I wish tapping into ESP was as easy as tapping into beer or a tree for maple syrup. Truth is, it isn’t that easy. Over the many years I’ve been musing about ESP, I’ve learned that I’m most clairvoyant when I’m NOT thinking about it. Tapping into ESP is sort of like breathing. You don’t need to mentally program your inhales and your exhales. You just breathe. So it is, I find, with ESP.

Here are two ingredients you do need to access psychic skills: 1) desire, and 2) an unhappy childhood. Well, maybe you don’t need 2 (although it is said to help). Maybe you just need 1: Desire. The best desire, like all desire, is the conscious wish to achieve (be it a true love or an ESP episode). The worst desire, in all cases, is obsessive or controlling. To be obsessed or controlling about ESP (or a person) is to blow out the flame before it gets lit.

If you wish to tap into ESP in the New Year (or the waning days of the old), I suggest reading up on the history of those who believed — all the way from Biblical times (and before) to current day. It was interesting for me to learn just how much Arthur Conan Doyle and his enemy, Harry Houdini, both believed in spiritualism at the Turn of the Century. So did Dr. Funk (of Funk & Wagnalls) and heirs and heiresses (like Mary Dodge of the automobile fortune) and many more over time – poets, artists, writers, scientists.

The conflicts about and around clairvoyance and other psychic abilities have been ongoing for centuries. If you read the history of these conflicts, you establish a foundation for your belief in your own access (should you desire  for it to occur).

If you wish to “tap into” the psychic zone, feel free to do so.  Whatever works for you is the best way to get there.

In December 2008, I volunteered to cater my office’s Holiday Party. Around the same time, I invited one of the owners to lunch, just to get to know him a little bit better. At that lunch, I learned three things: he was a self-declared introvert, he enjoyed pinot noirs, and he loved pasta puttanesca, but only if it’s done right. Knowing that he also didn’t eat meat, I decided to add pasta puttanesca to the Holiday Party. I’ll never know if he liked it, but we do. Since all of the ingredients already exist in our kitchen arsenal, it’s perfect for those nights we’re too lazy to figure out dinner; kind of like one night this week, when both of us realized it was already 6:00 PM and neither of us were in the mood to get dressed to go out. [K]

Click here to view a printable version of this recipe.

Pasta Puttanesca

~ Serves ~

4

~ Ingredients ~

• 4 garlic cloves
• 1 2-oz. tin of anchovy fillets in olive oil
• ¼ tsp. crushed red pepper flakes
• Handful (1/4 cup) black olives
• 3 tbsp. capers
• 2 cups tomato sauce (or 14.5 oz. can of crushed tomatoes)
• 2 tomatoes (or 1 14.5-oz. can diced tomatoes)
• 1 handful Italian parsley
• Small handful oregano (1/2 tbsp.)
• Small handful basil (1 tbsp.)
• 12 oz. spaghetti
• Parmesan / Romano cheese, to finish

~ Preparation ~

Preparation Time: 20 minutes

1. Cook spaghetti according to package directions. Meanwhile:
2. Mince garlic (or run through garlic press) and dice olives; set aside. Open cans of tomatoes. Open tin of anchovy fillets.
3. Finely chop fresh Italian parsley leaves. Save stems for another use.
4. Finely chop fresh oregano leaves. Discard stems. Finely slice basil leaves. Discard stems.
5. In a 2-4-qt. casserole pot, pour in 1 tbsp. of oil from the tin of anchovy fillets. Add crushed red pepper flakes and heat over medium-high heat for about 20 seconds. Turn heat down to medium. Add in garlic and anchovy fillets and cook an additional 2-3 minutes. Add olives, capers, tomatoes, basil and oregano. Reduce heat and simmer for about 10-15 minutes.
6. Toss sauce with cooked spaghetti, plate, garnish with fresh Italian parsley and serve immediately with grate of Parmesan or Romano.

Nutrition content per serving: 434 calories, 78g carbs, 14g protein, 8g fat, 6g fiber

Cost per serving: $1.60

Source: Rustic Garden Bistro

What can you make with your existing kitchen items?

