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    You are in: Home / Community Forums / Middle East & North Africa / ZWT 6 NA*ME Celebrity Couscous Capers Challenge
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    ZWT 6 NA*ME Celebrity Couscous Capers Challenge

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    Sun Jun 13, 2010 5:12 pm
    Forum Host
    Beth I did make this!
    Sun Jun 13, 2010 6:52 pm Groupie

    BakinBaby #96177, I'd like to have Algeria as our challenge country. Let me know when I've got the okay!!!!
    Sun Jun 13, 2010 7:20 pm
    Forum Host
    ~Rita~ wrote:
    Beth I did make this!

    i know! icon_smile.gif
    Sun Jun 13, 2010 7:25 pm
    Forum Host
    BakinBaby wrote:

    BakinBaby #96177, I'd like to have Algeria as our challenge country. Let me know when I've got the okay!!!!

    YOU'VE GOT THE OK!! Have fun in Algeria!
    Sun Jun 13, 2010 11:28 pm
    Forum Host

    Have made and enjoyed Saffron & Raisin Couscous With Fresh Mint #424325 by Az G

    Lavender Lynn
    Mon Jun 14, 2010 5:07 am Groupie

    On behalf of the Voracious Vagabonds, Lavender Lynn, #204024, has reviewed Prawn and Harissa Stew With Couscous, #427635, by Lou van:
    Mon Jun 14, 2010 8:54 am
    Forum Host
    That Unruly Story was great!
    rotfl.gif rotfl.gif rotfl.gif
    The Wallaces
    Mon Jun 14, 2010 2:26 pm Groupie

    I MER'd Couscous With Dried Apricots, Currants, and Pistachios #428627 for part two of the challenge!
    Mon Jun 14, 2010 3:49 pm Groupie
    When I wrote about my journey through Jordan I wrote towards the end that I had, as part of the story that I tried Harissa Couscous. Maybe I should have made that a separate post.
    Mon Jun 14, 2010 4:01 pm
    Forum Host

    I've made and enjoyed Lemon Couscous With Peas and Carrots #428609 by The Wallaces
    Mon Jun 14, 2010 4:25 pm
    Forum Host
    EmmyDuckie wrote:

    While on the World Tour, the Zwizzles and The Guy decided to take a little side trip to Libya. AZPARZYCH was just charmed by the elegant, plain look of their flag, and we couldn't resist seeing the country.

    It's the only national flag in the world that's just a solid field of color. We thought green was an interesting choice for a country that's mostly desert, but you have to give them points for simplicity.

    Libya is just West of Egypt on the North Coast of Africa, and though it has been politically unstable for a long time in the past, diplomatic relations with Europe and other developed countries has been improving, and travel there is generally considered safe. We do our research before we just go gallivanting off somewhere, after all.

    Speaking of research, we discovered that Libya, before being officially recognized as an independent nation in 1959, was an Italian colony, part of the Roman Empire, and had trading posts established by the Phoenicians. The Phoenicians invented purple fabric dye. Boomette wore purple that day in their honor.

    We started our tour in the capital, Tripoli, where we found this fantastic outdoor market.

    ElaineAnn bought a few of those lovely cast iron pots and pans. She was particularly taken by the kettles.

    Happy Hippie particularly wanted to see the ruins of the Roman city Leptis Magna near Al Khums, so we headed that way. It was incredibly impressive, particularly the theater.

    There were some camera crews around the theater, and naturally we were curious as to what they were filming. So, Hokies Lady just went right up to one of the crew and asked. She's so friendly that people just warm right up to her, and tell her pretty much anything. A handy person to have around on a tour like this.

    Turns out they were filming a Food Network special on NA-ME cuisines. And that's how we met Guy.

    Red Apple Guy was pretty happy to have him join us, since he'd been travelling with a band of women for several weeks by then. Men who love to cook have a special bond, they say.

    And he was ready for lunch. So were we. We headed back to Tripoli, where there are a few great restaurants. Thanks to some advance restaurant research by kymber_71, we decided on Borma, which she read is very popular with the locals.

    Mami J and Marra Mamba were particularly eager to try their lamb couscous, which is cooked nice and slow to allow the flavorful sauce to really permeate all of the couscous grains. Guy declared it "So money." We agreed.

    We did a little more sightseeing around Tripoli after lunch, and by now Guy was so much a part of the group that he stuck with us all afternoon. We're a fun bunch, so I wasn't surprised.

