"Harry Potter is a popular title among some of the detainee population," said the librarian, a civilian contractor identified only as "Lorie" who works at the prison camp for foreign terrorism suspects at the U.S. naval base in Cuba.
Lorie said the popularity of the best-selling Harry Potter books, which recount the adventures of a boy wizard as he triumphs over the powers of evil, was matched only by the prisoners' passion for Agatha Christie, some of whose murder mysteries are set in the Middle East.
"We have Harry Potter in four languages, English, French, Farsi and Russian. We have it on order in Arabic. We do not have books 5 and 6 in the series, at this time. We have had several detainees read the series," Lorie said in a written response to questions from Reuters.
No books 5 and 6?? That sounds like torture to me.
"Ahhhh, so you are enjoying Harry Potter, no? Tell us where Osama bin Laden is, and we'll let you find out who dies at the end of book 6..."
Like most Americans this past week, I saw representative Duncan Hunter on all the news programs reading menus and showing plates of the food that we serve to the suspected terrorists at Guantanimo Bay. This silly spectacle caused one thought to move to the forefront of my mind. That thought was, "Damn, that stuff looks delicious!"
So, without further ado, I present you with entree recipes for the various menus that were mentioned.
1) Orange-glazed chicken, fresh-fruit group-A (apples and pears), steamed peas and mushrooms, rice pilaf
1 (6-oz) frozen orange juice concentrate
1/2 tsp dried marjoram leaves
6 Tbs orange marmalade or jam
2 tbs cornstarch
6 (6-oz) chicken breast halves
1/4 cup water
Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture, put in the crock pot, pour remaining sauce over breasts. Spread marmalade over breasts evenly. Cover and cook on low 7-9 hours or on high for 4-5 hours. Before serving, remove orange sauce from crock pot. Mix water and cornstarch in the sauce mixture; cook in a pan for about 15-30 minutes, stirring constantly. Serve over chicken.
2 tbs safflower oil
1 medium onion, finely chopped
1 red bell pepper, finely chopped
2 tsp paprika
1-1/2 cups of rice such as Jasmine or Basmati
2 cups vegetable broth
1-1/2 cups low-fat plain soy milk
Salt and pepper to taste.
In a large saucepan over high heat, heat the oil, then add onion, pepper and paprika. Sauté about 3-5 minutes, until onion is translucent. Add the rice and stir to a coat well with the mixture. Add the broth and soy milk, bring to a boil. Cover and reduce heat to low and cook for about 25 minutes or until liquid is absorbed and rice is cooked.
2) Lemon-baked fish, a whole-wheat pita, brown long-grain rice, canned peaches, steamed asparagus, northern beans, tea, and margarine
1lb. fish fillets - mild, white, firm fish of your choice.
Juice and zest of 2 lemons
1 tbsp olive oil
1/8 tsp fresh, chopped rosemary
Salt & black pepper to taste
Divide fish into 4 portions, and place in a baking dish. Mix olive oil, lemon juice and zest, rosemary, salt, and pepper, and pour over fish. Bake for 25 minutes at 350 degrees F., or until fish flakes easily when tested with a fork.
3) Honey-glazed oven-fried chicken with rice, fruit and vegetable
Honey-Glazed Oven Fried Chicken
1 tablespoon butter
1 1/2 teaspoons honey
2/3 cup all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2 pounds chicken pieces
Heat oven to 425 degrees. Put butter in a 13x9x2-inch baking pan; place the pan in the oven to melt butter, stir in honey once melted.
Meanwhile, mix flour, salt, and pepper. Coat chicken pieces with the dry mixture; place skin sides down in hot melted butter in baking pan.
Bake chicken, uncovered, for 35 minutes; turn chicken pieces. Bake for about 15 to 20 minutes longer, or until juices run clear from thickest pieces.