Too Much Food
AdventureMan and I have lived more years outside our own country than inside it. We have lived on-and-off in the Middle East for more than 30 years. You’d think we would know everything by now, but we are still delighted to discover new things and to learn from the culture in which we are living.
Our Kuwaiti friends were good about letting us peek inside the culture, telling us stories of family life “before oil” and Kuwait traditions. Like women aren’t supposed to eat too much when they to to someone’s house for dinner or the people will say “do you think she has never seen food before?”
On the other hand, it is shameful not to provide enough food, so you always prepare way more than the group invited can possibly eat, like in ten years.
Sometimes a lot of the food goes to waste, but I have also discovered these wonderful plastic bags and tin trays found in every supermarket in the Middle East. What doesn’t get eaten now – gets eaten. I admit it, I am a lazy wife. I don’t like cooking big meals when it is just the two of us, so I love being able to pull something out of the freezer and have it all heated up and fresh for dinner.
It also makes me feel very ecological to have food in the freezer, ready to fix, and to know that not a lot went to waste. We are learning from our son and his sweet wife, and all the young adults in our family, who are WAY more ecologically aware than we ever were, and we thought we were pretty good, the generation who invented recycling.
AdventureMan used to bring home people for dinner, mostly guys from out of town in town for a short time who needed a home-cooked meal. We always had food in the freezer, something I could pull out on short notice.
One time, I made beef burgundy. When I went to serve it, I looked for the cheesecloth bundle of spices and couldn’t find it. I looked and looked, and then I figured I must have taken it out earlier and forgot I’d done it. Then, during dinner, one of the men had a very puzzled look on his face – he was chewing on the spices ball! I was SO embarrassed, but they all just laughed, thank God.
Fruit Crisps – Desserts (English: Crumbles)
There are two reasons to make fruit crisps. One, there is no better way to let ripe fruit star, take center stage, just when it hits its peak. Second – oh, it is SO easy.
Here is the original recipe I use:
Apple Crisp
From Mary Cullen’s Northwest Cook Book, 1946
Crisps are wonderful when made with fresh fruit, and not so much trouble as a pie requiring crusts. Here, the topping is delicious, and easy.
5 cups apples
1/2 cup butter
1 cup sugar
3/4 cups all purpose flour
1 teaspoon cinnamon or nutmeg
Peel, core and slice apples and place in a greased baking dish or cassarole. Using a pastry blender, work together the butter, sugar, salt, flour and spices. Pack closely around apples. Bake in 425 degree oven for 45 – 50 minutes. Serve with whipped cream.
Berry Crisp
Substitute berries for apples. If berries are very tart, sprinkle with 1/2 cup sugar mixed with 1/2 cup flour before covering with crumb mixture.
Rhubarb Crisp
Use diced rhubarb in place of apples. Mix 1/2 to 1 cup sugar and 1/2 cup flour with rhubarb before placing in baking dish.
This time I made peach crisp:
You put the fruit in a buttered pie / tart plate:
You sprinkle the topping on, pat it down, and bake. Yes, it is that easy.
No, no end photo, sorry. It disappeared too quickly!
(In the Pacific Northwest, these are called Crisps. My English friend tells me that in England, they are called Crumbles.) So Easy.
Crab Cakes in Doha
We wanted to have a light dinner at home to welcome our house guests, and then take them on a night-tour of Doha. I remembered the wonderful Crab Cakes my friend and her daughter made in Seattle, and I was determined to have . . . well, I knew it wouldn’t be the same, but something LIKE those crab cakes.
So I found the best crab I could buy in Doha, and made up the crab cakes. Wrong crab. Wrong breading – I couldn’t find any panko (I know there is panko in Doha, I just know it, but I couldn’t find it when I was looking for it!) so I whirled up some lime Tostito chips in the food processor and used those.
They were actually pretty good, when I first made them. Not the same, not Pacific Northwest Dungeness Crab, but not bad.
This is four cans of crab meat – you can find the recipe for Crab Cakes by clicking on the blue type; I already printed it back in August or September.
The crushed tostitos weren’t bad for breading, but you only use a little, on the outside, to help them firm up for cooking:
I served them with Plum Sauce, which also wasn’t as good as the fresh home-made plum sauce my friend’s daughter made:
They were OK. If I didn’t know what Pacific Northwest Crab tasted like, fresh out of the ocean and steamed right away, I probably would have thought they were pretty good. I’m not going to make them again here.
Reminder: Blog Action Day Thursday 15 October 209
Hey Everyone,
Blog Action Day is this Thursday, October 15!
