, “I serve this lovely, fresh salad with meat, fish, chicken, baked potatoes and falafel. But, sometimes, without telling anyone, I just make a huge bowl of it and eat the lot entirely on its own!”
Serves 4
Ingredients:
1 red onion, peeled and very thinly sliced.
Juice of 1 lemon
3 tomatoes, cubed
2 small Middle Eastern cucumbers, cubed
1 small Cos lettuce, chopped
1 small green pepper, seeded and thinly sliced
1 tbsp chopped fresh parsley
1 pita bread, cut into squares and fried in olive oil
For the dressing:
3 tbsp olive oil
3 tbsp lemon juice
1 garlic clove, peeled and crushed
1 tsp sumac (from Middle Eastern shops, and many big stores)
1 tbsp chopped fresh mint
Salt
Method:
Macerate the red onion in the lemon juice for 10 minutes.
For the dressing, put the oil, lemon juice and garlic in a small bowl, and stir well.
Now add the remaining ingredients.
Place all the vegetables into a bowl.
Just before serving, add the fried pita bread, and pour the dressing over it.
Back to ‘The Worm’
True Falafels
“Whatever you do, don’t ignore this recipe!” says Nadia. “If there’s only one recipe you do in this book, do this one!”
I agree with Nadia; true falafels, unlike the horrid versions from supermarkets, have to be gloriously spicy. They must have a crispy-on-the-outside crunch with a light-and-fluffy-on-the-inside bit-of-give. (Nadia’s hilarious anecdotes about falafels, page 180, “Stuffed Vine Leaves Saved My life”, had Joe and me roaring with laughter.)