    About 3 o'clock, morgainegeiser decided it was time for some dessert. Asida is the official dessert of Libya. It's a sort of doughy pudding served with date syrup or honey. We felt brave enough with Guy on board to try our own. It's simple enough, just flour, butter, water, and honey, eaten with your fingers. It was surprisingly good, or as Guy would say "Off the hook."

    realbirdlady liked it so much she hung onto the recipe to make it again at home.

    After dessert, it was time to rejoin the rest of the tour, and Guy had to get back to the Food Network folks, so we said goodbye. It wasn't until the Food Network Special aired several weeks later that we noticed Guy had a new catchphrase. He called the couscous at Borma in Tripoli "Completely Zwizzle, Dude."

    Excellent! Interesting about their flag, too. Thank you for playing!
    xo Bethie
    Mon Jun 14, 2010 4:26 pm
    Forum Host
    ~Rita~ wrote:

    here is my challenge
    Anthony Bourdain, author, television host and the original big bad boy of celebrity chefs, is not leaving business unfinished. States “The most urgent reason we are back in Lebanon because I have lived with a deep sense of dissatisfaction that I never got to show people how amazing this place is”.
    Four years Tony and his crew evacuated Lebanon by boat in the midst of the 2006 war between Israel and the militant group Hezbollah, we have returned to film a new episode, and to confront some painful memories in the process. And Tony is bringing me ~Rita~ with him!!! Do ya think I can out drink him? Well just in case I can`t we`ll be bring from the beverage forum Hope and V.
    Anthony Bourdain arrived prepared Picking us up in a and off to Newark airport catching a plane to the only airport in Lebanon, Rafic Hariri International Airport in Beirut. It is also called Beirut International. With NO RESERVATIONS We drank on the ride to the airport. To calm our nerves. We landed in Beirut, Lebanon having a comfortable climate and mountainous terrain making it the ideal tourist destination. As rich in diversity as it is in beautiful scenery, different ethnicity's and religions make up the population of the West Asian country adding cultural appeal. From its beautiful coastline to its winter lodges (the Cedars, Faraya Oyoun as Siman, Laklouk, Fakra, Qanat Bakiche and Zaarour), Lebanon .
    We arrived in Beirut and transferred to our hotel for check-in stopping for Moroccan Cinnamon Coffee With Orange Flower Water , snack on Bitleyweh, Lebanese Cookies and a smoke from the water pipe to calm the body . checked into which is bordered by the Mediterranean Sea.
    Full day guided tour of Beirut, Harissa and Byblow by private vehicle driven by Mommy Diva herself!
    Tony recoups after a night of partying in Down Town Beirut.
    We met a bunch of Parting Gals named Leslie, Susie, Jubes, Toni, Laury, Nan, meg, and Sue celebrating Kathy`s cherry pitfalls!
    Preparing for tonight. Tony enjoying looking out at where he watches Peter and Sage swimming among Pigeon Rocks Coastal Avenue, then we head to the city center to visit the National Museum.
    Then proceed to Harissa, climbing by cable car to the Holy statue of Notre Dame for a breathtaking view of Jounieh and Beirut .
    In the afternoon, proceed to Byblos, the oldest town in the world continuously inhabited for 5,000 years. One of the richest archaeological areas in Lebanon and the world, it is one of the top contenders for the oldest inhabited city award. Next, enjoy a guided visit of the city, including the citadel, St. John’s Church and the old port. Off to check out the palace in Beit EdDine which took over 30 years to build. Yes! that is Karen walking to explore the palace.
    Return to Beirut for dinner and an other night of drinking with Tony. icon_eek.gif
    sitting at an outdoor restaurant
    Beirut, Lebanon's capital is many things to many people. We hit the clubs along Rue Monot (Ashrafieh) or Rue Bliss (Hamra), in Beirut Central District. The gallery openings and museums continue on in the face of violence and assassinations. Soho-like bars, world-class universities, thick, aromatic coffee and an amazingly friendly people make Beirut a city more alive than many. Take in Aanjar as you stroll down the main street, enthralled by the remains of the Middle East's only Umayyad-fortified city. In Byblos you will catch a glimpse of the past in the archaeological remains and feast on scrumptious seafood at a quaint ancient harbor. Taste the infamous sweets in Tripoli while haggling for lower prices in the medieval souqs. Visit Beiteddine to see the marvelous mosaics on the fantastic Ottoman-era palace then travel to Tyre

    to walk around the world's largest Roman hippodrome before wandering through the shore-side nature reserve here. Other cities worth mentioning include Baalbeck, Faqra, Jeita, Sidon, and Zahle

    Was nervous going back to Beirut after his visit in 2006, which he doesn’t want to remember. Today he enjoys better scenery.