Some basic rules to smashed roots:

1. Don’t cube them too small. You don’t want the roots to absorb too much water and come watery. And, cube them all the same size, so they cook at the same rate.
2. To steam all the liquid off, put the pot back on the burner after draining.
3. Unless you like yours gummy and gluey, don’t ever use an electric mixer to mash your potatoes.
4. Always warm the cream / milk / butter before adding it to the potatoes.

 Click here to view a printable version of all recipes.

Smashed Potatoes

Serves 4 as side dish

~

~ Ingredients ~

• 2 medium russet potatoes
• ¼ cup heavy cream
• 2 tbsp. unsalted butter
• ¼ tsp. grey salt
• Grind of pepper
• Optional: ½ tbsp. fresh herbs (e.g. chive, parsley, scallion)

~ Preparation ~

Preparation Time: 30 minutes

1. Fill a 3-4 qt. casserole pot halfway with water and a little bit of salt. Peel potatoes and chop into big cubes (halving a medium-sized potato works). Put into pot, turn heat to boil, and leave for 20-25 minutes.
2. Melt cream and butter in small saucier.
3. Once the potatoes are cooked, drain in colander and return to pot. Put pot back on the burner (at very low heat) to extract remaining liquid in the pot. Using a ricer or potato masher, mash potatoes. Then add in warm cream and butter. Salt and pepper to taste. Add herbs, if using. Serve immediately.

Nutrition content per serving: 181 calories, 19g carbs, 2g protein, 11g fat, 2g fiber

Cost per serving: $0.30

Smashed Potatoes and Parsnips

Serves 6 as side dish

~

~ Ingredients ~

• 2 medium parsnips
• 2 medium russet potatoes
• ½ cup heavy cream
• ¼ cup unsalted butter
• ¼ tsp. grey salt
• Grind of pepper
• Optional: 1 tbsp. fresh herbs (e.g. chive, parsley, scallion)

~ Preparation ~

Preparation Time: 20 minutes

1. Fill a 3-4 qt. casserole pot halfway with water and a little bit of salt. Peel potatoes and parsnips and chop into equal sized cubes (because the parsnips are small, the potatoes should be cubed smaller, too). Put into pot, turn heat to boil, and leave for 15 minutes.

2. Melt cream and butter in small saucier.

3. Once the potatoes and parsnips are cooked, drain in colander and return to pot. Put pot back on the burner (at very low heat) to extract remaining liquid in the pot. Using a ricer or potato masher, mash potatoes and parsnips. Then add in warm cream and butter. Salt and pepper to taste. Add herbs, if using. Serve immediately.

Nutrition content per serving: 198 calories, 16g carbs, 2g protein, 14g fat, 2g fiber

Cost per serving: $0.43

Source: Rustic Garden Bistro

It’s now the second week of December, and we still have vine ripened tomatoes in the garden, so we just lunched on tomato soup and grilled cheese sandwiches:

Here’s a quick photo-journal of our December tomatoes:

Normally enjoyed during summer months, we’re just now finding our roasted tomato soup is equally good in December. Hmm… maybe those Oregonians up in Eugene are onto something with their rainy winter tomato soups. Reminds me of my cozy Oregonian days in the brisk Northwest. Enjoy! [K]

Bistro Notes: This soup can easily become vegetarian by omitting prosciutto and subbing chicken broth with vegetable broth.

 Click here to view a printable version of this recipe.

