"Resting my head..." ~ Jane Eyre
This week is my siesta week on this blog.
I am taking a figurative nap for both some creative rest and rejuvenation and some literal rest and rejuvenation.
In honor of siesta, I am hosting a sangria and tapas party for my friends at work this week in my beautiful backyard. I am meeting with J. Sarah and Cassie tomorrow in the city for some long overdue siesta-ing. Aside from that, you shall find me about ten feet away from the line where the ocean meets the shore. I shall be taking multiple naps on the beach during the later half of this week.
I shall return next Monday the 14th. Until then, peace be with you. I am off to make like Papa Hemingway during siesta in Key West...
posted by ThursdayNext | 8:14 AM
13 Comments:
Sweet Miss Thursday Next, have a restful time sugar on the beach--what'cha readin' while in the same air as Papa H? Onc't I stayed in the very room of the Hotel La PErla in Pamplona whar' Hemingway watched the running o' the bulls!
Ah...fondest memories of mah own eddy-fication was a Lady Lit Prof who went to stay in that tree house hotel at Kilimanjaro so she could film it fer us--we read Camus and Hemmingway the whole semester.
Send Aunty Belle a gen-yoo-whine Armenian recicpe fer something good! (I'se part Lebanese, so I knows Armenian food must be divine!)
Have a BLAST!
I hope you have a lovely time...and my plans are to be on the coast this weekend- alone.
I'll go up late Thursday, or early friday.
I love the beaches in August and September here- still amazingly sunny, less humid, the ocean is as warm as bath water- and the July 4th glut is over.
Enjoy your break! -Cora :)
Oh!! Naps on the beach. I am only three days away from being at the beach and I already miss the napping. It is the best. Have a wonderful siesta!!!!
/bark bark bark
well i send you off with a wag and a howl salute! i hope you have a wonderful time and are well rested to return to the classroom. expect a package from the ancients upon your return. and for all the gracious civility you've thrown my way, i thank you. wear sunscreen.
/grrrrrrrrrrrrr
Well, if I wasn't depressed before, I am NOW.
You'll be missed!
I'll try to distract myself from the abyss by watching Star Wars.
And writing those 'reviews.'
Those 10 billion-word reviews. ;)
ps You slacker! I'd love time off, but can't take it. I am in hell. Help me! (Kidding)
Have a great time, you deserve it..
oh and I heard from RG,he's fine and still scheduled to come home as planned...
I miss you already!!
Hi Everyone. :) Thanks for all of your sweet words! (HUG) I promise good stories from this siesta week when my brain and heart have had some rest time! Aunty, this one's for you! Its Armenian Pizza. Cheat the dough and enjoy; my grandmother made it all of the time! xoxoxoxo
LAHMAHJOON
Great appetizer, or a meal in itself when stuffed with some green salad and vinigarette dressing and eaten like a taco!
INGREDIENTS:
TOPPING:
1 lb. ground lean lamb
1 1/2 cup yellow onion chopped fine
1/2 cup green bell pepper chopped fine
1/2 cup chopped Armenian or Italian parsley
1 teaspoon chopped garlic
1 teaspoon of fresh sweet basil chopped
1 tablespoon fresh mint leaves chopped
1/2 teaspoon ground cumin
1 can diced tomatoes
1 small can tomato paste
Cayenne pepper to taste [optinal]
Salt and pepper to taste
PREPARATION:
•Brown off the ground lamb and add the other ingredients and saute until onions
and peppers are tender. Refrigerate overnight to marry the flavors.
DOUGH:
2 1/2 cups sifted all purpose flour
1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup Crisco shortening [melted]
1/2 cup warm water
Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
Add a little more four or water if necessary to dough is not too dry or too
sticky moist. Divide the dough into a dozen balls and roll out into tortilla
sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
Makes 12
Spoon the topping mixture on to the dough rounds spreading evenly to the edges
of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
them meat side to meat side and dough side to dough side and then bring the
edges of the large piece of foil over the whole stack. This will prevent them
from drying out. Serve hot or cold. Cut the lahmahjoon into small pie wedges
and serve as appetizers or snacks, or fill the whole lahmahjoon with a little
green garden salad and fold over and eat like a taco.
NOTE: For a quick version you may use fluffy flour tortillas instead of the above lahmahjoon dough. Tortillas must also be placed on greased pans for baking.
PS: Aunty we dont really do the greens thing. We eat it regular, but its nice sprinkling some lemon juice on it...
aaaawwwww!!!...i wiiiish I could be there as well!!!
Oh' Miss Thursday...your bloggy' is such a beauty!!!
And leaving us all a Rembrandt was delightful, I must say.
His watercolors much ignored in this day.
And, being in education I suspect these few days before yer return
to the young minds all lookin' fer the knowledge they all yearn.
This calm before the storm is yers t'gather yer armor and sword
"Gird up thy loins, t'battle with ye!" yer mission t'cut the cord
That young minds invent
the things that prevents
them from truly being admired and adored.
GOOD LUCK on yer way,
and don't ferget t'go play
a lil whenever y'can. What say?
Though I spect you already know that
OK, I'll go fetch the dunce cap
and wear it fer about an hour today.
What a wonderful siesta--made even better by great sangria. That sounds like a great recipe--thanks for sharing...=-)
Drink da wine dont spill and turn to the left bambina
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