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Yekwon Sunwoo capped his two-week efforts in the 2012 William Kapell International Piano Competition and Festival with a bold, confident account of Rachmaninoff's Concerto No. 3 Saturday night at the University of Maryland's Clarice Smith Center.
After about a half hour of deliberations, the jury gave Sunwoo the first prize.
In addition to the $25,000 award, the 23-year-old South Korean pianist won the audience prize, tabulated by ballots cast after the concerto round, which featured three finalists performing with the Baltimore Symphony Orchestra.
It was easy to hear the reasons for Sunwoo's success. He tackled the demanding concerto with technique to spare and, more importantly, ...
considerable richness of phrasing.
This piece can be played with greater eloquence than Sunwoo summoned, and certainly at slower tempos than he favored, but the vitality and sense of spontaneity in his delivery proved highly impressive.
The top prize is not determined by the final round alone, of course. I imagine that, like me, a lot of folks in the packed house (the concerto round is the money night for any big competition) did not hear the earlier parts of the contest. But I assume Sunwoo's qualities shone from the start -- that he also received the chamber music prize says a lot.
The $15,000 second prize was given to South Korean pianist Jin Uk Kim, a grad student at the New England Conservatory. He had the first slot in the lengthy finals evening, playing Brahms' Concerto No. 2.
Again, there was no question of technical prowess. Interpretively, his did not seem a particularly individualistic approach, but Kim certainly conveyed the concerto's potent combination of muscle and poetry. And his phrasing in the Andante was admirably nuanced (same for BSO cellist Chang Woo Lee's solo in that movement).
Taking the $10,000 third prize, and the top honor from a separate, volunteer jury, was American pianist Steven Lin. Judging by the hearty cheers he received when his award was announced, I'd say he must have been a close second for audience favorite.
Lin's entry in the final round was Rachmaninoff's Rhapsody on a Theme of Paganini, a much shorter, and in some ways, less revealing work than the other two. But based on that performance alone, I'd have been attempted to give Lin the gold. His tone was unfailingly beautiful, his articulation extraordinary, as crystalline as could be in bravura bits, elegantly refined in legato lines.
Throughout the final round, conductor David Lockington provided more or less secure support for the soloists and drew poised playing from the BSO (not quite the BSO we are accustomed to seeing during the regular season -- lots of subs dotted the stage).
It's old hat, but worth noting again, that competitions do not necessarily produce star pianists. Few careers have been genuinely made by a competition triumph, so it is impossible to say what will happen to any of the 2012 Kapell finalists. But they all struck me as serious, sincere musicians capable of notable things.
Given that this quadrennial contest is named for one of America's greatest keyboard artists (Kapell's daughter was in the house Saturday), its prize-winners certainly deserve respect and a chance to reaffirm their worth in the years ahead.
PHOTO (by Mike Morgan) COURTESY OF CLARICE SMITH CENTER


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This post is coming in late because well it's been a crazy stressful week and I felt that adding more to plate would only be counter productive towards the goal of this post! The prompt today is ways to de-stress, so silly to stress myself out about it.
I'm feeling more sane and if you haven't, pop over to my Friday Favorites post to see more ways to de-stress in the comments (also there's a giveaway!).
Ill make it short and sweet these are my favorite ways to de-stress!
one//Bathes. Water is so therapeutic. Getting into a nice warm bubble bath is instant de-stresser.
two//Mediation and Prayer. Sometimes I just need to sit down, be quiet, and pray.
three//Coffee. I'll be honest: a fancy store bought coffee is liquid gold.
four//Calligraphy and Writing. This is kind of a two for one. I love handwriting and practicing my calligraphy, but also love writing and blogging.
Plus a bonus!
Sometimes the best way for me to not be stressed is to catch the warning signs I'm getting there and slow down. Typically, my stress comes from overbooking myself and saying yes to too many people. If I see the signs or Caleb sees them (he probably does first!), then I step back and re-evaluate my to do list to be more manageable.
Have a great Friday and make sure you take some time to to enjoy life and step away from stress!

subset: commoncrawl


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Missouri cop caught on tape shooting restrained dog
In a police video that recently surfaced on YouTube, a Missouri officer responding to a neighborhood complaint attempts to capture a restrained bulldog, then appears to give up and simply shoot the animal, once in the chest and once in the head.
