respect and dignity self belief

What a remarkable woman and what an inspiration
She should be compulsory viewing and attendance in her court for all conservative appointees from now and every day inwards.
When you treat people with respect they often reciprocate
Not always but often
THE OLD ADAGE OF ”DO AS YOU WOULD BE DONE BY” or ”DONE BY AS YOU DID” is sometimes referred to as The Golden Rule.

But as was once pointed out to me not everyone wants or expects to be treated the same way as you yourself may do!.
If you have always been treated with respect that is one set of expectations and perhaps your ‘norm”
However if you have never been treated with respect how will you react when you are treated with respect
You may be suspicious, anxious concerned or just cynical!

The way we treat all people in general from the road sweeper to the police and each other is indicative of how we feel about ourselves or related to our own experiences.
People who have had no privilege have a tougher journey than those with the silver spoon in their mouth but for different reasons
Having Privilege may mean you ahve financial resources but you may have no love no values no compassion
All the money in the world does not guarantee respect
You can demand it but it is priceless when it is a gift

Please check out JUDGE VICTORIA PRATT

ethics morals and corruption

Salams
Watching this short video about Somalia and some of the past leaders related to corruption.

Huge topic almost everywhere now and not only in Africa but USA and Russia also!

You never hear Angela Merkels’ name linked with corruption possibly the actual ”Leader of the free world”?

It is quite incredible how people who apparently profess morals and ingratiate them selves with the population – everywhere in our world – once they get the chance or opportunity are overcome by greed!
What is it with human nature that allows otherwise smart and upstanding individuals to deny their moral values and put self above country?
And whilst doing so insult and denigrate all that we should hold dear
And truth is the first casualty?
Leadership should be about engaging with peoples hearts and minds not threatening their livelihoods and bodies.
Education is critical for our world and its survival
What can deter the brutish and barbaric of so many who have taken power through fear
As many who know me have heard me say often times ”I may compromise my ethics but will not compromise my morals”
I pray that some sense and dignity will return and there is a realisation that lies will always be found out
Truth is a much simpler way to live.

Need to return to this another day as it is not fully thought through presently.

www.passwhere.com

check this out
really clever and great if you are challenges by passwords and remembering them

please have a look at www.passwhere.com for a novel technology that solves the password problem launched from within RAK.

Roast parsnip and rosemary soup

Hmmmmmmmm
PARSNIPS one of the most awesome roots on our planet
DELICIOUS

Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup.

Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt.

Less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 10

Dietary

Vegetarian

Ingredients
600g/1lb 5oz parsnips, peeled and roughly chopped
4 tbsp olive oil
50g/1¾oz butter
225g/8oz onion, thinly sliced
1 tbsp dried rosemary
2 vegetable stock cubes
750ml/1¼ pint milk
750ml/1¼ pint water
salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.

Place the parsnips on a roasting tray with half the olive oil and toss to coat.

Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.

Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.

Add the roasted parsnip and the remaining ingredients. Bring to the boil.

Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.

Transfer to a blender and pulse until smooth.

Season to taste with salt and freshly ground black pepper.

Feta, asparagus and lentil salad

HMMMMMMMMMMMMMMM

SALAD IN 10 MINUTES C/O GOUSTO

https://www.independent.co.uk/life-style/food-and-drink/recipes/salad-how-to-make-quickly-feta-asparagus-lentil-fast-ingredients-a8245731.html

Feta, asparagus and lentil salad

100g Greek feta cheese
1 tsp Dijon mustard
15ml white wine vinegar
50g wild rocket
250g black beluga lentils (ready to eat)
120g asparagus spears
1 lemon
125g baby plum tomatoes
15g pumpkin seeds

Heat a large wide-based pan with a matching lid over a medium heat. Meanwhile chop the asparagus in half. Once hot, add the asparagus to the pan with a pinch of salt and splash of cold water. Cover and cook for 3-4 minutes or until bright green and tender with a slight bite. Once done, remove from the heat and set aside until serving.

Meanwhile, chop the baby plum tomatoes in half. Add the chopped tomatoes and washed rocket to a large mixing bowl. Cook the beluga lentils in the microwave according to pack instructions.

Meanwhile, crumble the feta cheese into rough, bite-sized pieces. Combine the Dijon mustard, white wine vinegar, the juice of ½ lemon and 3 tbsp of olive oil. Season with a pinch of salt and pepper – this is your lemony dressing. Added the cooked lentils to the bowl of tomatoes and rocket with the lemony dressing and give everything a good mix up – this is your lentil salad. Cut the remaining lemon into wedges.

