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The story of a song that’s been stuck in my head nearly all my life

You know how sometimes a song gets stuck in your head? Even one that you haven’t heard in a very long time? Yesterday, while I was picnicking in a nearby park, “The Wayward Wind,” by Gogi Grant, traveled out of my head and into the air as a light breeze ruffled the edges of the purple comforter I was sitting on.

Although I had fled to the park in the midst of a quarantine cabin fever attack, there was something about the breeze, the restless wind, that eased my mind.

The song was a favorite of my brother Peter when he was a young boy. I don’t remember his actual age but he was still young enough for his big sister to babysit him. He would beg me to call into the radio station we listened to and request the song over and over. Sometimes I even changed my name so they wouldn’t know it was the same person calling so many times in one day. At least that’s what I told myself.

SGN-l-SENIORMOMENTS-0124.jpg?fit=620%2C9The song “The Wayward Wind” by Gogi Grant was a favorite of my brother Peter when we were kids. (Archive photo)

Peter assured me that I was so good at changing my voice that no one would ever know.

“Sometimes you even sound like a boy.”

As life played out, a wayward wind blew me from Virginia to New York to Montreal and finally California. And that is where I met her. When I read in the paper that Gogi Grant was performing locally, I told George the story about Peter and said, “I have to go see her.”

“Let’s do it,” said George. One of the things I loved best about my late husband was his enthusiasm for my enthusiasm.

I called Gogi’s press contact and told her my story. She arranged for me to see the show and meet the singer after for an interview. I reserved an extra ticket for George and we were off.

“I’m going to meet ‘The Wayward Wind,’” I emailed Peter.

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Gogi did not disappoint. On stage, she sounded just like she did on the radio all those years ago. It was as though her voice never aged. She laughed that we were probably responsible for her recording topping the charts with all the phone requests to the radio station. Peter and I like to think that we contributed just a little.

The song is still stuck in my head. And I’m happy with the company.

Email patriciabunin@sbcglobal.net follow her on Twitter @patriciabunin

Recipe: Go with the grain by serving this barley-based salad

This delicious barley-based salad is adapted from “Ancient Grains for Modern Families” by Maria Speck (Ten Speed, $29.99). Speck used marinated dried figs in the salad. I substitute lightly candied fresh kumquats, an idea based on a quinoa salad that I fell in love with at Marche Moderne restaurant (Newport Coast) a few years ago.

I love the sweet-tart spark that those kumquats add to the mix. Kumquats are like inside-out oranges. The peel is sweet while the interior is tart. They are rich in vitamin C and are generally available from November through July.

It takes some time to cook the barley, so I usually cook double or triple the amount used in this recipe. I cool it and freeze it, then use it in quick-to-prepare soups or green salads.

Barley Salad with Kumquats and Tarragon

Yield: 4 to 5 servings

INGREDIENTS

Barley:

2 cups water

3/4 cup pearl barley

1 (2-by-1-inch) strip lemon zest (colored portion of peel)

Pinch of salt

Kumquats:

1/2 cup water and 1/2 cup granulated sugar

8 kumquats

Salad:

1 1/2 tablespoons fresh lemon juice

1 teaspoon honey

Salt and pepper to taste

3 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh tarragon

2 tablespoons finely chopped fresh parsley, divided use

2 celery stalks, cut into 1/2-inch dice

1/2 cup finely chopped green onions (about 4), white and light green parts (save dark stalks for garnish)

1/2 cup coarsely chopped unpeeled cored tart apples, such as Granny Smith

Cook’s notes: Salad can be prepared (without the apples or garnish) 6 hours in advance, covered and refrigerated. Bring to room temperature and garnish before serving. If serving as a vegetarian entrée, garnish with toasted walnuts or almonds.

PROCEDURE

1. Cook barley: Place water, barley, lemon zest strip and salt in a 2-quart saucepan; bring to boil on high heat. Decrease heat and simmer, covered, until barley is tender but slightly chewy, 30 to 40 minutes. Remove from heat and set aside for 5 to 10 minutes. Drain any remaining liquid. Spread out on rimmed baking sheet to cool. Discard zest.

2. Cut kumquats in half lengthwise; pluck out and discard any large seeds with tip of a paring knife. Place 1/2 cup water and sugar in saucepan; bring to boil on high heat. Decrease heat and simmer 4 minutes, stirring occasionally until sugar dissolves. Add kumquats and simmer 10 minutes. Drain and set aside to cool (I reserve the syrup that is drained from the kumquats and store it in the refrigerator to use in cocktails.)

