Five Nights At Dolma's
Kandil simidi is a salty variant of the Turkish simit pastry which is eaten during the Kandil religious holiday. It is ring-shaped and coated in sesame seeds, and is sometimes flavoured with mahlep. During the five nights of Kandil, these pastries are baked and offered to neighbours and relatives.
Five Nights at Dolma's
The population is equally diverse, being a mix of Tibetan Buddhist, Khasa and Rajasthani descent. The Khasa are an Indo-Aryan tribe believed to have come from Persia. There is a distinctly Central Asia feel to Humla, giving it an exoticism not found in many mountain regions of Nepal. The higher inhabitants of Humla are Tibetans (Bhotias) sub-divided into five sub-sects (Limi, Nyimba, Tsangba, Yultshoden and Trugchulung), all practicing a medieval form of polyandry. The Bhotias were originally pastoralists and traders, but have become agriculturalists over the past few centuries as political disputes close and re-draw age-old boundaries. The Khasas of southern Humla practice polygamy, and come from the tropical areas of the south. Living along side the native Khasa are Bauns and Thakuris, descendents of desert tribes of Rajasthan, who fled to Humla during the Mogul invasions of the 14th century. They still maintaining many of their traditional customs, dress and language, and worship gods not even remembered today in Rajasthan. Today, the Thakuris are the dominant group in Humla having been the stronger group politically and militarily. They ruled Humla under the Kayla Confederacy until the Gorkhas conquered Humla and other regions in Western Tibet in the 18th century. There has been much interaction between the Bhotias of the north and the Khasas, Bauns and Thakuris of the south through the ancient trade routes, a practice that continues to this day.
You will be met at the airport by a representative from the Kathmandu Guest House (look for their sign - they will be looking for you) and brought to the Kathmandu Guest House in their van. Kim will book the extra nights for you, and your room will be ready for you when you arrive.
The countries of Armenia and Georgia are less traveled by Americans yet still perfectly prepared to receive the most discerning, but a bit more adventurous, traveler. The itinerary will include five nights in Yerevan, Armenia; two nights in Gyumri, Armenia; one night in Dzoraget in Northern Armenia; three nights in the Old City of Tbilisi, Georgia; two nights in Kazbegi in the Greater Caucuses Mountains of Georgia; and two nights in the New City of Tbilisi, Georgia.
2021: Established our program in Peru, hosted trips in Peru, Guatemala and Nepal, hosted online movie nights throughout the year, established our Ambassador Program with over 20 ambassadors from around the globe
2022: Hosted two skills clinic days in Guatemala, brought PMBIA Level 1 Instructor courses to Nepal to train 16 locals, hosted a skills clinic day in Peru on International Women's Mountain Bike Day, hosted in person movie nights in Brevard, NC and Crested Butte, CO, Began training our first guide in Peru, expanded our Ambassador Program, Partnered with Pivot Cycles, Wild Rye, DT Swiss and 10 Barrel Brewing for the Sunset Shred series across the US.
Where is your favorite place in Botswana?My favorite place in Botswana is the Okavango, okavango delta I'd one of the largest inland delta in the world, it's is protected under the world heritage sites, as of late I got the opportunity to travel around the country, it's serene, quite and got to see all the big five.
Back home in California, my parents stayed connected to Greece through food. My mom would make big pans of cheese and spinach pies, while my dad whipped up his famous pastitsio. Cold nights were for avgolemono soup, and Christmas always featured baklava for dessert.
Today, we'll be announcing the five Grand Prize winners in the Inspiring Stories category. We've also announced the five Grand Prize winners in the Financial category in a similar post. For each winner, and in no particular order, I'll include an excerpt from their essay and a link to the full post published elsewhere on the site. As has been tradition for several years, the comments after the posts will be turned off. I'd love to figure out a way to let you congratulate the winners while keeping internet trolls from making inappropriate comments about them, but alas, with the internet and technology being what it is, we'll just have to leave the comments off. Please congratulate the winners if you know them in real life.
Slow cooking is a common tradition in Bosnian cuisine, like stews and soups. And this is the main secrete for a delicious begova corba, perfect comfort food for cold winter nights and during the holidays. This dish combines a bit of everything.
Aw, this recipe conjured up all sorts of warm and fuzzy feelings for me. My mum used to make this for us regularly during the cold winter months. With five little mouths to feed, this dish really stretched the family dollar and was wholly satisfying and delicious!
People set off endless fireworks, jump over bonfires (to symbolise renewal of life) and release sky lanterns filled with their hopes and dreams for the year ahead. The new year is usually announced by Haji Firooz, a fictional, tambourine-playing character with ambiguous origins. In cities like Yazd and Isfahan, a festival called Sadeh honours fire for the 50 days and nights that precede Nowruz.
