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April 26, 2008

Evolution

2004
2004 Dove's Eye View picture. I removed this photo from the blog after a while because I was getting mash notes. All that hair. It was the early days of blogging, relatively, and pretty ladies were in short supply.

2005Not a picture to inspire mash notes. The last day of chemo, February 2005.


Leila2005bdayBlog photo for several years, taken on my birthday, July 2005. First hair growth after chemo.

Juliewedding06

March 2006 - I loved how my hair went curly for a while - sort of a Greek statue coiffure.

2007


2007 Dove's Eye View picture, taken right before diagnosis of metastatic cancer, and three months before second round of chemo.

wig

Latest blog portrait, taken February 2008. My hipster wig. Most days I look kind of like this...


April 21, 2008

Sitteh's Recipe: Bulghur with Tomatoes

My cousin N visited me for a long weekend, and busied herself in my kitchen making lentil soup, fresh yogurt, and bulghur with tomatoes. Strangely, nobody ever made the bulghur dish for me during my many long visits to Lebanon, and my father didn't cook it. N says it was a favorite of our grandmother and I should call it Sitteh's Bulghur with Tomatoes.

My husband is trying to low-carb his diet again but he can't resist this dish. He was eating the leftovers this morning...

1 cup medium grind bulghur wheat, rinsed in cold water to remove dust/chaff
1 28 oz. can tomatoes, whole or cut, in juice or puree - your choice
1 onion, chopped
olive oil
1/2 cup water
salt and pepper

Saute chopped onion in a couple of tablespoons olive oil until translucent and softened. Add bulghur wheat, tomatoes, and water. Cover the pot, turn down the heat to simmer, and cook for fifteen to twenty minutes, stirring occasionally. If it gets too dry and might burn, add water, a little at a time. When bulghur is tender, salt and pepper to taste, then serve.

This may be eaten hot, warm or cold. Lebanese like fresh green pepper, green onion, and cucumber as accompaniments. During the summer you would of course use fresh, peeled and chopped tomatoes.

Variations: Green pepper might do nicely sauteed with the onion; add various herbs of your choice near the end of the cooking time; add a handful or more of chickpeas to make a substantial dish featuring complete proteins. This is essentially a bulghur pilaf with lots of tomato, so be creative and experiment.

Update: This restaurant in NY features bulghur with tomatoes as a side dish. Look at the bottom right side of page 2.

April 19, 2008

Forgiveness: Cluster Bombs and Cancer

Chemotherapy is not my only approach to healing from metastatic breast cancer. My doctor, a top research oncologist (her first name is Hope - always stick with an oncologist named Hope), says her drugs cannot cure what I have got, only treat it; yet I know that in the ultimate reality, nothing is incurable and all things are possible. Even Dr. Hope says that sometimes tumors just disappear and she doesn't know why. So I use many alternative approaches as a complement to the Western medicines I receive.

Practicing forgiveness is one technique that gives me physical and emotional comfort. Just last week I was meditating on forgiving Charles Krauthammer. Go look him up if you want to know why he needs forgiveness. I imagined him as a crippled man who believes that he is hated, and suffers from physical and emotional pain. I focused on his face in my mind, and sent love and compassion to him as if I were thinking with love of my own brother or cousin; in a moment my liver relaxed. The congestion and hardness in my abdomen eased. I have no idea if this meditation will help Charles Krauthammer, but it sure helped me.

I also work with a professor of holistic medicine who is expert in biofeedback, physiology, and visualization techniques. Cancer patients who visualize their own healing have better outcomes - there is good data to show this, and major cancer hospitals in the USA and Europe now offer visualizing and guided meditation classes to their patients. The classic example is: imagine your white blood cells are sharks devouring the helpless, weakened cancer cells. That sort of thing.

Last week a kind of poem or rant came to me as I was meditating:
Cluster_bomblet


Cluster bombs
innumerable tiny lesions upon the flesh of my Mother
waiting to explode, maim, destroy
inextricably seeded into the structure of the earth.
Hail falls and cluster bombs explode.
The soil is sprinkled with death.

