OMAN’S LARGEST CIRCULATED WEEKLY — 46,760 COPIES
VOL 10 ISSUE 76 / JUNE 22, 2017
Flavours of Eid PG14
THIS WEEK IN OMAN
EID AROUND THE WORLD
SUSTAIN THE GOOD HABITS
HEROES OF ARABIA
Eid celebrations are similar throughout the world but there are still some traditions that are different in certain countries. PAGE 8
As the Holy Month of Ramadan comes to an end one must remember to uphold some of the lessons and practices for the rest of the year. PAGE 12
Read about Ja’far Ibn Yahya, who adopted many Indian scientific methods into Arab society, allowing Arab sciences to flourish. PAGE 18
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Give us a shout with questions, comments, compliments, complaints, or just to say “Hi” Founder Essa bin Mohamed Al Zedjali Chairman Mohamed Issa Al Zadjali CEO Ahmed Essa Al Zedjali Chief Executive Editor Scott Armstrong scottarmstrong@timesofoman.com felicia@timesofoman.com
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THURSDAY Celebrate Blockbuster Movies Head to the theatres this weekend and enjoy a selection of Hollywood blockbusters including the eagerly anticipated ‘Pirates of the Caribbean: Salazar’s Revenge’ and the action packed ‘Transformers: The Last Knight’ VOX City Centre Muscat, Seeb +968 2234 4444
VOLUME 10 ISSUE 76 JUNE 22, 2017
What are you doing this weekend? Tweet us @HiWeekly_Oman; tag us in your weekend instagram photos @hiweekly_oman; or share with us on FB/hiweekly
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FRIDAY 8.00am Plan Events Like A Pro Take advanced classes in unique Event Management course where you’ll get a chance to perfect your organisational, leadership, communication, and team work skills. Registration is required. Vantage International Muscat, Oman, Mumtaz Residence +968 9343 5226
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SATURDAY 7.00pm Eat and Shop at Layali Ramadan Head to Oman Convention and Exhibition Centre and enjoy an evening full of good times. You can shop at a traditional souq, send your children to play at Marah Land hall, eat Iftar and Suhoor, play football, and watch a radio show among other activities. Note that Iftar and Suhoor requires prior reservation. Costs OMR 15-17 per person. Oman Convention and Exhibition Centre Airport Heights +968 9140 8534
Your calendar of the hottest events happening in Muscat this weekend
THE WEEKEND LINEUP
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VOLUME 10 ISSUE 76 JUNE 22, 2017
CELEBRATION TIME
ALL ABOUT EID
VOLUME 10 ISSUE 76 JUNE 22, 2017
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ACCORDING TO POPULAR BELIEF, when Prophet Muhammad (PBUH) migrated from Mecca to Medina, he noticed that the people were celebrating in ways to amuse and entertain themselves on two separate occasions throughout the year. He then informed the people that the Almighty had two separate days assigned for such celebrations and festivities, which are Eid Al Fitr and Eid Al Adha. Believers across the world celebrate Eid Al Fitr after following a month of abstinence. After fasting from dawn until dusk and staying away from worldly pleasures, Eid is time to celebrate in piety and brotherhood. Different countries have different ways of celebrating Eid and here are some of them: GCC The festival of breaking the fast or Eid Al Fitr is widely celebrated across the GCC nations. Extended families and relatives gather together for the Eid prayers followed by a hearty meal that everyone prefers to have together. Muslims are also seen flocking to the mosques to offer their prayers and shopping malls are usually bustling with people buying new clothes and great food. Giving gifts known as Eidi, especially to children, is also an important part of the celebration here. Visiting grandparents in the morning is an important part of the cultural celebrations and all the children and grandchildren who meet have dates, fruits, and breakfast together before parting ways.