    In Beirut, you can find excellent international cooking, but you will also be offered delicacies of the local cuisine. The national drink is arak ,Yes we had a couple! an anise flavored alcohol. However, the offer of arak is a courteous way of leading you to eat “Mezzes”, delectable hors d’oeuvres of infinite variety. Homos and Tabouli, both now widely enjoyed in Europe and the United States, are still at their best on Lebanese soil. For a main course you might be offered Traditional Kebbe, which is mutton carefully pounded and cooked with crushed wheat. “Chicken Shwarma - Chawarma Lahme” is lamb grilled on a vertical spit. Local wines, some of which rival those from Europe, go very well with these dishes. The sea also provides ingredients for savory Lebanese recipes and fruit is abundant, not only the kinds known in the west but those which only ripen under an oriental sun.
    We did stop at Le Chef serving typical traditional plates such as Lebanese mezze, staples, hummus, kibbe, stewed lamb, arak. and a plat du jour varying between roast beef with mashed potatoes, sayyadiyeh, kibbeh bil sayniyyeh, mloukhiyyeh, and few others.
    The most expensive item on their menu costs 8,000 L.L, while others such as lentil soup and fattoush cost 1,500L.L and 2,000L.L! We enjoyed incredible lamb and rice dishes, pickles, breads, the desserts in particular are subtle, sophisticated and unlike any other.

    Beiteddine - Deir El Kamar
    Full day tour of Deir el Kamar and Beiteddine. En route for the Chouf Mountains, he visit will start by Deir El Qamar, the ancient residence of the Governors of Lebanon. After, proceed to Beiteddine, a superb example of the Lebanese architecture of the 18th & 19th century. Return to Beirut for dinner and overnight.
    Sidon - Tyre
    Full day guided tour of Sidon and Tyre by private vehicle. Today you will travel south via Damour, to the site of Sidon. Enjoy a visit to the Sea Castle built by the crusaders, and the souks before proceeding to Tyre (which was previously an island.) Here, the main points of interest are the Arc de Triumph, the Hippodrome and the excavation bringing back to master pieces from Crusaders, Romans, Greeks and Byzantine era. If time allows, visit the Temple of Eschmoun, on your return to Beirut.
    We couldn`t miss a visit the Ksara winery for a taste of the Lebanese production. Then proceed to Anjar, the only Omayyad city in Lebanon, and recognized to be one of the major market places on the Silk Road.
    icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif
    Transfers to the Beirut International Airport.

    On our trip back home I wondered what is he writing?
    I think about how the delicious food can bring world PEACE. I see Brenda Writing as well. Then I catch a glimpse she is recording recipes from the trip for the cookbook.
    Knowing that not be part of it!

    Yeap, I'm a huge Anthony Bourdain fan myself! A weeee bit over the 5 photo 'limit' but an entertaining read nonetheless!! Thank you for playing! xoxo Bethie
    Mon Jun 14, 2010 4:30 pm
    Forum Host
    Lavender Lynn wrote:

    On our ZWT6 the Voracious Vagabonds decided to make a quick side trip to visit Morocco. Everyone could go. Even Jubes joined us from Australia.

    First we studied a little about Morocco:

    This flag is the Moroccan flag. Morocco is country located in North Africa. It has a population of nearly 32 million and a area of just under 173,000 miles squared (447,000 kilometers squared)

    Morocco has a Mediterranean climate that is generally hot and dry for most of the year, with cooler, yet still mild, temperatures and rainfall during the winter months between November and March.

    The national currency in Morocco is the dirham. It cannot be converted outside the Kingdom's borders, so don't forget to exchange money or bring other means of payment.

    Modern Arabic is used by government, the media, the justice system, culture, religion as well as politics.

    Here is a topographical map of Morocco. As you can see we have many landscapes to explore as we travel around.

    As we were studying our Morocco guide a couple of words just kept coming up: medina, and kasbah. We used our laptop to investigate further.

    A medina quarter (Arabic: المدينة القديمة‎) is a distinct city section found in many North African cities. The medina is typically walled, contains many narrow and maze-like streets, and was built by Arabs as far back as the 9th century CE. The word "medina" (or Médina) (Arabic: مدينة‎, madīna) itself simply means "city" or "town" in modern day Arabic. Medinas often contain historical fountains, palaces, and mosques.
    Because of the very narrow streets, medinas are free from car traffic, and in some cases even motorcycle and bicycle traffic. The streets can be less than a metre wide. This makes them unique among highly populated urban centres

    A kasbah (Arabic: "القصبة") or Qassabah is a type of medina, Islamic city, or fortress.