The earth is my Mother
her body is mine
her streams my bloodstream.
My liver is seeded with innumerable tiny microlesions
cluster bombs of cancer
too many to clear
waiting to explode.

The million cluster bombs Israel dropped upon the soil of South Lebanon in August 2006 continue to detonate, killing Lebanese shepherds, farmers and children. I find it difficult to forgive this. I can let go of the horrors of July-August 2006. The destruction of the war is done, and Lebanese are rebuilding. But the continuing destruction of cluster bombs, the toxicity of so many dropped upon the earth, and the ecological disaster to the land of Lebanon, seem like an unforgivable wound.

The connection between the cluster bomb infestation of Lebanese land and the diffuse metastasis in my liver felt right to me - symbolically right; emotionally right. Exactly one year after my father's death from cancer in September 2006, I was diagnosed with this diffuse metastasis, and I have long believed that the personal loss and the larger anguish and rage of the '06 war contributed to the illness.

If I imagine that my liver is seeded with cluster bombs, that perhaps this honeycomb of lesions might have an emotional connection to my fear, despair and rage at the bombs riddling the land of Lebanon, then what do I do now? I talked with the visualization doctor about it.

You could imagine the UN peacekeeping forces clearing the sites, he said. They have ways of locating the bombs and raking them up.

I need to forgive, I said. I can do that visualization, but I really need to forgive the people who did it, and that is so very hard.

You can think about the good side of these persons, he said. Very few people in the world are totally nasty characters. There are some. But most people have some good in them, somewhere. The evil they commit is situational, part of a larger system that is evil. Think about the good in those people.

Well okay. I knew I could probably do that. I have met Israelis and count a few as friends. I got up from the consultation chair, went out the door where my dear cousin N was waiting for me, and went home.

When we pulled into our driveway and parked, a young man with an Israeli accent called to me. "Could you move the car, because we can't get into the other one." My husband had summoned an emergency locksmith while I was away to replace the ignition on our second car; he had chosen a company at random out of the phone book. Pantoc23 I moved the car, got out, and saw this young, handsome guy with dark eyes, pale long face and long nose, brown hair pulled into a ponytail, carrying an electric drill. Next to him was a friend, this one with a smaller face and head and short nose, dark olive skin, cute. The friend looked like an Arab, but the guy with the drill looked like a central casting Jesus, an Orthodox icon of the sixth century, a hippie Jewish guy who might be an Oberlin College student.

"Listen to that lovely accent," I said to cousin N, loud enough so they could hear. "I think we have some cousins visiting us."

"Cousins, are you Jewish?" Long haired locksmith asked. I felt utterly light and happy.

"We are cousins and neighbors but we are not Jewish," I answered, merrily. He ducked into our car and started messing with the ignition. We talked about the ignition, and I teased his friend for wearing body armor. It was this black plastic vest with a long spine like vertebrae down the back, worn over his shirt and under his jacket; the frontispiece actually said "Body Armor."

"Oakland isn't THAT dangerous," I told him. The friend got very earnest and explained he wore it to ride his motorcycle, and that it was only bulletproof in the back.

"She's making a joke," locksmith said to his buddy, who looked at me with concern. These young men and their gear, I thought. Both guys wore earpiece cel phones.

I quit kibbitzing and went inside, but I felt such affection for these two fellows fixing my car. They were shebab, young energetic men running around Oakland practicing their trade. Usually we only refer to Arab young men as shebab, but these Israeli guys were clearly shebab. I told my husband and cousin N that I am just predisposed to like Middle Eastern shebab. They make me happy. I don't know why. I have no idea if they understood that despite my teasing I actually felt affection for them. I felt a similar rush of affection and pleasure last year upon meeting a group of California cousins from my village - they were so energetic and handsome and full of life that I said "you guys make me proud to be Lebanese." But the Israeli locksmiths are no tribesmen of mine, so my good feeling about them is not clan solidarity. I laughed at myself.

