Kuwait’s History – for Children
Thank you, Little Diamond, for your sharp eye spotting this story:
Children”s books about Kuwait”s history translated into English
Al Watan staff
KUWAIT: A new and rare series of stories about Kuwait”s history and
the nature of life in Kuwait in the past can now be found on sale in
Kuwait. The books, written by Dr. Yaqoob Yousef Al-Ghunaim and
translated into English by Dr. Shaban Afifi Abdulaziz, have been
printed by the Center for Study and Research in Kuwait and contain
illustration by artist Suhiala Hussein Al-Jundi.
The stories in the books are written in a simple manner that interests
children and that allows them to learn more about the history of
Kuwait and how Kuwaitis lived in the past. In the stories AlÜGhunaim
discusses traditional Kuwaiti society and the importance of fishing
and the rearing of animals.
The first story entitled Kuwait”s Wall is about a group of children
who ask Abu Abdullah questions about Kuwait”s wall and the reasons
behind its construction.
In the second story, AlÜGhunaim relates in a dramatic style the
stories of old Kuwaiti ships and underlines how society was based on
conservative religious values.
Al-Ghunaim also discusses life in the desert and how people were fond
of hunting gazelles and other wild animals which were commonly found
in the country.
A story about Burqan oil field was also added to the series to show
how the discovery of oil changed the Kuwaiti community.
http://www.alwatan.com.kw/Default.aspx?MgDid=652853&pageId=473
One Step Beyond: Baan Sabaidee
We all have our limits. When it comes to food, my limits are farther out there than most – I like taste. I like most cuisines, or at least most of most cuisines. I do have my limits.
One limit is okra / ladyfingers/ bamyi:
One time, at a buffet in Jordan, I told my husband I was going back for something I found totally delicious, and he laughed and said “You know it is okra?” No, I didn’t know. I did go back and get a little more anyway, but it no longer tasted the same – I knew it was okra. It’s the texture; okra is, to me, slimy, gooey, in my mouth it gives me shudders. It’s like raw oysters. Shudder.
Deep fried okra in a spicy tomato sauce was OK – until I knew it was okra.
I was visiting with a friend, working on some projects and we decided to order out from a nearby newly opened Thai restaurant for lunch. She’s a crazy woman, like me. We are not alike – she says “tomahto” and I say “tomato” and somehow we get along just fine. We decided to order things we have never ordered before.
We ordered two safe things – the first was Gai Sate (chicken sate). It was gorgeous and delicious. The sauce is one of the best sauces I have had with Thai food, hot, sweet, and sesame. Delightful.
The second safe thing was Pad Thai, which was also beautiful and tasty:
We ordered Pad Ka Phrao, because we had never heard of it, and because it has basil leaves in it:
It was delicious.
We loved the way the food was packaged. The green curry and the soup was packed in sealed plastic sacks, inside the normal plastic containers. Not a single drop was spilled in the bag. I’m impressed. I love soups, and I hate the mess when soups spill in the bags:
This is the green curry (Gaeng Khew Wan). It is totally delicious.
You know me. I love fish. We had never tried the Tom Kling (smoked herb soup) so we ordered that, with grilled smoked fish. It came beautifully packaged, like the above curry. When we went to eat the soup, however, although it was delicious, I had to fish out the fish. I am not normally squeamish, but their little fishy eyes were too much for me:
AdventureMan and I later made a trip to find the restaurant. It wasn’t easy, but it was worth the trouble. Tucked back behind some of the behomoth apartments on the Southern Gulf Road, it only has maybe six tables, but it is tiny and exquisite. Someone went to a lot of trouble to make this little place beautiful and serene. Although it is a new restaurant, it was already packed when we got there, but a table opened up just as we arrived.
We asked for recommendations, and tried the Tod Mun (shrimp cakes) and a dish I loved. Pad See Ew, which was vermicelli noodles stir fried in soy sauce with shrimp. We also had the chicken sate again – delicious. We were busy watching other people with big pots of something in front of them, shared by groups. We have to go back and try that, whatever it was.
Their take out menu has a nice feel to it – heavy paper with good photos so you can guess what you are ordering:
And- the bonus – it has a map of how to get there on the back, so I don’t have to confuse you trying to figure out the directions:
If they are full, I noticed across the street is another branch of China Queen, one of the best kept secrets in Kuwait for Chinese food with authenticity.
Strange Bird
It’s the strangest bird. He settles on the balcony off my kitchen around dusk. It doesn’t bother him that I am inside moving around, preparing dinner. It doesn’t bother him in the least that the Qatteri Cat is jumping at the window and miow-ing wildly. When I bribe the Qatteri Cat to leave the kitchen, and I shut the door and take some bread pieces out to the bird, he doesn’t fly away.
