Moving: The Challenges
When I was a young military wife, with every move I would fume at AdventureMan “You walk right into a job where everyone knows who you are; you have a life all cut out for you! I have to find the right grocery store, the right dry-cleaner, the right tailor, the right key-maker, (blah blah blah, whine whine whine)”
This move, by the Grace of God, has been so much easier. Honestly, God sent angels to smooth the way, even the delay in travel was a protection against the heartache of losing a beloved pet. Having my good friend here, who passed along transformers, lists, phone numbers, a great cleaning woman, recommendations – priceless. Having maintenance people show up the very first day and take care of all the little things that can take months – priceless. Knowing the strengths and weaknesses of at least three great supermarkets – priceless.
I have two large supermarkets very near, two more relatively near, and two more within maybe 15/20 minutes, depending on the traffic.
At the LuLu, which is HUGE, I found these wonderful local eggs (this is just the wrapper, and yes, I am that shallow, I bought these eggs because they are local and because I love the wrapper, I think it is adorable:
At the MegaMart, I am blown away by how much Skim Milk they have. In Kuwait, I would schedule my trips to the market by when milk was delivered in order to get my skim milk:
The MegaMart also has a huge Japanese food section, a slightly smaller Philipino food section, and holy smokes! Look at this:
Not just taco shells or “taco dinner” kits – a whole section with a huge variety of Mexican food supplies. Hmmmmm. . . .I think I know what’s for dinner tonight! 🙂
The Next Five Years in American House Trends
Consumers stay at home more, and housewares industry takes note
By Amy Hoak, MarketWatch
CHICAGO (MarketWatch) — As the recession takes a toll on most businesses, the housewares industry is actually expecting to see some benefit as more consumers eat, entertain and generally spend more time at home in order to save money.
In a presentation earlier this week, Mirabile pointed out several home trends he’s expecting for 2010. Below are five trends he predicts for the kitchen and beyond:
The live-in kitchen. Consumers spend three to four hours in the kitchen every day, not only cooking there but using it as a place to entertain, work, craft and spend leisure time, Mirabile said. The kitchen is being reinvented as a second living room, he said, as appliances are camouflaged and functional objects are hidden or minimized, allowing people to create ambiance in the room.
Living within our means. The recession is changing long-held opinions on how we spend our money. Consumers are looking for quality and durability in products — a shift away from disposable consumption, he said. They’re canning food more and growing their own herbs, they’re brown bagging lunches and they’re shopping in bulk at warehouse clubs or stocking up during grocery store sales to save money.
The green kitchen. Americans continue to make their lives more environmentally friendly, but they’re increasingly confused and frustrated about what is really “green,” Mirabile said. While they want products to be eco-friendly, they’re not going to pay much of a premium for it either — they expect retailers and manufacturers to deliver green products at competitive prices.
The wellness kitchen. Buying local food and/or growing your own often means it will be fresher and free from pesticides and preservatives — in short, more nutritious, he said. Today’s consumers are also interested in purifying their water and air.
Cooking for fun. We’re a nation of foodies, Mirabile said, quoting a Nielsen survey that found one in every five households has a “budding gourmet chef.” It’s not just women spending more time in the kitchen, either; “gastrosexuals” are men who consider cooking more of a hobby than a household chore, and use kitchen skills to impress friends and prospective partners. The popularity of the Food Network has helped to inspire a new love with food and cooking, and he expects consumers to continue to search for new recipes, techniques and cooking tools.
Amy Hoak is a MarketWatch reporter based in Chicago.
Pecan Pie Muffins
A friend brought these to a meeting the other day. She made them in these really small tins, so one muffin was like three bites. They were SO rich, three bites was enough. . . . except that we couldn’t eat just one, they were SO delicious. Just five ingredients . . . a piece of cake!
Pecan Pie Muffins
SUBMITTED BY: prissycatÂ
Allrecipes.com
“It’s hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.”
Original recipe yield 18 mini muffins
INGREDIENTS
• 1 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 2/3 cup butter, softened
• 2 eggs, beaten
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
2. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
He he he – I challenge you. Try to eat just one!
AllRecipes.com
My sweet daughter-in-law sent me this website. You sign up, and they send you new recipes every day. Some I don’t care about, but this last week has had a New Orleans theme, with some really really good recipes.
This one sounds really good – and, even better, it is also EASY!
Fideo (Mexican Spaghetti)
SUBMITTED BY: JENNY P. PHOTO BY: NYJENÂ
“A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)”
PREP TIMEÂ
15 Min
COOK TIMEÂ
25 Min
READY INÂ
40 Min
INGREDIENTS (Nutrition)
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (12 ounce) package spaghetti noodles, broken in half
• 5 roma (plum) tomatoes, chopped
• 1 large onion, chopped
• 1/2 tablespoon ground cumin
• 2 1/2 teaspoons chili powder
• salt and pepper to taste
• 1 1/2 cups water
• 1 cup shredded Cheddar cheese
DIRECTIONS
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
2. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
The Upside Down Day
Yesterday was a totally upside down day, where I never really knew what to expect. First, my husband was already up when I woke up, and when he heard me stirring, came into the bedroom with his great big smile and shining eyes and said “Let’s go to the Early Bird for breakfast!”
