Eid Fundraising Camping Trip

The Pink Ladies needed a new sewing machine and scissors, as well as a float to buy some cash for materials (Tawam reimburse us for the fabric etc but having our own float means that none of our ladies are ever out of pocket).

So the challenge was to raise about 1300AED, and I didn’t have to think too long to hatch a suitable plan.  

A few people have told me they would love to come wild camping in the desert with me, so I invited them for a “night out” near Sweihan and charged them for the privilege!

The kids had great fun playing on the dunes

and the grown ups had fun taking photos of the kids playing on the dunes

kids and adults alike had fun with shadows

 while some bemused camels looked on

Late in the day some friends dropped in to join the BBQ party – thanks guys, you looked so cool weaving across the dunes with your lights on.

The sunset was a real hit

for some of our guests, this was the first time they had experienced one in the desert.

Once the sun had gone down, we lit our campfire – for atmosphere only you understand, the temperature was hovering around 30C!

We shared food and had a good old blether while we relaxed.  I’d made slow-cooked camel stew at home so I reheated it and served it with arabic bread.  Recipe at bottom of page for those who asked for it!

The bairns still had plenty of energy though – had given them all glo-sticks so we could see if any of them had wandered off.  None did but they had a blast playing with them.

After a night under canvas in a very quiet desert, we cooked breakfast and headed home, some via the nearby gatch track, and others via the desert.  A great weekend, thanks to all who came along and made it such a success!  Special thanks go to Erica who took some of these fantastic photos and has allowed me to share them with you via this blog.

Job done!!!

 

Slow cooked camel stew

1kg camel meat, cubed and fat removed (not that there’s much fat on camel meat, unless you buy the hump!)
2 or 3 small red onions
3 or 4 large cloves of garlic, chopped finely
4 carrots peeled and cut into 1″ lengths
4 large tomatoes, peeled and chopped
1 or 2 large green capiscums
1 x 100g can tomato paste
3/4 tablespoon salt
1 tablespoon cumin powder

1) Turn on slow cooker to high
2) Put 2 or 3 tablespoons of oil into a large saucepan, brown the camel meat, onions and garlic
3) add all other ingredients plus 500ml water and bring to boil
4) transfer to slow cooker crockpot
5) cook for 8-10 hours on high, or 10-12 hours on low.

Serve with arabic bread or chapatti.