Crisis In the Horn of Africa

In my last post, I let my readers know about the urgent food insecurity situation in Kenya and Somalia, and in the whole of the Horn of Africa.

I was surprised that several people were unaware of the drought in this part of the world. Many people seem to be experiencing inadequate information or not getting updates on the situation there in East Africa.

Here is a map to help you find the countries of Kenya and Somalia. See eastern Kenya just under Yemen in the middle east.

The United Nations has reclassified the situation from a  "drought" to a "famine" due to the severity of the crisis. If I understand correctly, they say the world has been slow to respond to the situation in the Horn of Africa.  By upgrading the description of the situation to a "famine" they hope to illustrate for the world just how critical the situation is. 

So in light of the urgency of the crisis, I've decided to present a few facts and show you some videos.  This will help you to get a quick overview of the situation and to help if you are so inclined.  There is plenty of information on line but I know that some people are unable to go on line for various reasons. Hopefully this overview (in blue font) which I've taken from the World Food Programme website and the videos will give you a quick introduction. If you have a connection fast enough to watch the videos please do. Each of them are only 2 and a half  minutes long.

Overview

Kenya is experiencing one of the worst droughts in recent years. Northern Kenya is particularly affected and the government has declared the drought in this region a national disaster. The poor March to May 2011 long rains, coming successively after the failed October to December 2010, have greatly undermined the food security situation in the country. Up to 3.5 million people are affected by the drought and their plight has been worsened by high food prices resulting from both local and global factors. A mid-season assessment of the March to May long rains indicated a dismal performance of the rains and it is projected that up to 3.5 million people will need food assistance from August, a 1.1 million increase from the current 2.4 million. The actual number will be determined by the July long rains assessment, the results of which are expected in August.

The number of severely malnourished children admitted to hospital has increased by 78 percent this year compared to last year. Malnutrition rates among children below the age of five years have risen dramatically with reports of up to 37 percent in some northern districts -- more than double the emergency threshold of 15 percent. The most affected districts are Turkana, Moyale, Isiolo, Wajir, Mandera and Marsabit. WFP is providing supplementary food assistance to about 80,000 children and pregnant and nursing mothers. To curb the increase in the rate of malnutrition in northern Kenya, WFP is strengthening the supplementary food assistance safety net by linking it to general food distribution to ensure that the supplementary food is used to address malnutrition among those affected. In addition, WFP plans to give blanket supplementary food assistance to all children under the age of five and pregnant and lactating mothers in the six most affected districts in northern Kenya.

Dadaab refugee camp in north-eastern Kenya continues to receive large influxes of refugees mainly from Somalia with about 30,000 new arrivals in June alone. Kenya currently has about 447,000 refugees with Dadaab hosting about 368,000 and Kakuma in north-western Kenya about 79,000. Most of the refugees arriving in Dadaab have high malnutrition rates, having walked long distances with little or no food and water. WFP is providing the new arrivals with a 15-day ration of food at reception centres as they await registration after which they are included in the regular food register for refugees. WFP also provides refugees with supplementary food assistance for malnourished children, pregnant and nursing mothers, in addition to a mid-morning meal for all primary and pre-primary school children and a take home ration for girls.

School meals remain an important safety net for many communities. WFP is providing school meals for 670,500 pre-primary and primary school children in arid and semi arid areas and in the slums in Nairobi. The Government of Kenya, through the Ministry of Education is also feeding 610,000 of school children through the Home Grown School Feeding programme.

WFP is gradually scaling down short term interventions in favour of recovery activities such as food-for-assets (FFA) and Seasonal Cash for Assets (SCFA) through which WFP, in collaboration with the government, is developing appropriate skills to enable communities to improve their resilience and adaptation to climate change in addition to encouraging them to invest in their future. About 830,000 people are benefitting under these projects. In addition, WFP is providing a market for small-scale farmers under the purchase for progress (P4P) programme. WFP, working with partners, also builds the capacity of the small-scale farmers in WFP procurement modalities, warehouse management, quality assurance and record keeping.

Kenya is a low-income food-deficit country with a GDP per capita of about US$759 (2009 World Bank) and a Gross National Income (GNI) of USD 1628 (2010 UNDP). The 2010 UNDP Human Development Report ranked Kenya among the “low human development” countries of the world, placing it 128th out of 169countries.

