DISCOVER EGYPT’S ABANDONED OBELISK Cracked Grandeur
TAKE A BREAK
BLOOM CINCO COMIC DERBY EMERALD GEMINI GRADUATION LILY MEMORIAL MOTHER
Sometimes, you need to know when to cut your losses and move on.
This fact hit home for the ancient Egyptian workers who created and ultimately abandoned one of history’s most epic monuments to human failure: the Unfinished Obelisk in Aswan, Egypt. On paper (or, back then, papyrus ), the Unfinished Obelisk was meant to be a monolithic masterpiece worthy of the gods. Obelisks were monuments made of a single stone slab, erected in pairs outside Egyptian temples. This particular one is believed to have been commissioned by the Egyptian Queen Hatshepsut, who ruled from 1473–1458 B.C.E., for either the temple of Amun in Karnak or as part of a possible tribute to the sun god Ra. The Unfinished Obelisk was intended to be the tallest and most beautiful granite monument of its kind. When completed, it was meant to stand nearly 140 feet tall, weigh about 2.5 million pounds, and embody breathtaking religious devotion and technical precision. Unfortunately, these epic plans never came to fruition. After months (and possibly even years) spent toiling in the hot sun on the project, the workers discovered a significant crack in the granite, rendering any further construction pointless. What was once imagined as the most ambitious endeavor of its kind was reluctantly abandoned to the shifting sands of time. The Unfinished Obelisk was discovered more than 3,000 years later in an Aswan quarry, still on its side and displaying the chisel marks left by diligent workers who saw their hard work come to a disheartening end. Despite its incomplete state, the site offers a fascinating glimpse into the innovative methods used to create an obelisk, including the use of dolerite rock balls to quarry the granite. Today, it’s part of an open-air museum where people can actually walk on this majestic statue and marvel at one of the world’s most stunning missed opportunities.
RENEWAL VETERANS
Shrimp Taco Soup
Ingredients
• 1 tbsp chili powder • 1 1/2 tsp ground cumin
• 2 tsp agave • 2 cups water • 1 (15 oz) can black beans, drained • 10 oz frozen corn • 1 lb large shrimp, peeled and deveined • Jalapeño slices,
• 1 tsp garlic powder • 1 tsp onion powder • 2 1/2 tsp kosher salt, divided • Black pepper, to taste • 3 tbsp olive oil • 1 small onion, diced • 1 red bell pepper, diced • 1 (28 oz) can crushed tomatoes
chopped cilantro, Greek yogurt, crushed tortilla chips, and lime wedges, for toppings as desired
Directions 1. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, 1 tsp salt, and pepper. 2. In a large pot, heat oil over medium-high heat, then add onion and peppers; cook 5–6 minutes. 3. Stir in seasoning mix. 4. Add tomatoes, agave, water, remaining salt, and more pepper to taste. Let simmer for 15 minutes. 5. Stir in beans and corn, then add shrimp. 6. Cook 4–5 minutes, until shrimp are cooked through. 7. Add desired toppings before serving.
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