The prostitute has the body, movements, and whimpers of a virgin. In general, we’d call that art. The lieutenant’s patience grows thin by the time the room service boy knocks on his door. His jacket is already lying on a chair by the window, the Star of David sewn into it gleaming in the moonlight. He seizes the girl from the waiter, her olive skin and dark hair tonight belonging to him. The prostitute has the body, movements, and whimpers of a virgin. In Israel, they call that victory. The general drifts off to a peaceful sleep, missing the tell-tale look in his companion’s eyes. Tomorrow is another day. The girl’s eyes once again search the room for an escape, as she lays too limp to sleep. They tell the story of the trail she and her sisters took everyday from her Palestinian village to the school around the corner, and back. They tell the story of the day when she and her sisters did not return home. They tell the story of heavy boots, filthy hands, big jeeps, sharp needles, torn clothes, and blood. The prostitute has the body, movements, and whimpers of a virgin. In Palestine, they call that violation. The girl wraps her robe tighter around her used body. Tomorrow is another day. The Arab man’s narghile has burned out. He turns off the T.V. and decides it time to go to sleep. Tomorrow is another day.
S he d d i n g Blo o d By Hind El-Hajj
4 8 1
7 8 3
(40 servings) Ingredients 1 cup margarine, softened 1 cup white sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/3 cup unsweetened cocoa powder 3 cups semisweet chocolate chips
Directions 1.Preheat the oven to 190 degrees C. Grease cookie sheets. 2.In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets. 3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
T he Best Do u bl e C hoc olate Chip Coo k ie
Published on Dec 24, 2009