WFP operations in Kenya support the Government's efforts in implementing all eight Millennium Development Goals (MDGs).

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I think you can appreciate that the already critical situation in Kenya is being exacerbated by the devastating situation in Somalia.  The Kenyan people need help in addressing their own food insecurity issues and on top of that, they need help to address the overwhelming needs of the Somali refugees who are streaming into different parts of Kenya.  I am encouraged that some relief efforts will focus on activities which will hopefully minimize the need for short term interventions in future, at least as far as it is possible to do so for one can't predict natural disasters and wars which impact on food security.

 

This first video addresses the Kenyan food insecurity issues which I addressed in my post here.

This second video illustrates the plight of the Somalis who trek to the Dadaab Refugee Centre in Northern Kenya.

I have put up two buttons on my blog (see right side of my blog)  if you would like to make a donation to help alleviate the food insecurity crisis.  They will be up for a least a few days to make it easier for you to donate if you wish.

One button is for the World Food Programme.

The other button is for World Vision.

These organizations are seeking donations.  There are also other organizations seeking donations and to which you could donate if you choose. Some of these are the International Red Cross, Save the Children international and many others.  I'm sure you will know which ones exist in your respective countries.

Please don't feel that you can't help. I read on one website that even $1.00 (one dollar) will feed four kids. Every little bit helps.

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If you can't give money, each of the international aid organizations also has other ways you can help.  Please check out their websites and find out how.

In closing, I wanted to mention too that the World Food Programme has implemented an interesting way of giving which I just learned about today. It's called "wefeedback".

It's easy: You choose your favorite food, put it into the Feedback Calculator along with the estimated cost, and then calculate how many hungry children this would feed. The next step is to donate exactly that amount.

You can do that here
http://wefeedback.org/calculator

I used the calculator and found out I could have fed 32 children with the $8.00 I spent on an inexpensive dinner out at McDonald's. Now I don't eat out that often but I think I would rather spend it on feeding 32 children so I will be making that contribution very soon.

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 Pastor Jonah, of Missions of Hope also hopes to be undertaking food relief to the Pokot peoples in the Kerio Valley area  next month. 

If you would like to help him do that we would so appreciate it.  

You can click to donate here.

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Do You Know What You Will Eat Today?

My blogging friends,

If you know what you will eat today, you are very blessed indeed.

In case any of you are in doubt about whether there are starving Kenyans in the Nation of Kenya, East Africa, I wanted to post this opinion piece from the country's Deputy Prime Minister and Minister of Finance, Mr. Uhuru Kenyatta, Deputy Prime Minister and Minister of Finance. He was making a heart felt appeal to the nation through his opinion piece, which I have reproduced in full below (you can also click on the word "opinion piece" to be linked to the original post).

I also wanted to show you what my friend Jonah from the Missions of Hope has been doing in northern Kenya in terms of food aid.  The food relief effort shown in the photos, occurred in March of 2011. It was a relief effort to help the northern Pokot peoples.  Jonah would like to go again next month if he is able to get more food aid and helpers.

I am not making any appeal for money in this post (although anyone who wants to help Jonah with food aid to the Pokot is free to do so here). Mostly this post is to let you know what is happening at this moment in Kenya in case you haven't yet seen it on the news. My friends in Kenya are working as hard as they can to help themselves and help others. Please keep them in prayer. Pray too for peace and plenty in the Horn of Africa and for coordinated efforts at humanitarian aid.

Pokot tribal people in  northwestern Kenya gather for food relief

Village women gather excitedly around the convoy.

Jonah of Missions of Hope and his team of volunteers were able to take food to the Pokot peoples a few months ago. The food shortage has been ongoing for some time in parts of Kenya. 

