Feeling mad as a hatter
To whom nothing much matters
I am quite the artisan when it comes to rhymes and melodies
Not much else I’m afraid
In the end, she is the only sunshine that penetrates the rainy days in my brain
SHA’ BAAN Approaching
Do u have your personal minimum steadfast list ready?
Here it goes….
2 units of Duha? 1 juz of Qur’an? 4 units of Qiyyam? Then maintain it!
Then try to establish this month a high level of steadfastness. 🔩🔩
Practice kushoo and stand longer in Salah. Put efforts into the quality of your Salah.
Spend this month reflecting on your sins, turning to Allah subhanahu wa ta’ala for forgiveness.
Be aware that Shaitaan will busy us with trivial matters!
Increase in dhikr! Keep the tongue moist with His Remembrance.
Do not procrastinate any act of worship.
Got a daily plan? Review it and make sure you are maintaining it completely.
Don’t have a daily plan? Then make one!
Push yourself to read Qur’an rather than sleep!
Make sincere tawbah and general but plentiful istighfar for ALL sins (intentional/unintentional) and ALL shortcomings.
” O TURNER OF HEART KEEP MY HEART STEADFAST ON YOUR DEEN “..aameen
Recipe By: Chef Rabia, Riad Dar Masouda, Fes, Morocco
Yield: 6 to 8 as an appetizer or first course
While in Morocco in October of 2010, I took a cooking class with the cook of Riad Dar Masouda in Fes. Rabia taught us a few of her favorite dishes, and Zaalouk is one we whipped up together after a trip to the market to gather ingredients. Rabia’s version of Zaalouk is the best I’ve ever encountered.
3 large eggplants
4 each red and green bell peppers
1/3 cup extra virgin olive oil
6 medium tomatoes, halved and grated on the large-holed side of a box grater, see note
8 medium garlic cloves, crushed with a garlic press
1 teaspoon cumin
3 tablespoons sweet paprika 1 tablespoon harissa
1 tablespoon kosher salt, or more to taste
1 medium bunch, about 1/2 cup cilantro, large stems discarded, finely chopped
1 medium bunch, about ½ cup, flat-leaf parsley, large stems discarded, finely chopped
cilantro and/or parsley leaves, for garnish
argan oil or extra virgin olive oil, for drizzling
crusty bread or flatbread, for accompaniment
Roast the eggplant directly on a gas flame until soft and blackened. Put in a bowl and cover with plastic wrap. Set aside for 15 minutes or until cool enough to handle. When cool, peel and cut into medium dice.
Roast the red and green bell peppers directly on a gas flame until blackened. Put in a bowl and cover with plastic wrap. Set aside for 15 minutes or until cool enough to handle. When cool, peel, seed and cut into medium dice.
In a large fry pan, over medium-high heat, add the tomato puree and crushed garlic and cook until most of the liquid has evaporated. Add the olive oil, eggplant, peppers, cumin, paprika, harissa and salt. Stir to combine, lower heat to medium, and cook for another 10 minutes. Add the cilantro and parsley and cook another 5 minutes.
Let cool to room temperature. Transfer to a serving bowl, drizzle with argan or olive oil, sprinkle with parsley and/or cilantro leaves, and serve with a crusty loaf of bread or flatbread.
To make fresh tomato puree, cut a ripe tomato in half crosswise. Lightly squeeze out the seeds. Grate the tomato on the large holes of a four-sided grater until all you are holding is the skin, which you discard. Voila’, fresh tomato puree!
No flowers or chocolates on
The first date. This was going
To be different from the very
First dailed-in footstep. And I
Went through the gate, four
Minutes not late, to see
Those eyes in the shadows
Of a sunny afternoon.
Thus there we were, both clutching
At the same glowing piece of
Jigsaw. Afraid of letting go.
“If you want your Ramadan to be blessed and prosperous with deeds, greet and welcome it with true repentance.”
Shaykh Ahmad Jibril
(GEMS OF RAMADAN)
welcome Ramadaan with a clean heart
Forgive & forget
Clean your heart from all ill-feelings, bad thoughts or thinking about others.
Make istighfar, a lot of istighfar
for your intentional and unintentional sins.
for your obvious and hidden sins
for your internal diseases of heart (self-admiration, pride, looking down on others)
For being ungrateful to Allah
for being so heedless in our worship
for many sins that we do on daily basis.
Make lots of isitghfar, while walking, talking, cooking, cleaning, reading, driving.
Keep ur tongue moist.
may Allah forgive us. ameen
Sfenj is the standard word used in Morocco, and the word is from the Arabic word “Isfanj” means Sponge. Just because both are similar in shapes and function, they absorb a lot. We do not call them Beignet, we call beignet other kind of sweet doughnuts.
1-For the easy way I used in USA, it was canned biscuits dough. You put them separately in a large plate where you put some water like 1/4 cup. then let them soften while you prepare your frying oil. once the oil is hot and ready, make a hole in the center of the biscuits
Put back in the plate. when you finish making the holes. please take the first biscuit and try as shown in the picture above to stretch the hole wide to make a large ring, and place the dough in the hot oil to fry.
Fry both sides on medium heat until golden brown.- make sure no water access in order not to burn your self-
2-for the recipe I am using:
-3 cups flour
– 2 teaspoons yeast
– 1 teaspoon salt
– 1¼ cup warm water (you may need more or less)
– vegetable oil, for frying Dissolve the yeast in the warm water and keep a side.
Mix the flour and salt in a large bowl. Add the water and yeast mixture, and mix very well until smooth and sticky . The dough should be too sticky.
Cover the dough with a plastic, and leave to rise for almost 3 to 4 hours until doubled.
Heat vegetable oil until hot. Dip your hands in water, and take a piece of dough about the size of ( biscuit dough or a little larger) . Use your wet fingers to make a hole in the ball of dough, as shown in the picture above, stretch the hole wide to make a large ring, and place the dough in the hot oil.
. Fry the sfenj until golden and brown, turning once or twice. Remove the cooked sfenj and drain the access of oil, Repeat with all the remaining dough and line them on paper towels. Enjoy with honey and a fresh mint tea or coffee
1kg small black fresh eggplant
1kg of sugar (but not less than 750g)
1/2 cup water
2 cinnamon sticks
1 tsp ground cinnamon
1 tsp ground cloves (or 3 whole, optinal)
1/2 cup lemon juice
a pinch of ground ginger, optional
walnut is optinal
Prick eggplant with a fork throughout and around it. Boil 5 minutes, let cool, and pour into a sieve, until all the water is drained.
meanwhile prepare the sugar syrup with water, when the sugar has melted, add the spices and lemon juice.
Add the eggplants and cook on a low heat, stir occasionally with a wooden spoon, until the eggplant absorb half the syrup. Add the walnuts.
Keep in jars
Bipolar illness has eaten my life in leisurely chunks. You may have read a book or two written by some fortunate one who fought their way out of the abyss and ended up as a successful well balanced happy person . I’m not one of them. In fact, the opposite. I rose to some dizzying heights in my profession, and through the erosion of my illness, have found myself disabled, unable to work in the field I so dearly love.
my life was dark and I was out of my mind,everything was so dark and there was no light. In my times of trouble no one seemed to care,my heart was breaking and my pain so too deep. The way was cloudy and my road seemed so long,I was so weak and no one seemed to understand. I was all alone and the pain had no end,I was so afraid and my heart was in fear. All I heard myself saying NO ONE understands what I am going through…only Allah knows. I buried myself deeper and deeper into the darkness of my past not realizing then that when there was no one by my side,Allah was there all along. So I turned to Allah and my life started having meaning again.