The dog's owner, Marcus Mays of LaGrange, Missouri, was ultimately fined a total of $150 for failing to register his dog and for not muzzling a "vicious animal." Video of the dog's death was not played at the trial, according to published reports, so a friend of the owner put it online as a "cry for help."
"The nearly 10-minute video, shot from a camera apparently located inside a police vehicle, is posted on YouTube and shows the dog standing in front of a mobile home, tied to the home with a chain or rope," the Quincy Herald-Whig reported. "The dog, which appears to be a bulldog, does not offer any resistance and allows an officer to put a leash on it."
Moments later the animal, named Cammie, barks at officers and struggles to avoid a hook attached to a long, metal rod. Once police stopped trying to snare the animal, it laid down quietly. Upon second attempt, police successfully restrain Cammie, who struggles but then stands motionless, looking away from the officers.
That's when LaGrange Police Officer Doug Howell drew his weapon, aimed and fired a single round into Cammie's chest, dropping the dog immediately. Shortly thereafter she began wagging her tail, so the officer put another bullet in her head.
Police had been called to the scene after a neighbor reported the animal was growling at a 6-year-old, according to The Hannibal Courier Post , which also noted that another neighbor testified the dog had chased him.
"[Cammie's owner] pointed out that the dog could not have been too angry because [the neighbor] chained it at her home while [officers] went to get special equipment used in handling animals," the paper added.
The sequence of events — depicted in an edited version which had over 100,000 viewers on YouTube at time of this writing — was especially displeasing to Michelle Gwynn, Examiner Santa Ana's animal rights blogger.
"All that needed to happen then was for the second officer to place the dog cage in front of the animal, hold it steady, while the first officer pushed the dog, head-first, into the cage," she wrote. "This isn't rocket science."
She added that the Humane Society would be giving LaGrange officers retraining on how to handle animals.
Police officials said the officers in the YouTube video would not face any disciplinary action.
In the full video, Officer Howell pulls the trigger at approximately 8:17.


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Programming languages
- Go
- Python
I am an experienced backend engineer with software design interests and leadership skills. I love to automate manual job. I am passionate about site reliability engineering topics. I believe that my personal purpose is to help other developers to improve and simplify their processes and daily routines and be successful.
In my free time, I like to contribute to open source and communities. I believe that it is great to share people's knowledge and experience and I like to write blog posts and prepare talks and workshops about the technical things I know.
I'm working on a several projects as a backend engineer. One of the projects is a high available RTB system with ~20k RPS in average.
Tasks: Design and development of services, some refactoring and automation, codereview, releases, some operational (infrastructure) stuff. Contributing to a team working on the process improvements (e.g. decision making) at the company.
Technologies: Go, Python, C#, PostgreSQL, Aerospike, Elasticsearch, Redis, Docker, rkt.
I was working on projects of new design vision as a team leader / Scrum master / developer. We were adopting a new way for Openprovider's applications: small independent microservices.
Tasks: Design and development of services from scratch, development of necessary libraries, some refactoring and automation.
Technologies: Go, MySQL, PostgreSQL, RabbitMQ, Etcd, Vault, Docker, Kubernetes, Ansible, HAProxy, Zabbix, Prometheus, Grafana, Swagger, Jenkins, Drone CI.
Different tasks for MegafonTV (http://megafon.tv) backend web services: REST API, push notifications, messanging, special offers, dealing with logs and more.
Technologies: Go, PostgreSQL, Ansible, Drone CI.
I was a team leader and a Scrum master of a small team (5 people).
Tasks: registration, search, tariff management and other important services of Fabrikant.ru platform.
Technologies: Go, PHP, MySQL, Sphinx, Ansible, Nginx, GitLab CI.
I was a lead developer of the team who made big project N1.ru from scratch.
Tasks: project design and basic framework, search, REST API design and development of services, some automation.
Technologies: PHP, MySQL, MongoDB, Memcached, ElasticSearch, Sphinx, Nginx, Zabbix.
Worked on REST API services.
I was a team leader of a small team (3-4 people).
Tasks: Import data from internal and external sources.
Technologies: PHP, Python, PostgreSQL, PostGIS, Sphinx, Memcached, Redis, Nginx, Chef, Jenkins.
Worked on external websites and internal automation projects.
Main external project: CN.ru.
Technologies: PHP, MySQL, Nginx, Memcached, JavaScript, HTML, CSS
Improved and developed web sites.