He’s still there when I go to bed. He is there at 4 in the morning, when I can’t stand not knowing if he is there or not. When I get up – after dawn – he is gone.
I am glad he felt safe enough to spend the night on the balcony. I am also glad he was able to fly away the next morning – I was afraid he wasn’t well. Maybe stunned from flying into a window or something. Maybe (gasp) bird flu. It was a relief to know he flew away on his own power, and that he he was just spending the night on my balcony.
Fresh Orange Souffle
This recipe is a little more complicated than most, because of the collar, but once you’ve done it – and it isn’t that hard – it is a piece of cake. You can leave out the Grand Marnier and it still tastes just fine. Delicious and cooling, light on a hot hot hot summer’s eve in Kuwait – or anywhere else. 🙂
Fresh Orange Souffle
This is another recipe from our time in Tunis, where oranges are so good and so sweet!
2 small naval oranges
2 envelopes unflavored gelatine
6 eggs
1 cup sugar
1 can frozen concentrate for orange juice, thawed
2 Tablespoons lemon juice
1 pint heavy cream
1/4 cup Grand Marnier or other orange flavored liquer
1. Prepare six cup clear souffle dish, or other clear straight sided glass dish with a collar – here’s how. Fold a 24” length of waxed paper in half lengthwise, wrap around dish to make a 3 “ extension of dish. Tape or use string to hold in place. (You use a clear glass dish so that the sliced oranges show around the sides)
2. Cut one orange into thin slices, arrange slices against side of souffle dish, chill.
3. Grate rind from remaining orange, measure 4 teaspoons.
Squeeze the juice of the oranges; measure into 1 cup measure adding water, if necessary, to equal 1/2 cup. Sprinkle gelatin over the orange juice, let stand 5 minutes to soften.
Set cup in a saucepan of simmering water, stirring until gelatin is completely dissolved. Remove from heat.
4. Beat eggs and sugar in a large bowl with electric mixer at high speed until thick and light. (10 – 20 minutes)
5. While eggs are beating, whip 1 1/2 cups of the cream in a small bowl until soft peaks form, refrigerate.
6. Combine orange rind, orange juice concentrate, lemon juice, orange liquer and dissolved gelatin; pour into egg mixture. Continue beating the mixture until it is well blended. Remove bowl from mixer, chill about 5 minutes by placing in larger bowl lined with ice cubes. Stir often, just until mixture mounds slightly when spooned.
Fold whipped cream into chilled mixture until no streaks of white remain. Pour into prepared dish, taking care not to disturb the orange slices. Refrigerate until firm, about 4 hours.
9. To serve, gently remove collar. Beat remaining cream in a small bowl until stiff. Garnish with chopped pistachio nuts.
Warning: Ummm, I just remembered, this is an old fashioned recipe that uses raw eggs. People with immune system difficulties, pregnant women, anyone worried about raw egg issues should not eat this souffle.
Ministry Conducts Demographics Study
This is from today’s Kuwait Times. I LOVE demographics. I love tagging factors, loading them all into a data base and seeing where the stats fall. You learn so much.
The Ministry of Social Affairs and Labor is studying effective means to rectify the country’s demographic imbalance. The ministry has reportedly reached the conclusion that the blend of different nationalities in Kuwait has proved detrimental to its societal fabric. One Arab nation’s expatriate population in the country has exceeded 300,000, sources say, which puts the states economic and political stability at great risk. Sources said that the matter is complicated and needs all the ministries’ undivided support.
Expatriates, it is felt, bring with them their own modern culture and customs which are alien to the local citizens, most of whom follow archaic customs deeply rooted in tribal practices. Expatriates are also accused of taking the law into their own hands without approaching the concerned authorities whenever they are confronted with a problem. It has also been observed that expatriates belonging to a certain nationality inhabit certain areas in droves, leaving security officials at a loss to change the situation.
As a move towards controlling the situation, the ministry is to form a permanent committee comprising officials from different ministries to scrutinize all the expatriates who arrive at Kuwait.
It will issue a fitness certificate to eligible expatriates on the lines of medical fitness test. Employers will then be able to decide whether to appoint those workers or repatriate them. The ministry also plans to come down heavily on expats who obtain jobs using illegal residence permits.
Hmmm. Rectifying the population imbalance might require giving up expatriate labor. What laborers do you want to give up? The largest number are probably doing low-skill level work – cleaning houses, cleaning the streets . . .Or do you want to give up those who are managing your stores, taking your orders in all the restaurants, cooking, taking care of the office chores?
I can guess which expatriates are bringing in alien modern customs and practices, but unless you are going to give up television, cable, the internet and travel . . . that train has probably left the station.