Serve the lentil salad on the table to share. Top with the asparagus, crumbled feta, pumpkin seeds and lemon wedges. Season with a grind of black pepper and let everyone dig in.

Recipe from Gousto.co.uk’s new Ten to Table range

colour vibrant and light

The pictures are not showing here
SO check the link
But what a story of people who through the design and creativity of the Emerati women and the artisans that created these pieces demonstrate

https://www.thenational.ae/lifestyle/fashion/a-glimpse-at-the-colorful-history-of-emirati-fashion-1.710012?mc_cid=36770d3b72&mc_eid=3d6a322047

A glimpse at the colorful history of Emirati fashion
We get a first look at a series of limited-edition prints featuring traditional Emirati outfits from Reem El Mutwalli’s historic Sultani collection

Melanie Hunt
March 4, 2018

Look 2: riot of colour. Courtesy Issa Saleh AlKindy
Look 2: riot of colour. Courtesy Issa Saleh AlKindy
Where to buy

Limited-edition art prints of The Sofa Series: Sultani can be acquired from Reem El Mutwalli at www.reemelmutwalli.com

Ask any woman what she was wearing at key points in her life, and she’ll probably be able to tell you. Just as photographs, artworks and other souvenirs can evoke memories, a woman’s wardrobe can catalogue her personal history, while also more broadly reflecting the life and times in which she lived.

Reem El Mutwalli, who has previously described herself as a “scholar who happens to design”, has gathered and curated a collection of more than 170 Emirati dresses, many of which have been worn by members of the UAE’s royal families. The gorgeous fabrics, colours, weaving, embroidery and embellishments of the Sultani collection (named after a striped opaque silk that is popular in the region), provide fascinating insight into the UAE’s identity.

With the aim of making these exquisite pieces accessible to a wider audience, and providing a window into “the expression of a society’s character and history, indicating aspects of its culture, heritage and prevailing attitude”, El Mutwalli recently collaborated with Omani photographer Issa Saleh Al Kindy, to produce a series of limited-edition photographic prints called The Sofa Series: Sultani. These feature four different pieces from the collection, complete with accessories, modelled by El Mutwalli’s daughter Mae Noaf, seated on a velvet sofa in her mother’s home.

“Both parties are avid connoisseurs of culture and art,” says the designer of the collaboration. “Both [of us] understand the imperative need to accurately document and preserve such garments. And we both appreciate that many lovers of art, UAE heritage and culture, would like to keep a token of such articles of history, but cannot possibly acquire the original garment,” she adds.

El Mutwalli has previously collaborated with artists, events and institutions on unique installations or exhibits featuring select pieces from the Sultani collection. The fragile and embellished nature of many of the fabrics mean that the number of displays, not to mention their duration, needs to be limited, in order to preserve this collection for future generations. “These are articles of delicate fabrics that are hard to collect, due to an earlier un-sedentary lifestyle,” she says. “People here have a culture of giving away or recycling their old garments.”

The dresses in the collection date from the early 1950s, and are a culmination of 25 years of El Mutwalli’s efforts. Sultani fabric is unique and cannot be replicated. “It represents my humble appreciation and is an act of giving back to a culture that I grew up in, and a history I have individually witnessed,” she explains.

Look 1: modern design

Look 1: modern design. Courtesy Issa Saleh AlKindy
Look 1: modern design. Courtesy Issa Saleh AlKindy
This dress began with a hand-painted portrait of Sheikh Zayed, the Founding Father, by Sheikha Alyazia bint Nahyan Al Nahyan, who was an aspiring artist at the time. Her mother, Sheikha Fakhira bint Saeed Al Nahyan, then designed the blue chiffon garment to complement the artwork, with the addition of detailed embroidery and embellishment work, which was carried out by skilled artisans. It provides an example of the unification of two traditional articles of dress (the thobe and the kandura) into one, which is the norm nowadays as the kandura evolved into the inner slip of the thobe and is generally attached to it, at the neckline. It was worn on many occasions by Sheikha Alyazia and was ultimately donated to the Sultani collection.