I laughed, and dropped my morning routine and plans to enjoy this delightful surprise. Quickly dressed, we were out the door well before seven, even well before sunrise. As we drove into Fehaheel, I managed to catch the sunrise, although I didn’t see it until this morning when I finally had time to sit down and organize myself. This is for you, Daggero, yesterday’s icy morning sunrise!
Believe me, that shot is a surprise – we were at a stoplight, briefly, and I shot it through the window, not the ideal way to shoot a sunrise. Lucky shot, beautiful day.
The Early Bird was closed! Closed through today! What to do!? AdventureMan remembered seeing a small place deep in the heart of Fehaheel, and we’re in Fehaheel, it is not yet seven ayem and the streets are empty. We drove to the “Arabic Early Bird” and miracle of miracle, on a street that teems with traffic day and night, at 0h-dark-thirty in the morning, it is open and there is a beautiful parking spot, a LEGAL spot, available. We take this as a sign that we are meant to have breakfast there.
Indeed, the cook is ready, and already has betinjan (eggplant) and felafel all fried up for us – YUM!
The waiter brings us all kinds of goodies, most of which are totally delicious. This is my first time eating tomato scrambled eggs, which Mishary wrote about in Some Contrast sorry I can’t find the original article, but he shows you how to cook them. I think he used 12 eggs! Some of the pickles are strange to our taste, but the food is hot and fresh and delicious, and washed down with hot tea.
More food that we could eat! When we got the bill, it was KD 1.750. What luxury! 🙂 What a great way to start the day, in every way not what we expected.
What is it called in Kuwait? Can you do it?
In the comments of a recent post, blogger Moodi asked if I liked Qatayif. I checked the Wikipedia page, and it reminded me of something else.
In Qatar, when I lived there, our teachers at The Qatar Center for the Presentation of Islam demonstrated making a large, thin dough that was used in many ways, folded and used in casseroles, used as a foundation in serving dishes, crumbled up when dry and used in breakfast making . . .
It was made by hand, using a dough that you held in your hand, and tossed and brought back to your hand after leaving a dot on a hot griddle. I think the hot griddle might have been flat some times, and like an upside-down wok other times. The pancake would turn out large and round, but only a few atoms thick, they were very very thin and delicate.
I never have seen this in Kuwait, but that doesn’t mean it doesn’t exist.
Do any of your grandmothers or mothers make thin pancakes for special holidays in this manner? Can you tell me what it is called?
In Tunisia, women used to make Malsouqa, the thin thin dough used to make brik and sell it in stacks in the marketplace. You could wait, and buy it fresh off the stove, they would toss and grab, toss and grab, and then peel the very thin, fragile skin of dough off the burner. Pop in a little tuna, chopped parsley. salt, pepper and egg, fry lightly in a little olive oil in a frying pan – heaven in a wrapper.
I was obsessed. It took me an hour – but I found a wonderful blog, Chef Zadi with these fabulous photos of how malsouka are made. His blog is all about healthy North African cuisine
So – have you seen anything similar, something done on a hot iron with a dough held in the hand and tossed at the got grill over and over, leaving small spots of dough that gather into a large flaky thin pastry?
Sunrise 27 December 2008
It’s another beautiful winter’s day in Kuwait. The bone-chilling cold has gone – for the moment, anyway – and the days are balmy high sixty’s (Fahrenheit) – low seventies. At night, you get to wear a light sweater. It is heaven.
The market is still full of Kuwaiti shrimp, which disappear around the 15th of January, when the season finishes. Meanwhile – a feast!
AdventureMan and I are dining on leftovers these days, sounds bad, but Christmas leftovers are the best. Flavors have time to mellow and marry, and we’d rather eat these leftovers than go out to eat!
Smoked Salmon Spread:
Rouladen:
Cranberry Salad:
The faucet in my kitchen is fixed, thanks be to God!
Have a great day, Kuwait.
Merry Christmas, Kuwait!
It is seven in the morning, and AdventureMan is sleeping in a little, giving me a chance to catch up with YOU.
We have always waited until morning to open our gifts. Last night, after our guests left, we said “No children! We could open our presents tonight!” and then . . . we laughed. It was late and we were tired and we needed our sleep. (I never thought I would see the day, so old that I would want to go to bed more than to open presents.)
Christmas Eve was so special, spent with dear friends, reminiscing over times together, past Christmases. There is one great thing about being an older adult, and that is you are no longer involved in the frenzy of school and church and after-school youth activities. At nine at night, I am not busy trying to get my son’s acolyte robe ironed, ready for the midnight service, I am not frantically putting together the last few plates of cookies that I am required to provide for a million events I don’t really even want to attend. Christmas is much more peaceful, more measured, less frantic now, and I love being able to enjoy the holiday at a more measured pace. Isn’t life full of delicious ironies, that I can enjoy Christmas more in a Moslem country?
