After an extended absence here, I am back. With much to share. Israel and Ethiopia mainly. New and rare types of Frankincense resins, Myrrh, heavenly Opoponax and a Civet adventure in the Ethiopian hills that has yet to unfold. It will take some time to catch up, but here’s a start.
Israel and Ethiopia both gave us perfect weather. Cool bright mornings, with the first rays of sunlight gently warming. Bright sunny days that would be sweltering if not so perfectly moderated by a cooling breeze. In Israel it came off the Mediterranean, morning and afternoon, In Ethiopia it was like an endless bubbling spring of refreshing air flowing up and over the many mountain ranges that cradle Addis Ababa.
In my home town of Rehovot, in Israel, I stocked up on the hard to get “Yemeni chewing gum”, A.K.A. Boswellia Frereana, or Somali “Maydi” Frankincense. Brought in fresh from Yemen by those of the last Jewish immigration wave from Yemen. From what I hear they carry dual citizenship and freely go back and forth between Israel and Yemen doing business and visiting friends there.
The same spice shop,”Gedasi’s, who has been there since I was a teen, also carries another variety of Frankincense at half the price. They say it also is from Yemen. It looks like Boswellia Sacra/Carterii, but does not compare to the sample I received in Ethiopia which came from Somalia. There are only so many kinds of Frankincense trees. I am still not certain from which this type comes.
We spent two days touring the desert and the Dead Sea. Wow! What dramatic, beautiful, stark vistas!
This was the first time I had gone as a tourist in decades.
I saw it with different eyes and enjoyed it in new ways. We decided we didn’t want to stay in a stuffy mainstream hotel, so we found something that was more like a Bedouin encampment. A true oasis in the middle of the desert. After miles and miles of barren rocky hills and sweeps of sandy desert, a lush stand of 50 date palms stood out green and inviting from the dry desert. Very cool!, literally, and inviting.
They offered authentic Bedouin tents in different areas of the encampment, tents that would hold a hundred or so guests, with traditional woven camel-hair covers that were huge! As in the Bedouin tradition you could light fires under the tent for warmth at night, cooking food and of course for making that strong sweet tea they love. Lots of room for sleeping bags and blankets on the ground. Their main occupants and guests were busloads of high school kids out to climb Masada in the morning. I think we were an oddity there, and were given a modest single room that was likely used by counsellors and chaperons.
One with with a real roof and hot water.
The decor was local and unusual. Light shades made from big chunks of solid sea salt from the Dead Sea. Date Palm frond stalks for bars on the bunk beds, stools from date palm trunks etc..It was definitely different.
The food was served by local Bedouins in a vast communal dining room. Traditional Bedouin fare with a bit of an Israeli twist.
Breakfast was an Israeli style Kibbutz spread with everything from Shakshuka, (eggs simmered in a tomato sauce, to European pickled herring. French toast to Pita, humus and mediterranean salads. All through the drive desert plants were surprising in their diversity and sheer will to live. Winter rains were bringing the desert back to life. Most photos I took were of specimens I have yet to identify. So, more to come on that subject.