After four weeks of fasting, prayers, and many sacred experiences, it is finally time to celebrate the much-awaited Eid Al Fitr. The pious day marks the last day of Ramadan and the first day of the Islamic month of Shawal and is celebrated on the sighting of the new crescent. STORY SHRUTHI NAIR
SOUTH EAST ASIA In countries like Indonesia, Malaysia, and Singapore, Eid Al Fitr is called Hari Raya Puasa or Lebaran. If you’ve been to the South East Asian nations you would know the important role that street markets play in their economy. Therefore it comes as no surprise that Muslims swarm into these night and day markets that sell Eid related goods, food, and clothes. The households are lit with oil lamps, and children and youngsters light firecrackers outside their homes to celebrate the festival with sound, light, and colours. Sweets and some traditional dishes like beef and lemang are prepared and enjoyed at home, while some prefer dining out with friends and families. THE SUBCONTINENT In India, Pakistan, Bangladesh, and Sri Lanka, Eid is a very colourful affair. Women of the house usually get busy the previous day with preparing of all kinds of food such as sewaiyyah or laccha and sweets such as vermicelli noodles, followed by a trip to the malls and parlour where they apply henna on their hands. They visit friends and relatives and greet one another and exchange gifts. It is also customary to go to the mosque and offer prayers. In some parts it is also mandatory to give charity in cash or kind to the poor. People are also seen gathering in large open grounds to feast together or just meet and exchange warm greetings after the Eid prayers. —shruthi@timesofoman.com
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VOLUME 10 ISSUE 76 JUNE 22, 2017
INSPIRING IMAGES
Joyful Atmosphere One of the best things about Ramadan is its powerful ability to bring people together for Iftar. During this spiritual month, people from all walks of life, Muslims and non-Muslims, gather at the mosque to break their fast with dates and laban followed by mouth-watering home-cooked dishes. These gatherings become an eco-system of a community, packed with joyful atmosphere that brings out the kindness in everyone’s heart as they meet, greet, and eat. PHOTOS SUNIL RAO
Contact Sunil Rao +968 9320 6640 Instagram: @prismphotos.sunilrao
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MONTH OF GOODNESS
VOLUME 10 ISSUE 76 JUNE 22, 2017
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STORY SHRUTHI NAIR
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he Holy Month of Ramadan is coming to an end and when you look back it must be a time that should bring a smile on your face for being able to make a difference in someone’s life. While Ramadan teaches us abstinence, self-discipline, and selfrestraint, it also teaches us some core values that we tend to forget in our caught-up lives. We learn to pause and empathise with those who don’t have the means to earn a square meal, we learn to stay away from bad habits, and we learn to give rather than take. If you have been abundantly kind and generous throughout the Holy Month then you need to be proud of the fact that you’ve spent the month well. Apart from that, helping the poor, providing to the needy, doing charity, spending time with the downtrodden and underprivileged, and anything that you did this month is going to be rewarded copiously by the Almighty. Different deeds have different rewards, but it is said that every little good deed you do gets multiplied by 70 times when done during the Holy Month. However, just because Ramadan month is coming to an end does not mean that you stop doing the wonderful things you have been doing the past month. Make it a habit and a part of your daily, weekly, and monthly routine. So as we are in the last week of Ramadan, I’d like to give you a list of good deeds that you can practice throughout the year. 1. Continue donating to the charities and other noble causes that are close to your heart. 2. Distribute food and water to the ones in need, especially during the long summer months ahead. 3. Always practice good manners and avoid using harsh words or tone. 4. Visit the elderly and the sick people whether they are from your family or in the neighbourhood. 5. Pay it forward. Everytime you are shown a good gesture make sure you continue the chain by being good to another. 6. Make sure to keep your country, city, and surrounding clean. 7. Donate books or share your knowledge. 8. Forgive and forget. 9. Stay in the company of good people who encourage righteousness. 10. Attend religious lectures and discourses that show you the right path. 11. Refrain from harming others, be it through your words or your action. 12. Introspect and self-evaluate to improve your character and manners. 13. Keeping up the practice of fasting. It is a wonderful way to keep the spirit of Ramadan throughout the year. 14. It is said that those who have humility are the closest to the Almighty. So be humble. 15. Maintain the cordial relationship with your extended family and relatives that you built during the blessed month. Plan get-togthers and family meals to keep the spirit of togetherness. 16. Cook meals to feed the poor and the under privileged. 17. Help animals. If you see any animal in need of food or shelter, don’t hesitate from providing it. 18. Save electricity and make judicious use of energy. 19. Donate blood every few months. 20. Donate toys to children’s hospitals. —shruthi@timesofoman.com
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VOLUME 10 ISSUE 76 JUNE 22, 2017
FESTIVE FLAVOURS
It’s Time for Eid Delicacies RECIPES POOJA MALIK COMPILED BY ASHISH DUBASH • PHOTOGRAPHY SHABIN E.
