Tim Barger is the son of former Aramco President & CEO, Thomas C. Barger, who retired in 1969. An ‘Aramco Brat’, having been born and raised in Dhahran, Tim went on to earn a BA in History from Santa Clara University.
Following on from “401 Arabian Sights”, Wendy Cocker’s newest CD is named “Barnaby of Arabia” and has just been released.
Fourth- and fifth-graders from Warrrensburg, Mo., thanked Paul and Colleen Nance for opening a doorway into Saudi Arabia this spring, following their visit to "Into the Desert: A Bedouin Tent" at Central Missouri State University.
Australians from “way Down Under” (Tasmania), Wendy Cocker and her husband Josh have enjoyed living in the Kingdom of Saudi Arabia for the past 14 years.
The 2002 Saudi Aramco Reunion organizing committee welcomes all annuitants, second-generation Aramcons and guests to the 23rd Biennial Reunion in beautiful San Diego, California.
This week one of my friends held a party to combine the celebration of his move to a new house and the Mexican fiesta of Cinco de Mayo. Until a few years ago I had never heard of this festival, and as it seems to be getting more popular each year I thought I’d look into its origins, so this week’s article is a kind of history lesson.
Peel bananas; cut in half lengthwise. Melt butter in a 10 inch fry pan; stir in orange peel, brown sugar; bring to a boil. Sauté banana halves on both sides about 3 minutes total. Puree raspberries in electric blender, add brandy and pour over bananas; heat.
The ruins of Ad-Dir'iyah, the capital of the first Saudi state, near Riyadh Photographed March 23, 1965 by T.F. Walters
It is Thursday, August 22, 2002, there is no humidity and a great day for golf. I had just returned from the States the previous Monday and Rich Crum had e-mailed me to play golf on the weekend. I would be subbing for Gary Propernick in their regular foursome on Thursday and Friday. The starting time of 5:15 was not inviting, but with jet-lag, I figured I would be awake early anyway.
The mystery beckons. Clues appear then contradict each other and often themselves. Somewhere beneath the sands of Saudi Arabia's Eastern Province lie the remains of the fabled city of Gerrha. For Rami Kamal, determining their location has been both a dream and source of intellectual stimulation for several years.
George Warren Blakslee was born July 1921 in Pennsylvania and earned a BA in geology from Penn State University. In 1943, he entered the Army Air Corps and was commission bombardier in 1944. After getting his wings, George's first assignment was to train two squadrons of Chinese cadets at Kirkland Air Base, Albuquerque, New Mexico. Later, he trained for combat in B-17's and B-29's.
Combine flour, brown sugar, oats and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Toss 1 cup mixture with yams and cranberries. Place in buttered casserole dish.
Marinate meat with spice powders, salt, pepper and vinegar. Sauté onions, garlic and ginger in shortening. When tender, add tomatoes and cook for a few minutes.
Delicious Arab Rice made with meat such as lamb, chicken or fish. In a deep pan saute the onion in the oil until yellowish. Add half the Bazar, lime and cardamom. Stir a little. Add the meat and stir for 3 to 4 minutes; add salt, tomatoes and stir until they are well distributed.
Heat butter in a pan and fry onions until light brown. Add garlic and fry for a few seconds, then add the coriander, garam masala and chili powder. Stir-fry for a few seconds.
Mike a slit horizontally through pork chops to the bone. Combine bread crumbs, 1/2 teaspoon salt, pepper, poultry seasoning, onion, celery and margarine with small amount of additional milk to moisten.
In Dutch oven, over medium heat, heat margarine until bubbly. Stir in flour and cook for 1 minute. Stir in beef broth, tomato paste, wine and vinegar; bring to a boil over high heat, stirring frequently, until sauce is thick.
Stir-fry broccoli, cauliflower, mushrooms and the Birds Eye vegetables until the desired crispness. Add the meat back into the wok and cook until the meat is warm again.
Pour cold water in crock or enamel container. Add all other ingredients and mix thoroughly. Add beef brisket or tongue weighing no more than 3-1/2 to 4 pounds. Place in refrigerator, covered for 2 to 2 1/2 weeks. When ready to cook, place meat in cold water. Boil until tender, adding more of the brine seasoning if flavor is lost in cold water (about 1 cup).
Okay, I'll try again. Thought a picture of my folks might help jog some of the older memories out there. Mom and Dad are Helen and Barney McKeegan who spent about 10 years in Dhahran. My Dad arrived in the field in 1944 and my Mom and I and my two sisters arrived in 1947.