10
Jun

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It’s been a while since I gave you my belly dancer of the month. Too much traveling and too many different things to work on but my life has been a little more relaxed recently and here is my choice for this month, a resplendant Samia Gamal who with Tahiya Carioca, is my other favourite belly dancer. And like Tahiya, she avoids being vulgar despite the suggestiveness of her movements. Every time I watch her I wonder how her jaws don’t ache with that wide fixed smile she has throughout her dances. She is very young in this clip taken from a 1954 film called Raqsat al-Weda’. The choreography and set are delightful, her body and movements absolutely gorgeous and the characters watching her very amusing despite some tragic expressions! I hope you enjoy it as much as I have!


16
May

orange blossom jam-finished copyI am coming to the end of my Sicilian stay, and this year I managed to be there for orange blossom season even if I arrived at the tail end of the season. I had Amy come back to visit, and one of the first things we did was to go down to the citrus grove to pick enough blossom to make our jam. Most of the blossom had gone but there were still enough for us to pick to make our jam. And the fact that the blossom was nearing the end of its life made it easier to pick. All we had to do was to shake the branches for the petals to fall off the buds and into our basket. Well, not all the petals but at least half. Here below are pics of Amy reaching high up in the tree to get some really good blossom to add to those that fell off easily.

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22
Mar

the cavolfiore verdeCauliflower is a very fashionable vegetable nowadays. You will see it on restaurant menus from San Francisco to New York to London, prepared in myriad ways from sliced thick and served as steak, to roasted, to grated and used instead of flour as a base for gluten-free pizza, and so on. But using it to make a sauce for pasta has not yet, as far as I know, been adopted by chefs even though it is a typical Sicilian way of using green cauliflower when in season. Some of you will already know that I am well on my way to becoming Sicilian, at least in as far as having a home there, and as a result, I am spending a fair amount of time on the island, staying on a beautiful organic farm belonging to my friend, Mary Taylor Simeti, who is also my guru for all things Sicilian — Mary is the author of the ultimate book on Sicilian food. So when I saw green cauliflower at the greengrocer, I decided to buy one before the season ends. Easter is the cut off time for cauliflower. Initially, I was going to make the pasta sauce myself. I had learned it from Mary but as she is just up the lane from my casetta, I thought why not have the master (or should I say mistress!) make it. And so it was. I carried my cauliflower to Mary’s house with my camera to snap her make the sauce while her gorgeous grandchildren sat mesmerized watching cartoons on the TV.

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10
Feb

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Well, a little later than I should, I am back with my belly dancer of the month and this time, she is not wearing the regular revealing costume but rather a chic evening gown that hugs her figure with the obligatory scarf on her hips. This is how elegant Arab ladies belly dance at parties or weddings. I think I am the only Arab lady who doesn’t know how to shake her hips which is a shame as I would have loved to have a man pull me to him with his cane the way Rushdy Abaza does to Na3ima Akef at the beginning of the clip! Anyhow, she was in her days one of the top movie star dancers in Egypt, not only belly dancing but also tap and other dancing. She is cute and sexy at the same time, and she moves beautifully without ever looking vulgar despite Abaza’s obvious desire for her. I hope you enjoy them both as much as I did when I was deciding which dancer to give you this month!