 Jonah hopes to take another team with food relief in August. 
Please pray for him to have enough helpers and adequate supplies.
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Let’s help our starving fellow Kenyans

Posted by Opinion Leaders on July 29, 2011

 

BY UHURU KENYATTA
My fellow Kenyans it is abundantly clear that we are faced with a crisis of great magnitude.
Our fellow Kenyans are in dire need of food assistance, and several of them have trekked for long distances looking for food and water in order to sustain themselves.
Despite the efforts that the Government has put in place which includes medium to long term measures to address food security as articulated through the last Budget, I appreciate that this situation is urgent and demands urgent action.
These are times when we have to come together as a people, put aside our differences and realise that we are all Kenyans bound by a common heritage and it is our duty to preserve and uphold the dignity and livelihood of one another.
This spirit has been exhibited in the past; during early years of our independence under the call ‘Harambee’, we came together to build our emerging nation. More recently following the turmoil around the events of the last election we came together to assist one another.
My fellow Kenyans, today we are faced with a similar call to sacrifice. I sincerely applaud the Kenyans who have come together to raise money through the Kenyans for Kenya and Feed Kenya initiatives.
I encourage other Kenyans to also come together as individuals in their everyday lives to form groups and make their own contribution towards these efforts. Let us also keep contributing through MPESA to PayBill 111111 or KCB account 1133333338.
The ideal of Kenyans coming out to help other Kenyans is one that I support and has always been close to my heart. Even once we get through this crisis, because we will, this spirit should remain.
In addition to monetary contributions, I appeal to you to come out and volunteer to help our brothers and sisters who are facing this calamity.
It is in times like this that we must look beyond our differences and act as patriotic Kenyans. Always Remembering that we are Kenyans. One people under one flag.
(Mr Kenyatta is the Deputy Prime Minister and Minister for Finance)

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For those of you unfamiliar with the MPesa is a system in Kenya of transferring money to others or paying bills through your mobile phone. This is a wonderful mechanism because many Kenyans live in rural areas without access to banks and bank accounts. In virtually every part of the country you will find a cell phone service provider. Safaricom is, I think the largest provider and they have MPesa but other cell providers have a similar service.

 In addition to starving Kenyans in parts of Kenya, there are now many Somalian refugees streaming into Kenya due to drought and famine. Please pray for this situation as international aid agencies and the United Nations grapple with the crisis.  Also pray for food to be able to be equitably and safely distributed in both Kenya and Somalia to people who really need it. Read more here about hunger in the Horn of Africa.

Photo credits: Jonah at Missions of Hope
Story Credit:  Capital FM Kenya Blog

What to Do With Red Peppers

I love red peppers. They are my favourite of the various peppers available. I like them both for their brilliant colour and for their taste. Normally I eat them in red pepper hummus, as canned grilled peppers and peppers roasted with meat or chopped up in salads.

The other day while doing my usual blog reading I happened on a simple recipe for Red Pepper Soup.  Anyone who has been reading my blog for awhile knows I only make simple and easy recipes.  If you would like to try it too, you can find the recipe at my blogging friend Lala's beautiful blog. You can get there by clicking here.

I didn't even wait for the soup to cool after I blended it because I made it for lunch and am in a bit of a rush today. It was still very nice warm and the rest has been saved for a refreshing cool soup later. Tip:  Make sure you peel off all the skins of the veggies or you will find some pieces in your blended soup.

Here it is garnished with freshly ground black pepper. I love freshly ground black pepper. I also added a dollop of plain yogurt before I ate it :-)

Enjoy!

Refrigerator Pickles

Ingredients

6 small to medium whole beets (use similar size beets so they cook at the same time)
2 small onions
1/4 cup sugar
1/4 cup vinegar
1/4 cup olive oil
sprinkle of cinnamon

Directions

Wash and rinse the beets until all traces of dirt are gone.  Place beets in large heavy pan and cover with water over medium-high heat. Bring to a boil and reduce heat to medium.  Cover and cook until fork tender (about 30-40 minutes depending on the size of your beets).  Remove from heat and drain. Let beets cool then peel or slice off the skin after removing the ends of the beets.  Slice the onions too and mix beets and onions together in a bowl.

I love the deep colour of beets. This is the colour of the water after you've boiled the beets. Be careful about spilling the water on anything you don't want stained.

In a cup add the sugar and pour in vinegar until the cup is half full. I've estimated the amount. Next pour in the oil until all the sugar and the liquids measure about 3/4 of a cup. Stir well and sprinkle with cinnamon. Just a few dashes will be enough. Now taste the mixture. You can add more sugar, vinegar and/or oil to taste. Pour liquid mixture over the beets and onions and mix well.