3. In a salad bowl, combine lemon juice, honey, salt and pepper; whisk to combine. Whisk in oil in thin stream. Add tarragon and 1 tablespoon chopped parsley; stir to combine. Add celery, green onions and apples, cooled barley and cooled kumquats. Gently toss. Taste and adjust seasoning as needed. Garnish with 1 thinly sliced dark green onion stalk and remaining parsley.

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

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Russian police arrest over 1,000 protesters calling for Navalny’s release

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Demonstrators gather in cities and town across country as UK says it is ‘deeply concerned’ by arrests

More than a thousand people have been arrested at protests across Russia as they called for the release of the opposition leader, Alexei Navalny, from jail.

Demonstrators gathered in cities and towns in Siberia and the far east with rallies in Moscow and St Petersburg expected to begin at 2pm local time (1100 GMT). The protests are thought to be the largest in Russia since 2017.

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Doctors call for shorter gap between Pfizer Covid vaccine doses in UK

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British Medical Association warns current 12-week wait could reduce effectiveness of the jab

The gap between the first and second dose of the Pfizer/BioNTech coronavirus vaccine must be reduced to ensure the vaccine is effective, senior doctors have warned.

Currently patients wait about three months to get their second dose. Prof Chris Whitty, the chief medical officer for England, said this was a “public health decision” to get the first jab to more people across the country.

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Moroccan Cuisine: Five Soups You Should Integrate Into Your Diet

Morocco might be most famous for its delicious couscous and tajine, but many also celebrate the country for its tasty and healthy Moroccan soups.

The North African kingdom’s food is as diverse as its culture. You can find exquisite soups that will keep you warm during winter or healthy ones that will speed up your recovery and strengthen your immune system.

Based on a healthy Mediterranean diet, Morocco’s cuisine is centered around vegetables, beans, fruits, nuts, and whole grains, with a moderate amount of dairy, poultry, eggs, and seafood. Moroccan food occasionally features meat.

Morocco’s cuisine is also special with its culinary masteries that fuse between European and Amazigh gastronomy, which give it an exotic taste with rich flavors that attracts people from across the world.

Moroccans may serve soups for breakfast, dinner, and on occasions such as weddings, Eids, and other celebrations. These are five delicious Moroccan soups that you should integrate into your diet to keep you warm in winter and to provide you with all the nutrients you need.

Harira

Moroccan Harira. Photo: Ali Andalousi

Harira is Morocco’s most famous soup. It features on Moroccan iftar tables every evening during Ramadan. Moroccans also enjoy it often not during Ramadan for its many health benefits and its delicious taste.

Made of tomatoes, chickpeas, celery, parsley, onion, vermicelli, turmeric, and you can even add chicken, meat, or eggs, the soup is rich in healthy ingredients that are packed with protein, vitamins, minerals.

Chickpea is rich in minerals, vitamins, and fiber with a moderate number of calories, allowing you to enjoy a healthy, tasty meal without worrying about your weight. In fact, the fiber and protein in the legume will slow your digestion and promote fullness, which can help you manage your weight.

Another important ingredient in Moroccan Harira soup is turmeric. It is simply one of the healthiest spices out there. Turmeric contains medical properties called curcumins that work as a powerful anti-inflammatory tool and antioxidant.

The ingredient also helps in lowering heart disease risks and even has benefits against depression. Besides its many benefits, this Moroccan soup is delicious and warm and there is no doubt you will ask for a second fill after you try it.

Belboula (barley soup)

Moroccan Belboula soup. Photo: Wasfa Net وصفة نيت/ Youtube

Belboula, also called Hssoua, is a barley soup that Moroccans mostly serve for breakfast, but you can also eat it whenever as a light and healthy snack.

The Moroccan soup is lightly cooked with barley grounds or semolina, water, olive oil, and cumin, while a pinch of butter and a fair amount of milk are added at the end.

Most Moroccans will associate this tasty soup with health and recovery. If you are feeling ill or running on a cold, your stomach will refuse most heavy food, which is why Belboula is the perfect meal to have in those times.

The light meal will give you the nutrients your body needs to fight off the cold, warm you up, and satisfy your taste buds.

Barley is a grain that is rich in vitamins, minerals, and other beneficial plant elements that reduce hunger and promote fullness, improve digestion, and might help reduce cholesterol and the risk of heart disease.

Loubia (bean soup)

Loubia soup. Photo: Pixabay

Almost all Moroccans love this delicious soup. You can serve it as a side or a main dish.