LAMB SHANKS Lamb shanks is a very popular, widely enjoyed dish which can be cooked in myriad of ways and served with different side dishes. They can be suited to any palate based on spiciness, sauce base, and tenderness. Ingredients 1 teaspoon butter 1 big pod of garlic cut in very fine pieces Rosemary dried 1 tablespoon + fresh sprigs 1 sprig thyme 1 teaspoon sage Salt and pepper to taste 4 lamb shanks 3 tablespoons olive oil 2 small onions cut finely 2 small carrots cut or chopped in big pieces 8 mushrooms chopped 2 big tomatoes cut in pieces or pureed 1/4 cup balsamic vinegar or red vinegar 3 cups chicken or mutton broth Preparation Mix butter with chopped garlic, rosemary, thyme, sage, salt, and pepper. Put long cuts on the shanks to marinate. Rub the butter mix nicely on lamb shanks. Leave for half an hour to an hour for marination. Take a non-stick pan and put olive oil in it. Put the shanks in the pan and brown them on all sides. It will approximately take 10 minutes to do this. The shanks should look lovely
brown by now. Take the shanks out in a plate. Some oil, garlic, and spices will be left in the pan. In the same pan add some more garlic, onions and sauté them brown. Add the carrots and fry them a bit. Also add the mushrooms. Now add the pureed tomatoes and sauté. Add the vinegar and stir for a few minutes, add chicken broth. Bring the mixture to a boil for five minutes and close the gas. For oven recipe Arrange the shanks in baking dish and pour the boiling liquid on them. Cover the baking dish with foil and leave it in the oven for 3 hours at 200 degree centigrade. Switch the oven off and let the shanks rest in the baking tray for half an hour. Soft and succulent shanks are ready to be served. Indian way Take a big pressure cooker. Big enough to settle all the shanks in it. Put the lamb shanks in. Pour the liquid from the pan along with carrots in the cooker. Simmer on low heat for five minutes. Then pressure cook for half an hour on medium flame. Close the gas and leave lamb in the cooker. Take a deep pan and sauté some mushrooms in butter. Then add all the contents from the cooker into the pan. Simmer for a few minutes till oil comes on top. Lamb shanks take long time to cook so make sure you cook it just enough. Incase the sauce /curry has a thin consistency remove it from the pan and reduce it in a different pan and add it when you serve the lamb shanks. Serve it with sautéd vegetables of your choice and baked potatoes.
