Also updated the “Then and Now” page, see here:
http://udhailiyah.com/?page_id=117

James

  

 

From Celia:  (other pictures Celia sent)
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I don’t know why we didn’t take them of ourselves maybe we didn’t want any evidence of our misconduct?  The big thing was this guy who professed to be able to do a gainer off and he sure did.  I think it was a visiting soccer team from Abqaiq that stayed the night (where would they have stayed, did they ever do that–that’s my memory of it) the guy’s name was Danny or Daniel something if I remember correctly.  Not “our” Danny Simpton.  I recall Mike McGrath being there that night, down from Abqaiq they had moved by then and Bubba Kent mostly because of that name and lots of the girls thought he was hot.  Adrienne was there, I don’t recall who else.  Were either of you?
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Let’s revisit the pool!

James

Ok for old times sake let’s hear it everybody “If I could spend time in a bottle, the first thing that I’d like to do”. Now your going to be singing it all day and I know you know the rest of it too….LOL

Take care,

   Rick B.

 

SHAWARMA   Serving size: 8                                                             

2 pounds beef, lamb or chicken – very thinly sliced           

Marinade: 1 cup yogurt 2 tablespoons lemon juice

4 cloves garlic — minced

1/2 teaspoon hot pepper sauce

1 tablespoon vinegar

1 tablespoon onion — finely minced

1/2 teaspoon black pepper

1/2 teaspoon red pepper

1/2 teaspoon ground mace

1/2 teaspoon salt   

Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.

NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon layers of meat (lamb, beef or chicken) place on a spit and topped off with an onion and lemon. The spit is placed vertically in front of an open flame. As the meat cooks it is turned. The shwarma chef takes his sharp knife in hand and cuts off paper thin slices of cooked meat which drop into a waiting tray below. The cooked meat, salad and yogurt or hot sauce are placed in the pocket of pita bread or on a long toasted roll.   

Rick Barnes

See Results here

James

Click image above for link to video showing how to make one if you have forgotten.

James

James

James

See the new Traffic Laws.  Enjoy!

James