My husband said if I could admire shebab in the driveway, he could admire "shebabas", and I informed him that the correct term was sabayah. If he wants to admire sabayah from afar that's fine with me. We all had a big laugh about it.

That night I realized that the Great Mystery had sent me some Israelis to forgive, to like, to appreciate. No cluster bombs came between us. What a coincidence that they appeared an hour after my doctor suggested I think of the good side of the Israelis I resent. Whatever their histories, their tribal affiliation, I got to experience human goodwill for these two guys. None of our history mattered in the California sunshine. They were fixing my ignition, and I was appreciating them for being clever, alive young men. The good in them was absolutely apparent.

I can't stop the horrors in Gaza, Lebanon, Iraq. I can't make my president see reason, nor can I change the minds of the many people in the world who suffer from hatred and bigotry. But to save my own life, to relieve the torment in my own liver, I can forgive, I can feel good will, exactly where I am, with whomever shows up.

May the peace I feel ripple out like the circles around a stone dropped into a pond, may it affect somebody else, somewhere.

PS last week when my nurse checked my abdomen, her eyes got wide. "Where is your liver? What have you been doing?" The liver is measurably smaller (by three centimeters) and much softer - just in two weeks' time. I told her I'd begun acupuncture; but I didn't mention all this new meditation and visualizing I've been up to. "Whatever you're doing, keep it up," she said.

April 02, 2008

The Taoist Center, Oakland

I keep threatening to cut back my internet time, but this week I really am. Makes me feel better. However some of my readers then worry because I'm not posting.

This also makes me feel better: The Taoist Center - Acupuncture. The center is so close to my house that I have to walk because driving would be a shame. Dr. Feng is one of the most senior traditional Chinese healers around - he's also a lot of fun. Acupuncture helps the side effects immensely - I only just started getting it this week, and immediately have felt better physically and mentally.

Other than that, no big news for the blog. Sorry.

March 15, 2008

High wheat prices

Four_loaves
To fix this: High wheat prices raise grocery costs

You might want to try this:

Simple Whole Wheat Bread Recipe

From the Yahoo article: "Meanwhile, some consumers are taking the opposite path — baking more. King Arthur's Bittel said that while store-bought bread is running between $3 and $5, a home baked loaf will cost about 60 cents.

"That's up from 40 cents from a year ago, but Bittel said his company nevertheless has seen growing sales of bread-making machines."


Don't bother buying a bread machine until you make bread a few times with equipment you have on hand. Mark Bittman tells you how to make bread dough in two minutes in the food processor (How to Cook Everything) and if there's interest, I will post his recipe. You're not saving money on buying bread if you buy a new machine at $100-200 a pop. And if you don't have a food processor or heavy-duty stand mixer, you can always just knead it by hand. Or make the famous no-knead yeast bread.

More on surging food prices, with details, at the New York Times. Be sure to click on my Frugal Food category for tips and links on dealing with food price rises.

Photo by Tom Burke, from Wikipedia.

February 23, 2008

Carpe Diem

I've been blogging frugal food in a frenzy, when I'm not posting signs of hope for something or another in the Levant. This weekend I feel the contrast between what I say online about frugal food, and how I'm living my life. Yes I ate a meal of quinoa and sweet potatoes on Tuesday, and turned the leftovers into soup on Wednesday. And the truth is, I am not being frugal at all these last two days. My husband is having a birthday and he just got a bonus. I have metastatic breast cancer to the liver, lung and spine. I get chemo weekly. I don't know what the future will bring for me. I don't want to be so damned frugal, austere and virtuous all the time.

So last night we took the children and met our friends with the new baby at a very trendy restaurant in downtown Oakland, where we ate bronzino filet with a leek/mussel sauce, and french fries seasoned with truffle oil. The dessert I chose was a chocolate mousse with olive oil (???) and chunks of espresso-infused chocolate, the richest such mousse I've ever eaten, served with pumpkin seed brittle.