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FOR KEBABS Ingredients ½ kg lamb/beef boneless cut in cubes ½ cup gram dal soaked in 2 cups of water 1 sliced onion 3 tablespoons garlic 2 inch ginger sliced 5 dry red chillies 1 teaspoon black pepper 1 big bay leaf 1 teaspoon cloves 1 teaspoon coriander seeds 2 pieces small cinnamon 2 black cardamoms 8 green cardamoms Preparation for kebabs Mix all the ingredients together in a cooking bowl and add 3 cups of water (please remember that the gram dal soaked in water is added with the water, so water is about 5 cups in all). Cover the lid and cook on medium fire till the meat is cooked but there is a bit of water still left. Cool the meat by leaving it for some time, then grind it. All spices should have been ground with it. If bits of spices are left, take them out. The mince should be very smooth. The mince should be cool by now. Add one egg and mix it really well with hands. Add coriander leaves, onions for garnishing according to your taste. Cover it and keep it in the refrigerator for two hours. Make pattice and shallow fry them. FRENCH TOAST WITH BERRIES AND CARAMEL SAUCE Berry French toast is one of my favourite morning meals. It is light yet, keeps the energy up and again is a very good mix of carbohydrate, protein, and vitamins. It is also a very satiating dish loved by both children and elders. Ingredients 4 whole wheat buns 3 eggs 60g unsalted butter ½ cup thickened cream 2 teaspoons Demerara sugar 1 teaspoon vanilla bean paste ½ teaspoon ground cinnamon Pinch of salt To serve Berries of all kinds Vanilla ice cream Caramel sauce Nuts (sliced almonds/walnuts)
GOSHT MAKHMALI / LAMB A LA SUCCULENT Gosht Makhmali or Lamb a la Succulent is a simple, quick to make and extremely delicious dish that has satiated the hunger of people for generations. It is soft and succulent meat with very unique flavour. It can be eaten both hot and cold, with breads and rice. Ingredients 1 kg lamb 2 cups full fat milk 2 teaspoons cumin 1 big bay leaf 4 cloves Small piece cinnamon 2 teaspoons black pepper whole Salt 2 tablespoons butter or olive oil Preparation Put all the ingredients in a thick bottomed pan. Put it on low flame and let it simmer away till all the liquid in the pot dries and the lamb glistens. Slow cooking is important as it will keep the lamb moist. If you want to serve guests, cook till a little liquid is still left in the pot. Just before serving reheat it to get the look and moistness. Delicious and succulent mutton is ready to eat. Serve it with rice or bread and vegetables of your choice.
SHAMI TORTILLA WRAPS Shami tortilla wraps are twist to the famous shami kebabs and equally famous tortillas. They are loved by all and are a very healthy and balanced combination of complex carbohydrates, proteins and vitamins. They make a delicious and wholesome meal enjoyed anytime of the day. They can be used as snack or an accompaniment to main meals with breads. They can be made in advance and refrigerated for a week as well. Ingredients Wheat tortilla /roti/parantha 2 cups fresh spinach 1 + 1 white of egg 2 shami kebabs 2 tablespoons feta cheese, crumbled 1 tablespoon chopped sun dried tomatoes Preparation Place tortilla/roti/parantha in microwave to warm a bit. Lightly grease a pan and add spinach to it and cook till wilted but dry then add eggs and cook, stirring often till it is set, about 2 minutes. Start by placing eggs in a row in the centre of the wheat tortilla. Crumble Shami kebabs on the eggs. Add crumbled feta cheese and sun dried tomatoes. To wrap start by folding one side and then the other. Serve immediately.
Preparation Whisk all ingredients except for bread and butter in a bowl. Add butter to the hot pan and when it starts to foam up, dip buns of bread in egg and put it in the pan. Change sides when golden brown. Remove from pan and transfer to plate. Repeat with all buns. Drizzle some icing sugar on them and caramel on the buns. Serve them with dollops of vanilla ice-cream, blue, red and black berries. NUTTY MANGO Nutty mango is a delicious and refreshing summer drink to cool you off. It keeps you full for longer periods of time and is packed with nutrients to keep us healthy as well. Ingredients Mango pureed Any fruit flavour or plain Greek yoghurt Strawberry/raspberry pureed Walnuts coarsely ground 1 teaspoon chia seeds Preparation Take a tall glass. Pour pureed strawberry at the base in a thick layer. Mix chia seeds with yoghurt and layer it on top of the strawberry layer. Follow it up with a thin layer of crushed nuts. Top it up with pureed mango. Delicious and healthy drink is ready to be served. —Hiweekend@timesofoman.com
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VOLUME 10 ISSUE 76 JUNE 22, 2017
IFTAR OUT
A MOUTH-WATERING IFTAR IN THE LAST DAYS OF RAMADAN STORY AND PHOTOGRAPHY SHRUTHI NAIR
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fter more than 15 hours of religious fasting, when it’s time for you to break your fast in the most civil way but with the most delicious of dishes, you may be confused with the numerous options that you are offered in Muscat. Thankfully, we have ways to rid you of your dilemma and help narrow your list down so you can opt for the best option available with just few more days left of the Ramadan month. This is the first year I tried fasting for more than a week and no one at home was fasting. So it was in my own, unstable hands to follow the fast without too much motivation and too much temptation from the family. While I made sure to have a hearty Suhoor at 3am, Iftar was a bit of a problem considering I work until at least about 7pm. Hence, Iftar is always out and preferably some place between office and work because I’m usually starving and impatient for food. So this week, I decided to go to Coral, the hotel you would’ve seen while crossing Qurum. Having been there earlier for a staycation, I remembered the beautiful cabanas by the pool upstairs and the sophisticated restaurant on the 2nd floor and was certain they would have something interesting for me.