Store in the refrigerator overnight. This will let the beets and onions "pickle" and become flavoured before eating.  It is best to use an old pickle jar to marinate these pickles so you can shake them every now and then to make sure they marinate well. I didn't have an old pickle jar so I'm using a glass container with a seal proof lid.  These won't keep long so eat and enjoy!

This container isn't quite large enough for my beet mixture but it has a seal proof cover and I will be able to shake the vinegar mixture around from time to time to marinate the beets and onions.

This recipe is a variation of my mom's quick pickles.  Sometimes she would whip these up at Christmas but mostly she would make them when she wanted a sweet - sour taste with wild meat. I know most beet pickle recipes call for a boiled brine.  I recommend finding a recipe with a boiled brine if you want to keep your pickles in the refrigerator for a few months. This recipe is good if you hope to eat up your pickles quickly or you don't have any pickles on hand and you are craving for some!

My Top 30 Ways for Saving Money on Food Costs

Thank you to my newest followers, Linnea, a talented photoblogger, Alexie who is a young blogger

and my Russian reader though I don't know your name.  Welcome to all.

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I mentioned in my post here, that I would begin a series on the steps I've been taking to save money. I'm not a financial expert or an advisor of any kind. I'm just a woman trying to be a good steward and use her money wisely so I can bless others as God has blessed me.

I will be presenting my strategies in different areas of expenditure starting with my strategies for saving on food costs.  Just this week, I read that the world's food costs are rising. Some countries have it worse than others. We in North America are still blessed that food costs do not yet eat up the entire monthly income.  Even so, our other costs of living are very high.  Saving on food costs is a great way to try and stretch the dollar.

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1. At home, I make my own coffee and never pay more than $10. for 975 grams of coffee. Folgers or Maxwell House blends are usually the ones on sale. In the past,  I bought the higher priced coffee and ground it myself because I can tell the difference between gourmet and regular coffee. What I have found though, is if you get just the right balance of regular coffee grounds and water and you drink the coffee hot and fresh, you can still get a good cup from Folgers or Maxwell House. I also don't drink as much coffee now so the taste differential is not so important.
2. I make my own muffins with lots of strawberries or blueberries. Buying store bought muffins is way too expensive and they are way too greasy.
3. I buy fresh berries and wash and freeze them for later use. Alternatively, I buy gourmet frozen berries when they on are on sale for at least $3.00 off per bag. These berries are good for making muffins and  smoothies.
4. I bake my own bread on a regular basis, both oven bread and machine bread.
5. I do buy bread from time to time. Sometimes I buy artisan breads but only when it is 50%. I can find marked down bread regularly at my local supermarket and it is fresh enough to use if you eat it within a day or two. I also buy sprouted grain bread on occasion when it is $2.00 or $3.00 a loaf. I freeze it for later use so I only buy 2 loaves at a time if there is room in the freezer.
6. I make a lot of my own treats like cookies and cinnamon rolls. More recently I've learned to make pizza dough and pie dough. Even though I don't make pizza or pie very often, I'm glad I can for those occasions when I want.
   
   

   
7. I buy popcorn kernels for those rare occasions I want to have popcorn. I don't buy the gourmet popcorn or microwave bags of popcorn because of the additives. I just buy regular kernels and pop them the old fashioned way in a pot on the stove top.  I can also use my air popper which has the added advantage of not needing any oil though I do add salt to taste.
8. I buy my own extra virgin olive oil and balsamic vinegar and mix it for dipping artisan bread. Paired with a nice entree like baked salmon and salad, this is positively delicious and a fraction of the cost at a higher end restaurant.
9. I've learned to make some fabulous yet simple salads so I don't have to eat them at a restaurant, especially since I seldom go to restaurants now.  Here is my cantaloupe and shrimp salad.
   
