Haboobs

I feel like an 8-year-old boy who is saying a naughty word. Haboob. But that’s the actual word for the severe dust storms that take place in desert areas like Arizona. And while yesterday’s weather change certainly didn’t constitute the title of haboob, it definitely was a dust storm. This photo, by the way, is a stock photo of a haboob, not yesterday's storm.

Because the weather in the Phoenix area doesn’t vacillate much from day to day, it’s amusing to see just how excited the news people get in Arizona when they have an unusual weather situation of any kind or magnitude. The occasional rainfall brings about great excitement. If there’s a bit of wind, the news programs invariably show photos of a swaying palm tree to illustrate the windy danger. When the weather drops below 70, well, brrrrrr. Seriously. Last night we were told to make sure we remembered to put on a jacket when we left the house because the temp was only going to get to 71. It makes me laugh.

We have never been here for an actual haboob. They are apparently very interesting to see, and can be pretty dangerous. The clay dirt (which is incredibly hard, making it nearly impossible to put anything into the ground) begins to blow around, making it very difficult to breathe.

Yesterday’s weather didn’t come close to being a haboob, and yet it was really interesting to see.

I’m not sure my photo captures it, but the air turned a different color. Superstition Mountain, which is such a beautiful sight usually visible from our street, was gone, invisible in a cloud of dust. The birds were squawking, as if they knew something was not quite right.

It was a good afternoon and evening to stay inside.

Here's what I made for a side dish:

Garbanzo Bean and Tomato Salad

Ingredients
1 can garbanzo beans, rinsed and drained
1 pint grape tomatoes, cut in half
1 garlic clove, minced or put through a press
6-8 basil leaves, chopped or julienned
1 T. red wine vinegar
1 T. cider vinegar
1/2 T. honey
2 T. olive oil
Salt and pepper to taste

Process
Combine all of the ingredients in a bowl. Let sit, refrigerated, for at least a half hour to let flavors blend.

Nana's Note: I have also used the juice of a lime instead of vinegar. It gives a different flavor, but equally delicious.