    We started our journey at the north end of Morocco in a small but amazing village in the Rif Mountains, Chefchaouen. Chefchaouen has one of the wonderful medinas in Morocco. Although this lovely haven is less than 100 km from Europe, until 1920 Chefchaouen received only three European guests.

    Chefchaouen is one of Morocco’s great treasures. This small mountain village sweeps you away with its color scheme that embraces every imaginable shade of blue. It's painted blue and white 7 times a year because it is their heating and cooling system and it brings them closer to god. The sky and sea are both blue, so if their Medina is blue too, they feel closer to God.

    Little mafia was amazed at the colors in this amazing village. She has lived all over the world and hasn't seen anything like it.

    We stayed our first night at the Pension Ahrazem. It's an old villa with a beautiful central courtyard, recently remodeled. Travelers hang out here and mingle with the locals. The owners are very friendly and very cool.

    From Chefchaouen we took the bus to Fez. The ride was okay, but a bit bouncy in the back of the bus.

    Fes is said to have the largest medina in the world.

    Here is a picture of one of the gates to the medina.

    There are more than 9000 narrow streets in medina Fes creating a maze that you are bound to get totally lost in. It's useful to get a guide at least for a day, Maryland Jim will all his scout training was sure he could find the way. The tanneries are probably the most famous sight in the old city -- and this is how you get there!

    While heading toward the tanneries we saw this lady making a traditional bread. The wafer thin, fried bread is delicious and served for breakfast with jam. Maryland Jim was really intrigued by the bread here. One of his main cooking hobbies is making bread.

    We finally reached the tanneries. Morocco has been famous for its high quality leather since medieval times. We visited the tanneries in the morning when the dyes were at their most brilliant. The process of turning animal hides into soft colorful slippers has basically remained unchanged since medieval times. The dyes used in the tanneries are made of natural materials. To make the hides nice and supple a pungent mixture of pigeon poop, acids and cow urine is used.

    Every style and color of leather slipper, Babouche, is for sale in Morocco. It's worth checking the quality (and smell) before you buy them. Jubes picked up some shoes for her daughters while we were in Fes.

    We discovered that Fes was also the backdrop for Indiana Jones' Raiders of the Lost Ark. Lavender Lynn was so excited about this. Her favorite male actor is Harrison Ford. Here is a scene for Raiders filmed in Fes.

    We stayed at the Hotel Splendid our night in Fez.

    We took the Marrakech Express from Fez, eight hours of beautiful scenery passed by our first-class cabin windows on the train.

    In Marrakech we stayed at The Hotel Menara. It was a good value and had balconies to take advantage of the great view.

    Marrakech is famous for it's souks (markets) where you can buy just about anything. Once a crossroads for caravans coming out of the Sahara Desert, Marrakech is a spicy mixture of Arab, African and European influences. Crowded, chaotic, noisy, smelly, dirty, but at times enchanting, this extraordinary city lures travelers from all over the world.

    Upon arriving in Marrakech we stopped by a resort that we had heard had a lot of famous people there. Hoping to catch a glimpse of Harrison Ford, we went to the bar to see who might be around. Sure enough, just as LL had hoped. There he was by the bar saying, "Here's lookin at you kid".

    We invited Harrison to join our group for the evening. Dr Jenny and Slatts were really ready to try some of the local food and drinks. Dr Jenny loves to try good wines and Slatts lives in a neighborhood that makes their own beer. We had heard Djemaa El Fna square is the starting point to explore the souks (markets) of Marrakech.

    We found a mecca of food and drinks available.
    Sarah in NY was amazed at the choices of fruits and vegetables that were for sale.

    Vicki in CT took home all the spices she could fit in her bag. She loves spicey food.

    Cookin_Nurse was amazed to find out the the best food is found in private homes not in restaurants

    Aunt Sana thought this chicken dish looked delicious and wanted the recipe to add to her recipes on Zaar. The Atlantic coast of Morocco provides some world class seafood and they raise lamb and poultry on the higher grounds.