Technologies: PHP, MySQL, Nginx, JavaScript, HTML, CSS
Disciplines: Data sctructures, Algorithms, Graph theory, Object oriented design and programming, Databases, System programming, Computer systems and networks, Concurrent computing, Probability theory and statistics, Mathematical modeling, Mathematical physics etc.
Programming languages: C/C++, Fortran, PHP, Prolog, Haskell, Python.
Activities: Competitive math and programming.
Disciplines: Statistics, Mathematical Modeling, Data Science, Project Management, Theory of Constraints, Business Process Engineering, Information Security, Innovations, Business Planning, Decision making methods etc.


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This Module consists of three 6-hour workshops focused on the topic of Heredity as it relates to the Nevada Academic Content Standards for Science (NVACSS) based upon the Next Generation Science Standards (NGSS) for middle school (grades 6-8).
Performance Expectations (PE):
MS-LS3-1. Develop and use a model to describe why structural changes to genes (mutations) located on chromosomes may affect proteins and may result in harmful, beneficial, or neutral effects to the structure and function of the organism.
MS-LS4-5. Gather and synthesize information about the technologies that have changed the way humans influence the inheritance of desired traits in organisms.
- Teacher: Carl Jarvinen


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- Overview
- Location & Map
- Highlights & Reviews
- Amenities
- World's Best Awards
Four Seasons Hotel Hong Kong
On the waterfront overlooking Victoria Harbour and the financial district, Four Seasons redefines luxury and excellence in a city renowned for exceptional accommodations. As part of the prestigious International Finance Centre, it offers unrivalled links to Hong Kong Station, with the famed Star Ferry steps away. A waterfront landmark with wall-to-wall views of Victoria Harbour, Four Seasons is exceptionally well placed for leisure in Hong Kong. Spacious silk-panelled guest rooms feature plasma screen televisions and luxurious comforts. From international cuisine overlooking the harbour to the inspired Eastern therapies of the expansive spa, Four Seasons offers an enticing destination within a destination. (Opening late 2005. Now confirming reservations for arrival from October 15, 2005.)
Location & Map
Hotel Address:
- Four Seasons Hotel Hong Kong
- 8 Finance Street
- Central, Hong Kong
- China
Directions to Hotel
Hong Kong International Airport at Chek Lap Kok on Lantau Island is one of the world's best and most modern airports. It offers a comprehensive range of facilities and services to the travelling public. The main entry point to Hong Kong, Asia's premier world-class city, it is also the travellers' gateway to China and to the rest of Asia. The Airport Express train is one of the most convenient ways to arrive at the Hotel. The train departs every eight minutes, and reaches Hong Kong Station in 23 minutes. The Hotel is a five-minute walk from Hong Kong Station. Assistance with luggage may be arranged. * * * * * Exit the airport and follow signs for Kowloon Island onto Lantau Highway; * Stay on Lantau Highway until you cross the Tsing Ma Bridge; * Continue to follow signs for Hong Kong Island, driving towards Western Harbour Tunnel; * Cross Western Harbour Tunnel and bear right, taking Sheung Wan/Central exit; * Sheung Wan and Central exits will split; stay right and take Central exit onto Connaught Road; * Stay on Connaught Road for approximately 1.5 kilometres (0.9 miles); turn left on Man Yiu Street and stay left; * Take another left turn onto Finance Street and go straight to a small roundabout that leads to the Hotel's entrance road; * The Hotel is on your left.
Highlights & Reviews
Note Bene
Within easy reach of your Four Seasons guest room are other options for sports or active enjoyment. For further ideas or details, our Concierge is always pleased to advise and assist you. Hotel Highlights: * 399 guest rooms, including 54 suites, reflect fast-forward flair with wood and silk panelling, marble foyers and wall-to-wall windows; * All guest rooms feature up-to-the-minute technology, including 106-centimetre (42-inch) plasma screen televisions; * Stylish, casual Cantonese restaurant with five private dining rooms; French restaurant serves light, contemporary fare; Japanese fine cuisine; Lobby Lounge for all-day dining; The Blue Bar with stunning harbour views; * Spa with 18 treatment rooms, including two VIP suites, for therapies inspired by the Far East; * Two outdoor pools, heated in winter, and pool-deck whirlpool with harbour views; * Fully equipped health club; * Part of the prestigious International Finance Centre, with an indoor link to Hong Kong Station; the famed Star Ferry is steps away; * 2,439 square metres (26,254 square feet) of well-planned, well-equipped meeting and special event space.
