Turkey is Good For You
Last night, when I felt so bad, I wasn’t hungry. I know, go figure, surrounded by delicious food and the only thing that sounded good was a little turkey and gravy. Mostly, turkey is too dry for me, but the lady who cooked the turkey really knew what she was doing, and it was delicious. (I bet she used SALT!) And, actually, after eating a little turkey, I felt better.
So today, I know why. My health tip today – one of several, actually – from Real Age is about how good turkey is for you. Wooo HOO on me, patching up my DNA!
Who knew?
Feeling frazzled? Have another helping of the main course — if the main course is turkey.
Thankfully, skinless turkey is chock-full of B vitamins that help boost your energy and cinch stress — something many of us could probably use today. And every day.
Tallying the Talents
Think of the B vitamins in turkey — niacin, B6, and B12 — as your psyche’s little bodyguards. These nutrients also help patch up DNA and keep your cells in good repair. And best of all, with turkey, your B vitamins get served up in one of the leanest meat sources around. A 3-ounce portion of skinless turkey breast has just 0.2 grams of saturated fat. That’s nothing compared with the 4.5 grams found in the same amount of flank steak or the killer 5.5 grams found in 3 ounces of fresh ham.
How Good Normal Can Be
Oh no! Just when I need to be at my best, when I need to sparkle, I am struck low by a chest cold – the kind with a wracking tubercular cough accompanied by dizziness and sheer exhaustion. We have house guests, we have Thanksgiving – and I can barely drag myself out of bed. I am not myself! And I am so sick I don’t care!
Thanks be to God, AdventureMan to the rescue. He has taken time off to spend with our houseguests, and he takes over, allowing me to sleep the day away. I am up just in time to dress and head off to dinner, carrying dishes I had prepared days before, thank God. I try to keep a distance between me and anyone I might infect, and I leave early, heading back to bed.
Today I am a new woman. Not well, still coughing a little, but I know how good it feels not to feel rotten. I have some energy. My head is clear. Today, I am truly thankful.
Failproof Easy Pecan Pie From Quail Country
A long long time ago, in a country far away, we lived in one village and our friend lived in another, but we often visited back and forth. One day she called and said they were coming into town with her parents, and I said “oh, we won’t be here those dates, but I will leave the key with my friends down the street and you can stay here.”
Months later, a mysterious package arrived in the mail, from my friend’s parents, with a lovely, gracious note of thanks for letting us stay in our house, and one of the world’s greatest cookbooks, Quail Country, by the Junior League of Albany, Georgia. (Quail Country, Smith House Publications, 516 Flint Avenue, Albany, GA 31701)
One of my all time best recipes, Soused Apple Cake is from there.
Today, I am making pecan pies for Thanksgiving and giving thanks for the never fail Pecan Pie recipe, which I have printed before, but will print again because it is such a life saver.
Pecan Pie
3 eggs
1/2 cup sugar
1 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup butter, melted
1 cup coarsely chopped pecans
1 9-inch deep dish pastryt shell, unbaked
Beat eggs slightly; add sugar, corn syrup, salt and vanilla. Blend well, but do not overbeat; add butter. Stir in pecans. Pour into pastry shell. Bake in preheated 350 F (180 C) oven about 50 minutes, or until a knife inserted in the center comes out clean. Six servings.
I actually cheat on pie crust. I use a Graham Cracker Crust, made with what are called digestive biscuits here in Qatar and in Kuwait. So a small package of digestive biscuits, crushed, add a little cinnamon and about 1/3 cup melted butter. Mix, and press into pie pan. Nothing could be easier. 🙂
And as I am making the pies, I also give thanks that our son found a wonderful woman to marry, and that his wife’s aunt has sent me some of the world’s best Texas pecans, which I hand carried when I moved from Kuwait to Qatar because I was NEVER going to leave them behind!
The Little Sailor in Najma
This is a story of good advertising and good luck. In a recent Peninsula magazine was a full page ad for a new restaurant, the Little Sailor. It looked clean, and interesting, so we decided to seek it out for a seafood dinner.
We are so glad we did. The Little Sailor is located on a not-that-easy to reach street – either you are coming from Airport Road on C-Ring and you turn right, I think at the third right turn from the light, or you go down Najma, from C-ring, turning right at the small roundabout just past the Commercial Bank on your right, go to the end of the road, turn right, go a short distance to the end of that road, turn left and then turn left again on the next street and you will see the Little Sailor on your left.
