Tag: nature

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Jerusalem

In the Judaean Mountains between the Mediterranean and Dead Sea[s] lies one of the oldest cities in the world. Surrounded by ancient walls, the Old City is home to numerous holy sites. I didn’t arrive with preconceived notions or ideas in regards to the country. Just getting out and about to explore Israel was a learning experience. The countryside is absolutely beautiful with diverse landscapes and scenery, ranging from a desert in the south and lush green hills in the north. There were amazing ruins dating from almost every empire and period from history; the Babylonians, Greeks, Romans, and Crusaders.

The Dome of the Rock is an Islamic shrine patterned after nearby Byzantine churches and palaces. Its outside appearance was changed during the Ottoman period and again in modern times. In the Christian Quarter of the Old City is the Church of the Holy Sepulchre, also known as the Church of the Resurrection to which our guide stated is considered one of the holiest sites for Christians in the world.

Walking through the Old City is tantamount to walking through time ……. going back thousands of years in history. Jerusalem has been conquered and ruled by varying groups of people and today the city is divided into quarters that represent the different ethnic/religious groups that have lived in the walled city for centuries. There are four distinct and vibrant quarters; Armenian Quarter, Christian Quarter, Jewish Quarter and the Muslim Quarter. You do a bit of walking in order to see the layout of the city. I dressed “modestly” …… keeping my shoulders cover and wore long pants with shawls covering my head in order to see religious artifacts or to enter a Mosque or the Holy Sepulchre.

Food in each area was very good, and we enjoyed tasting items unique to each quarter. I favored the falafel sandwich from the Muslim quarter and want to try and remake it at home.

Kathleen

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Watermelon-Rind Preserves

On Saturday afternoon while slicing a watermelon I planned a proper Sunday lunch. Matching flavors or taste to create a menu was an interesting process. The fare was to include an eight-pound ham, a bowl of potato salad, 24 deviled eggs and a pot of collard greens.

As I carved the watermelon, I remembered a recipe my mom made from summers past pickling or preserving the rinds. Pickles are always top on my list, but a preserve was more in order for breakfast with the ham and biscuits or a lunch of Effie’s wheat crackers, Camembert and a slice of cold ham.

  • Peel the rind from half a medium watermelon, and cut into 1 x 3-inch pieces.
    • Dissolve a ½ cup of salt and two quarts of water in a Dutch oven. Submerge the rinds in salted water and set overnight.
      • The next day I boil the rinds in the saline solution for about 15 minutes.
        • Drain and rinse.
          • Add rinds back into pot with two cups of water, ½ cup of lemon juice, cinnamon sticks, cloves and two cups of sugar.
            • Bring to a medium – medium low boil for two hours, until the rinds are translucent.
            • Place in fridge [for up to two months] or can in Mason jars.

Bon appétit,
Kathleen