the earth ink

Beyond the tour, the people posturing for perfect photography, and the nagging desire to constantly tug a shayla (headscarf) tight around my face, it remains impossible to miss the calm and worshipful atmosphere at Sheikh Zayed Grand Mosque. Like floating through a manic airport or hearing my footsteps in my empty high school gymnasium, this modern architectural wonder emboldens me to remember how small my individual physical frame is within the the vast gentle grandeur of the structure. The place compels me to humbly turning inward; recognizing how sacred the soul of my being remains as part of God's Creation. A place of Islamic worship, anyone is invited to visit this Mosque. People of all cultures, religions, and geographical locales use the space as a place for quiet reflection. Tours peruse the grounds several times each day while a guide introduces the group to the Mosque's history, design, and construction - along with a brief explanation about several of the pillars

Caviar. A margin more intimidating than wine, but les s terrifying than figuring out what's behind f oie gras' buttery flavour (it's fattened duck or goose liver), I had indulged in caviar only once or twice before - completely ignorant of the fine art of tasting the delicacy. In fact, I only have a vague recollection that I didn't not like it. Upon invitation to Emirates Palace for a caviar masterclass, my immediate inclination was to relish the opportunity to learn something new. I popped over to the Palace for lunch under bluebird skies and dancing fountains; and descended to the ground floor where, just off the sea, is Sayad Restaurant. Sayad, meaning fisherman in Arabic, is, quite appropriately, a seafood restaurant and the perfect venue for a taste of caviar. Greeted with a bit of bubbly before I had even dropped the few stairs into the restaurant's aquamarine sanctuary, I immediately felt effervescent, like I was underwater with fish tanks flanking the