Edible Shoots

The name must be sounding like an oxymoron - just like “pleasant pains”. “Prickly” is less likely to make you smile, but the latter half - "pear" - does. Lined up on the edges of each green pad, topped with short-lived flowers showcasing a desert spring, is a feast for our eyes. The wild beauty of those yellowish to reddish flowers allures bees to suck nectar and pollinate, though unaware of it.          Call me برشوم (Burshoom) if you find me among Arabs. Some even call me التين الشوكي (Thorny fig).My name tag on a botanical farm reads Opuntia ficus-indica . On Abha streets, vendors sell peeled ripe prickly pears, ready to savor. Go for it once in season. Fans say that prickly pears are rich in antioxidants and a great deal more, leaving me with the impression that their claims are exaggerated. But one thing I know for certain: nobody cultivates prickly pears over here, yet it grows on its own in abundance all around. As such it is perfectly organic.   

I love to cook and bake, but prefer baking, and baking sweet things is my favorite. Not overly sweet things, though - preferably somehow fruit-related, and preferably using vegetable oil (not butter) and self-rising flour. I have adapted several recipes to meet these requirements, and have also simplified the steps involved - fusing steps to make it less finicky and time-consuming - with good effect. Two days ago I made, in succession, apple cake, date loaf and banana loaf, and oatmeal squares, all of them in my mini-oven, using the same kitchen equipment (including the same mixing bowl) and utensils. I used to be frustrated by burnt baked goods (because the oven is so small and the heat so direct, it was VERY difficult to get baked goods not to burn, especially sugar-containing ones). Then I happened upon a "trick" in a YouTube cooking video: double-panning, and - voila - problem solved.    It truly was one of my biggest discoveries so far this year. I've been