Veteran broadcast journalist Madhulika Sikka was preparing for an interview with Barack Obama with her team at NPR News when she was told she had breast cancer. She was immediately inundated with literature about mastectomies, chemotherapy, nutrition and drugs.
However, “none of this information really helped me — me the woman; me the mother; me the wife. Me. Nothing prepared me for the emotional loss of my hair…Nothing clued me in to the fact that I would be so exhausted, I would flop on my couch like a rag doll…Women with breast cancer are expected to be upbeat…We are constantly told that we can beat the cancer, but when you are actually going through the treatment, you often feel helpless as the true effects take hold,” Sikka wrote.
So, she decided to deal with this problem as any journalist would — by expressing her feelings and reactions through the written word. Her friends thought it was something worth sharing and encouraged her to continue writing. The resulting book, “A Breast Cancer Alphabet,” is “for anyone who has been diagnosed with breast cancer and needs a companion,” she wrote.
Sikka opted for a blunt and truthful style. During an interview, Sikka said: “In my book, I use the word ‘amputation’ to describe the removal of my breast. We all seem comfortable with using the medical term ‘mastectomy’ but if you use the word ‘amputation,’ people are shocked. Yet to me, that is exactly what it felt like. It’s funny that, in this case, the medical term is the less challenging one for folks to deal with.”
This A-to-Z guide to living with breast cancer is a practical and informative aid that will help sufferers cope, from diagnosis to treatment. Despite the seriousness of the topic, the tone is light and tinged with humor.
The first letter stands for anxiety. It comes in the form of nausea, a thumping heartbeat and an upset stomach. Anxiety management is a difficult challenge and one should get all the help one needs. The problem with anxiety is that it does not go away because once you have cancer, you are always wondering whether it will come back. Whenever you feel pain, you believe that it could be your cancer returning
C is for “Cancerland.” In Cancerland, anyone can be your fellow traveler. Cancer strikes the young, old, rich, poor, male, female, white and black — anyone, anywhere at anytime. “Even the most experienced health care professionals don’t know what it is like to feel as tired as you will during chemotherapy or how bloated you will feel on steroids or the extent to which a mastectomy really hurts.
“This is precisely why it is worth seeking out the counsel of others who have been to Cancerland, so that they can share some of their experiences with you,” she wrote.
D is for drugs. Right from the beginning, Sikka drills this mantra into our heads: “Drugs are our friend.” Chemotherapy offers our best chance of survival, she says. A toxic cocktail of drugs is pumped into the patient’s body, but she believes it is one of the blessings of modern-day medicine.
Breast cancer is the top cancer in women worldwide and is increasing, particularly in developing countries where the majority of cases are diagnosed in the late stages. According to the Breast Cancer Research Foundation, advancements in breast cancer screening and treatment have contributed to a 38 percent decline in breast cancer-related deaths in the US. Getting the right treatment at the right dose and at the right time not only improves a patient’s chance of survival, but can also reduce the side effects of chemotherapy.
When Sikka was asked if she found it difficult to limit herself to 26 topics, she answered: “You know, it was actually hard to come up with all 26. When I first had the idea of an alphabet, I wrote some sample essays and they made perfect sense. It was when I was faced with the prospect of going through the whole alphabet that I realized how hard that was going to be.”
Readers may wonder why Sikka chose to dedicate her chapter on the letter P to a pillow. It all started when she received an unusual delivery — a giant foam wedge pillow from her friend Jennifer, herself a double-mastectomy patient. This pillow is shaped like a giant wedge of cheese and was so useful to the author on the day she returned home after her mastectomy that she included it in the book. This pillow, thanks to its shape, helped her lie in bed with her torso elevated at an angle.
“Really, in a million years, I never would have thought this. It has been a lifesaver, the anchor pillow in a group of pillows that contributed to my comfort during the worst periods after surgery and during recovery...In a time of enormous discomfort, pillows are an indulgence that you can afford and they actually make a difference. Who knew?”
T is for therapy, but not the sort of therapy readers may have expected. The author watched episode after episode of British costume drama “Downton Abbey” to escape from her everyday life.
W is for warrior. In this section, Sikka criticizes the way cancer victims are expected to be upbeat during their treatment. Women diagnosed with cancer are pressured to fight this disease. “I find this attitude troubling because it implies that if you do not survive that somehow you didn’t fight hard enough — as if it were your fault,” she wrote.
This book tells you that it is okay to cry without stopping, okay to be angry and okay to say aloud that you feel awful. This book tells you what you should know about breast cancer from a woman who has been through it all.
“Everyone’s cancer is unique, but my hope is that this book has provided a little something for each of you,” Sikka concluded.
Book Review: An A-Z of dealing with breast cancer
Book Review: An A-Z of dealing with breast cancer
Black limes: a unique staple of Middle Eastern and North African cuisine
- Dried citrus adds zesty kick to dishes
- Originated as a way to preserve fruit in hot climes
RIYADH: Anyone who has not yet dived into the world of black limes is in for a treat. Known in English as dried limes or black lemons, these intriguing ingredients are referred to as noomi basra in Iraq, limoo amani in Iran, and loomi in Saudi Arabia and Oman.