Recommended Rooms
The Hotel keeps pace with Hong Kong's fast-forward outlook. Its 399 guest rooms, including 54 suites, each reflect signature Four Seasons comfort and luxury. Wall-to-wall windows offer captivating vistas of the city, Victoria Harbour, Kowloon and the Peak. Contemporary room decor includes wood- and silk-panelled walls and marble-floored entry foyers, while guests desiring a more traditional Chinese experience can choose from rooms featuring authentic brocades and sculpted furnishings. For unparalleled entertainment and communications, every guest room is equipped with up-to-the-minute technology, including a 106-centimetre (42-inch) plasma screen satellite television.
Guest Review Highlights
4,958 reviews
by TrustYou™
Four Seasons Hotel Hong Kong
The TrustScore is the standard for reputation, summarizing verified reviews and comments from various sources.Learn more »
40% (1972)
38% (1874)
14% (690)
8% (394)
Hotel Amenities
World's Best Awards
Hong Kong Island Hotels
Hong Kong Island is the piece of land where the colonial settlement of the Hong Kong territory, Victoria City, was founded. It faces to the north Victoria Harbour, which is largely responsible for the...
The Most Romantic Hotels in Hong Kong
When traveling as a couple, you deserve the finest service and attention to ensure that your trip is enchanting, passionate and romantic. We've researched the best luxury hotels in Hong Kong, and recommend...
The World's Best Hotels with a View
We're constantly scouring the earth for the best luxury hotels. When we stumble across hotels with views this breathtaking, this heartstoppingly beautiful, we can't help but get lyrical about them. Whether...
Travel and Leisure Top 50 World's Best Hotels 2014
The Top 50 hotels worldwide, according to T+L readers.


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Please read the following suggestions before doing the exercises shown in the VIDEO.
This set of exercises is to bring vigorous stretching movements and get the blood racing throughout the body, to get out of the sleepy state. These strengthen the core muscles and wake up most of the muscles and joints from their sleepy state.
I suggest these be done immediately following the 'Different postures on the bed' at (1).
The video shows one or more cycles of movements. Try each of them for one to two cycles. See how you feel. Skip whatever you find too hard. Gradually increase the others based on your body condition.
At the end of this exercise relax deeply as explained at (2).
At the end of this exercise the mind and body are fully charged. You will be ready to ride over the inevitable stresses that will arise during the day ahead.
Then begin the usual morning activities with a fully charged mind and body.
Follow this up with the 'Daytime practice' (3).
Then you will not be accumulating stress during the busy day. Instead, you will enjoy your work. You can finally return home without feeling drained out and be present mentally and physically with your family.
(1) Different postures on the bed Phase II
(2) Deep relaxation to eliminate fatigue
(3) Daytime practice
If you like this page share it with your friends.


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Rushtayeh: A Traditional Dish of Lentils and Noodles
Even though spring is nearing and the weather is starting to warm up a bit, there are still some very cold days that pop up once in a while, and that's when I want a simple and warming dinner that doesn't require buying or preparing a lot of ingredients. This easy lentil dish is perfect, and can be altered to your specific dietary requirements (substitute gluten-free pasta, use vegetable broth instead of chicken, and so on). Admittedly, the end product may not look like much, but it tastes fantastic!
Traditionally, rushtayeh is made with homemade noodles. Since that can be quite time-consuming, I substitute regular packaged pasta and it works excellently. However, I'm including the recipe for the noodles at the bottom of the post, in case you'd prefer to make them yourself :) And again, most of the quantities here are approximations; I always eyeball all the ingredients when I make it.
Rushtayeh (serves 2)
2 handfuls of brown lentils, washed and picked over
1 medium onion, thinly sliced in half-circles
1 chicken or beef bouillon cube or stock base
4 cloves of garlic, chopped
1 tsp each of allspice, black pepper, cumin powder
3-4 tbsp of sumac (substitutes: pomegranate molasses or tamarind)
2 handfuls of wide egg noodles
salt to taste
Put the lentils in a pot and add water to cover them by about three inches. Let the water come to a boil, turn the heat down and cover the pot, and cook till the lentils become tender.
As the lentils are cooking, fry the onions till they start to get golden and crispy, then add them along with all of their oil to the pot of lentils.
To the pot, add half the chopped garlic, the bouillon cube, the cumin powder, allspice, and black pepper, then check the salt. Finally, add the sumac; you can increase this to your desired sourness.
