21 October 2012

The Land of Pharaohs: Giza Necropolis



Oh hi! Lauren here...so in one of my last posts, I mentioned that I was leaving Iraq, and headed to Egypt. I spent five weeks in Egypt working on studying Arabic, and also seeing some sights. In the first weekend after I arrived, I decided that I needed a break to clear my head of a year in Iraq, and put it all behind me. I ended up at the world-famous Mena House Oberoi hotel, right at the base of the Pyramids with a great deal through booking.com for the weekend. Imagine! Waking up in the morning, and the first thing you see are the Pyramids looming over the hotel grounds while you drink your morning tea! Amazing!

On Friday morning, I met my roommates, just outside the hotel compound, at the entrance to the Necropolis. They'd already negotiated a deal for a carriage ride for about 40 pounds ($6.5 US) for each of us. Not a bad foreigner price, if you ask me, though the horses were not very well cared for, or well-treated as far as I was concerned. But by the looks of what I saw there, none of them were. 

Our Carriage Drivers
While our carriage drivers were friendly, I was frustrated because they were so focused on trying to secure their tip and they kept trying to take my camera to take my picture at various sites. With my brand new Nikon, I was not willing to just hand it over to a stranger for any reason.

This little boy was hawking souvenirs off the back of this donkey. There were really not many tourists, and certainly not the usual Western rubes. The Egyptian tourist economy has been hit really hard since the revolution and the rise of the Muslim Brotherhood in the country. Most of the people that we saw at the Necropolis were other Arab people, or Egyptian school children on a field trip.




The Great Pyramid
As we started wandering around the necropolis grounds, I was imagining how I'd process my photos. I think they're much better in monochrome or sepia toned, giving them a more turn-of-the-century kind of look. And considering I'd been staying at the Mena House, which is famous for having been the site of the famous 1979 Egypt-Israel peace talks. 

The Giza Necropolis sits on the edge of a limestone cliff that overlooks the city of Cairo. Though, the city is rather difficult to see from there now, because of the hazy cloud of pollution constantly hanging over the city, just past the great western cemetery. There are three main pyramids on the grounds, and they are named, Khufu (the Great Pyramid), Khafre, and Menkaure. There are also loads of other tombs of non-royals, as well as the excavation of the workers' village just south of the Sphinx.


The Great Pyramid is one of the most well-known ancient structures in the world, and the pyramids are the only remaining structures of the 7 ancient wonders of the world. My pictures hardly do the size of the stones justice, but each one weighs about two tons. There are over two MILLION of these blocks making up the Great Pyramid of Khufu. It would have been covered with an outer coating of alabaster, and it would have have been smooth, and nearly sparkling in the intense Egyptian sun, and capped with a golden top. That alabaster was stolen over the centuries, and all that remains is just a little bit near the top of the pyramid of Khafre. 


Though I found the pyramids to be a bit underwhelming, this is likely to do with the fact that I live in contemporary society, and have seen buildings (even in Cairo) which are a great deal taller and more imposing. However, the Great Pyramid stood as the tallest man-made structure on earth until the 19th Century (CE). 


Now we move on to the single most iconic symbol of ancient Egypt, and the oldest statue in the world: the mysterious Sphinx (أبو الهول). I say that it's mysterious, not because of the so-called, Riddle of the Sphinx, but because we really do not know much about it. The sculpture is 197 feet long, with the body of a lion, and the head of a man, with the Pharonic Nemes headdress. Some scholars argue that it was built by Khafre, but there really isn't any evidence showing its association with him. I once watched a show on the History Channel that showed that the structure had experienced water damage, and that would date it to prior to the time of Khafre. I honestly don't believe this, and from my obviously scientific eyeball study of the state of the bricks of the structure (many of which have been restored), I saw that the bricks miiiight have shown some water damage, but it seemed like it could also be explained by pollution and atmospheric conditions as easily as water. Here's a better picture of the Sphinx complex. You can probably decide for yourself:

The one question that comes up repeatedly when people start talking about the Sphinx, is always about his nose. What happened to it? Where did it go? Often, you'll hear that Napoleon's soldiers didn't like the "Africanness" of the nose so they blew it off with a canon ball. According to drawings of the sculpture that pre-date this period, the nose was gone LONG before the Napoleonic wars. An alternate story dates back to the 14th century, and was told by a 15th century Arab historian, saying that because the peasants in the river valley of the area would give offerings to the Sphinx, hoping to better control the flood cycle. Outraged by such a blatant display of paganism, the Sufi Sheikh of the area, Muhammad Sa’im al-Dahr, destroyed the nose of the sculpture in 1378. He was later executed for vandalism. No one really knows if any of these stories are true, but I am much more inclined to believe the second story...


As I mentioned before, I decided to process these in monochrome/sepia tones. I think it just lends a more turn of the century look to the photos. I feel like, other than the excavation of various sites, the grounds of the necropolis itself hasn't really changed since then!

You can take either a carriage or a camel. I probably should have opted to ride the camel, but honestly, I really just didn't want to. I was pretty nervous about having it toss me off the front when it stood up! The rickety carriage was enough for me!



So I spent a total of five weeks in Egypt. Most of the time, I was sweating through my Arabic lessons and doing homework. However, I did manage to get out to a few things during the first month, and spent my last week on a tour of Upper Egypt (re: the southern part, or Nubia), and the temples of ancient Egypt there. So here's a rundown of the things that I'm thinking of writing about (below) I'd love to hear if you our handful of readers have any preferences, or questions in advance around which I can center some of these blogs. Requests welcome!!! For more pictures from the Mena House and the Pyramids, be sure to like our Facebook page: https://www.facebook.com/ParMieuxAdventures


Here's the list of ideas:

  • My neighborhood in and life in Cairo
  • Coptic/Islamic Cairo
  • September 11th, and the teargas
  • Porto Sokhna and the Red Sea
  • The Night Train and Luxor
  • Luxor and Karnak Temples
  • Temple of Hatsheput
  • The High Dam/Unifinished Obelisk/Colossi of Memnon
  • The Temple of Horus
  • The Philae (Isis) Temple
  • Abu Simbel

13 October 2012

Fondant, Gum Paste, and SUGAR!

Today, I went to the 25th anniversary East Anglian Sugarcraft Exhibition, with some of my friends here in England. It was a bit on a whim, as we happened to catch a sign while driving last night, and decided that we would check it out today. What a great idea! 

The entry was a little expensive if you ask me, at five GBP, but in the end, the exhibition was quite surprising, and the craftsmanship was pretty incredible. Apparently, in the last 30 years, sugarcraft has become quite popular in England, and there are many people who take part in this art. As soon as we arrived surrounded by a sea of fondants, royal icing, and gum paste, and mostly just sugar. Andrea would have been in cake decorating heaven. 

One of the first things I saw was this painting on marzipan. I can not believe the level of detail here, and that this was painted with cocoa!


I was beginning to feel pretty hungry looking at these tea cakes. Can you believe that all of this is sugar?!

Each of the druplets on these blackberries are rolled and painted by hand! 


Yes, these carnations are completely made of sugar.


I loved how glassy these flowers looked. The woman at the club table told me they were made with some sort of sugar snowflake. 

I just loved the detail on this one. Beautiful!

This cat mask was really cute, and it looked so satiny!



This club entry was my hands-down favorite. It was called, "The Bearlyweds." There was so much to look at here, and each detail was so well done. I went back several times to keep looking. Check out the following photos of some of the details below:

Church Clock Tower:  Note the detail of the stones and bricks...








14 September 2012

Dreamy Cake

While Lauren gave me 'spicy' presents, my friend Sarah, who started this whole word thing, gave me 'dreamy' presents; one of which was an instructional cake decorating book, Cakes to Dream On. While I figured  most of them were quite beyond me, I decided that if I used the shape of one and tried for the decorations of another, I just might have a chance.