Roasted Tomato Soup

~

~ Serves ~

4

~ Ingredients ~

• 3 lb. garden tomatoes
• 3 carrots
• 1 tbsp. olive oil
• Grind of salt and pepper
• 2 ribs celery
• ½ medium yellow / brown onion
• 2 medium leeks
• ½ tbsp. olive oil
• ½ tbsp. unsalted butter
• 3 oz. prosciutto (omit for vegetarian soup)
• 4 cloves garlic
• Handful of basil leaves (2 tbsp. chopped)
• Bouquet: oregano and thyme
• 1 bay leaf
• ½ tsp. crushed red peppers
• 2 tbsp. tomato paste
• 6 cups chicken broth (or about 3 cans) (or vegetable broth for vegetarian soup)
• Salt and pepper, to taste
• Optional: 2 tbsp. flour
• Optional: 2 tbsp. apple cider vinegar
• Garnish: Basil leaves, chives and/or parsley

~ Preparation ~

Preparation Time: 60 minutes

1. Preheat oven to 400º F.
2. Halve and de-seed tomatoes. Chop carrots, celery and onion. Thinly slice leeks. Chop prosciutto. Smash garlic cloves. Thinly slice basil leaves. Tie oregano and thyme together with string to make herb bouquet.
3. Toss tomatoes and carrots in bowl with olive oil. Then arrange carrots and tomatoes on two (2) aluminum-foil covered baking sheets. Grind with salt and pepper and roast for 45 minutes.
4. Meanwhile, heat up a 3- to 4-qt. saucier and sauté onions, celery, leeks, prosciutto, garlic, basil and crushed red peppers with butter and olive oil until soft and translucent, about 10 minutes.
5. Add in tomato paste, chicken broth, bay leaf and bouquet of oregano and thyme. Simmer until tomatoes and carrots are roasted.
6. Add tomatoes and carrots. Simmer additional 10 minutes. Remove bay leaf and herb bouquet.
7. If soup is too thin, dissolve 2 tbsp. flour with water and add soup to thicken.
8. Purée soup with immersion blender. If too acidic, dissolve apple cider vinegar and sugar in separate saucepan and add to soup. Salt and pepper to taste.
9. Garnish with fresh herbs and serve immediately.

Nutrition content per serving: 212 calories, 23g carbs, 12g protein, 9g fat, 7g fiber

Cost per serving: $ 1.52

Source: Rustic Garden Bistro

What does tomato soup remind you of?

If you don’t like soft, buttery beets, chances are you’ve haven’t had them the way they’re meant to be eaten.

On a need it now night, we steam them. If we have a spare hour and a half (which these days we do), roasting them to bring out their sweet flavor is much better.

If someone’s offering a roasted beet salad, we’re trying it. I think the first place we shared one was at Pinot Provence before a ballet in Costa Mesa, but we’ve also enjoyed them all over the state. Perhaps it’s because beets are so easy to grow – we start ours by seed; $1.69 for a packet of about 100 beets beats $3.49/lb. at Whole Foods any day.

We enjoy beet salads of all sorts. A formal recipe is below, but we basically stick to the following: 1 beet per person + handful of any leafy green + any one of our homemade vinaigrettes + citrus if we have it + chevre + some sort of nut.

Please: Don’t ever touch the canned stuff. [K]

Click here to view a printable version of this recipe.

Roasted Beets with Tangerine, Spinach and Chevre

~

~ Serves ~

4

~ Ingredients ~

• 4 medium to large beets (red and/or orange)
• 4 oz. chevre
• ¼ cup hazelnut
• ¼ cup pistachio
• 1 cup packed spinach leaves
• 3 tangerines
• ¼ cup vinaigrette dressing

~ Preparation ~

Preparation Time: 2 hours

1. Preheat oven to 400º F. Scrub beets clean and wrap in one foil packet for each color. Roast in oven for 90 minutes.
2. Meanwhile, prepare red wine vinaigrette dressing.
3. In a small blender (or by hand), chop up hazelnut and pistachio; set aside in prep. bowl.
4. Divide chevre into four equal-sized balls and shape into round discs. Coat with hazelnut / pistachio mixture and set on plate. Refrigerate until ready to heat.
5. When beets are roasted, take them out to cool. Place chevre balls on small baking sheet lined with parchment paper and heat in oven for 8 minutes.
6. While chevre is warming, toss spinach and tangerines in ¼ cup red wine vinaigrette dressing; then plate on one side of each of the 4 salad plates.
7. When beets are cool, peel and then slice beets to create ¼-inch to ½-inch discs. Lay them out on empty side of plate.
8. When chevre is warmed, remove from oven, and place one ball on each plate. Serve immediately.