So which nationality has over 300,000 expats in Kuwait? And which nationalities “inhabit certain areas in droves?”
Who takes the law into their own hands?
First Dates
There are some advantages to being in Kuwait in the dead heat of summer. One is that even in peak driving time, the roads are far less crowded. Restaurants are less crowded. Shops are full of all the things that go missing when the entire population is in town.
And – if you are here in July, and if you have good Kuwaiti friends with date trees – you get a big bowl of fresh, sweet DATES!
These are unbelievably yummy. I always liked dates, but until we moved to Tunisia, I didn’t know the pure joy of fresh dates. Living in Kuwait when the first dates of the season start ripening – pure bliss.
No, my Kuwaiti friends are very generous, they gave me a great big plate of dates, it’s just I’ve already eaten most of them! I had to take a photo quickly, before I ate the few remaining!
I went to Wikipedia on Date Palms to discover there are countless varieties of dates. They give this lengthy list of dates, and then say that in Iraq there are more than 100 different dates cultivated:
Aabel – common in Libya
Ajwah – from the town of ‘Ajwah in Saudi Arabia, it is the subject of a famous hadith of the prophet Muhammad.
Al-Barakah – from Saudi Arabia
Amir Hajj or ‘Amer Hajj’ – from Iraq, these are soft with a thin skin and thick flesh, sometimes called “the visitor’s date” because it is a delicacy served to guests.
‘Abid Rahim (Arabic: عبد رحيم), from Sudan
Barakawi (Arabic: بركاوي), from Sudan
Barhee or (barhi) (from Arabic barh, a hot wind) – these are nearly cylindrical, light amber to dark brown when ripe; soft, with thick flesh and rich flavour. One of the few varieties which are good in the khalal stage when they are yellow (like a fresh grape as opposed to dry, like a raisin).
Bireir (Arabic: برير) – from Sudan
Deglet Noor (Arabic: ‘translucent’ or ‘date of light’) – so named because the centre appears light or golden when held up to the sun. This is a leading date in Algeria, the USA, and Tunisia, and in the latter country it is grown in inland oases and is the chief export cultivar. It is semi-dry and not very sweet.
Derrie or ‘Dayri’ (the ‘Monastery’ date) – from southern Iraq – these are long, slender, nearly black, and soft.
Empress – developed by the Deval Family in Indio California USA from a seedling of ‘Deglet Noor’. It is larger than ‘Deglet Noor’, somewhat softer and sweeter. It generally has a light tan top half and brown bottom half.
Ftimi or ‘Alligue’ – these are grown in inland oases of Tunisia.
Holwah (Halawi) (Arabic: ‘sweet’) – these are soft, and extremely sweet, small to medium in size.
Haleema – in Hoon, Libya (Haleema is a woman’s name)
Hayany – from Egypt (Hayani) (Hayany is a man’s name) – these dates are dark-red to nearly black and soft.
Iteema – common in Algeria
Kajur – common in Pakistan / India
Kenta – common in Tunisia
Khadrawi date / Khadrawy (Arabic: ‘green’) – a cultivar favoured by many Arabs, it is a soft, very dark date.
Khalasah (Arabic: ‘quintessence’) – one of the most famous palm cultivars in Saudi Arabia, famous for its sweetness level that is not high nor low, thus, suits most people. Its fruit is called ‘Khlas’. Its famous place is ‘Huffuf’ (Al-Ahsa) in the Eastern Province of Saudi Arabia (Al-Sharqheyah).
Khastawi (Khusatawi, Kustawy) – this is the leading soft date in Iraq; it is syrupy and small in size, prized for dessert.
Maktoom (Arabic: ‘hidden’) – this is a large, red-brown, thick-skinned, soft, medium-sweet date.
Manakbir – a large fruit which ripens early.
Medjool date
Medjool or (Mujhoolah) (Arabic: ‘unknown’) – from Morocco, also grown in the USA, Saudi Arabia, Jordan and Israel; a large, sweet and succulent date. It is named unknown because who owned it at first didn’t know its specie and thus called it unknown.
Migraf (Mejraf) – very popular in Southern Yemen, these are large, golden-amber dates.
Mgmaget Ayuob – from Hoon, Libya
Mishriq (Arabic: ‘East’ – مشرق) – from Sudan and Saudi Arabia
Nabtat-seyf – in Saudi Arabia.
Rodab – from Iran, they are dark and soft.
Sag‘ai – from Saudi Arabia.
Saidy (Saidi) – soft, very sweet, these are popular in Libya.
Sayer (Sayir) (Arabic: ‘common’) – these dates are dark orange-brown, of medium size, soft and syrupy.