Once the lentils are cooked, put in a couple handfuls of noodles. I use these wide egg noodles, called erişte in Turkish (coincidence? I think not!).
Add some water to the pot if needed so it's not too thick. Let the noodles cook, stirring frequently so they don't stick to the bottom. Once cooked, the texture of the dish should resemble a thick, soupy porridge. You can keep it thick, or thin it out with water if you prefer.
Finish it all off with the typical 'ad7ah: fry the remaining garlic in some oil until it starts to turn golden, then pour it with all the oil into the pot of lentils and give it a stir. Garnish with fried onions and chopped cilantro or parsley. I like to serve this dish with a simple salad and fresh yogurt.
To make the noodles yourself: measure out two cups of flour, and mix in a teaspoon of salt. Gently add in water and mix until the dough comes together and can be rolled out. Roll it out as thinly as possible, then cut lengthwise into four or five sections, each about three inches wide. Sprinkle with flour, then stack the sections on top of each other, and slice across the width so you have a lot of shorter noodles :) Add them in according to the recipe above.
Oh, and the lovely salad bowl in the photo is handcrafted by my cousin-in-law Humna Mustafa, Creative Director at Diya Studio. Check out her website and Etsy page to see and purchase her beautiful pieces!
Ma'karonah Bil Bechamel: Baked Middle Eastern Pasta with Bechamel Sauce
Ma'karonah Bil Bechamel is a very popular and easy to prepare, baked pasta dish. Egyptians are known for their Ma'karonah Bil Bechamel, but Palestinians make it too. Bechamel is simply a white sauce that is thickened with flour.
There are so many different ways people make Ma'karonah Bil Bechamel. I'm posting what I find to be the easiest recipe, and will provide two variations on making the actual white sauce.
For a slightly healthier and lighter version of this dish, try Koosa Bil Bechamel, where zucchini is used as a substitute for pasta. It's equally delicious, and you won't feel as bad eating it :)
approx 2 lbs of ground beef or lamb (for ~8 people)
1 large onion, finely chopped
2 tablespoons of vegetable oil
1 tsp each of allspice (or "bharat" spice), black pepper
1/2 tsp each of cardamom, cinnamon, turmeric
salt to taste
large package of elbow macaroni (or penne, or any other medium-sized short-cut pasta)
For the Bechamel sauce:
5 cups of cold milk
4 tablespoons of flour
1 egg, whisked
3 tablespoons of butter
Start by boiling your pasta until it's just cooked. Drain.
In a pan, saute the chopped onion until soft, then add the ground meat. Cook the meat thoroughly, breaking it up so you don't end up with any large clumps. Season with the allspice/bharat, pepper, cinnamon, cardamom, turmeric, and salt to taste.
Coat the bottom of a large baking dish with a few drops of oil. Using half of the cooked pasta, make an even layer of pasta in the bottom of the baking dish. On top of that, add all of your cooked meat, spreading it out to make an even layer.
On top of the meat, add another layer of pasta using the remaining half.
Set this aside while you make the Bechamel sauce:
Method 1 (easier, less likely to clump):
Pour one cup of the cold milk into a saucepan. Add the flour and egg, and whisk until smooth. Add the rest of the milk, the butter, and salt&pepper to taste, and bring to a boil, stirring constantly. After it boils, keep cooking for approx. five more minutes, then remove from the heat.
Method 2 (more difficult and likely to clump, but richer tasting):
In a saucepan, melt the butter. Add the flour and stir constantly, letting it cook for about a minute and turn golden brown (basically making a roux). Add the cold milk and whisked egg to the pan slowly, stirring constantly. Bring to a boil, stirring constantly. When it boils, cook for a couple of minutes, then remove from heat.
Pour the Bechamel all over the top of the pasta.
Spread it to even it out, making sure to cover the pasta entirely. Set it aside for a few minutes to let it cool and set a bit.
Finally, bake in a hot oven (~450 dgrees) until the top of the Ma'karonah Bil Bechamel browns. This usually takes about an hour. You can put it under the broiler for a couple minutes at the end to make sure the top is perfectly golden, with some darker patches here and there (the best part!).
Alternatively, when I'm in a hurry, I don't even bother baking it since all the components are already cooked. I simply broil the top, which takes about ten minutes; this method is good for when you're in a rush, but the layer of Bechamel will have a slightly runnier consistency. If you chose Method 1 for the Bechamel sauce, I highly recommend you bake the dish thoroughly.