Coconut lime butter cream frosting. YES!
I fell in love with one of the cakes decorated with gum paste flowers that look like they've been quilled. So on top of all the Sriracha things I made over the long weekend, I also decided to try my hands at making a dreamy cake. I immediately ordered some dowels and gum paste and spent a good chunk of Saturday dying gum paste and making flowers. By the time Siricha Sunday came around...TA DA!!
From Cakes to Dream On
No, I lie. That's the cake I tried to make, well the decorations anyway, that shape was well beyond me. Gum paste dries out freakishly quickly and I couldn't make the multi colored flowers because they'd dry before I got the next part done. Also I'd get sick of kneading color into the paste so I ended up with really pastel colors. I'm thinking I just need to set aside a big chunk of time to play with the gum paste.

What my quilled gum paste flowers actually looked like.
On to plan b! My friend Dunja gave me a fondant recipe that actually did not sound heinous so I decided to continue with the fondant plan and just decorate with it.

A fondant recipe that calls for honey-interesting
I have to say that I was pleased by the fondant even before tasting it. It was so smooth and pliant and I just knew it would be easy to use. I started with a pale green and separated it smaller amounts to darken the green. I figured if the quilled flowers were a failure, then I should go with shades of green fondant to emphasize the lime-yness of the frosting.

There was a lot of powdered sugar going on
What truly sucked was that because it was so unbearably hot, I had my floor fan in the kitchen, but I had to turn it off while working with the fondant. To make sure nothing sticks, you need to cover your work space with a lot of powdered sugar. And obviously I couldn't have a fan pointed at a table of loose powdered sugar!

Cutting out darker green fondant leaves
All in all I was pretty pleased with the cake when I finished. Sadly it's probably the best decorated cake I've ever managed to turn out. I really need to pick a skill, like gum paste, and sit down and work on it over and over until I've got it; rather than deciding willy nilly that I'm going to do it for a cake I'm making today.

Not too bad!
Recipes:
Coconut lime cake adapted from My Baking Addiction. Instead of cupcakes I used one each 8-inch, 6-inch, and 4-inch round pans. The recipe was enough for all of them.

Fondant:

  • 50 grams of butter or margarine (Dunja told me margarine but I used butter-worked fine)
  • 1 soup spoon of light colored honey
  • half a bag of plain gelatin
  • 30 ml hot water
  • vanilla
  • powdered sugar as needed
  1. First dissolve the gelatin in water and set aside
  2. Melt honey in a small sauce pan but be careful not to boil it
  3. Once melted, remove from heat, add the butter, vanilla (or other flavor, I also used coconut), and gelatin
  4. Add powdered sugar in small batches. Dunja said mix by hand but I cheated and used the bread hook on my Kitchen Aid. If you're mixing by hand, keep adding sugar until you get a pizza dough-like texture. If you're cheating like I did, add sugar and mix on low-medium until the fondant pulls away from the sides of the bowel and wraps around the hook.
The fondant was really easy to work with and, shockingly, not bad tasting! We didn't even remove it from the cake before eating!



03 September 2012

Sriracha Day

Another gift from Lauren, far less traumatic than the napalm caramels, was the Sriracha Cookbook. Yes there is such a thing brought to us by the same genius behind the Sriracha Blog, Randy Clemens. Naturally after I got the cookbook I had to have a Sriracha-themed dinner party!

Perhaps I didn't choose the best weekend for a dinner party with DC being in the upper 80s/low 90s with like a 1,000% humidity. This was yet another realization that while cooking with gas is so much better than electric, cooking with gas in an air conditionless apartment in DC weather is less of a good thing. On the other hand, maybe I sweat off all the calories I was about to put on!