We’re excited to report that more than 5000 bloggers have already registered from 126 countries, with more signing up each day.
If you haven’t registered yet, it is not too late. Sign up here: http://www.blogactionday.org/en/blogs/new
Once you’ve signed up all you need to do is write a post about climate change this Thursday. We’ll have a live feed of all your posts on our homepage so you can track the conversation.
But, you may be asking, what am I going to write about?
We’re here to help. Climate climate impacts nearly all aspects of our lives, from business and technology to food, transportation and travel. Here’s a list of ideas and places to look for inspiration when deciding what to post on Thursday.
Food: Agricultural production around the world is responsible for nearly as much greenhouse gas emissions as all forms of transportation put together, so it shouldn’t be surprising that the food choices we make have a big impact on the climate. Read more and check out a few explanatory videos here.
Travel: More than 30 top travel blogs are participating in Blog Action Day. Check out who’s blogging and get ideas for writing about the connection between travel, geography, transit and climate change.
Events: If you want to write about what people around the world are doing locally to take action on climate change, check out our friends at 350.org. They’re organizing an International Day of Climate Action around the world on October 24. You can also check out their tools specifically for bloggers. For more events and actions to write about, go to: http://blogactionday.org/en/takeaction.
Business: Take a look at our post on 5 Ways Climate Change Will Change Business in the 21st Century to get some ideas of where climate change will have a big impact, and opportunities for the business sector.
Politics: It’s hard to ignore the connection between climate change and politics — from international negotiations to local and domestic policy debates. We’ve profiled some of the best political blogs participating in Blog Action Day this year where you can brush up on the inside information.
None of these topics fit your interest? We just put up a blog post with a longer list of topics and how they connect to climate, including design, technology, family, health and more. Take a look and add your ideas in the comments for everyone to see.
How you write about the way climate change affects our lives is up to you. The most important thing is that you participate so that together, we can help create an expanding global conversation about one of the most important issues we face.
Thanks so much,
Robin Beck
Lead Organizer
Blog Action Day 09: Climate Change.
Boiled Cole Slaw Dressing
We really do love cole slaw, but we find that there are some cole slaws we love more than others. Neither AdventureMan nor I are big into mayonaiss-y cole slaws, we find we like vinegary cole slaws better. Probably we like vinegary ones better because many many years ago a wonderful friend gave us this recipe for cole slaw dressing, and it is our hands down favorite.
When I first came to Qatar and wanted to make this dressing, I looked everywhere for poppy seeds, only to be told that they are ILLEGAL in Qatar, I guess they think we are all going to get high on poppy seeds or something. I was told poppy seeds are legal in Kuwait, but as hard as I looked, I never found any. I will admit, from time to time I have to bring some back with me, just so I can make this Cole Slaw Dressing.
It is sweet – and tart. I also use it on cucumbers, and I like it even better!
1/2 cup sugar
1/3 cup vinegar
1 teaspoon salt
1 cup oil
1 Tablespoon poppy seed
1 teaspoon dry mustard
1/2 teaspoon onion juice (I use grated onion)
Bring all to a boil. Cool before using. Enough for one medium large head of cabbage. (Slice cabbage into thin shreds.) I also don’t let the dressing get too cool; I like the way it wilts the cabbage a little.
Driving Safety to Improve in Kuwait
I used to read a lot of science fiction. I can’t always remember the stories, but sometimes the concepts stick with me. I remember one story about a guy who gets to the future to discover nobody is as bright as they are in our time. One of the things they do to prevent the not-so-bright drivers from hurting themselves is to make the cars very rubbery and very slow, but the cars all make whoooooshing noises like they are going really really fast, so all the drivers are happy.
Kuwait loses a lot of young men, particularly, but also young women, to car accidents. Many pedestrians in Kuwait lose their lives, some stepping right in front of cars.
From today’s Arab Times: Kuwait
Strategy needed to counter hike in Kuwait’s road accidents: minister
KUWAIT CITY, Oct 11: Making our roads safer is in the interest of the nation’s progress as most of the deaths in traffic accidents involve youngsters and children, who are the future of our nation, said Kuwait’s Minister of Interior Sheikh Jaber Khaled Al-Sabah on behalf of HH the Prime Minister Sheikh Nasser Al-Mohammed Al-Sabah at the International Conference on Traffic in Kuwait Sunday.
The conference, held under the patronage of the prime minister at Holiday Inn Hotel, was organized by Kuwait Society for Traffic Safety, and was attended by delegates from the US, Turkey, UAE, Bahrain, Saudi Arabia, Lebanon, Jordan and other countries. Some of them also gave lectures. The Deputy Minister of Interior of Ukraine, Brigadier Oleksandr Savchenko, was a special guest at the conference.