The white beans soak overnight before you cook them with olive oil, fresh tomatoes, ginger, paprika, garlic, and cumin. If you like spicy food you can add a harissa or chili pepper.

These healthy ingredients give the soup an exquisite flavor that you can enjoy with a loaf of soft Moroccan bread, olive oil, and a sprinkle of cumin.

The Moroccan soup’s benefits lie in the beans and its spices. White beans are rich in protein, fiber, folate, magnesium, iron, copper, antioxidants, and vitamin B6.

These elements help in energy production, improve digestive health, help transport oxygen throughout your body, and might protect against chronic illnesses including heart disease.

Bean soup is also the perfect meal for athletic people or heavyweight figures because it can promote muscle building and hormone production.

Soba (vegetable soup)

Soba soup: Photo: Pixabay

Moroccan Soba is a vegetable soup that is perfect for all seasons, but especially in winter.  Because winter is the flu season, when anyone may fall victim to a harsh cold, it is important to follow a healthy diet that strengthens your immune system and keeps you healthy through cold days and nights.

Soba is packed with healthy nutrients because it consists of many powerful vegetables such as lettuce, tomatoes, potatoes, carrots, celery, pumpkin, bell peppers, and others.

It also has legumes, which are low in calories yet rich in minerals, vitamins, and fiber to help you stay healthy, boost your energy level, and keep you warm.

The cook boils all the vegetables together then grinds them up and serves the soup with olive oil, salt, paprika, ginger, sauteed onion, and cumin.

In addition to all the healthy vegetable ingredients, the Moroccan soup’s benefits also come from the various spices the cook uses in it, especially ginger.

Ginger contains powerful medicinal properties due to its natural oil, gingerol. The oil has anti-inflammatory and antioxidant effects. It can treat nausea, lower blood sugar, and help with weight loss.

Bissara (dry green pea soup)

Moroccan Bissara soup. Photo: Pixabay

Bissara is not only one of Moroccans’ favorite soup but also foreigners’ top choice. Moroccans often serve it for breakfast, especially in the northern region and the mountain where it can get extremely cold, but you can also serve it with other meals as a side dish.

Almost all Moroccans love to indulge in this tasty and healthy soup that keeps them warm during the chilly mornings. You can also find the meal in most traditional Moroccan restaurants.

You make this Moroccan soup with dry green peas (or dry fava beans), cooking them in water with olive oil, salt, cumin, paprika, red pepper until you achieve a thick sauce. Moroccans serve it hot with olive oil, cumin, and bread for dipping.

The benefits of bissara are plenty. The popular soup is rich in protein, fiber, iron, folate, and vitamins (A, K, and C). These nutrients balance blood sugar levels, boost digestion, and can protect against chronic diseases, such as heart disease and diabetes.

Read also: 6 Delicious Moroccan Foods to Keep You Warm This Winter

Moroccan food has earned many fans from across the world throughout the years. Moroccans and international culinary lovers alike consider it healthy with its richness in nutrients, and delicious for its diverse and delightful flavors.

Integrating these five soups in your diet can help you stay healthy in the long term without having to give up the pleasure of a tasty meal.

The post Moroccan Cuisine: Five Soups You Should Integrate Into Your Diet appeared first on Morocco World News.

Coronavirus state tracker: A peak of 740 deaths reported in California on Jan. 22

California’s case count is 3,097,902 on Jan. 22, 2021.

According to data gleaned from local public health departments across the state, there were 25,246 new cases and 740 new deaths reported from Friday, Jan. 22.

And, of the 3.2 million vaccinations distributed throughout the state, 1.39 million have been administered, tracking showed.

There are 19,855 hospitalized patients with the coronavirus across the state, 553 fewer patients than in Thursday’s reports.

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California regions and ICU capacity for Jan. 19

As ICU capacity dwindles in Southern California the percentages in this graphic have been adjusted by state public health officials to represent the high levels of COVID-19 patients among all ICU patients. More actual beds may be available.

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Vaccines administered as of Jan. 17

The California Department of Public Health site shows a total of 3,226,775 vaccine doses, which includes the first and second dose, have been shipped to local health departments and health care systems as of Jan. 17.

The totals of vaccines administered across six different regions are in the maps below. As of Jan. 17, a total of 1,393,224 vaccine doses have been administered statewide.That’s up 609,748 from the Jan. 11 report. The state cautions that the numbers do not represent true day-to-day change as reporting may be delayed.

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