Lapses of Memory follows the exploits of rival journalists Sydney Bellek and Elian Davies as they travel the globe reporting on world catastrophes. Their love is reignited each time they meet, but in the long years following each encounter Sydney forgets him. For his part, Elian knows from the age of seven that they are meant for each other. Only after surviving wars, revolutions, and years of separation does she realize what he means to her, but in a twist of fate it is now Elian who no longer recognizes her.
Sydney and Elian spend quite a bit of time in the Middle East, as did I in my younger days (Syria, Lebanon, Iran, Morocco, Turkey, Egypt). The food of the region is among the best in the world—fresh vegetables, juicy crisp lamb, perfectly cooked rice. While held hostage in a Lebanese camp our hero and heroine manage to enjoy some fabulous food. Here's one of the dishes they savored.
1 cup very fine bulgur
3 large fresh tomatoes
1 cup minced scallions
2 ½ cups chopped flat leaf (Italian) parsley
¼ to ½ cup chopped fresh mint
3/4 cup fresh lemon juice
6 tablespoons olive oil
Salt & pepper
Fresh romaine leaves
Wash bulgur twice in cold water, draining each time. Place in large bowl, add ½ cup of the lemon juice and water to cover. Let soak 15 minutes, then squeeze liquid out (using your hands is easiest). Add bulgur to vegetables, salt and pepper, and toss. When ready to serve, line a large salad bowl with the romaine leaves (they will be used to scoop up the tabbouleh). Toss the salad with the rest of the lemon juice and the olive oil and mound in the center.
Makes six servings.
Secret Cravings Publishing (2013)
eBook (70,000 words); Print (243 pp)
Romance, Action/Adventure, M/F, 3 flames