Khobbeizeh: Middle Eastern Greens
Khobbeizeh, or Malva Parviflora, is a wild green that grows throughout the Middle East and North Africa. In Palestinian culture, Khobbeizeh is a food for the common – a green that you can make a cheap, filling, and very healthy meal out of. The season for Khobbeizeh is late fall to early winter, and around this time of the year in Jordan, the markets are full of it. People even go out to large fields outside the city to harvest huge bundles of the wild Khobbeizeh. I'm not sure if you can get it in the US, so I don't really know how useful this recipe is to people who don't live in an area where Khobbeizeh grows, buuut because it is such a traditional dish, I definitely wanted to include it in my collection :)
Like spinach or most other greens, Khobbeizeh cooks down to very little, so you need to purchase/obtain it raw in large quantities. There are many, many ways to cook it, and the recipe that I am going to post is a combination of several different variations. Traditionally, the Khobbeizeh leaves are dropped into boiling water, then a traditional whisk-like tool called a Mifrak is used to whisk the leaves rapidly until they start to fall apart. My recipe uses a less traditional and slightly easier method. Although my family doesn't really make Khobbeizeh that often, it is a very traditional Palestinian dish, and I highly recommend trying it if you like greens in general (or believe in eating them once in a while to feel better about your otherwise-unhealthy diet).
4-5 cups of Khobbeizeh leaves, washed, de-stemmed, and very finely chopped
2 medium onions, chopped
2-3 cups of water or stock
1 cup of fresh parsley, finely chopped
1 cup of coriander, finely chopped
5 cloves of garlic, crushed
5-6 tbsp of vegetable or olive oil
1 cup of coarse bulgur OR roasted green wheat (freekeh) OR regular or wholewheat flour
salt& pepper to taste
In a large pot, heat 2-3 tbsp of oil, then add half of the chopped onion. Sautee the onion until tender, then add the chopped Khobbeizeh leaves. Sautee until they wilt and cook down.
Add the water or stock, and stir, letting it come to a boil. Don't use too much liquid; you want to add just enough to get a very thick, stew-like texture. Add the chopped parsley and coriander.
If using bulgur OR smoked wheat: wash the grains then drain. Soak in hot water for ten minutes, then drain, and add them to the pot of Khobbeizeh.
If using flour: put the flour in a small bowl and gradually sprinkle a couple tablespoons of cold water all over it. Mix it gently with a fork until the flour forms little balls of dough. Sprinkle on more water if needed. Then, add the dough balls to the pot of Khobbeizeh.
Leave the Khobbeizeh to simmer on low heat for a few minutes while you prepare the 'ad7ah. Remember, 'ad7ah is basically adding sauteed garlic to whatever you're cooking to give it an extra layer of flavor. So, in a small frying pan or saucepan, heat the rest of your oil, then add the rest of the chopped onion and the crushed garlic. Fry until golden brown, then pour the whole thing into the pot of Khobbeizeh. Watch out; it can really splatter!
Give the pot of Khobbeizeh a stir, add salt&pepper to taste, and serve with fresh bread, sliced lemons, and green onions on the side. Enjoy!
Egyptian Lentil Soup: Warm Up Your Winter Evenings
My family in Jordan eats a lot of lentil soup in the winter. They say that lentils are one of those foods that heat up the whole body, and give you a huge boost of energy. Most of the time, we make Palestinian fattit 3adas, but once in a while, my Taita will make Egyptian lentil soup for a change. It's a bit lighter than the Palestinian version, and also differs in that it has vegetables and noodles in it. You can really cater this recipe to your tastes, and it only takes about half an hour to make. It's an excellent soup for those cold winter evenings, and is healthy too!
2 tbsp of vegetable oil, olive oil, or butter
2 cups of yellow lentils/split peas, washed and drained
4 cups of water OR any kind of stock
1 large onion, roughly chopped
4 cloves of garlic, roughly chopped
1 large tomato, roughly chopped
1 carrot, shredded or finely chopped
2 tsp of cumin
1/2 tsp of turmeric
1 tsp each of chili powder and paprika (optional)
1 tsp of hot pepper flakes (optional)
3/4 cup of vermicelli noodles (optional)
salt&pepper to taste
In a pot, heat your oil or butter, then add the split peas or lentils.