The interior minister stressed the need for strategies to tackle the crisis of increasing road accidents in Kuwait based on the experiences of countries that have successfully handled the issue. “The lessons learnt from the conference must be implemented in Kuwait and all the government departments must cooperate with one another for bringing about positive changes in this direction.”
He also urged people from all walks of life to contribute to make roads safer “as it is the responsibility of the whole community.”
In the key note address, the chief of Kuwait Society for Traffic Safety said that road accidents in Kuwait have taken away more than 300,000 lives in the past, and caused severe disabilities. “The average age of those dying in accidents is 20. Between 1995 and 2008, more than 5000 people lost their lives in traffic accidents in Kuwait.”
Giving further statistics, he noted that 2.5 percent of Kuwait’s GDP is lost in accidents, “while in countries like the US it is only 0.1 percent of their GDP.
“According to WHO’s report, there are over 2 million accidents taking place every year, incurring losses to the tune of $2 billion.
“Kuwait Society for Traffic Safety will be soon launching a five-year program in Jan 2010 to bring about a change in the attitudes of people towards driving.”
Prof Fernand Cohen of Drexel University, USA, was the first speaker at the conference. He spoke on the topic, “How much can technological advancement increase traffic safety?”
He began by saying that the issue of traffic safety begins with man’s attitude. “To change traffic safety, we have to address that issue first.”
Prof Cohen said that technological advancement can reduce traffic accidents by up to 32 percent. He based his arguments on reliable studies in the field. “When you compare this percentage against the total number of accidents in the US every year, 5.8 million, it makes a significant difference.
“Basic safety features like seat belts and airbags have all become a standard feature in our cars, and have contributed to making our cars safer. But we have to go beyond that.”
Estimate
The professor mentioned studies estimate that deaths due to traffic accidents in the US will go down to 25,000 by 2020. “In 2004, the total number of road kills in the US was 43,000.
“We are moving more and more towards hybrid navigation system in car involving man-machine interaction. The car will make up for the shortfalls in the driver.
The professor said that the new technological approach to making roads safer must have a preventive rather than a punitive approach. “The focus should be crash avoidance technology. There should also be ‘Psychological Impact Technology.’
The emerging technologies, he noted, “looks at solutions such as a visual or audio alert signal for corrective action to avoid an imminent crash. There could be measures to make the car intervene and apply brakes when needed.”
Under crash avoidance technology, the professor presented technologies such as blind-spot detection, which provide greater visibility to drivers. “Rear view cameras can eliminate threat to pedestrians, children or animals while a car is backing.
“Lane Departure Warning can tell you if you are too fast to change lanes. It can prevent you from wandering out of lane.
Monitors
“The Wake-You-Up feature monitors a driver’s eyes, heart rate and other factors and gives a signal if the driver shows a tendency to fall asleep.”
He also touched upon other technologies such as sensors to indicate approaching vehicles, monitors to check tyre pressure, adaptive headlights that turn when the car is negotiating a curve and rollover prevention systems among others.
The professor then discussed technologies that can be incorporated on the road to make driving safer: warning signs prior to the red lights to warn cars to slow down; sensors at red lights to measure the speed of an oncoming car and prolong the duration of the signal if need be to allow a speeding car to pass; and encouraging drivers to drive at a particular speed, which would allow them to have green lights at every signal.
Some of the other topics handled during the conference were: The Lebanese Experience in Traffic Awareness; State of Road Safety Research in the US; Traffic Strategy for Kuwait.
By Valiya S. Sajjad
Arab Times Staff
Karabaa in Transition
This post is for my friends not here, friends who often accompanied me on trips to Karabaa and all the funky magical shops we would find there. I dropped off the towels at the Mumtaz Tailor to be embroidered, English on one end, Arabic on the other, and while the devastation is no longer so gut-wrenchingly stunning as it was – I guess I am becoming desensitized – I can also see changes.
A lot of the rubble has been carted away. So it makes me wonder, is this what The Pearl is being built on? Is rubble from the old Suq al Waqif and these old buildings along Musherib and Karabaa going to the sea to become reclaimed land? If so, isn’t this going to boggle the minds of archaeologists a couple thousand years from now who are going to find all this stuff jumbled together and try to figure it out?
Yes, yes, it’s true, my mind does wander into trivial areas . . .
