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Friday, February 10, 2012

Feast: Poetic Portraits of a Revolution, Couscous and Zhugbeh


And now I'd like to share a recent feast; deliciously composed of poetry, passion and words. 
Okay, and a little couscous, and stuffed dates with almonds, and Zhugbeh. More on that later. 

Peg and David Tossing Out Ideas 

Along with a number of their family members and friends and supporters, we recently hosted a dinner for the Sacrificial Poets; Kane, Will, Sameer, and Mohammed thanking them for their work in Tunisia and Egypt. 



KANE SMEGO PERFORMS BREATHE




POETIC PORTRAITS OF A REVOLUTION

In a few weeks they will debut a very cool Play at the Arts center in Carrboro based on their work with Poetic Portraits of a Revolution, and as admirers of beauty and words, we say, simply. GO.

"We encourage you to buy tickets for the debut of the Poetic Portraits of a Revolution, a play that is part of the Acts of Witness series! This new dynamic performance, which we are creating through the professional theater organization Street Signs at UNC, is the fusion of everything seen so far, and is our first experience with a full theater production. So we need your support!"


Show days are March 2, 3, 6, and 8-10. 


Visit The Arts Center to purchase tickets now.


And please read Poetry in Action from the Carrboro Citizen. A great article that will have you questioning, what is poetry..



Thanks, tremendous thanks to Kane, Will, Sameer, and Mohammed for your ongoing and tremendous work. Great thanks go out to Barb Trent with The Empowerment Project!

So of course there was a feast involved! Along with a number of their family members and friends and supporters, we recently hosted a dinner for the Sacrificial Poets thanking them for their work in Tunisia and Egypt. 

Fluffing Couscous Man: George 

George’s Couscous with Lamb and Roots

A tall pot brimmed with a gorgeous Tunisian sunset colored tomato harissa broth perfumed and glistening with lamb, floating with carrots, turnips, and rutabagas. All this was ladled over bowls of steaming fluffy coucous. As far as the recipe goes all I know is that George and Iris peeled the turnips at 1:30 am the night before!

Cori and Nadia Speaking About Breakfasts

Hilbeh or Zhug? 

As the hours proceeded towards the SacPoe Dinner -- I perused Tess Mallos “The Compleat Middle East Cookbook” and my garden (tasting new spring leaves much like a hungry rabbit) in search of a condiment that might compliment the flat bread. I found Hilbeh, a fenugreek and coriander paste, and Zhug, a hot relish with coriander and chilies and caraway, that both originated from Yemen. I started to read to find out if Yemen was still Yemen? 

And as it turned out, the Hilbeh I ended up making is not exactly Hilbeh either. Nor was it exactly a Zhug but I wanted to call up something else and in the spirit of the evening, am hoping that the snipped tops of our Egyptian Walking Onions completed the transition. And so I give you Zhugbeh. (its, ok, I googled it to be sure Zhugbeh didn't mean some unseemly thing in Yemenic.)  

Zhugbeh 

1 cup kalamata olives, pitted of course
1 cup pickled white onions, small cocktail onions
½ cup garlic cloves, peeled
Handful of fresh parsley and turnip greens
Handful of green onion tops, these came from our Egyptian walking onions
1/2 - 1 cup good olive oil
sea salt and fresh cracked pepper to taste

Throw the first five ingredients in a food processor and whirl till a paste. Optionally you can finely chop these on a cutting board. Then begin to stream in the olive oil till you have a paste with your preferred consistency. May be dolloped in the center of salty yogurt or in a separate bowl - serve with flatbread and a poem.

For all kinds of consuming passions, I share Dust by DJ Rogers from the Sacrificial Poets Blog. Evocative.

Sameer and George Enjoying Table Talk

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