Source: Rustic Garden Bistro

Nutrition content per serving: 190 calories, 15g carbs, 6g protein, 12g fat, 3g fiber

Cost per serving: $1.18

Are you willing to try roasted beets?

When there’s extra basil lying around, (which happens a lot), one alternative to tossing it out with the grass clippings is to make garden spreads. Much fresher, and FREE if you already have some other stuff, like sour cream, Parmesan cheese, oil and garlic in the kitchen.

Good uses for basil sour cream:

• garnish in roasted red pepper puree
• topping for baked fish (halibut, sea bass, etc.)

Good uses for pesto:

• base sauce in pizzetta
• alternative to mayonnaise in sandwiches
• add to some caramelized onions on baked crostini
• topping for baked fish (halibut, sea bass, etc.)

Enjoy!

Basil Sour Cream 

Basil Sour Cream

~

~ Ingredients ~

• 1 cup basil leaves
• 1 tsp. lemon juice
• ½ cup sour cream

~ Preparation ~

Preparation Time: 15 minutes

1. In a saucepan of boiling salted water, blanch basil for two seconds. Transfer with slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
2. In a food processor, puree basil with lemon juice and sour cream until smooth and season with salt and pepper. Store in airtight container in refrigerator. Sour cream will keep a few days.

Source: Rustic Garden Bistro

Nutrition content per serving: ??

Cost per serving: ??

Garden Pesto

Garden Pesto

~

~ Ingredients ~

• 4 cups packed fresh basil leaves, rinsed clean
• ½ cup pine nuts
• ½ cup freshly grated Parmesan cheese (1 ½ oz.)
• 2 large garlic cloves
• ¼ cup + 3 tbsp. olive oil

~ Preparation ~

Preparation Time: 15 minutes

1. Broil pine nuts for about 2 minutes to toast. Let cool for 5 minutes and chop.

2. Set aside a bowl with ice and water.

3. In a saucepan of boiling salted water, blanch basil for two seconds. Transfer with slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

4. In a food processor, puree basil with remaining ingredients until smooth and season with salt and pepper. Store in airtight container in refrigerator. Pesto will keep a few days before turning color.

Source: Rustic Garden Bistro

Nutrition content per serving: ??

Cost per serving: ??

If you had herbs in your yard, would you go through the effort of making your own herbed spreads?

There are endless ingredient variations for vinaigrettes, but the preparation is essentially the same.  Below are just a few of them that we use pretty often. Enjoy.

Balsamic

• 3 tbsp. balsamic vinegar
• 1 tbsp. Dijon mustard
• 1 garlic clove, minced
• ½ cup olive oil
• Salt and freshly ground pepper

Bleu Cheese

• ½ cup olive oil
• 2 tbsp. minced garlic
• ¾ cup crumbled bleu cheese (2.5 oz)
• ¼ cup white wine vinegar
• 1 tbsp. sugar
• ½ tsp. Tobasco
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tbsp. chopped basil

(Alternative instructions: Heat oil in small skillet over medium heat. Add minced garlic and sauté until golden brown, about one minute. Transfer to blender. Add bleu cheese, white wine vinegar, sugar, Tobasco, basil, salt and pepper. Blend while slowly adding in olive oil.)

Citrus

• ¼ cup fresh lemon juice
• 2 tbsp. sweet citrus juice (orange or tangerine)
• ¾ tsp. sea salt
• ½ tsp. pepper
• ¾ cup olive oil

Dijon

• 1 tbsp. Dijon mustard
• ¼ cup white-wine vinegar
• ¾ tsp. salt and freshly ground pepper
• ¾ cup olive oil
• Optional: ½ tbsp. fresh herb, minced (e.g. tarragon, parsley, chive, basil, rosemary)

