SD Pros Graphic Designer reminds us to treasure these moments amid the uncertainties

Ever wondered what could happen if for any reason our normal life rhythm changed? Well, we’re living it right now since we are all quarantined in our homes. Our entire staff at S.D. Professionals, LLC is working from home amid the Coronavirus Pandemic. As we adapt to this temporary normal we are sharing our unique experiences, at home with family.

SD Pros Graphic Designer, Aws Hussein, originally from Baghdad, Iraq, is a man who has survived many unimaginable obstacles in his life. From multiple wars to gangs threatening his life, it is quite a change for him to experience a similar threat from an invisible source. The last thing he and his family ever even considered was a pandemic after moving to the USA.

A Note From Aws Hussein

Every cloud has a silver lining, a well-known, old proverb that has a lot of meaning today.

When my team asked me to share my family’s experience, I knew I would have a different perspective given my  background. In my home, we’ve committed ourselves to focus on the advantages. Having the privilege of working from home, cutting the hours spent in driving to work, being able to accomplish a lot of work around the house and being able to spend more time with our kids while quickly realizing they are growing up so fast.

Where do I start… a fence that I started working on six months ago was unfinished because I was only working on it during the weekends. I figured, oh well I guess I have time now to build the gate and get it done!

My wife, Hiba & I are DIY lovers, we have a long To-do list that has been sitting around waiting to be completed! Together we knew we could take this time and check a few things off that list.

We are also bringing our dream of eating fresh fruits and vegetables right from our garden to life, it is the best thing ever. Being from Iraq, eating fresh food and homemade cooking is tightly woven into the fabric of our lives. It starts with Hiba having raised planting beds filled with a variety of vegetables and ending with me being able to plant wonderful fruit trees such as orange, apple, mandarin, lime, pomegranate, loquat, apricot, peach, plum, fig and cherry.

Apart from projects and working, I think the most valuable part of this situation by far is having the chance to see your children all the time, play with them and having the chance to see their spontaneous actions. For me, laughing with them is a blessing I’m grateful for, it’s a dream come true.

Did I mention that my wife is a chef? When it comes to cooking, we enjoy our time preparing delicious meals from different cuisines, spending hours in the kitchen.

Here is one of our favorite Iraqi recipes. From our family to yours, we hope you enjoy!
Aws Hussein – Graphic Designer,
S.D. Professionals, LLC

Tekka & Kebab Iraqi Barbeque

Tekka & Kebab Iraqi Barbeque (Serves: 3-5)

Ingredients

  • 1 ½ minced onion
  • 2 lb grass fed ground beef 20% fat
  • 1 cup finely chopped parsley
  • Salt as desired
  • Sumac
  • 1 lb lamb beef cut into small cubes
  • 3 medium tomato
  • 2 small onion
  • 5 Arabian pita bread (or as preferred)
  • 1 Black tea bag
  • 1 Earl Gray tea bag
  • 4 cardamom pods
  • Charcoal Briquettes
  • 12 Kabab skewers
  • 6 Tikka skewers

Method
For kebab, mince the onion with a food processor then drain the onion with a mesh strainer. In a large bowl mix well the minced beef, minced onion, parsley, and salt. Take a small amount, a fistful portion from the mix, round it and mold it on a kebab skewer, repeat the process until you have run out of meat mix. Be sure each kofta kebab is about ¾ inch in thickness, this works best when grilling. Lay the kofta kebabs on a tray lined for now.

For Tikka, skewer the cubed lamb sprinkle with salt and lay them on a tray with the kebab. Skewer the tomato in one skewer, the same thing for the small onion. On a plate lay the bread and set it aside beside the grill.

Prepare your grill, set the charcoal on fire until it turns white evenly, spread the charcoal in the grill and lay the onion skewer first( it needs time to be cooked). Add the kebab skewers and keep turning the skewers to prevent them from falling. When it is cooked, lay them on the bread and cover them to keep it warm. Add the tikka skewers and the tomato skewers to the grill and cover the grill to be cooked and smoked, don’t forget to turn them every two to three minutes, until it is cooked, lay them on the plate with the kebab. When the tomato and the onion are cooked, peel its skin off and cut them into pieces each. Sprinkle sumac on the kebab and serve it.

Finally, fill a teapot with water and add the tea bags, crush the cardamom pods and add them together. Cover the teapot and place it on the charcoal until it boils. Enjoy your meal while the tea steep on the charcoal.

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