Sekkeri – (lit. sugary) Dark brown skin; distinctly sweet and soft flesh, from Saudi Arabia.
Sellaj – in Saudi Arabia.
Tagyat – common in Libya.
Tamej – in Libya.
Thoory (Thuri) – popular in Algeria, this dry date is brown-red when cured with a bluish bloom and very wrinkled skin. Its flesh is sometimes hard and brittle but the flavour described as sweet and nutty.
Umeljwary – in Libya.
Umelkhashab – Brilliant red skin; bittersweet, hard white flesh (Saudi Arabia).
Zahidi (Arabic: ‘[Of the] ascetic’) – these medium size, cylindrical, light golden-brown semi-dry dates are very sugary, and sold as soft, medium-hard and hard.
Morning Reflections
I am sure you have noticed that I have not been taking any sunrise photos lately; one problem with summer is that the sunrises tend to go flat. There may be no horizon, there may be dust and haze, or one sunrise just looks exactly like the day before.
Not this morning! This morning, the Gulf had alternate patches of glass and wave activity, making for an unusually reflective and glorious sunrise:
Weight Loss: Fat Burning Beads
I could not believe my eyes. Would you buy these beads? You can read the entire story at BBC Health News.
‘Fat-burning’ bead marketing ends
A company that said its “fat-burning” beads triggered “automatic weight loss” has agreed to stop marketing in the UK.
One claim suggested that Accu-Slim Beads worked “faster than total starvation” by placing one bead behind each ear.
The Office of Fair Trading (OFT) sought assurances from Global DM Licensing, based in Hong Kong, that it would stop mailings being sent to UK consumers.
The OFT says thousands fall victim to claims about weight loss products.
Misleading claims
The company, using the name The AccuSlim Centre, claimed the beads were “fat burning acupuncture without needles, diets, exercise or effort”.
It claimed that users could eat as much as they liked but still lose 30lbs in 30 days, as the bead stimulated acupressure points that led to automatic weight loss.
The company claimed guaranteed results and charged £65 for a package of up to 120 beads.
OOps – I just noticed that they only have to stop marketing these beads in the UK. So if someone approaches you on the streets of Kuwait offering to sell you fat-burning beads (wouldn’t you feel like punching someone who thought you needed fat burning beads?) DON’T BUY THEM! THEY DON’T WORK!
Al Shamal Travel
AdventureMan called his contact at Al Shamal Travel about an upcoming trip:
“Mr. Flan, I have our itinerary, is everything still on schedule?”
“Yes, Mr. AdventureMan, I just checked on it this morning. You are booked all the way through, all the flights are exactly as shown on your schedule. I booked your seats on all the legs and I think you will be very happy. Just show them your itinerary; the reservation number is on it.”
(Sigh of pure pleasure)
Real service, CUSTOMER service. So rare that when it happens, we notice it.
If You Have the Eyes to See
I have a dinner party coming up, and I always have to keep my menus flexible – I am never entirely sure what I will find in the stores. The most unlikely things will show up, and then, just when you really need them, disappear.
I usually keep a little corn syrup on hand, but I also use it a lot – remember that Pecan-Date Pie?
First step, check the cupboards. Nope, no corn syrup. I can make something else, but one of my guests has a real sweet tooth, and this pie disappears in a heartbeat where people love sweets.
Second step – scour the stores. Nope, no corn syrup. They sometimes have it. Not today when I need it.
Third step – pray. Actually, I started this step while I was still in the store. I didn’t used to believe in prayers for selfish things, but I discovered that sometimes God delights in answering small prayers. I was in a bible study, where they told us to keep a prayer journal, and when we prayed for a person or something, to write it down, that a lot of times when prayers are answered, we don’t even say thank-you, we just move on.
I was astonished. They were right. When you write down what you’ve prayed for, especially for long, complicated situations, and then you go back and see the prayers that have been answered, prayers you forgot you even prayed, it is astonishing. God is so Good! And imagine answering prayers and the person praying doesn’t even say “thank you!”
When I got home, I put the cold things in the refrigerator or freezer, washed off all the vegetables, put away the other groceries, and then got the stepping stool, still praying that somewhere in my kitchen was a bottle of corn syrup that was misplaced.
I checked the baking cupboard – again. Moved everything so I could see even in the darkest corners. No corn syrup. Checked my “spares” cupboard. Nope, not there. Checked my back-up spares cupboard, sigh, no not there. Checked the breakfast / snack cupboard, can’t see anything, but I’ll check Little Diamond’s shelf, where the breakfast cereal and Canderelle are kept – and oh my! It’s a genuine miracle! When did I put the corn syrup on that shelf?
This is what a miracle looks like in my life this morning:
Thanks be to God! He takes care of our smallest needs!
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