I don't use my food processor often but I love it when I do!
I chose five recipes from the cookbook to try to make: carne asada,  fire-roasted corn chowder, bacon sriracha cornbread, peach sriracha sorbet, and sriracha truffles. The carne asada has quite the marinade which includes tequila and a lot of citrus juice. It always amazes me how lemon and lime juice can find cuts that you didn't even know you had!
I bought the tequila just for this; but we put it to good use later!
I let the meat marinade over night and much the next day, taking it out only when everyone arrived and it was  time to start broiling it. The recipe calls for four pounds of meat, but as a friend of mine rightly pointed out, four pounds is a lot, especially when you have other things. I only ended up broiling about half the meat and I think we ate about half of that.
Mmmm, meat.
Unfortunately my food pictures aren't as good as the ones in the book; but I promise that the carne asada was quite tasty; especially cooled down with a little sour cream and avacado.

Both a little frightening and yet ingenius
The corn chowder was my favorite dish, no contest. Roasting half the corn did, as promised by Clemens, add a smokey depth to chowder that brought it to the next level. Lacking a grill a did as he suggested and roasted the ears over the flame on my gas stove. It was a little scary listening to it sizzle and pop and watching the little mini fires as the silk still clinging to the ears caught fire...but utterly worth it.

I might just start doing this regularly
Yes summer seems an odd time to make a chowder; but it's also when corn is in season so I went for it. It's also a really simple soup to make especially since I inherited an immersion blender from a good friend before she moved across the country. Not having to put the soup through the blender in multiple batches was so nice.
Corn, garlic, red onions, peppers (hiding under the onions)-so simple
I accidentally stabbed myself in the palm of my left hand while I was chopping. No idea how I managed to do that and thankfully it wasn't a mortal wound, but still it made the rest of the chopping and cooking a little awkward.
My kitchen in the midst of the cooking frenzy
The corn bread was equally tasty and easy to put together; especially since I eschewed all the sifting. I get why sifting is a good thing...but partially I'm lazy and largely, in lieu of AC, I had a fan pointed directly at me which would have made sifting flour into some sort of winter wonderland (sans the cold).

Corn bread with BACON!! WIN!
Also corn bread that has bacon? Yes please. Funnily enough, in the carne asada, the sorbet, and the cornbread I forgot the Sriracha! Luckily I remembered just in time each time but I couldn't believe I was forgetting the theme ingredient.

There's bacon grease in each tin. Yes.
Because not all my guests were huge fans of spicy food I slightly lessened the amount of Sriracha in each recipe figuring people could add more as they liked. The one recipe where I didn't do that was the chowder. And wow I think maybe I should have. It is Spicy with a capital S!

Not quite napalm but close!
Do I think I did the awesome job that these recipes deserve? No. I'd certainly change a couple things about how I did the carne asada for round two and put a little less sriracha in the chowder, but overall was I pleased? Sure.

Perfect way to end summer
Would I have thought about making peaches spicy? No. Honestly that never occurred to me. It should have though because it was pretty great. Especially when we'd decided we hadn't drunk nearly enough and mixed the sorbet with tequila and vodka. Not together of course though. Ew. The sorbet had that nice cool, sweet peachyness upfront with a bit of a burn in the back. Not too much of a burn to be intimidating though.

I love my ulu. Any excuse to use it...
Also having just enough burn to be enjoyable were the truffles. Now of course I've put spice with chocolate before; everything from black pepper to cayanne, but I certainly never thought to use sriracha!

Sriracha + chocolate = good
Unfortunately, as I often do, I forgot to take pictures of the finished desserts; we were too busy eating them! The winner for me though was definitely the chocolate. Paired with a nice red wine that held up to the chocolate and all the spices made the truffles a fantastic starter and finish!

Cinnamon & orange zest really added depth to the truffles
Now I'm not going to copy any of the recipes here because that just wouldn't be fair. But I would definitely recommend getting your own copy of the Sriracha Cookbook! Available on Amazon as all good things are!