It’s small, but they are doing a steady and continuous business. At one point, every table was taken, people coming in and placing to-go orders. They don’t have a printed menu yet, which always makes me nervous, but we plunged in, hoping we had enough to cover the bill. 🙂
We started with the seafood soup, which was delicious – it tasted like good health as soon as we started eating, and was full of fish chunks. It is hearty and filling. They have two versions, a cream version and a clear version. We went with the clear version; we loved it.
I chose Fish and Chips for my entree, and AdventureMan chose grilled shrimp. We had more than enough, the portions were generous:
The batter on the fish was light and airy, like tempura batter. It allowed the flavor of the fish to shine!
As he was talking with the manager, AM learned that The Little Sailor is associated with the same company as Al Maharah, in the Suq al Waqif hotel. No wonder everything tastes so fresh and so delicious!
When our bill came, we got a happy surprise:
QR 104 comes to around $29. for this feast of fresh seafood. 🙂
Who Knew? Pumpkin Shortage, Pumpkin Pie
“Have you heard about the great pumpkin shortage?” asked my friend Grammy. I think I snorted. I thought she was kidding.
No. No, she was not kidding. Today I found this on AOL News where you can read the whole story by clicking on the blue type.
Pumpkin Shortage Means No Pie for Thanksgiving
Posted Nov 18th 2009 2:30PM by Susan Wagner
Planning on serving pumpkin pie next week for Thanksgiving? You might want to find a back up — maybe pecan pie, or some spicy gingerbread. What’s wrong with pumpkin pie? Nothing — except that there aren’t any pumpkins available this year.
Rainy conditions in the midwest this fall have washed out the pumpkin crop, leaving retailers at a loss for canned pie filling. This week, the LA Times reported that Nestlé, which controls 85% of the pumpkin crop for canning, was all out of pumpkins. The company issued a surprise apology, saying that the rain had destroyed the remains of an already-small crop. Nestlé plans to stop shipping canned pumpkin after Thanksgiving, and the company says that once this season’s supply is gone, there won’t be any more pumpkins available for canning until August 2010.
Don’t lose hope!
For one thing, here in Qatar, there doesn’t appear to be any shortage of pumpkin – or, well, squash. It tastes like pumpkin, but looks more like old fashioned pumpkins, not like the generic vanilla USA sugar pumpkin.
My beautiful French friend’s nose got that pinched French look when she heard about pumpkin pies made with canned pumpkin.
“Why would you do that?” she asked in genuine bewilderment. “All you have to do is to cook the pumpkin pieces until they are soft, then use them as you would canned pumpkin, except that it’s fresh, and has no added chemicals.”
HER pumpkin pie was out of this world, made with fresh pumpkins and her special spice mix:
2 tablespoon ground cinnamon
1 1/2 tablespoon ground ginger ( or1 tablespoon of grated fresh ginger)
1 teaspoon cloves
1 teaspoon mace (or ground nutmeg)
1 pinch anis seeds ground
1 cup dark brown sugar
Ground all the pieces together than add the sugar, keep it in a closed lid jar.
Her filling : 2 pounds fresh pumpkin flesh, steamed, mashed and cooled down, 1 cup of packed brown sugar, 3 eggs, 1 teaspoon of baking soda, half a cup of the spice mix.
Her pie was amazing. I would bake at 350F/180C for about an hour; it makes a big pie.
Corn Chowder
This used to be a recipe sent to me by Allrecipes.com, but I changed so much of it they probably wouldn’t recognize it. AdventureMan and I loved it! It’s great for winter days when the nights are getting longer, and the temperatures are dropping into the 80’s. Brrrrrrrrrr! 😉
Corn Chowder
Ingredients
• 1/2 cup diced bacon
• 4 medium potatoes, chopped into small cubes, maybe 1/2 – 3/4 inches
• 1 medium onion, chopped finely
• 2 cups water
• 3 cups frozen corn
• 1 teaspoon salt
• coarsely ground black pepper
• 2 cups light cream
1. Slice bacon across the top, so that you have lots of little bacon pieces, fry until cooked through. Save the grease (there is only like a tablespoon).
2. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
(You can prepare earlier in the day to this point, then add cream and heat just before serving)
3. Warm cream in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Mom’s Fruit Cake in Qatar
Life has gotten busy, and somehow November is here and I haven’t made my fruitcakes. I need to fix that! For those of you who think fruitcakes are a joke – my Mom’s fruitcake has a secret ingredient – chocolate. Even people who don’t like fruitcake love this fruitcake.
I am in Qatar – I have brandy. I have rum. No, I don’t drink hard liquor, but oh, they do make my fruitcakes tastier. Today, I will soak the raisins in brandy overnight, so they will be ready to go tomorrow!