Tonight we're going with other friends and my brother to yet another chic restaurant in Oakland, featuring French style cuisine with California and Asian influences.

None of this is frugal. I am just glad that I have the appetite and the energy (barely). Life is indeed short, and while the planet may be falling apart, and my peak oil and sustainability blog buddies might not approve, I just have to seize the day. I have to have pleasure and company and indulgence in this life of mine. Maybe if the economy collapses and we're broke and starving, I'll be sorry that we went out to these wonderful restaurants this weekend, but it's too hypothetical. I only have today. And today I'm going out.

Bon appetit!

Frugal Slow Food

Is the Slow Food movement elitist? I just discovered Bob Waldrop's slow food experiment of several years ago in which he proves that you can eat well and cook from scratch on a limited budget.

Waldrop used the Oklahoma Food Coop for most of his purchases. He describes the challenges to helping poor and moderate income Americans eat well:

This experiment integrated frugal supermarket shopping, use of many local foods, preparing meals from basic ingredients, food storage, gardening, and home preservation of foods. Each of these six areas was essential to our ability to stay within the food stamp budget.

Based on this experiment, encouraging/helping low and moderate income people in these areas seems to me to be most promising of success. I think people should start with their situation as it is, and over time add the six basic areas of food security until they all work together. People will be better able to take advantage of local foods, for example, if they have already learned to prepare meals from basic ingredients.

Mr. Waldrop's FAQ on the Slow Food challenge answers questions of time and skills. He believes from his own example that with practice, even the very busy working parent can cook like this.

Yes, folks have to learn how to cook, how to shop, and even how to garden in order to eat well long term on little money. Mr. Waldrop and other food activists across America work to pass those skills along to their communities. Support your local food and garden activists! Or become the activist you want to support.

The group blog Eat Local Challenge asks folks to blog their efforts to eat locally; they sponsored a Pennywise Challenge last year.

Hat tip Rebecca Blood for these links.

Two Moroccan Salads

I've been reading Claudia Roden's latest cookbook, Arabesque, this week. This one focuses on the foods of Morocco, Turkey and Lebanon. She says in a New Yorker interview that she had wanted to include Iran and Syria but her American editors squashed that, so she threatened to write a different book about "the Cooking of the Axis of Evil." I love Claudia Roden!

Among the lamb, fish and elaborately wrought composed dishes like fatta, she also includes simple recipes that should be in the frugal cook's repertoire. I made a long list of these and will be publishing them in the Frugal Food series over the next weeks.

The following Moroccan salads are not only simple, inexpensive and tasty, they are seasonal for winter, when this post was written. It's better for your pocketbook and better for the planet to eat foods in season.

Carrotdiversitylg

Carrot Salad with Cumin and Garlic (Jazar Bil Kamoun Wal Toum)
Carrots with Garlic and Mint (Jazar Bil Na'na)

Carrot Salad with Cumin and Garlic - serves 4 to 6

5 large carrots (about 1 1/4 pounds)
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 teaspoon ground cumin
salt and black pepper
juice of 1/2 lemon

Peel or wash and scrape the carrots and trim off the tops and tails. Cut into sticks. Boil in salted water for 10 to 15 minutes, until tender but not too soft. Drain.

In a large skillet, heat the oil and put in the carrots, garlic, cumin and some salt and pepper. Saute on a medium-high heat, stirring and turning the carrots over, until the garlic just begins to color.

Sprinkle with lemon juice and serve cold.

Carrots with Garlic and Mint

1 pound carrots
salt
2 garlic cloves, crushed
1 tablespoon dried mint
2 tablespoons extra virgin olive oil

Prepare carrots as above. Boil in just enough water to cover, salted, with pot lid on, for 10 minutes. Uncover to let liquid reduce, simmer about 10 more minutes.

Add garlic, mint, olive oil and more salt to taste if needed, then cook a few minutes longer.