From the old parking lot, looking towards Karabaa where the honey man used to be:
To help you know what you are looking at – remember the sign that shows people how to park? It’s still standing – so far 🙂
I wanted you to be able to see just how high the pile of rubble is:
All the rubble that was The Garden is now gone, as if it never was:
OK, now, in the midst of all this noise and demolition, the rubble and the trucks and bulldozers, there is this oasis of serenity. I often see old men sitting outside on those old fashioned built-in-plaster seating areas, or on the bench. Inside, it looks like it might even be a home for old indigents, but sort of palatial, very green, and well kept up. Is there anyone who can tell me what this is?
Chicken Avocado Enchiladas
These were a lot of fun. I always try to work with healthy foods. In Kuwait, I had one friend, and every week, when we all brought food to a gathering, hers always went in a heartbeat. Her secret – bottled cheese sauce, and lots of it.
I know, I know, it’s processed. There probably isn’t any real cheese in the sauce at all. But it tastes SO GOOD!
You can put anything in an enchilada. For these, I had chicken breasts, which I cut into 3/4″ chunks and marinated for two days in a big carton of yoghurt, (I would guess four cups yoghurt), about 1/4 cup lemon juice, 2 Tablespoons chili powder, 1 Tablespoon garlic powder and 1 teaspoon cumin powder. The yoghurt makes the chicken really tender and juicy.
I drained about half the yoghurt – not all.
Chop and fry two onions in olive oil to the almost crisp stage, with one chopped red pepper and one chopped yellow pepper. When cooked, add in the chicken, and cook until just cooked, but still juicy.
Meanwhile, mash two cans of pinto beans.
Chop an avocado – chunks about 3/4 inch. Add in the cooked chicken, onions, peppers, and mix.
Spoon into center of burrito wrapper. Roll up and place in pan.
The secret ingredient – two jars of Chili Con Queso, cover enchiladas and bake 30 minutes at 350°F/180°C.
Mexican Rouladen, Recipe and Photos
I had my menu all set, and then, when I went to the butcher, he said “No madam, we never do this. You will not find this in all of Doha.
If I had the time, I would go to “all of Doha” and prove him wrong. And oh-by-the-way, what is wrong with saying “we can do this for you and have it ready for you tomorrow morning at 0900?” something like that?? No, just “you will never see this in Doha.”
So I can spend my time grinding my teeth in anger, or running all over Doha to see if I can find what I need (flank steak) or . . . I can see what is available and do what I can with what is available. Fortunately, I see a familiar cut of meat, and I can work with it.
When I get around a group of people, I can’t concentrate. I am so focused on the conversation and the people, that if I have houseguests, for example, which I did this weekend, I can’t talk and get dinner on the table at the same time (even with help!)
My solution is to do everything possible ahead of time, and make lists, including what dishes I plan to use for serving, what times this needs to happen, and then that, and sequences. That way, the fact that my thinking process goes on hold means I am not facing total disaster.
I needed to have a lot of variety, so that if someone didn’t like something, there would be something else they might like.
I took an old faithful recipe, Rouladen, and reworked it for a Mexican theme dinner. The secret to successful rouladen is long, slow pre-cooking. It can be entirely cooked the day before and then re-warmed to serve when you need it. It takes what might be a tough cut of beef and renders it fork-friendly. You don’t even need a knife; it cuts easily with a fork and melts in your mouth.
You pound the meat, especially on the edges, to flatten it and to tenderize it.
You have the filler ingredients ready to go:
Actually, I forgot to put the jalepenos inside, so I chopped up a few very finely and added them to the sauce – it turned out to be just the right thing. I like to start with just a teaspoon of Pesto, just to give it a little pop, and some already-cooked and crumbled bacon (this is turkey bacon, but any bacon will do.)
You sprinkle the other ingredients lightly over the length of the roll, leaving about an inch all around for rolling and folding:
When they are rolled, you put them closely together in a pot:
This is key – you make up an acidic sauce – tomatoes, for example, are acidic. I use tomato paste, and tomatoes, and then you can add broth, or wine, or lemon juice – something to make it more liquid. You also add spices, in this case, chili and cumin for the Mexican flavor, plus, as I mentioned above, some very finely chopped jalepenos.
Then, you pop it into a slow oven – 350°F/180°C – and slow cook it three or four hours. That’s why you want it very liquid-y, so that the sauce won’t disappear during the long cooking, it will concentrate. Yummm!
No, I don’t have any photos of the finished dish. I was pretty busy. 🙂 The roulades shrink, and brown over the top, but remain fork-tender for eating when you heat them up (30 minutes at 350°F/180°C, until hot!)
This is what one roulade on a plate looks like. They are much prettier when a bunch are all cooked up in the pan together, and I serve them right out of one of my Damascus copper cooking pots:
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