Sautee them gently for a couple of minutes, then add the water or stock. Let the liquid reach a boil, then add the onion, garlic, tomato, and carrot. Cover, and let simmer on low heat until the lentils are tender. This usually only takes about 15 minutes.
Once the lentils are fully cooked and very tender, let the contents of the pot cool for a bit, then puree them in a food processor, blender, or using a hand blender. Return the pureed mixture to the cooking pot.
Add all of the spices, and salt&pepper to taste. Stir the soup, then cover and let simmer for a few more minutes, so that the flavors from the spices really infuse the soup.
If you feel like the soup is too thick, add some more stock or water to get your desired consistency.
Optional: If using vermicelli noodles, heat some more oil or butter in a small pot or frying pan, then add the vermicelli. Brown the vermicelli in the hot fat, being careful not to burn them. Once browned, add the vermicelli to the pot of lentil soup and stir.
Traditionally, this soup is served with tiny Egyptian onions on the side, or fresh green onions, as well as arugula and sliced radishes. The spiciness of the onions, radishes, and arugula contrast nicely with the full-bodied flavor of the lentils. To make this meal extra hearty and filling, we often tear up a loaf of pita bread into our bowls. You can even toast the pita bread in the oven first, then break it up into pieces like croutons!
For a non-traditional twist, add a dollop of sour cream, or drizzle some olive oil into your bowl before dipping in.
Shakshooka: A Simple Breakfast, Lunch, or Dinner
A new post is long overdue. After the very labor-intensive stuffing recipes, I think it would be appropriate to add some quick and easy recipes that you can make any time of the day, in less than half an hour.
Shakshooka is a very simple and hearty egg dish that is made in different variations all over the Middle East. It is usually eaten as a breakfast food, but people make it for lunch and dinner too! The following recipe is the way my Taita makes Shakshooka. You should definitely try it out for a super quick and very satisfying meal.
3 tablespoons of olive oil or butter
1/2 a large onion, finely chopped
1/2 a chili pepper, chopped
1 large green pepper, diced
3-4 large tomatoes, diced
4 eggs
Heat the oil or butter in a frying pan. Add the onions and chopped chili peppers, and sautee until soft.
Add the tomatoes and green peppers, and sautee for a couple of minutes.
Cover and let cook on medium heat until the vegetables soften to desired texture.
When softened, dig out little holes in the vegetables with your spatula, then crack each egg into a hole. Add salt&pepper to taste, then cover again until the eggs cook.
When the eggs are cooked how you like them, you're done!
Serve hot with fresh pita bread or toast, or fried potatoes. Perfect for a late lunch on a cold winter evening.
His Finger Is Burning?
I have been away for the past ten days, traveling across the West Bank. I didn't have any internet access, so updating this blog was impossible. But I'm back, and excited to start updating again inshallah :)
My aunts really like one particular Syrian dish that has a very peculiar name. In Arabic, it's called "7orra2 Usba3oh" – I think. Which sounds something like "his finger is burning," or perhaps "his finger is spicy." Every time I ask my aunts to clarify the name and its origin, they end up telling me "who knows about those Syrians." So I'm still pretty confused. But what I do know for sure is that the dish is REALLY good. It's a bit strange, because of the combination of macaroni and dill/cilantro, but it's a nice, light, cool lunch for a hot day. The closest thing I can compare it to in American cuisine would be a cold casserole. My aunts say this dish is a "women's dish;" something quick and light that women enjoy making and eating, but definitely not satisfying enough for a hungry man, apparently. I'll let you be the judge!
250 grams of brown lentils
250 grams of macaroni, cooked al dente, any shape (shells, bows, elbows)
3-4 tbsp of flour
3-4 tbsp of tamarind paste, soaked in hot water for a couple hours
olive oil
5-6 cloves of garlic, crushed
1 large onion, peeled and finely sliced
2 bunches of cilantro and dill, finely chopped
half a loaf of pita bread, torn into little pieces
Boil the lentils in a pot of salted water, then cover and let simmer until half-cooked. Do not drain! Add the macaroni to the pot of lentils.
Rub the soaked, softened tamarind paste between your fingers over a strainer, letting the juice fall through into a bowl. Extract as much juice as possible out of the paste. Add the juice to the pot of lentils and macaroni.
Dissolve 3-4 tbsp of flour in a bit of cold water, stirring till smooth. Add this to the pot of lentils and macaroni, and stir immediately. The contents of the pot will thicken. You want the consistency to be pretty thick. Add more flour-dissolved-in-water if necessary.