Coral Muscat Hotel and Apartments +968 2465 2888 OMR 12
As I entered the lobby on the 2nd floor I saw the waiters scurrying around preparing for the grand Iftar in two separate spaces — inside the restaurant and outside in the courtyard. I followed the waiters outside first and was impressed by the live food station I found. Unlike the other places I had been to for Iftar, where only Arab dishes were being offered especially in the live station, this came as a pleasant surprise. This area had seven food protagonists: Deep-fried food (including pakodas, spring rolls, samosas) chicken drumsticks, sautéed prawns, dimsums (chicken, lamb, and cheese), saaj bread (known for the dome it is cooked on), grills, and tandoor. While the broad categories remain the same, they add a variation to the dishes every day. There were so many different cuisines to choose from but the fact that each of these dishes were so intricately prepared was a cherry on the cake. However, the highlight here was the Oozie. It is a lamb biryani-like dish with cooked rice flavoured with onion and tomatoes along with raisins, dry fruits, nuts, and stock. The lamb, which is not more than six months old, is whole roasted with Omani spices and served with rice as the base and the lamb goes on top. I headed inside straight to catch a glimpse of the beverages – different types of labans and juices, and then the salad counter. Again, here I was delighted to see the numerous options, instead of the usual mezze and salads. There were Indian chaats, straight from the streets of Bombay and Delhi, just a hundred times more hygienic. Make you own salads or have different types of chutneys and sauces, hummus and dips, and many vegetarian and non-veg salads. I could certainly do my entire Iftar here but considering my never-ending curiosity when it comes to food I decided to go in first before making the final call. I was glad I did. Inside there were biryanis, chicken, and beef curries, pastas, and of course the best desserts ranging from chocolate, red-velvet, lemon flavoured cakes, and pastries. After my little tour, I was certain it was going to be one of those Iftars when I’d stuff my face with more food than my stomach can take, but well, you don’t get such lavish food every day. So I decided to go with the flow and eat to my heart’s content. — shruthi@timesofoman.com
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VOLUME 10 ISSUE 76 JUNE 22, 2017
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STORY GAUTAM VISWANATHAN • IMAGES SUPPLIED
There is much that we can learn from those who shaped the landscape and culture of the Middle East to make it what it is today. Hi Weekly’s Heroes of Arabia series provides an insight into some of the legendary men (and women) who continue to act as inspiration for all of us to become better than we are, and still motivate us to do our best in the face of challenges and hardships. This issue, we take a look at Ja’far Ibn Yahya, a patron of the sciences who did much to introduce science to the Arab World.
