I came across this article in the New Yorker about this Mogadishu born British chef refusing to be intimidated by the Islamic insanity. The article is not free yet, but almost worth a yearly subscription.http://www.newyorker.com/online/blogs/photobooth/2013/09/slide-show-ahmed-jama-keeps-serving-in-mogadishu.html#slide_ss_0=1Ahmed Jama near Mogadishu’s fish market, where he makes daily purchases for his restaurants. Behind him are the ruins of a hotel.
At night, Mogadishu was at its most beautiful, a salty ocean breeze supplanted the day's heat, and the darkness cloaked the epic destruction that, in places resembled Stalingrad at the end of the Second World War.........The Shabaab, which controlled territory a hundred yards away, had banned everything from pop music to dancing, and the public viewing of soccer games on TV.................A few minutes after he left to run an errand, two suicide bombers walked in and detonated explosives. He rushed back to find five members of his staff dead, along with at least nine customers. The Shabaab claimed responsibility. He and his employees scraped human remains off the walls and the ceiling of the dining room and applied three coats of paint.
“The best thing for being sad," replied Merlin, beginning to puff and blow, "is to learn something." ~ T. H. White
The real holy trinity: onion, celery, and bell pepper ~ all Cajun Chefs