    Magpie diner and Kristin V could not believe all the different foods that actually come from Morocco that are a part of everyones diet.
    Most of the commonly used raw ingredients for cooking are homegrown; the mint and olives comes from Meknes; oranges and lemons are from Fez and prickly pear comes from Casablanca.
    They also grow almonds, dates, chestnuts, walnuts, cherries, melons and pomegranates. In the market places you can find homegrown produce that’s all organic all the time.

    All of the Vagabonds were really surprised to find out the importance of tea. The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps. Tea is one of the most endearing parts of the Moroccan culture that one can experience on a visit to this mysterious country. It is part of everyday life, several times a day and is a large part of the hospitality that Moroccans pride themselves on.

    Once we had eaten and drank all we wanted we started to explore other parts of the market. We had to be careful in one section of the market, the snake charmers. Harrison had a little problem with snakes in his movies and he didn't feel very comfortable getting close to them. We watched from a distance.

    It was so hard to say goodbye to Harrison but we invited him to go with us on our camel rides in the Sahara the next morning. He said that he had had his fill of camels when he was filming the Indiana Jones movies and he didn't care if he never saw or rode another camel.

    We went to bed very late that night, but what a great night we had. Sadly the next day was our last day in Morocco. We woke up to bright and beautiful blue skies just like every other day in Morocco.

    Today we would be fulfilling one of Aunt Sana's dreams to ride a camel in the Sahara desert. We let her ride the lead camel and off we went to enjoy our last day in Morocco.

    I think I know the Indy movies by heart....dd just bought the books because she loves the movies, lol. (she's 10) A great story ~ thank you for playing! xo Bethie
    Mon Jun 14, 2010 4:32 pm
    Forum Host
    WiGal wrote:

    Turkey here we come!

    Day 1: Dienia B. was thrilled to meet her old heartthrob Sayid Hassan Jarrah. Did you realize that Dienia met Sayid in Paris where he had been a chef? News to me, too. He met our flight at 8:15 at Atatürk International Airport in Istanbul.

    Thank goodness he showered (or maybe he just came from the Turkish bath) and didn’t get LOST again as we were a bit tipsy. mersaydees wore her red spiked heels so he tipped her into the limo which was stocked with Raki. I, WiGal, wanted mine mixed with chilled water and abracadabra the Raki magically turned white. (Little do people know that the skim milk I’ve been drinking for years is actually “lion’s milk”. ) Sayid told us it was against his faith to drink-poor guy. ellie_ speaks Arabic or so she says, she keeps saying qahwa men fadlik ? What’s that? Sayid tried convincing breezermom to leave her spice case at our hotel the Radisson Blu Bosphorus Hotelbut no she was persistent. He asked lazyme to leave her whipping cream spray container which she carries with her all the time at the hotel but no. Mia in Germany had her binoculars along, she loves nature-in all forms! Look at her AM page, is she REALLY looking at birds or bees as she sips her wine? Also, peek at cookiedog with her laundry line. Hope she has PLENTY along for our trip. Coasty whispered to me that Sayid looked vaguely familiar to her. (Coasty--from Australia-- mentioned a friend named Nadia who died in a car bombing.) momaphet tells ancient stories--her expertise for Herbs of the Bible For Adults Only is known by others.

    After we left our hotel, Sayid took us on the Bosphorus ferry from the pier at Eminonu at 10:35. Where else can you eat lunch in Europe and dinner in Asia, see opulent palaces and stunning waterside houses all under two spectacular suspension bridges which span the strait? An amazing value for only 25 turkish lira!

    Then off to the Grand Bazaar for a bit of shopping. But purses must wait because ellie_ wanted to see the poppies and parsley gardens at Topkapi Palace. Sayid breathed a sigh of relief and told her there were no poppies or parsley but would love to take us all to The Sultan's Bedchamber. Ellie_, momaphet and ~Leslie~ both raised their eyebrows.

    Finally, the Grand Bazaar--

    Deantini bought kaftans for her daughters and ~Leslie~ found an exquisite Turkish rug for her Reiki yoga class. Sayid disappeared with Coasty and Dienia B. right before breezermom entered the spice section. Momaphet followed Sayid and others. Mersaydees kept repeating that her feet were killing her so I told her buy some slippers! Did she listen? No.

