final(s) week in Jordan

Sunday, April 24th

NCDR.

Arabic final (fusha).

Final group dinner.

Monday, April 25th

Contemporary Art and Culture final due.

Meet at Bruce's to say goodbye to Tyler and Rhea.

Weep.

Tuesday, April 26th

NCDR.

Work on final paper for Bruce.

Wednesday, April 27th

Oral final in Political Economy.

Turn in final Political Economy paper.

Thursday, April 28th

Last day at NCDR.

Weep.

Hang out with my host family. They frequently tell me that they are sad that I'm leaving.

Friday, April 29th

Shop for last minute souvenirs , I guess. Possibly another bag to check because of all the stuff I've accumulated.

Weep.

Say goodbye to all my favorite coffee shops.

Pack.

Hang out with my host family. Weep.

Saturday, April 30th, 10:45 a.m

Get on a plane to JFK.

I woud like to take a minute to point out that this is my 16th week in a foreign country. Hey mom, remember when I couldn't last two weeks at Catoctin? You should probably call Linda and tell her about my personal/emotional/spiritual development.

Here's what we had for dinner tonight, courtesy of my host mother and Auntie Fatima:

Warak Enab (stuffed vine leaves)

Ingredients:

• 1 lb. fresh tender vine leaves
• 2 cups ground or chopped meat, preferably lamb
• Several meat bones or cubes of meat
• 1 1/2 cups rice
• 1/2 cup lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups cold water
• 2 medium sized tomatoes, sliced
• 1 medium sized tomato, chopped (optional)
• 2 medium onions sliced.

Preparation:

• Soften and blanch vine leaves by dipping a few at a time in boiling, salted water. Set aside. Wash rice and put cup of warm water for 15min , take of the water and mix with ground meat , salt, pepper and oil. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar (see the picture).

• Arrange mahshi over layer of bones and sliced tomatoes and onion. When all has been added, press down firmly with palm of the hand. Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.

It's my new favorite food.