H1N1 made its dramatic entrance onto the great continent of Africa via Cairo a couple of weeks ago, carried inside a little girl visiting from the States.  Now it seems some of our students brought it with them as well.

AUC Suspends Classes and Events Until June 14

As a result of the two confirmed cases of the H1N1 flu in the Zamalek dormitory, the university has decided to suspend classes until Sunday, June 14, 2009.  As a result of this decision all non-essential personnel are not required to report to campus, and a limited bus service will be available to transport essential staff. Details of this schedule will follow later this afternoon.

The university is taking this action on the recommendation of the Egyptian Ministry of Health to ensure the health and safety of the AUC community.

The students who have been tested positive are residents of the Zamalek dormitory and are receiving medical treatment for the flu. The Ministry of Health has obtained samples from all residents of the dormitory and those results are expected this evening.

The university’s administration is working closely with the Egyptian Ministry of Health to effectively manage this situation and will continue to keep the AUC community informed as new information becomes available.

Keep in mind this is the same Ministry of Health who thought slaughtering all the pigs was an effective means of preventing the spread of the virus, so their recommendations should be taken with a grain of salt.  Actually, I am more concerned with finding an acceptable alternative for printing some things I was going to print on campus tomorrow than I am of getting the swine flu.  For the record, my temperature at the moment is a perfectly healthy 37.3°C.

For those of you inclined to worry, here is a little something to help take your mind on a sensual journey through last night’s pizztravaganza instead!

sticky oily goodness

perfection

flatbread french toast = egyptian toast!

Ever since seeing Brandon’s lovely photo of breakfast on the balcony with Marti, I have been looking forward to trying this make-do-with-what-ya-got version of french toast!  delicious!  The newspaper was full of bad news.

before

after

mmmmmmmm!  I have to say I am quite lucky to have an amazing cook for a boyfriend!  Brandon has been making delicious pizza’s for me since our second date, and they just get better and better.  Not to mention the produce here is incredible!  This pizza had a pesto base with fresh mozzarella, Egyptian feta (which is more like tangy cream cheese), fresh garlic, onion, yellow bell peppers, mystery but super hot chili peppers, diced tomato, and baby basil from Brandon’s balcony garden.  Need I say more?

And the heavens parted, and the light of the full moon shone down upon me.  And there before mine eyes did I behold the gloriest of all visions.  And I did tremble as the sparrow out of Egypt alighted softly on my shoulder and whispered to mine ear, “Sí, se puede”

As far back as I can remember, I have always loved grocery shopping.  To this day I know many friends are loathe to go the store with me because I can never just pick up what I am there for; I can’t help browsing, which is funny because I am very picky and probably won’t eat 90% of whats being sold.  So I have been to just about every market and grocery store within walking distance of my flat here, exploring the shelves.  I was surprised to find how many familiar products and brands are available.  Kraft Macaroni&Cheese is readily available almost everywhere (though thanks to a traumatizing childhood worm incident, I stay clear of the stuff), as are apparently all of the other 53-ish varieties of Heinz I’ve always wondered about.  One thing I have not seen is the San Francisco Treat ding ding.  For whatever reason, Rice*a*Roni Spanish Rice has been a staple on my menu for at least the last decade.  I love the stuff, and I’m not ashamed to admit it.  It is one of the few varieties not to contain dehydrated animal fat.  I have never been to Spain, so I have no idea what resemblance it has to anything there.  If the Mexican Rice variety is any indication, then I assume no one in Spain has ever eaten anything remotely like my beloved R*a*R Spanish Rice.  Anyway, you can’t get it here.  So I present, in absentia, Supposed-San Francisco-Style Spanish Rice, Egyptian Style:

1 tomato; diced

1 bell-like pepper; diced

1 yellow onion; chopped

2 mystery chili peppers; sliced

1/2 head of garlic; demolished

1 cup Egyptian rice (short grain)

1/2 cup vermicelli

1/4 tsp black pepper; unfortunately pre-ground

1 tsp salt; you’d better believe it

1 tsp coriander; expertly ground in the palm

1/4 tsp cumin

1 tsp cayenne chili powder; imported

1 tsp New Mexico hot chili powder; imported

1/2 tsp Egyptian chili powder; why even bother?

3 Tbsp butter; local and unnaturally yellow French imported (white and fatty)

2 slices Egyptian flat bread; toasted, on the side

1/2 bunch cilantro; chopped for garnish

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saute the lot until toasted.  add 1 3/4 cup water.  bring to boil.  cover.  simmer on low heat, 20-25 minutes.