They are a must-have for elevating culinary creations and have graced dishes across the Middle East and North Africa for more than 1,000 years. It’s about time they were brought into every kitchen.
So, what exactly are black limes? Think of them as the sophisticated cousins of fresh limes. They undergo a transformation process: first, they are packed in salt, and then they bask in the sun until they turn a striking black.
The result is a hard, dried fruit that delivers a remarkable burst of flavor.
When it comes to taste, black limes pack a powerful punch. The flavor is a harmonious blend of sour and slightly sweet, rounded out by a touch of bitterness.
“It was a game-changer to realize that (adding black lime) isn’t just about adding tanginess to a dish — it’s a full-on spice with a smoky aroma and earthy notes that bring out so much flavor,” Shadia Al-Bayat — a home cook from Qatif — told Arab News.
“Beyond that, it’s packed with nostalgia, calling to mind traditional Gulf dishes like seafood, grilled meats, and hearty stews. It’s also the key to the signature hot ‘loomi’ tea, a staple at traditional gatherings and celebrations,” Al-Bayat added.
FASTFACTS
• Black limes are packed in salt and then they bask in the sun until they turn a striking black.
• They add a zesty kick to Saudi dishes; they originated as a way to preserve fruit in hot climate.
This unique profile makes them perfect for enhancing stews, tagines and a variety of other dishes. A black lime added to a cooking pot will instantly elevate any meal.
Cooks can get creative with black limes. They can be used whole or crushed into powder, allowing for versatility.
Imagine a flavorful tagine or a warming soup that gets a delightful kick from a black lime. If preferred, the lime can be removed before serving, but leaving it in adds an appealing touch.
For something refreshing, blend black limes into limonana, a delightful drink that combines lemon and mint, perfect for quenching thirst.
And for something soothing, consider brewing some dried lime tea — a comforting drink that can settle the stomach and provide a sense of warmth.
They also make excellent additions to marinades for meats and fish, giving dishes a fantastic zest.
In Saudi cuisine, loomi is a prized ingredient that adds a distinctive tangy flavor to traditional dishes.
In kabsa, a popular rice dish, black lime is added whole or ground to add acidity and elevate the dish’s depth.
Black limes have a history that dates back centuries. They are believed to have originated in the Middle East and North Africa, where they were a valued ingredient in ancient cooking.
Historically, they were prized not just for their flavor, but also for their ability to preserve food in the warm climate. Over time, dried limes became a staple in various cuisines, with each culture adding its own flair to their use.
Today, they are recognized for their versatility and are celebrated in dishes in many cultures.
Beyond their culinary charm, black limes come with health benefits, too. Packed with vitamin C, calcium and potassium, they are a nutritious addition to any diet.
Black limes are a cultural staple. While they share ties with fresh limes, black limes have a distinct personality, bringing an intriguing bitterness and complexity to dishes.
They can even be spotted in spice blends like baharat, because a little extra flavor never hurt anyone.
Black limes are a unique and flavorful ingredient that can bring depth to cooking and are worth adding to any culinary repertoire to impress the taste buds.
Where We Are Going Today: ‘Yum-A-Sama’ – a sushi spot in Riyadh
- Pricing is reasonable, making it an attractive option for regular orders
Yum-A-Sama has quickly established itself as one of the top sushi spots in Riyadh, operating as a cloud kitchen that consistently delivers fresh treats.
The raw salmon is incredibly delicious, and the tuna is equally impressive. A must-try item on the menu is the torch salmon nigiri. Each dish showcases the freshness of the ingredients, making it a delight for sushi lovers.
In addition to sushi, Yum-A-Sama offers a variety of salad bowls that are generously portioned. Options include crab salad, chicken salad, and a veggie salad bowl for those seeking vegetarian choices. This variety ensures that there’s something for everyone, whether you’re in the mood for sushi or a refreshing salad.
Pricing is reasonable, making it an attractive option for regular orders. I find myself ordering from them twice a week because the quality remains consistent, and the food is always fresh. This reliability is a significant factor in why many customers keep returning.
Yum-A-Sama also features some unique signature dishes that are worth exploring.
Items like the spicy mango sushi, sunset salmon, special crab, samurai fry, and pink tara are just a few of the creative offerings that set this restaurant apart from others in the area.
For convenience, Yum-A-Sama can be easily ordered through popular delivery apps, allowing customers to enjoy their favorite dishes without hassle.
Overall, the combination of quality, variety, and reasonable pricing makes this outlet a go-to choice for those craving delicious sushi in Riyadh.
Where We Are Going Today: ‘Enabah’ restaurant
There is a certain art to mastering hospitality and creating memories, which requires attention to detail and providing your guests with the perfect array of food to swoon over.
Enabah restaurant in Riyadh specializes in appetizer boxes of authentic Mediterranean food, making it an ideal choice for any type of gathering.
The boxes are offered in small, medium and large options with a variety of starters including grape leaves, stuffed cabbage, onions and kibbeh.
There are also classic and spicy grape leaves, the perfect savory dish. Often, grape leaves are a little too sour or acidic, prone to causing discomfort, but Enabah has perfected the balance of salty and tangy.