I am reprinting this recipe for those of you who would like to give fruitcake a try.
Mom’s Fruit Cake
This is the original recipe. I remember cutting the dates and prunes with scissors when I was little; now you can buy dates and prunes without pits and chop them in the food processor – a piece of cake!
1 cup boiling water
1 cup sugar
1/2 cup lard or butter
1 T. cinnamon
1 t. cloves
3 Tablespoons chocolate powder
1/4 cup jelly
1 cup seeded raisins
1 cup chopped walnuts
1/2 cup candied citron
1/2 cup cut prunes
1/2 cup cut dates
Put all in a pan on stove and bring to a boil. Boil for three minutes. Let cool. Add:
2 cups flour
1 teaspoon baking soda
Flavor with lemon
Bake at 350° in loaf pans for one hour. Makes 2 normal bread loaf sized cakes.
My variations: I put in about three times the fruit, the difference primarily in the candied citron – I prefer using whole candied cherries, because they are so pretty when the loafs are cut. This recipe doubles, or quadruples with no problems.
Pans: Mom used to line all the pans with brown paper and grease the paper. I grease the pans, then dust with more of the chocolate powder. Use a good quality chocolate, not cocoa. When the cakes come out of the oven, let them cool for ten minutes, loosen them with a knife, then they will shake out easily. Let continue to cool until they are totally cool, then wrap in plastic wrap, with several layers, then foil, then seal in a sealable plastic bag. Let them age a couple months in a corner of your refrigerator. I make mine around Halloween, and serve the first one at Thanksgiving.
I never make these the same any two years in a row.
You know how raisins get all dried out and taste yucky in fruitcakes? The night before you intend to make the fruitcakes, take all the raisins you intend to use (depending on how many fruitcakes you intend to make) and put them in a glass container. Pour brandy over them, to cover. Microwave just to the boiling point. Let stand in the microwave overnight.
The next day, you can drain that brandy and use it in a stew or something, and in the meanwhile, you now have plump, juicy raisins to use in your fruitcake, and just a hint of brandy flavor. Yummmm!
Real Age and Boost Your Immunities
A while back, there was a blogger, Fonzy, who was more here there and everywhere than . . . Here There and Everywhere. He found some of the most amazing resources, and Real Age was one of them.
I took the Real Age test, and got a shock; there were things I really needed to do to keep my health and fitness at peak. I hadn’t been doing them, thought I could slide. Real Age won’t let me.
Every week I get bulletins from them on new findings in health issues. They are always packed with valuable information. Here is one of the most recent ones:
Boost Your Natural Immunity
June 30, 2009 3:14 PM by Mehmet Oz, MD and Michael Roizen, MD
New flu strains. Antibiotic-resistant tuberculosis. Germs in and on the foods we buy in supermarkets and in restaurants. Flesh-eating bacteria. Feels like you’re in the midst of a scary twenty-first century germ invasion. And while you try your best to keep from meeting the nastiest bugs, there’s only so much you can do without living in a bubble. That means boosting your immune system matters more than ever.
And steps you take to boost your immunity may also protect you from the chronic diseases associated with aging. See, immune busters — everything from aging and stress to lack of sleep, too little exercise, and not-so-smart eating — can pull the plug on how well your white blood cells, natural killer cells, and chemical messengers can attack and destroy foreign invaders. Didn’t know you had an army of defenders, did you? Well, you do. And the very same actions that lessen their ability to fight off bugs also cause trouble by encouraging chronic inflammation — a hot-button health risk now linked with asthma, heart disease, diabetes, and even some types of cancer.
Keeping your own personal security force strong and disciplined is easy:
Feast on fin food. EPA (eicosapentaenoic acid), the essential omega-3 fatty acid found in fatty fish (and fish oil, of course), limits several cellular processes (involving dendritic cells and interleukin 12; aren’t you glad you asked?) associated with inflammation, so they can’t do their dirty work. Serve yourself salmon or trout at least twice a week, or get 2,000 milligrams of EPA plus DHA, another omega-3, from supplements daily. Don’t like the fishy taste or the size of the pill? Just get the DHA from pills made from algae — that’s where the fish get it.
See red or go nuts. Red wine, red grapes, and peanuts are great sources of resveratrol, a compound that protects against immune system aging and inflammation.