Red Wine

• 2 tbsp. minced shallot
• 2 tbsp. lemon juice
• 3 tbsp. red-wine vinegar
• ½ tsp. sugar
• 1 tsp. salt
• 6 tbsp. olive oil
• Optional: ½ tbsp. fresh herb, minced (e.g. tarragon, parsley, chive, basil, rosemary)

~ Preparation ~

Preparation Time: 10 minutes

1. Combine all ingredients except oil into prep bowl. While whisking, slowly add in oil.

Source: Rustic Garden Bistro

When I think about college, I often think about 146 Esplanade; the place where I became an adult. It was during this time in my life that I was also addicted to study breaks at The Olive Garden. My druge of choice: bread sticks and zuppa toscana. I had to have it. all. the. time. Sometime during my fourth or fifth collegiate year, I decided I needed to figure out how to make it at home, because I was running out of friends to eat out with.

Fast forward a few years. Over breakfast one winter morning, Barry and I looked out the window and agreed it would be nice to have some flowers and veggies. For Christmas that year, I received a bunch of bulbs in brown paper bags. On New Years’ Eve, we planted them. That winter, we also planted a whole bunch of vegetables. Among them, the mighty Swiss chard (Beta vulgaris subsp. cicla).

The stuff was so easy to grow that it has been a staple in the vegetable box ever since. Most of the time, we simply steam, salt, pepper and squirt with lemon juice as a week-night side dish to chicken or fish. When that that’s not enough to eat through our tremendous supply, we try to creative with where to put it so it doesn’t go to waste.

Recently, I thought, “hey, maybe I should put this into my zuppa toscana recipe!” Crazy; it worked like a charm and we haven’t purchased kale since. I suspect that spinach or beet greens would work equally as well.

And you know what? Nowadays,my favorite place to enjoy this soup is right in the backyard; if it’s the right time of year, I can see little paperwhites and Dutch irises from those first Christmas bulbs. [K] 

Zuppa Toscana.

~

~ Serves ~

4-6

~ Ingredients ~

• 12 oz. (3 links) spicy Italian sausage (chicken / pork / beef), casing removed
• 1 tsp. crushed red peppers
• 1 medium brown onion
• 4 strips bacon, cut in half
• 2 garlic cloves
• 2 ½ quarts (10 cups) chicken broth
• ¾ cup heavy cream
• 2 large russet potatoes, scrubbed clean
• 2 oz. (4 cups) chard, beet greens, kale or spinach
• Romano cheese, to grate
• Salt and pepper, to taste
• Lemon slices for garnishing

~ Preparation ~

Preparation Time: 30 minutes

1. In a 4-quart casserole pot, cook sausage over medium heat. Be careful not to burn the pan.
2. While the sausage is cooking, dice the onion and mince the garlic cloves.
3. When the sausage is cooked (5-7 minutes), remove with slotted spoon and set aside in small bowl.
4. Using the sausage fat, cook the bacon in two batches.
5. While the bacon is cooking, halve the potatoes length-wise, and then chop to ¼-inch thickness.
6. Once bacon is cooked, set aside on paper towel to cool.
7. Discard all but approx. 1 tbsp. of bacon grease from pot. Then, over medium heat, sauté onion, garlic and crushed red peppers for 5 minutes in same pot.
8. Add in chicken broth and potatoes, and set to low boil for 15 minutes.
9. While the soup is cooking, tear bacon and greens into small bits to maintain that rustic look of the soup. (If using chard, tear leaves into pieces about the size of a business card; discard the stem.)
10. After 15 minutes, add the sausage and bacon back in; cook 5 more minutes. As you do this, you’ll notice some grease floating to the top. With a ladle, skim off the fat and discard.
11. Add in leafy greens; cook for 3 minutes.
12. If desired, add in cream; serve immediately with grate of Romano cheese. Makes 6 1-cup side servings or 4 full-meal servings.

Source: Rustic Garden Bistro

Nutrition content per side serving: 293 calories, 25g carbs, 11g protein, 14g fat, 2g fiber

Cost per side serving: $ 2.96

Nutrition content per full serving: 440 calories, 37g carbs, 17g protein, 21g fat, 4g fiber

Cost per full serving: $ 4.45

Have your taste buds changed over time?  What do you enjoy now as much as you did then?