February 22, 2008

The Fruits of Winter

Driedfruits

Before refrigeration and long-distance transport of produce, winter time fruits meant preserved fruits in cold climates. Here in California and in Lebanon of course we have fresh citrus in the winter, but we are the exception. Even in mild climates, summer fruits were dried in their overabundance to eat in winter. Now that we are concerned with the costs to the planet of eating imported fruit, choosing locally preserved dried fruits can reduce carbon emissions while giving us the nutrients we need.

I have long been fascinated with compotes of dried fruits, and possess a small collection of recipes, many of them from Russian and Eastern European sources. In Andalucia nine years ago we were served an apple compote at a restaurant in an old nunnery, recipe from the sisters. It featured walnuts and raisins and orange flower water.

Two days ago I made up a batch of dried fruit compote from Mark Bittman's How To Cook Everything, with my own variation. Dried fruits contain potassium, which I need after chemo infusion, as well as magnesium, fiber and other healthy nutrients. They are also delicious when reconstituted and combined with flavorings such as fruit juice, spices or alcohol, and can be eaten alone or as a topping for cake, ice cream or rice pudding. Bittman suggests eating it with yogurt; I poured on a dab of half and half cream.

Macerated Dried Fruits with Cinnamon (and more)
Makes 6 to 8 servings

2 pounds assorted dried fruit: apricots, pears, peaches, prunes, raisins, etc.
1/2 pound blanched almonds, halved or slivered (optional)
2 cups orange juice, preferably fresh squeezed, or water (Leila's note - I only had enough oranges to make a cup of juice, so I filled in with water and a spritz of some black raspberry vinegar I had in the cupboard)
1 teaspoon ground cinnamon (another note - I added whole cardamom and cloves, too. This would bother my kids, who don't like to fish out inedible bits. Next time I'll use ground spices)

Mix all ingredients together; add enough water to cover the fruit by an inch or two. If your house is cool, simply cover and put aside; if it is warm, refrigerate.

Stir every few hours and serve when fruit is tender. Or, when fruit is tender, drain it, cover, and refrigerate.

Variation: Stewed Dried Fruit: Place ingredients in saucepan with enough water to cover. Turn the heat to medium-high and, when the water boils, turn it to low. Cook, adding additional water if necessary, until the fruit is tender, 20 to 30 minutes. Taste the syrup and add a little sugar if needed. Flavor with cinnamon, freshly squeezed lemon juice, rose water, or orange blossom water.
(End recipe)

P.S. from Leila - the rose or orange water would make this so very Arab/Middle Eastern/Andalucian/Sephardic. Intoxicating. My aunt Amal (mart 'ammi) comes from a village renowned for the quality of its orange flower water, Maghdouche; she still helps her sisters produce their own, and my mother used to win friends in Beirut by distributing vials of this precious liquid. I think I still have some in a cupboard and I'll add it to the remaining compote.

February 20, 2008

Basic rules for happiness

A Harvard expert tells us what to do to be happy (from the TV show 60 Minutes):

Simplify - do less rather than more.
Exercise - 3x a week for 30 minutes has the same effect as our most powerful psychiatric drugs.
Express your emotions.
Appreciate what you have (express gratitude; appreciate the good in your life and it grows, or appreciates)

His definition of happiness: doing something that has meaning and gives pleasure.

He also talks about why Americans are less happy than other citizens of free countries. He says we try to do too much. His analogy: if you listen to your favorite piece of music, you rate it a ten. Then listen to your second favorite - also a ten. But if you listen to them both together, you don't rate the result a twenty, or even a ten. You get noise. Americans spend too much time trying to do too many things at once, so they don't enjoy each thing they are doing. They try to answer their email or talk on the phone while interacting with their children, and then they don't enjoy their children as much.

In sum, be present for what is in front of you. You'll enjoy it all more, and you'll be happier.

These rules are all in the cancer patient playbook for surviving and thriving despite our diagnoses. Don't wait to get a terrible disease to start living like this.

My friend Alison alerted me to this blog about being happy some time ago; she mentioned it again yesterday: The Happiness Project. Alison says she learns a great deal from following that blog, and Alison is one of the smartest people I know...