Learn the art of ahhhh. Your nervous system and your immune system are linked more closely than fraud and Bernard Madoff. Extreme stress reduces your natural killer cell count — one reason widows and widowers are more likely to get sick after the death of a spouse. Even periods of short stress (say, road rage) can boost levels of proinflammatory chemicals called cytokines. Set aside 10 minutes a day for relaxation, whether it’s meditation, intimacy, a walk, or the pure bliss of playing with your kids or grandkids. And learn some coping skills that help you talk your stress level down while you’re still in traffic or whatever situation gets on your nerves.
Tuck yourself in. Sleep deprivation torpedoes immunity and increases levels of proteins associated with inflammation. Stop shortchanging yourself and jump into the sack a half hour earlier tonight . . . and every night this week. Add another half hour next week, and keep going until you’re getting 7 1/2 to 8 hours of shuteye per night. Every night!
Take a walk today. Regular physical activity can help keep immunity where it should be. You don’t have to be a gym rat: When a group of overweight couch potatoes started exercising five times a week, they gained a definite cold-fighting edge over nonexercisers.
Pop some vitamin D. This vitamin can’t do its immunity-boosting job if you don’t get enough of it . . . which includes at least 30% to 40% of us. Since it’s difficult to get what you need from food alone, get 1,000 international units a day from a supplement if you’re younger than 60, 1,200 if you’re 60 or older.
Munch apples, broccoli, and red onions. All are bursting with quercetin, a flavonoid that shores up immunity, even when you’re fatigued. The fiber and antioxidants in these natural goodies also help reduce or mute inflammation instigators.
Think zinc. Go to the end of the alphabet for a mineral that supports immunity (it may also thwart cancer cells). You can get the zinc you need — 12 milligrams a day — from crab, oysters, pork, poultry, beans, cashews, and yogurt. Or find a good multivitamin with less than 15 milligrams. Too much of the stuff could stop other important minerals from doing their jobs.
Don’t forget classic “C.” This vitamin helps you produce more bullets to kill invading germs. Bell peppers are chock-full of vitamin C; other good C options include strawberries, cantaloupe, and broccoli. Or take 400 milligrams of vitamin C as a supplement three times a day.
Al Maharah, Souk al Waqif Hotel
I got it half right. I was good taking photos until our main courses arrived, but when we got to Al Maharah, there were only a few groups. I took all the photos before there were a lot of people there. But the truth is, when our main courses – the seafood skewers – arrived, they were so good, I forgot to photograph them.
The secret is out. The food is SO good!
It was one of those wonderful nights in Doha when it isn’t so hot anymore, there is a breeze blowing. No, not a cool breeze, a comfortable breeze, and all of a sudden, all you want is to be outside. We roamed the souqs, making a purchase here and there, until we got to the hotel. We had actually intended to eat somewhere else, but the food in the hotel just looked so good.
The service is friendly and attentive, without being intrusive. They get five stars right off the top for striking that balance.
The menu is in Arabic and English, and has beautiful photos to help you decide what to order. We were totally tempted by the soups, but knowing we will be back, we both ordered the salad bar and the Mixed Seafood Grill Skewers. Oh WOW.
The restaurant is beautiful and serene. Several tables were reserved, and pre-ordered arrangements of hors d’oeuvres were being set out in beautiful serving dishes. We were so tempted to snatch a bite on our way back from the salad bar – the arrangements were artistic and tempting.
The Seafood Bar:
Part of the Salad Bar:
Our salad plates – they had so many good things!
They also had piping hot fresh out of the oven bread, Yumm!
The only problem is that the restaurant is right by one of the souk exits, where you pay for parking. Because everyone is so important, and jockeys for non-existent places in the line which has formed, it can be a little exciting sitting next to the window, not knowing if the yahoo who is trying to edge his way into the line even has a driving license. There is a fabulous terrace on this hotel; I wish the restaurant were up on the terrace area!
After dinner, there is also a dessert bar, or you can order a la carte. We couldn’t eat another thing, but it sure is tempting:
Not only will we go back, we will take our friends, especially now when being outside is so divine! It was a lovely, elegant evening, the food is reasonably priced. We didn’t see any wine being served, so if that is important to you, you will probably be better off at one of the more western hotels. And – get there early if you don’t have reservations. By eight, every table was taken.
Doha or USA?
On the homeward drive, I saw this sight, and laughed. There is a clue as to where this is, but it sure looks a lot like a street in the USA:
Recent Comments
ExpatAlien on What Country am I Living … intlxpatr on Yellowstone: Old Faithful to C… Michelle on Yellowstone: Old Faithful to C… Cathy on No Grown-Ups in Charge intlxpatr on Waiting for Snow Wikipedia Donate Button
Amazina
Early Voting in Florida
Here There and Everywhere 