A Recipe from Pam in the Sand

Meet my friend, Pam.

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Pam is a Midwest girl who now lives in Egypt with her husband. They are teachers there. She has made a hobby of making cultural faux paus and learning to cook with simple ingredients. She has ridden too many camels and has actually exclaimed, “Do I have to go to the pyramids again?!” (Haven’t we all?) I must introduce you to this talented, fun, and oh-so-talented friend of mine.  You can read about her adventures on her website Pam in the Sand. She’s a kindred heart of this Northwest girl, only, you know. She’s making salad in the dry desert and I make desserts over here where we get nearly tropical levels of rainfall every year. 
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Egyptian Salad

  • 2 Tomatoes, cubed
  • 2 Cucumbers, cubed
  •  1 Onion. chopped
  • 2-3 leaves Arugula chopped
  • 1 T. Lemon juice
  • 1 T. Olive Oil
  • Sea salt & Pepper to taste

Mix all ingredients together. Add salt and pepper to taste. Let “cure” for 30 minutes at room temperature.

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Pam’s new book will be coming out in October of 2016. So excited to read about her hilarious journeys!

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