Ever since Eve got mixed up with that sly serpent in the Garden of Eden, women have been blamed for many things and called by many names.
From sorceress to saint, witch to angel, Mata Hari to Joan of Arc, wife, mother, sister, mistress, evil incarnate, virtue personified, every man’s desire and many a man’s nightmare. Men claim they can’t understand women; women claim they don’t really try.
Coming from a long line of very strong-minded women, it’s hard for me to deal with what I read of the suppression of women in many areas of the Middle East. To be at the mercy of total male dominance is so alien to my mentality that I have to work very hard to overcome both anger and ignorance. I’ve tried to keep myself informed about other cultural and religious practices in an effort to maintain an open mind regarding what I consider to be virtually inhuman treatment of women in other worlds. Sometimes it’s just not possible.
There is such a thing as going too far, and an Iranian Muslim cleric named Hojatoleslam Kazem Sedighi has crossed the line. This is his latest pronouncement for all his Muslim followers: “Many women who do not dress modestly lead young men astray, corrupt their chastity and spread adultery in society, which increases earthquakes.”
Say what?
You mean to tell us that you honestly believe and are preaching that immodest women are responsible for the recent spate of earthquakes?
Never mind the silliness about leading young men astray (I won’t get started on that one) and corrupting their chastity (oh, sure), blaming what you consider to be under-clothed women for earthquakes is pure and simple the dumbest, most stupid thing I’ve ever heard from the mouth of a man, cleric/Muslim or whatever.
Of course, Hoja’s (as I shall refer to him hereinafter) idea of dressing modestly means wearing a burqa (total coverage with mesh over eyes) or at the very least, a niqab (total coverage with an open slit for eyes) and that would certainly have a deterring effect on any young man, or so it seems to me. I have no problem, however, with what any woman wants to wear, as long as she’s wearing it because she chooses to, not because someone like good old Hoja says she must.
But to equate immodesty with an increase in earthquakes leads me to believe that Hoja is a brick short of a load and should be defrocked, or whatever they do to Muslim clerics. He’s obviously not playing with a full deck.
I can’t wait to tell the next gaggle of scantily dressed young women I run into that they’d better cover up or we just might find ourselves in the midst of “the Big One.”
After all, we live with a fault not far beneath us, here on the island, and there’s a lot of immodesty going around. If we begin quakin’ and shakin,’ you now know who to blame.
RECIPES
Except for a handful of famous male chefs, cooking has traditionally been women’s work, but in our part of this world today, that has changed. For the better, I might add. I know many men who cook often and do it well, including my husband.
While I don’t want to imply that men only cook certain types of dishes, it has been my experience that men prefer uncomplicated, not-too-many-hours-in-the- kitchen recipes. The following are man-in-the-kitchen tested, as well as delicious.
ROSEMARY ROASTED SALMON
2 bunches fresh rosemary
1 large red onion, thinly sliced
1 two lb. center-cut salmon fillet, skin on
2 large lemons, thinly sliced
1/3 cup olive oil
Arrange half the rosemary sprigs in a single layer in the center of a heavy baking sheet. Arrange onion on top of rosemary, then place salmon, skin side down, on top of the onion. Sprinkle with salt and pepper and cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary and drizzle olive oil over all. Sprinkle lemon slices with salt. (At this point, the dish can be covered and refrigerated until ready to cook, up to 8 hrs. ahead.)
Roast the salmon in a preheated 500-degree oven until just cooked through, about 20 min. or less, depending upon thickness of the fillet. DON’T OVERCOOK! Transfer salmon to serving plate; serve with roasted onion and lemon slices. Serves 4.
Couscous, or rice, or potatoes gratin would be a fine side dish with this salmon, along with a tossed green salad and/or pan roasted asparagus.
Regular readers know of my love for quesadillas; they’re so easy, quick and versatile and men seem to get very creative with “stuff” to put inside quesadillas.
CORN & BLACK BEAN QUESADILLAS
2 flour tortillas, 8-inch size
1/3 cup thawed frozen corn
2 t. vegetable oil
1/3 cup minced red onion
1 t. minced garlic
1/2 t. chili powder
1/3 cup canned black beans (drained)
2 t. freshly squeezed lime juice
Salt, to taste
2/3 cup shredded Monterey jack or pepper jack or Cheddar cheese, or a mix of all (we like the Mexican four-cheese mix)
Always cook the tortillas slightly before you begin; keep warm on a baking sheet in a 200-degree oven. Heat a 10-inch skillet over med. heat about 2 min., until hot. Place 1 tortilla in skillet and toast until soft and slightly puffed at edges, about 2 min. Flip and toast until puffed and slightly browned, 1-2 min. longer. Transfer to baking pan; repeat with second tortilla.
Heat skillet again until hot. Add frozen corn and cook, stirring occasionally, until kernels begin to brown and pop, 3-5 min. Transfer corn to a bowl.
Heat the oil in the same skillet over med. heat until oil shimmers. Add onion and cook until softened, about 3 min. Add minced garlic and chili powder and cook until fragrant, about 1 min. Stir in black beans and cook until heated through, about 1 min., then return corn to the pan. Gently press mixture with a spatula to slightly crush beans. Transfer mixture to the bowl, stir in lime juice and season with salt.
Wipe out skillet with paper towels and return to med. heat until hot. Assemble tortillas: place tortilla on board or counter, sprinkle half the cheese and half of the bean/corn mixture over half of the tortilla, leaving a 1/2-inch border at edge. Fold tortilla in half, pressing to flatten. Brush top lightly with oil, sprinkle lightly with salt and set aside. Repeat with other tortilla.
Place both quesadillas in skillet, oiled sides down. Cook over med. heat until crisp and well browned, 1-2 min. Brush tops with oil and sprinkle lightly with salt. Flip and cook until second sides are crisp, 1-2 min. Transfer to a cutting board and let sit for about 3-4 min. (if you cut too soon, the cheese all oozes out), cut in half and serve. We usually have a dish of salsa and/or sour cream on the side for those who want some with their quesadilla.
For the guy who prefers to grill, this chicken recipe is a winner. You just have to remember to do the marinating the day before.
GRILLED TEQUILA LIME CHICKEN
1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 T. minced, seeded jalapeno chilies
1 1/2 T. chili powder
1 t. salt
1/4 t. ground black pepper
6 boneless chicken breast halves, with skin
Mix first 8 ingredients in a large bowl to blend. Add chicken; turn to coat. Cover and chill overnight. (Or do this first thing in the morning and it will be ready to grill by dinner time.)
Bring barbecue grill to med. heat, brush with oil. Grill chicken until cooked through, turning occasionally, about 18 min. Transfer to a platter and serve, with garlic bread and a tossed salad, or with Mexican beans and a salad. Serves 6.