Company executive David Tay, 55, said that on the seventh day of the trip, he and five others - Ms Sim, Mr Chan, Madam Tan, a patient service assistant who only wanted to be known as Miss Tang and a woman named Mary - managed to reach Dolma-la pass first because they rode horses there.
That was made ever more clear a few nights ago, when a diverse group of people I was with playfully exchanged stereotypes: The Austrians were congratulated for somehow convincing the world that the dictator who almost destroyed Europe was a German. The Norwegians were diminished to being known simply for existing next to Sweden. The Serbians were warned not to go on a killing spree when encountering a Muslim. The Columbians were collectively tied to the cocaine industry. And the Armenians? Well, we were told to make an attempt to stay put at one place for more than two minutes, and not run away at the slightest sign of trouble. Resenting such stereotypes was natural, but later that night when a discussion flared up about the realities of Armenians, an Armenian friend reinforced a stereotype by constantly referring to the genocide.
How do we expect to overcome the implications of the genocide if we do not go back before it, and onwards after it, to see that we are a nation with a legacy that is absolutely and exclusively not defined nor anchored to those five years of darkness and butchery!
We arrive at the dormitory, a simple barrack-like building, quite inadequate for the needs of all the refugees who turn up here. They stay for about a week, during which time they are interviewed by officials from the United Nations High Commissioner for Refugees (UNHCR), and are given food, clothing and medical treatment. Many arrive suffering from frostbite, and have to have toes amputated. They are then bussed off to the northern Indian town of Dharamsala, home of the Tibetan Government-in-Exile. Conditions in the camp may be spartan, but compared with nights near Everest it probably feels like a five-star hotel.
After her release she was not allowed to leave her village, but was eventually granted a visa to go on a pilgrimage to Mount Kailas, one of Tibet's holy mountains. As this mountain is not far from the border with Nepal she - together with her husband and son - took the opportunity to join a group of escapees. Once over the border she was arrested, beaten and stripped by Nepalese guards, who took all her money. She finally arrived here five days ago, having walked through 25 nights.
Though it isn't strictly Greek--it's billed as "Mediterranean" with Greek and Italian influences--there are a number of Greek-bred standouts at Ziziki's. Lamb souvlaki, a tasty slew of juicy skewered meat medallions, is served in handmade pita bread with roasted new potatoes and sweet-onion marinade. Then there's pastichio, a.k.a. Greek lasagna, a pie of chopped lamb baked with tomatoes, onions and herbs, blended with pasta and topped with béchamel sauce. Little twists erupt, too, like Greek paella, curried orzo pocked with shrimp, lamb, spicy sausage and bits of chicken. But mostly Ziziki's is great because of how it dresses its dining room. The digs are clean and a little cheeky, and the wine list is a renowned little slate of eclectic bottlings, including a half-dozen or so from Greece just to keep the branding authentic. Stuff that into your dolma.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best Place to Scrounge Free LunchBest Cellars dnLoadScript(" ", true); It's a frugal place already (see above). On Saturday afternoons, however, it becomes a freeloader's heaven, as top Dallas chefs drop by to offer sample plates paired with a good wine. That's right. For the cost of a little gas and a bit of shoe leather--well, not leather, perhaps, but whatever Target makes their shoes from, you damn cheapskate--you can try out crab cakes or risotto or whatever while sipping a red or white from the Best Cellars collection. The likes of Gilbert Garza from Suze and Bartolino Cocuzza of Amici prepare dishes for the Saturday fete. Best of all, the chefs hang around to answer questions, which makes it easier to say, "I didn't notice the hint of basil, let me try another free sample, chop chop." Yes, the wine comes in little plastic sample cups, but we assume they're clean. Besides, it's all free, so quit your bitching.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best burritosChipotle Mexican Grill dnLoadScript(" ", true); Now that we think about it, it might not be fair to call what Chipotle Mexican Grill serves as "burritos." It just seems to diminish the restaurant's bigger-than-a-baby's-leg concoctions, full Mexican dinners wrapped in a flour tortilla. Too-big portions of rice, black beans, steak or chicken, guacamole, sour cream, and hot sauce that's actually hot--all assembled in a few seconds while you watch. We're getting hungry just thinking about it.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best Family FunHamburger Mary's dnLoadScript(" ", true); Hamburger Mary's is so gay--and we mean that in every sense of the word. The décor includes bejeweled high heels and all the colors of the rainbow. And the staff is about the friendliest we've ever seen. It's almost as if they're happy to come to work. Kinda weird. But not too weird, especially considering that Hamburger Mary's atmosphere is all fun, including drag shows on the weekend and movie nights that have included such titles as Steel Magnolias. (See? Gay.) This Uptown joint was imported from San Francisco, and it specializes in gourmet burgers that are as big as your head, with names like the Queen Mary and Buffy the Hamburger Slayer. (See? Fun.) There's also a pretty wide selection of salads, wraps, appetizers and sandwiches.