One Christian friend told me years ago that Satan tries to distract us during the holiest days. (I would have imagined that to be true for my Moslem friends, too, but I think I remember that Satan is jailed during the month of Ramadan, and cannot tempt you; that if temptation comes, it is coming from your own heart and shows you where you need to work on your character.) Yesterday, as I was working on the Christmas Eve dinner, my kitchen faucet broke – simply would not shut off. Anytime I wanted to use water, I had to go under the sink and turn two knobs, or water would just continue to run.
My friend called and asked if she could use my oven, which, fortunately, I had just turned on, but wasn’t planning to use immediately, so she came for about half an hour and we had an unexpected and delightful visit while I worked on vegetables and she baked her Christmas cake.
If that was Satan, well, he inconvenienced us, but he certainly didn’t get in the way of our enjoying Christmas. Ha Ha on you, Satan!
I intended to take a bunch of photos showing you our Christmas Eve dinner, but it’s like you get on this track, and then the track takes over, and I only have a few images to show you, and nothing really from the meal.
This is my oldest cookbook, I think I even had it before I was married. The glue has started to fail, pages are falling out, there are drops and stains throughout the book, but I don’t want to replace it because it has so many memories. This is my go-to book when I need an overview on how things work, and a basic, tried and true recipe.
Yesterday was a relatively easy day, pulling things out and putting them together. The harder days were before – creating the menu, figuring out what I needed from the store and getting it (AdventureMan helped) and “prepping”, i.e. getting all the walnuts chopped, the onions, the parsley, the cheese grated, etc. That’s the really hard work, I think.
One thing required a little extra preparation – I wanted to make peppermint candy ice cream, something I have made before. but a long time ago. It requires peppermint candy. Once I saw peppermint candy here, but it was a long time ago, in like February – I guess it hadn’t gotten here in time for Christmas. I brought back some from my recent trip to the US.
The ingredients for peppermint candy ice cream are wonderfully easy:
3 cups cream
2 cups crushed peppermint candy
You add one cup to the cream, put it in the refrigerator overnight. The next day, you stir it, and put it in the ice cream making machine to process. When it is nearly finished (it is thickened and the machine starts to labor) you put the remaining one cup of crushed peppermint candy in through the tube where you can make additions, allow it to process maybe 30 seconds, then – it is finished.
No, there was no added sugar, there is enough in the candy to make it sweet enough. Because it is pure cream and no additives, it is very very fattening and very very delicious.
How will we spend Christmas Day? When AdventureMan gets up, I will heat him up a cup of Christmas punch and we will open the presents in our stockings:
Here is what the rule is – laid down in my family many many uncountable years ago – as long as you believe in Santa Claus, Santa Claus will come. To this day, we believe in Santa Claus, so when we wake up on Christmas morning, we have stockings with little gifts. (I think maybe one of mine sparkles 😉 )
We also open gifts from family – and the gifts from our son and his wife arrived just in time, yesterday, and are under the tree!
Then, we will get ready for church, and go and greet all our church friends – Merry Christmas! Merry Christmas!
That is . . . unless the plumber comes to fix the faucet. Yes, for my friends who do not live in Kuwait, for the rest of the world, this is just any old day, and plumbers come on Christmas day. They do NOT come on Fridays, the Moslem world Sunday, so if the plumber comes – and we just never know when that might be – I would have to miss church.
We will gather again tonight with friends for Christmas dinner. Unless the plumber comes.
(No, Satan, I can roll with this. You are NOT going to ruin my Christmas!)
I wish you all a great day, a wonderful, sweet day.
PS. The Qatteri Cat celebrated by eating three Kuwaiti shrimp. For some reason, they are not so good for him, so he only gets them on special occasions. He would live on only shrimp if he had his way.
Good Morning, Kuwait
Another gorgeous winter day dawning in Kuwait, with a high expected around 77°R/25°C today, while my poor family in the US is shivering with cold. I have a good friend who had three different family members stranded in three different airports, trying to get home for Christmas, and snow accumulating up to 18 inches while she prays for their safe arrivals.
Have a sweet day, Kuwait. 🙂
I will spend the day preparing for major meals on Christmas Eve and Christmas Day. Mom, I am making your Cranberry Salad. 🙂
Rosette Update
I’ve been making rosettes for over 30 years now; I can’t remember a Christmas I haven’t made them. I’ve gotten pretty good, but yesterday, when I couldn’t find my traditional recipe from my Mother, and I didn’t want to take the time to boot up my laptop to retrieve it, I used one from the very traditional old Joy of Cooking and it totally threw me off.
My FryBaby doesn’t work here; I don’t have a transformer big enough and I don’t want to buy a 220 appliance I only use once a year – for rosettes – so I use a thermometer. Normally, you aim for a temperature around 370° F, but yesterday, maybe the batter was a little thinner, but the normal temperature was too high, and I found the best temperature was around 350 – 360°. All these years, and I’m still learning new tricks. 🙂
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