One of our favorite local haunts is Britta’s Café in Irvine, California.  At least twice a month, you can find us there on date nite.  In fact, we enjoy this place so much we named our dog after it.  And, with a seasonal menu that rotates about six times a year, there’s always something new to try.  If there’s an item we especially enjoy, we play the “let’s see if we can reconstruct this at home” game. 

Over the summer, we tried Britta’s chicken sausage penne with garlic cream sauce and fell in love with it.  So, over the past few months, we’ve been in the test kitchen playing with different ingredients to reproduce the masterpiece. 

The test kitchen revealed that Brand X pasta yielded thick and chewy bites.  We weren’t sure how to fix it, so we left it alone to tackle later.  The official plan was to purchase different box pennes as they went on sale locally to analyze them one by one.

Then Sunday arrived.  While out on a date, we decided to cruise by a favorite Los Angeles eatery, A.O.C.  With a tight budget, we opted for a glass of wine and a cheese plate, thinking that we’d go home to have dinner.  While sharing our St. Emilion and Cabernet Francs, as well as Caprino Stagionato Selvaggio Sardon (Italian hard goat cheese), Le Brebiou Beorn (French soft sheep cheese) and Pierre Robert Ile-de-France (French soft cow cheese), we decided to give the sausage penne another go. 

Bag of Rustichella D’Abruzzo, S.p.A. penne.

At the Whole Foods near Third and Fairfax, we found a package of Rustichella D’Abruzzo, S.p.A. penne, went home and made dinner.

Brand X penne on the top; Rustichella D’Abruzzo, S.p.A. penne on the bottom.

You can’t tell by just looking at it, but the premium penne was much more delicate in the dish.  Luckily for us, we didn’t have to try a handful of pastas before finding one that was just right. 

The end result (after about 3 or 4 tries) was spectacular.  We hope you enjoy, but please, go to Britta’s next summer and try the official dish.

Spicy Italian Sausage with Garlic Cream Penne.

Click here to view a printable version of this recipe.

 Spicy Italian Sausage with Garlic Cream Penne

Autumn 2009

~

~ Serves ~

4

~ Ingredients ~

• 3 spicy Italian sausage links, removed from casing
• 8 oz. penne pasta
• ½ tbsp. olive oil
• 1 shallot, thinly sliced
• 2 garlic cloves, chopped
• ¾ cup heavy cream
• 4 oz. spinach
• Sea salt, to taste
• Shredded parmesan, romano and/or asiago cheese, for garnish

~ Preparation ~

Preparation Time: 20 minutes

1. Cook penne according to package directions.  Strain and set aside when ready.  At the same time:
2. Heat small skillet with olive oil.  Cook sausage.  Let dry over paper towel to extract fat.
3. Take about 1 tbsp. of oil from the first skillet, and heat in second skillet.  This eliminates the sausage scuzzies from getting into the light orange-colored cream sauce.  Purely presentation; won’t affect flavor too much if you re-use the same skillet.  Add shallot and garlic.  Sauté over medium heat until soft, but not browned.
4. Toss in spinach.  Sauté with spinach until wilted, about one minute.  Add cream and salt, to taste.  Reduce cream, about 3-5 minutes.  Once reduced, toss back in sausage and penne.  Serve immediately.  Garnish with shredded Italian cheese(s).

Variations: Add some sun-dried tomatoes.

Source: Rustic Garden Bistro

Nutrition content per serving: 604 calories, 45g carbs, 21g protein, 38g fat, 3g fiber

Cost per serving: $ 4.52

How much cheaper would it be if you made your favorite restaurant dish at home?

Some Americans think that just because they are overseas, they are not responsible for their actions in a United States court of law.  In most cases, this is true.  However, a 2003 law made traveling overseas to have sex with underage children (a form of sex tourism) a crime prosecutable in this country.  Prosecutions like this show that American courts protect more than just American well-being.