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best Foie GrasCitizen dnLoadScript(" ", true); Citizen's neo-Asian fusion menu stapled to a traditional sushi bar has eked out a foie gras recipe that is virtually peerless. It's seared and draped on a brioche seasoned with a little cinnamon and sugar and placed on a square plate with dots of dark berry sauce in each corner. It's an ample bit of flesh, mottled with blotches of yellow, beige and gray. But the richness spreads with such smooth elegance across the tongue, you'll forget your mouth is lounging on a swollen waterfowl organ.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best PizzaPastazio's dnLoadScript(" ", true); Yes, we're Yankee enough to know what people are talking about when they utter the words "New York" and "pizza" in the same sentence. Thin crust. Big slices. Pizza expertise going back to the days when Uncle Dom came over on the boat. Dallas finally has someone from the old neighborhood making pizza for us prairie dwellers--brash New Yorkers with pictures of the Statue of Liberty and the Twin Towers on the walls and some decent cannolis in the dessert box. Pastazio's is reason enough to move to Addison Circle, or at least into the delivery area of the best pizza joint this town has ever known. Our favorite: the "special," which includes a bit of everything on a wide, thin wedge.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best Chef ComebackMatthew Antonovich, Sipango dnLoadScript(" ", true); He was a founding partner of Sipango, which in the mid-1990s was perhaps the hottest restaurant in Dallas. But after cashing out some five years ago, Matthew Antonovich trekked a bumpy road, sustaining a bruising at III Forks, a bounce on Chuck Norris' defunct Lone Wolf Cigar Bar, a fizzled restaurant project with former Mansion maître d' Wayne Broadwell and the fast and furious crash of his own restaurant, Antonovich's Tuscan Steak House. But just as he was about to hit the most bizarre pothole in this trek--selling residential real estate in Kentucky--he landed back in Dallas on a lark and did a guest-chef stint that led to Sipango redux. Now, after striking a deal with his former Sipango partner Ron Corcoran, Antonovich is taking another taste of his former glory, albeit as a leaner, wiser, cooking machine. And God knows he needs a good meal after that long strange trip. So do we.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best patioPatrizio dnLoadScript(" ", true); In Dallas, restaurant patios are usually the places where the natives go to watch Michelins kiss parking-lot abutments. You can do that at Patrizio's too, if you squint. Furnished with marble-topped tables and padded wrought-iron chairs, Patrizio's patio is more inviting than the typical cement slab. It's cordoned with an iron gate tangled with ivy. A big tree grows from the center of the space to create shade and target-practice perches for birds. It's well-equipped with heaters in the cool months, fans in hotter months, and other little details that make you feel like you're someplace else, yet enough Highland Park Village energy seeps through to keep things interesting.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best Place to Thai One OnThai Rose dnLoadScript(" ", true); This strip-mall eatery off Marsh and Forest is deceptive; from the outside it looks like a vet's office, but inside it's as cozy as a down comforter in January (at least if you're willing to overlook the tiny television in the corner that always seems to be tuned to static). And, yeah, there may be better Thai joints in town--everyone has his fave; telling someone "the best" Thai is like informing strangers theirs is the wrong religion--but we keep coming back here, and not just because it's close to, well, our house. The soup is extraordinary, particularly the vegetable tom ka (coconut loaded with lemongrass, mushrooms, zucchini, you name it); the fried corn cakes give us what the Thai call "happy good strong stomach smile"; and the noodle dishes, all of them, are so delicate and delicious we've been known to down two orders of shrimp pad Thai even without the munchies. And the red snapper with mint leaves is as delicious as it sounds...and smells...and looks...and...if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas
Best Bloody MaryTramontana dnLoadScript(" ", true); The bar at Tramontana seems more of an afterthought, consisting of a few worn chairs interrupting a walkway to the back dining area, a modest liquor selection--hell, we're not even certain they have a bartender. Their version of the Bloody Mary, however, makes you exceedingly happy that a certain English queen slaughtered scores of Protestants during her bloodthirsty reign. Where most overwhelm you with Tabasco or pepper, Tramontana treats the Bloody Mary as a tomato-based dish with a balance of flavors (including, but not dominated by, the all-important bite of hot sauce). They dress the rim with a mix of salt and fresh dill, another unique touch that adds to the experience. The result: a cocktail worth contemplating, an alcoholic appetizer, a reason to drink your dinner.if (typeof apntag === 'object') apntag.anq.push(function() if (typeof Foundation.ApnAds.fillAds === 'function') Foundation.ApnAds.fillAds())Best Of Dallas2022
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