EARLY LIFE Ja’far – full name Ja’far ibn Yahya Barmaki (yes, that is a bit wordy) – was born into the very influential and powerful Barmakid family of Persia. His father Yahya was vizier to Emperor Haroun Al Rashid of the Abbasid Caliphate. Due to the high standing of his father, Ja’far was given an education at court, being very well read as he studied politics, history, geography, astronomy, and philosophy, among other subjects. In fact, the Barmakids always placed a very high emphasis on education, knowing this would unlock for people opportunities that would otherwise be unavailable. Over time, they were given the moniker ahl-al-qalam, or the ‘people of the pen’. Under the aegis of his father Yahya many scholars and masters from India, especially Buddhists, were invited to Persia. A list of both Muslim and non-Muslim works prepared at that time, called the Kitab Al-Fihrist, included a list of Buddhist works. Chief among them was an Arabic version of the account of Buddha’s previous lives, which was titled Kitab al-Budd. CLAIM TO FAME Ja’far and two brothers would all make names for themselves under the service of the Caliph. While Ja’far himself succeeded his father as vizier, his brothers Fadl and Musa were named governors of Egypt and Damascus respectively. In 751 AD, the Abbasid Caliphate and their Tibetan allies went to war against the Tang Chinese Dynasty, with hostilities precipitating at the battle of Talas in Kazakhstan. A number of Chinese prisoners were captured at the battle, and in the wake of the Abbasid victory, the Arabs learned the secrets of paper-making from those who’d been captured. Soon afterwards, Ja’far convinced Caliph Haroun to open Baghdad’s first paper mill.
In addition, several public works, such as mosques, canals and shelters owe their existence to the initiative of Ja’far and his brothers, whose family, the Barmakids, were always known for their generosity and hospitality. They were, for example, one of the first families to introduce lamps in mosques, during the Holy Month of Ramadan, so that people would not lose their way en route to breaking their fasts after what would’ve been a tiring day. The first Arabic report on India was also prepared by an envoy of the Barmakids. Ja’far is also credited with the adoption of many Indian scientific methods into Arab society, allowing Arab sciences to flourish, and contributing immensely to the scientific revolution across Arabia, Asia Minor and the Mediterranean. Scientists he invited to Baghdad were skilled in zoology, optics and ophthalmology, alchemy, chemistry, astronomy, cosmology, botany, geography, cartography, mathematics, medicine, pharmacology, and physics. LEGACY Ja’far and the rest of the Barmakid family have gone down in history as a dynasty that always looked after the welfare of others, and have left behind a legacy that includes immense contribution to education and the sciences. Today, they are an inspiration of contributing across fields that may not reap immediate reward, but reap benefits over time, in ways that may not become immediately tangible. The Barmakids have been mentioned and included in many of the Arabian Knights, often playing the roles of protagonists or advisors, once again highlighting the important role they played in the formation of modern Arabia. While some modernday versions of Arabian tales – Aladdin being the best example — featured the infamous villain Jafar – a version of Ja’far ibn Yahya Barmaki. However, most adaptations still portray them as protagonists. —gautam@timesofoman.com
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VOLUME 10 ISSUE 76 JUNE 22, 2017
The Management Committee of Indian School Salalah hosted an Iftar get together in the school auditorium for its staff and community members.
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Khimji Ramdas hosted its annual Ramadan Iftar for members of management, staff and their families, at the Sheraton Hotel, Muscat.
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Indian Social Club Malayalam Wing organised an Iftar party at the ISC hall in Darsait. Indra Mani Pandey, Indian ambassador to Oman was the chief guest. – Photos by Purushothaman K.
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Sinsila Enterprises in Muttrah organised Iftar party for the common people. – Photos by Purushothaman K.
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VOLUME 10 ISSUE 76 JUNE 22, 2017
SUDOKU
HOW TO PLAY Fill empty cells with the numbers 1 to 9, so that each number appears once in each row, column, and area.
Level | Easy
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PLAY AND WIN SUBMIT YOUR ANSWERS IN THE COMMENTS SECTION OF OUR SODOKU POST ON FACEBOOK.COM/ HIWEEKLY FOR A CHANCE TO WIN VOUCHERS FROM PIZZA MUSCAT. SOLUTIONS & WINNERS POSTED EVERY SUNDAY.