Add half of the crushed garlic, half of the chopped cilantro and dill to the pot, and let it simmer for another 5 minutes or so. Add salt if needed. Set the pot aside.
In a frying pan, heat some olive oil, and fry the sliced onions till crispy and golden. Take the onions out and let them drain on a paper towel.
Pour the olive oil left over from your frying pan into the pot of lentils and macaroni. Give it a good stir.
Sautee the rest of the crushed garlic and chopped cilantro and dill in another couple tbsp of olive oil. Stir while sauteeing, until the greens wilt a bit. Set aside.
Fry the torn pieces of pita bread until golden and crispy. Note: In the original dish, they do not use pita bread. The women traditionally prepare a special dough, and roll it out very thinly. They then cut the dough into little pieces and fry it. Pita bread is a much easier and equally tasty substitute.
Now, to assemble: In a baking/casserole dish, pour the lentils+macaroni mixture. Spread it out evenly. Sprinkle the crispy pita bread chips all over the top. Sprinkle the fried onions on top of that. Finally, scoop little spoonfuls of the sauteed garlic+cilantro+dill over everything decoratively.
Chill. Eat with a spoon! The tamarind juice gives the dish a bit of sourness, and the garlic with the greens is a powerful burst of flavor. I know, it looks kind of strange but I think it's really tasty, and I am glad they introduced me to it!


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Do You Know the Signs of Mesothelioma?
Mesothelioma is a type of cancer that forms from the thin layer of tissue that covers many internal organs. People usually develop it after exposure to asbestos, a material used for construction in most countries prior to the 1980s. In 2013, around 50,000 people were diagnosed mesothelioma, and 34,000 of them died as a result. In the United States alone, about 3,000 people are diagnosed every year. If your house was built before the 1980s, you might have encountered asbestos if the insulation in your building was exposed to air.
How Does Asbestos Exposure Work?
Many people exposed to asbestos breathe it in, as the fibers are small. It is often when the asbestos is disturbed that small pieces of it break away and are inhaled by those nearby who lack the masks used to keep the fibers out of the mouth and eyes of those working with it.
How Can I Tell If I Have Mesothelioma?
If you were exposed to asbestos, you might not know you've developed mesothelioma until years after. Early symptoms of pleural mesothelioma can include the following:
- Chest wall pain
- Shortness of breath
- Coughing
- Fluid surrounding the lungs
- Fatigue
- Anemia
- Wheezing
- Hoarseness
- Blood in sputum
However, there are several other areas a person could develop mesothelioma, including the abdomen and the heart. Strange masses in the abdomen, abdominal pain, fluid buildup, weight loss, and problems with bowel function can indicate mesothelioma is present in the abdomen. Heart symptoms can include heart weakness or failure, artery blockage, and fluid buildup around the heart.
If you notice any unusual symptoms concerning these three areas of the body, see your doctor immediately. This is especially important if you know you've been exposed to asbestos in the past, either in on the job or at home. Contact one of our Dallas personal injury attorneys to discuss your case, as you may be eligible for compensation.


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Basic Evangelization Training
St. Katharine Drexel Parish
11361 Prospect Dr
Jackson, CA 95642
No Experience Needed!
Saturday, November 17rd, 2018
Registration starts at 8:30, Workshop begins promptly at 9:00 AM
Cost: $10.00 per person
Join the staff of St. Paul Street Evangelization to learn how to evangelize in your everyday life in easy and fun ways. The workshop includes presentations, small group discussion, practice, role playing, and more.
"A boost to my soul!" – Participant
"Join them!" – Steve Ray, author & speaker
?As a Church, we are called to evangelize and bring the good news to the world. Each one of us has a story to tell about how Christ has changed our lives. St. Paul Street Evangelization will give you the tools you need to articulate your relationship with Christ to a hungry, broken world.??- Jeff Cavins
Cost: $10.00 per person
(Normally $75 Per Person)
- The Full-Day Workshop
- Evangelization Materials
- Lunch & Snacks
Learn about:
The Four Great Questions, Evangelization in Modern Culture, The Spirituality of the Evangelist, The Journey of Discipleship, Basic Etiquette of the Evangelist, Sharing the Gospel, Christian Testimony, Evangelical Apologetics, Healing in Evangelization, Prayer & the Evangelist, and more.
Contact: email@example.com | 657-777-2963


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