A particular attraction on the menu is cheddar jalapeno kibbeh and meat kibbeh, the national dish of Syria and Lebanon. Kibbeh is usually prepared as a combination of bulgur cracked wheat, onions, and minced meat which could be beef, goat, lamb or camel.
At Enabah they have their own twist with a vegetarian option. This is a cheddar jalapeno, which is crispy on the outside and creamy on the inside.
Their stuffed cabbage is a mixture of beef, rice and spices — a perfect lighter option for those who do not prefer fried foods.
To get more bang for your buck, bigger boxes are recommended, as the smaller ones perhaps have too little food. For SR165 ($43), you can get the Large Mixed Box, with the option of four to eight appetizers.
You can cleanse your palette with one of Enabah’s fresh juices and creamy smoothies. The menu has lemon mint, pomegranate and orange juices, cocktail smoothies, and Awar Qalb, a mix of milk, strawberry, banana and mango.
Enabah is available to order through delivery applications including The Chefz and HungerStation.
Where We Are Going Today: ‘Home Bakery’ in Riyadh
- For a sweeter breakfast, the restaurant offers a variety of French toasts, but you can’t go wrong with the creme brulee French toast
Located on Anas bin Malik road in the north of Riyadh, Home Bakery is one of the city’s most beloved breakfast spots with a constant crowd bustling through the bakery.
What started as a popular home-style bakery in the UAE has expanded to Saudi Arabia with 10 cafes open in Abu Dhabi, Dubai and most recently Riyadh.
Home Bakery offers an array of freshly baked goods, including breads, cookies, croissants, and cakes, and is also renowned for its breakfast selections.
We’ve visited this cafe multiple times and sampled various menu items. From desserts like the zaffron or pistachio cake to savory dishes such as eggs Benedict and avocado toast — we highly recommend trying it all.
For a sweeter breakfast, the restaurant offers a variety of French toasts, but you can’t go wrong with the creme brulee French toast. It might sound overly sweet, but it was well-balanced.
For drinks, we tried the Earl Grey tea, green tea, and a few of their coffee options, such as the cappuccino and latte. The coffee was quite standard, and other places in Riyadh offer stronger and more refined blends. We wouldn’t recommend the matcha, which came in a plastic cup that didn’t reflect the cafe’s aesthetic and tasted overwhelmingly of milk.
The tea service was exceptional. Instead of merely serving a mug of hot water and a tea bag like other restaurants, staff presented us with tea in a glass kettle, warmed over a candle, along with a tray of sweeteners. They also provided a tea timer, explaining that the steeping process takes five minutes for proper brewing.
Regarding the experience, the bakery is very elegant and offers a quiet atmosphere — perfect for work meetings, intimate family breakfasts, or simply enjoying a book over a cup of coffee.
In the winter, the restaurant expands to offer outdoor seating with a variety of sofas and chairs.
In Riyadh, one of the most common concerns is parking space, but the plaza offers free parking, underground parking, and valet service.
In terms of pricing, most items are standard; however, some customers might hesitate to pay SR30 ($8) for a single croissant or SR95 for a slice of tiramisu.
Aside from a few items, most prices are reasonable, ranging from SR10 for a cookie to SR78 for granola pancakes.
Festive season’s guide to dining in Saudi Arabia
- Roasts, sweets and music on the menu for brunch, lunch and dinner in Riyadh, Jeddah and AlUla
DUBAI: Celebrate with friends and family this festive season as hotels and bakeries in Saudi Arabia host special dining events and offerings on Christmas Day.
Riyadh’s Fairmont Ramla has four packages for its festive dinner, including the “Just the Roast” offering, which features a roast turkey with traditional stuffing for SR899 ($239).
Other turkey offerings with sides include the silver package with pomegranate or orange glaze for SR1,299; the gold package with the same glaze for SR1,499; and the diamond package for SR1,599.
Fairmont Hotel Riyadh has a festive brunch from 12:30 p.m. to 5 p.m. at 365 Restaurant, offering a buffet complemented by live entertainment for SR320. The hotel is also offering a “Turkey to Go” takeaway package that serves six to eight for SR1,200 until Dec. 31.
Four Seasons Hotel Riyadh’s Obaya Lounge is offering a festive set menu on Christmas Day from 12 p.m. until 3:30 p.m. for SR380 per person.
Also, the hotel’s Cafe Boulud by Chef Daniel Boulud has a festive menu combining traditional French ingredients with a modern twist from 12:30 p.m. until 4 p.m. on Dec. 25 for SR600 per person.
Also in Riyadh, the Mandarin Oriental Al-Faisaliah is offering a festive lunch at La Brasserie from 12:30 p.m. to 4:30 p.m. on Dec. 25 for SR245 per person.
Over in AlUla and Sass — the desert outpost of the fine-dining celebrity hotspot from Monaco — launched a new menu on Dec. 24. Diners can also enjoy a festive-themed saxophone performance on Dec. 25 and 26.
To end things on a sweet note, Rosewood Jeddah’s Soleil Cafe is offering festive treats for the season, including assorted cookies, German stollen, a traditional yule log and a Raffaello ball.