Dubai is the second largest Emirate in the UAE. Its total area is about 3,885 square kilometers. It has a population of 674, 101. The ruler of Dubai is His Highness Sheikh Maktoum Bin Rashid Al Maktoum. The city of Dubai is divided by the famous Dubai Creek. This natural harbor & Dubai’s strategic location on the international trading map has made it one of the world’s leading trading & commercial centers.

For many reasons, Dubai is fast becoming a centre of business activities, not only regionally but internationally as well. It has a unique location in the middle of UAE coast and free and balanced economic policy with an oustanding infrastructure.

Throughout the year, Dubai hosts numerous international events which are organized in the venues that are highly technically developed.

Dubai has traditional markets as well as many luxurious commercial centers thereby becoming a shopper’s paradise. The most striking feature of Dubai is the establishment of its Free Zones in several sectors.

Dubai Airport Free Zone was established in 1996 as a part of the Dubai Government’s strategic plan to be an investment driven economy. Dubai Airport Free Zone is one of the fastest growing free zones in the region and is currently home to over 1300 companies from various industry sectors, including aviation industry, pharmaceutical products, logistics, freight, jewelry, IT and mobile phones accessories.

International investors can enjoy dynamic growth through Dubai Airport Free Zone’s excellent incentive packages including 100% tax exemption, 100% foreign ownership and no currency restrictions. Located strategically within the boundaries of Dubai International Airport, Dubai Airport Free Zone offers a range of modern facilities with a state-of-the art infrastructure.

Location

Dubai Airport Free Zone is located in the Emirate of Dubai, which has rapidly risen to the proud position of being the business and commercial hub of the Gulf and Middle East. Dubai has established a position of leadership in the economic development of the region. Moreover, Dubai’s strategic location offers access to developing markets with over 1.5 billion consumers – encompassing the member states of the Gulf Co-operation Council (GCC), other Arab countries, the Asian subcontinent, parts of Africa and Europe, and countries of the Commonwealth of Independent States (CIS).

Service providers

One of Dubai Airport Free Zone’s strengths lies in its location within the boundaries of Dubai International Airport, one of the fastest growing airports in the world. The airport currently services over 120 airlines serving more than 200 destinations worldwide, and is considered the Middle East’s premier airport. According to projections, 60 million passengers are expected to use Dubai International Airport by 2010.

With the population of 600,000, Sharjah is the third largest Emirate of UAE. H. H. Sheikh Sultan Bin Mohammed Al Qassimi is the ruler of this Emirate. The Emirate of Sharjah extends along 16 kms of UAE’s Gulf Coastline and more than 80 km into the interiors. In addition, there are three enclaves, these are Kalba, Khor Fakkan and Dibba Al Husn. Areawise. it covers 2600 kms.

Sharjah is the main supplier of liquefied gases to power stations and desalination plants. Sharjah encompasses some important oasis areas, the most famous of which is Dhaid, where a wide range of vegetables and fruits are grown. Education is given a priority, which is evident in its educational institutes and international universities.

There are three seaports in Sharjah, two on its western coast on the Arabian Gulf and the other is the Khor Fakkan Port which is on the Gulf of Oman. There is also an international Airport.

Besides having Corniche beautifully situated in the middle of the city, there are modern shopping malls as well as traditional markets, museums and cultural centres which are a delight to the tourists. The peaceful hamlets of Khor Fakkan and Kalba are major attraction and provide a getaway from the hustle bustle of the city life.

Inorder to Get a Rapidshare account, the only way is to buy one. There’s no other trick or hack to bypass it. Because rapidshare is a fast growing site with millions n millions of visitors. So you have to buy one rapidshare account to use all the privileges provided by rapidshare.
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Today is my first day off work!  The photograph was taken from the Free Zone late Wednesday morning.  The dust seems to be gone this morning so I hope it will be a nice weekend for Kuwait.  As for me, I’m at the airport leaving for a break.

I will be off work for almost three weeks… the first break longer than two weeks in almost ten years.  Thank God for holidays.  I will spend some of this time in London.

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