Look 2: riot of colour

Look 2: riot of colour. Courtesy Issa Saleh AlKindy
Look 2: riot of colour. Courtesy Issa Saleh AlKindy
This ensemble embodies key elements of traditional UAE dress and dates back to around 1984. A burqa or face mask covers most of the wearer’s facial features. The shayla is made from black cotton gauze, which reflects an earlier style of this type of headscarf. Here, it engulfs most of the body to create an extra layer of concealment when combined with a thobe (the term used for a loose-fitting, formal over-garment). The body of the thobe is made up of coloured panels of lightly patterned chiffon. Traditional Emirati “teli”, or embroidery work, sees silver thread intertwined with monocoloured cotton, forming a lace pattern at the neckline. The kandura, an inner tunic dress, is made from traditional striped opaque silk known as sultani. Sirwal, or printed cotton underpants, are decorated at the ankle cuffs with teli work. All these articles were traditionally worn together in an array of mismatched textures and colours.

Look 3: bridal finery

Look 3: bridal finery. Courtesy Issa Saleh AlKindy
Look 3: bridal finery. Courtesy Issa Saleh AlKindy
Sheikha Hamda bint Mohammed Al Nahyan, maternal aunt to the President, Sheikh Khalifa, commissioned this dress as a gift to El Mutwalli and instructed the late Fatima bint Saad, a well-known palace dressmaker, to base the design on the style of her own wedding dress. The dress is embroidered on the neckline, central axis and sleeve cuffs with pure gold discs, some of which resemble embossed gold coins.

Look 4: fancy threads

Look 4: fancy threads. Courtesy Issa Saleh AlKindy
Look 4: fancy threads. Courtesy Issa Saleh AlKindy
Also from the 1980s, this brocade silk chiffon dress features metallic thread from Japan, which was introduced to the region around this time. The thobe is worn over the kandura. It is embellished with teli work, which has been applied to the neckline and sleeve cuffs. The dress was previously worn by Sheikha Salama bint Hamdan Al Nahyan, wife of Sheikh Mohammed bin Zayed, Crown Prince of Abu Dhabi and Deputy Supreme Commander of the Armed Forces. El Mutwalli saw it being worn on numerous social and official occasions before it was eventually donated to the Sultani collection.

LOCAL GAZELLE ON SALE IN LU LU

in:
Banana Recipes, Beef Recipes, Curry Recipes, and 6 more
Curried Gazelle
EDIT

COMMENTS

SHARE

Description Edit
This land-locked Central African country once thrived on its copper reserves, which are now dwindling. Farming methods are primitive, using bush-fallow cultivation methods, but the potential of agricultural expansion is promising. Peasant farmers grow the bulk of local foodstuffs but there is little surplus for sale so that currently a great deal of food is imported. In the bush the hunter can rely on a more substantial meal.
Zambia is renowned for its prolific wild life, with large game parks teeming with classic African animals such as the elephant, lion, leopard, giraffe, hippopotamus, rhinoceros, zebra, antelope and many more.

Serves 4.
Ingredients Edit
1 kg of gazelle rump steak, or beef chump steak cut into bite-size cubes
2 onions, chopped
3 garlic cloves, finely chopped
2 large chilies, seeded and finely chopped (minced)
2 plantains or bananas, sliced
1 tbsp tomato paste
1 tbsp seedless raisins
1 tsp ground cumin
1 tsp ground cardamom
½ tsp turmeric
½ tsp paprika
2 tsp mild curry powder
1 tbsp vegetable oil
300 ml coconut milk

Directions
Lightly sauté the onions in the oil for 3 minutes and then add garlic.
Taste. If it tastes sweet, add more garlic.
Fry for 1 minute then add chillies, frying for another 3 minutes.
Add steak and brown on all sides. Add the tomato paste, raisins, curry powder and spices, stirring.
Pour in the coconut milk and bring to the boil. Reduce heat to simmer and add plantains.
Cook, covered, for another 30 minutes. Test occasionally to ensure the liquid has not boiled away too much – there should be a rich sauce.

Serve curry on a bed of rice.

AFRICA SHE IS MATURING

http://www.bbc.com/news/world-africa-43240809

Brands out of AFRICA

BRILLIANT
So happy to see this change taking place
UAE are doing it for themselves also

Times are changing

delicious chick pea salad [borrowed]

Tomato Chickpea Salad
Serves 4

For the salad:
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained and rinsed
Kosher salt
2 teaspoons ground cumin
2 pints cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley leaves
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
For the salad:
Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.

For the vinaigrette:
Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.

Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.