January 25, 2023 Lunch - Ham and Bean Soup with a tamale. Dinner - Ful Mudamas, Egyptian Fava Beans with sautéed ground lamb

January 25, 2023 Lunch - Ham and Bean Soup with a tamale. Dinner - Ful Mudamas, Egyptian Fava Beans with sautéed ground lamb

Tomorrow is surgery so today I tried to eat lots of carbs and protein.

For breakfast I ate a bowl of granola with milk and blueberries and yogurt and tropical fruit salad.

At 10:00 I watched the President say the US would send tanks to Ukraine, which will trigger other countries sending tanks.

At 11:00 Rahim came by and we worked on one of his transactions for an hour.  

Then at 2:00 I went to the garage looking for potstickers but the bag was still sealed so I selected a yogurt container of what I thought was Posole and a frozen tamale.

When I defrosted the container in the microwave I discovered the container was ham and bean soup, so I heated a bowl of the soup with the pork tamale and ate a delicious lunch with lots of carbs.

I then printed the recipe for Ful Mudamas, Egyptian Fava Beans because we had lots of cooked fava beans we had cooked last weekend from dried beans.

Ful Medames

Foul Mudammas or Ful Medames (Egyptian Fava Beans) is a creamy, rich, and hearty recipe that's brightened with a generous drizzle of peppery olive oil, fresh vegetables, and herbs. It's a traditional breakfast dish in Egypt and the Levant area of the Middle East, and it's typically served as part of a spread along with fresh vegetables and flatbread.

Course Breakfast, Vegetarian Main Course

Cuisine Egyptian, Middle Eastern

Prep Time 10 minutes

Cook Time 5 minutes

Servings 4 servings

Calories 318kcal

Author Faith Gorsky

Ingredients

• 2 cloves garlic crushed
• 1/2 teaspoon salt
• 15 ounce can fava beans sometimes called broad beans or foul mudammas, with liquid
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cumin
• 1/4 teaspoon freshly ground black pepper
• 1 small tomato diced
• 1/2 small onion minced
• 4 tablespoons minced fresh parsley leaves
• 4 tablespoons olive oil
• 1 lemon wedged

Instructions

• Crush the garlic in a mortar and pestle with the salt.
• Bring the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and use the back of a spoon to mash some of the beans (about 1/2 cup) against the side of the pot.
• Stir in the garlic, lemon juice, cumin, and black pepper.
• Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley on top in a decorative way.
• Serve with lemon wedges to squeeze on top.

After lunch BIlly and Luke called to wish me well and we had a three way conversation between Oaxaca, Dallas, and Albuquerque for a few minutes.

Luke told us a fantastic story about a man who was visiting the small village near Majahual where Maja Rose South is located where Luke is staying who contacted him on Facebook because they shared a common person, Liz Simon or MamaDana Kaur, my first cousin who recently died.

The man contacted Luke because he had been friends with Liz and Bucky at the Kundalini ashram in LA.  When the man asked Luke how Luke was connected to Liz, Luke answered, “She is my family.  I am her second cousin.” They immediately shared a bond Luke said and the man went to dinner with Luke and six other Maha Rose persons a couple of nights ago.

Suzette came home at 3:30 and I lay down and napped from 4:15 to 5:15, then meditated for a few minutes until 5:30.

I went to the kitchen and found Suzette had chopped onion and sliced cucumber for dinner.

She fetched a cutting board and a knife and tomato and bunch of parsley.

We thawed a lb. package off ground lamb yesterday in anticipation of preparing this meal with the addition of sautéed lamb.

I diced the tomato and minced the parsley and Suzette mashed and heated the fava beans and added the suggested sauce made by mortaring garlic and jalapeño chili with lemon juice plus the minced onions.

In a separate large skillet she sautéed the ground lamb seasoned with z’ atar, (thyme, sumac and crushed sesame seeds) and the parsley.

Suzette then plated the Ful Mudamas and garnished it with the sautéed lamb, diced tomatoes, goat cheese, and cucumbers and added wedges of flour tortillas toasted over the open flame on the stove.

It was a dish that looked as good as it tasted.

I was not allowed to eat after 7:30 so I finished a cup of chai and a slice of fruit cake at 7:28.

Willy spent the evening with us giving me encouraging words and Diane Souder called to wish me well and ask when she could bring food and start walking with me.  She gave us a report on her neck surgery which altered her voice and did not cure the loss of feeling in her right arm and we encouraged her and I realized lots of folks are dealing with more difficult conditions than me. Thank God she can still walk.

We went to bed at 8:00 because we must get up at 4:00 to arrive at the hospital by 5:30 for pre-op.

Bon Appetit