    Tonight, we ate at Asia Minor House Cafe & Anatolian Kitchen an intimate restaurant with a terrace facing the Bosphorus and Blue Mosque. Boy, did we eat!! (Am starting my diet soon.) First, we chose from a selection of mezes . There were cold mezes including stuffed mussels (midye dolma), humus, pureed aubergine salad (patlican salatasi), stuffed vine leaves (yaprak dolma), and Circassian chicken (cevizli tavuk). Among the selection of hot mezes we could have eaten borek, (thin layers of flaky pastry stuffed with cheese, meat or spinach), sautéed lamb's liver with onions and kalamari. With Sayid’s advice we had baked lamb in eggplant puree with stuffed artichokes. Momaphet chose Couscous With Seven Vegetables which is more North African than Turkish. After our waiter brought it out, she wanted Sayid to sample it, in fact fed it to him-how romantic! Soon afterwards ~Leslie~ and I noticed Sayid sneezed and coughed. He also drank wine--momaphet and I just looked at each other and wondered?? I guess he forgot what he said in the limo this morning?? For a traditional dessert, momaphet also wanted us all to sample asure which contains the forty different ingredients left in the Ark's kitchen when Noah sighted Ararat. And of course, we ended with Turkish coffee, served in expresso cups. Ellie was sure happy with hers.

    Day 2: Breakfasted on bread with a salty white cheese, olives, tomatoes, cucumbers, and a boiled egg. Could have had soup too but chose not to.

    Traveled via plane and limo to Aphrodisias--a bit off the beaten track but peaceful. Momaphet especially wanted to visit the sacred temple dedicated to the Goddess of Love, Aphrodite. On the drive there, ellie_ wanted qahwa men fadlik so stopped the limo to get some. My goodness, why can’t she just say coffee please? BTW, momaphet adores guys with gifts! Sssh....look at this secret video of her and dh. I guess the two of them sing their own private language. Tonight we dined on various salads with unusual, spicy herbs appearing along with tomato and cucumber. One spice I did not like was called roka, ellie_ told us it translated to rocket. Can’t they speak English like us Americans do? It was Picky Eater Night for Sayid-I guess that’s a man thing. Momaphet wanted Sayid to try Saffron Couscous With Herbs so he would widen his world and she fed him herself-she likes to help others. Sayid’s eyes turned watery red, he sneezed and coughed. Mia and Deantini watched.

    Day 3: Today, momaphet and I wanted to go to Cappadocia to see the underground cities. Dienia, Coasty, and ellie wanted to raft the Zamanti river but cookiedog said no, we should go hot air ballooning to see mankind’s first nature painting. Okay, rope lady. icon_smile.gif I knew I might get sick so chose to drink something light, had freshly squeezed orange juice-no sage tea or carrot juice for this gal! Ellie_ drank ayran, a yogurt, salt and water mix.

    Day 4: What a day we had at Olu Deniz Beach! A picture perfect lagoon and pine forest with the Taurus Mountains behind and the Mediterranean Sea in front. The temperature was about 79 degrees F.

    Coasty in her bikini (both pieces) and scuba gear strolled through the sand. Wish I looked that good. Know momaphet does, that video is proof! Mia in a yellow kayak watched through her binoculars-- who else but Sayid. Mia yelled, “Sayid is chasing Coasty!” So ~Leslie~ in a power spurt of energy (remember the Reiki yoga master) beat out the others in a chase, cookiedog lassoed him, Deantini tackled him to the ground rolling around for quite a while, ellie sat on him saying assef (sorry/excuse me), ~Leslie~ assumed her yoga pose leaned over and pinched his nose closed, Mersaydees stepped on his thigh with her red spiked heels so he opened his mouth wide REALLY wide to breathe, ~Leslie~ reminded him to breathe through his mouth, (Deantini wanted to help him there-she was thinking more about mouth to mouth, I guess), lazyme squirted him all over with her whipping cream, and breezermom dumped the secret ingredient into his mouth. I guess lazyme and breezermom came up with a new recipe because within seconds he was unconscious.

    Day 5: While we flew from Dalaman Airport back home Sayid boarded the Midnight Express and is now LOST forever. And the the secret ingredient? I am just going to keep sipping my skim milk while you sift it out and listen to music. Why did he chase Coasty? Sometimes friends get you in trouble unintentionally. I didn’t tell you before but the Unrulies work for the IRZSF-International Recipe Zaar Security Force.

    Oh my I am really hungry now! Will Chef Sayid cook for ME?? Well done...thank you for playing! xo Bethie
    Mon Jun 14, 2010 4:33 pm
    Forum Host
    Studentchef wrote:
    When I wrote about my journey through Jordan I wrote towards the end that I had, as part of the story that I tried Harissa Couscous. Maybe I should have made that a separate post.

    I have it ~ somehow ~ so no worries~

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