Mediterranean @ MindSay 
Today we were able to see Alexandria, Egypt’s second largest city. The drive to Alexandria is about two and a half hours. From what I saw today, the drive was certainly worth it.
Set on Egypt’s Mediterranean coast, Alexandria appears more European than Arab. For instance, the apartment buildings look like they are on the side of a southern Italian street. In addition, the harbors filled with small wooden fishing boats appear as though they are set off the Greek rather than the Egyptian coast. Going along with this maritime and Mediterranean theme, my group and I ate at an excellent seafood restaurant. Filled with many varieties of fish and shellfish, my meal was one of the best that I have since being in the Middle East.
After lunch, we went to hang out on the coast of Alexandria for the rest of the day on the grounds of the Baron Palace. Even though it was November, the water was plenty warm to swim in. The water was definitely comparable to Atlantic water with the notable exception of there being no seaweed. I also thought it was cool to be swimming off the coast of an Arab country as it really showed me how it close the Arab the world is in proximity to Europe. In addition to this, I also reflected on the bizarreness how these two lands separated not by an ocean, but rather by a sea, have developed such different cultures.
After getting out of the water and drying off, the sun began to set and I went off to a wharf that was about 15 minutes away. It was here that I got the best sights of my week in Egypt. The sunset, the Mediterranean, and waves crashing against the breakers were simply mesmerizing. Maybe it was the swim in the Mediterranean or the amazing sunset, but for some reason I left Alexandria with a great feeling.
1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced (2 or 3 cloves won't hurt)
1 ts. fresh oregano, minced
1/4 tsp. freshly ground black pepper (try the new Schilling Grinders - they are great)
1/8 - 1/4 tsp. red pepper flakes
2 cups chopped spinich
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese
1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. of salt.
3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaning ingresients and toss to combine. Serve at room temperture or cold.
Great recipe. Tried last night. Light, fresh and easy to make!
Fresh pickings.....
By Jim Garamone
WASHINGTON, Aug. 17, 2006 – U.S. European Command will assume command of U.S. military forces operating off the coast of Lebanon and in the eastern Mediterranean Sea, the organization's commander said here today. Marine General James L. Jones, speaking at a Pentagon news conference, said European Command elements will assume command of the operations in that area from U.S. Central Command Aug. 23.
European Command has supported U.S. Central Command in the effort. Central Command originally received the mission because Lebanon is in that organization's assigned area of operations. But Central Command also is responsible for operations in Iraq, Afghanistan and the Horn of Africa. This change will allow Central Command assets to go to other duties.
Israel is in European Command's area of operations, and the command will need to work closely with European nations as events unfurl. "We will be working with the U.S. Central Command and, by the end of the month, we will effect the handover of responsibility," Jones said. Military forces in the region are assuring the evacuation of American citizens and, if need be, the U.S. embassy. They also are assisting in humanitarian activities. "Beyond that, we have no additional instructions," Jones said.
Jones also announced today that Navy Vice Admiral John Stufflebeem, commander of U.S. 6th Fleet, has been named as the joint task force commander. He replaces Vice Adm. Pat Walsh, 5th Fleet commander. To date, 14,876 Americans have evacuated Lebanon. "All things are proceeding normally, and we await further developments and further mission taskings as they might come down," Jones said.
We woke up fairly early to see what our bed and breakfast yard looked like in the daylight. We stepped out to see lemon trees all over and the first spring flowers beginning to bloom. We were also up very high, but trees obscured our view of the Bay of Naples except in a few spots. We walked around the property. The German shepherd lounged in the sun. He looked pretty nice but I wasn’t so sure about getting very close. I picked one of the lemons and tasted it. It was good but I don’t like eating lemons like oranges. I gave up on it after a few bites. Beside the shepherd, there were several other animals: smaller dogs, chickens, and a horse. I liked the place a lot. Laura had picked a good one from all the way in Pittsburgh.
After exploring the Casale Antonietta we hopped a bus into Sorrento and went to the marina. There we caught a ferry to the well-known island, Capri. The ferry over was beautiful as we looked at the cliff-lined coast along the way. Capri was also very nice but we felt like we were held back by the ferry schedule. We should have went earlier because there is a lot to see but if we tried to see it all we would be stuck on the island over night. We settled for enjoying a big lunch near Piazza Umberto, admiring the view from Marina Grande, and having a gelato. Someday we will go back for the Blue Grotto and Villa Jovis.
The next day we decided to see drive the Amalfi Coast. Unfortunately we would have to take the bus as Rob and his friends had driven the coast the day before in the car. It’s quite a white-knuckle adventure driving the Amalfi Coast. The road snakes along the cliffs with amazing views of the sea. In many spots it’s difficult for two cars to pass with out slowing down a great deal let alone big buses. Also the bus drivers can’t see around corners so they simply beep to warn on coming traffic to slow down. By the time we had reached Positano we were both dazzled by the sun drenched, aquamarine, cliff-side view and a little carsick.
Positano is one of the most famous Amalfi Coast towns. It’s built right into the cliffs and thus has more steps than roads. Laura and I walked down tons of steps on the way to the beach past restaurants and trendy stores, all preparing for the coming high season. We stopped periodically to see the view and also at a deli to get some food for lunch. Finally we reached the shore. Although the beach at Positano is grey and rocky its location at the base of the cliffs framed by jagged peaks makes it picturesque and unique. We lay on the beach for a while and ate some of the deli food. The weather was cool and there was not a cloud in the sky. As I listened to the surf with Laura next to me I realized the magic of the ancient Amalfi Coast. We are just the most recent travelers who over millennia have been captivated by the Mediterranean at Positano. It is an atmosphere that makes many people never want to leave. I definitely didn’t want to leave, especially because the tons of steps we had recently walked down, we were going to have to walk back up!