   

   

   
   
10. I've learned to make hummus, salsa and guacamole. This is good for those times when you want a healthy snack with pita bread or nachos. I sometimes make nachos for dinner when I feel like a splurge. I use olives, onions, tomatoes, cooked ground burger and lots of cheese. This is spread over the nacho chips and baked in the oven until the cheese is nicely melted.
11. I buy bulk spices like peppercorns. garam masala and other spices to make my own curry seasonings, etc
12. I purchase bulk legumes (kidney beans, navy beans, garbanzo beans) and soak and cook them ahead of time when I know I want to use some beans. This is much cheaper than buying canned beans and is salt free or at least if you add salt you know what you've added and how much.
13. I do buy certain canned goods if they are in bulk packs, like baked beans, mushroom bits or tomatoes.
    
    

    
14. I make food ahead where possible. I have limits on what I can make ahead due to lack of freezer storage.
15. I use all my leftovers and seldom throw anything out. I sometimes make a new dish out of leftovers but I don't scour cookbooks to get ideas. I'm quite content to simply warm them up and eat.
16. I use all my vegetables before they go bad. I used to waste so much produce because I was never home to cook them and I'd overestimate what I needed.  Nowadays any wasting vegetables will go into the soup pot or juicer.
17. I purchase large packages of meat and fowl, sometimes big slabs of meat that can be cut up and repackaged in the right portions.  Yesterday I purchased a side of center pork loin for just under $31.00.  My educated guess is that I saved approximately the same amount of money I spent by buying this large piece of meat and cutting it up myself.
    
    

    

    

    
    
18. I do not buy organic produce unless it is leafy, like swiss chard or kale.
19. I buy vegetables in bulk and prepare and clean them myself.  I also freeze some for soups.  This makes a considerable savings and takes only a little time to clean and prepare them. All the scraps can be placed in your kitchen compost bin and added to your outdoor compost as needed.
20. If there are luxury food items I want like specialty teas, I will purchase several when they are on sale. This way I don't feel deprived and I won't need to buy any again for a very long time. For example, last week I bought three boxes of specialty tea. The regular price was $4.98 and I think one for $4.59. I got each box for $3.49. I had a savings of just over $4.00 overall. Even one box of these specialty teas cost me less than one fancy tea in the tea shop and I can enjoy tea for weeks and weeks.
    
    

    

    
    
21. I buy 20 kg. of brown rice at a time (we don't use white rice) and it lasts for quite awhile before I have to buy more.  I don't buy it in larger quantities because it would likely go rancid on me and I don't have enough space in the freezer to store it.
22. I only purchase smaller packages of meat when they are on sale so I watch the flyers for my local supermarkets.  One of them usually has a sale on something we can use for the week.
23. I purchase as many food items on sale as possible.  When there is a sale, I might buy 2 or more items at the same time depending on the item. This means I may have to forgo buying something else so I don't automatically purchase more of an item just because is on sale.
24. I make a lot of soups and stews with less expensive meat and fowl (hamburger, turkey and sometimes chicken). This stretches my meat and fowl provisions and also helps me cut back on the amount of meat and fowl I eat.
25. For an inexpensive yet tasty meal that is quick to throw together  I will make a bag of Japanese noodle soup to which I add chopped onions, chopped broccoli and perhaps some zucchini. Sometimes I add a few frozen shrimp or a half can of tuna.
26. Seafood is very expensive where I live.  I have found a place where I can purchase a bag of large, good quality shrimp, for under $5.00. I use these in the soups mentioned above, in a stir fry and in salads.
27. I purchase spices in bulk and refill my spice containers as needed.
28. I purchase nuts in bulk for snacks and for baking.
29. I always buy my eggs at the pharmacy where they are almost half the price of the grocery story.
30. I very seldom buy juice or soda. This is largely due to my diabetes so I try to eat fruit or make my own juice. If I buy a juice or soda drink it must be on sale and I will not drink the diet stuff. The diet stuff is junk and harmful to my body. If I'm going to have a soda it might as well be the real thing.  It has taken me awhile to get to the point of really limiting the soda intake. Now it isn't a problem.
    
    

    

    These two cards of 25 stamps each now entitle me to a $25. gift card which I can use to buy anything in the supermarket, whether it be food or household items, on sale or regular price.  I don't always get to benefit from these kinds of promotions since you have to spend a certain amount of money to get a stamp.  I will not spend for the sake of getting a stamp but if I need to buy something or stock up on something, I will gladly spend it.   This month's shopping has been more expensive than usual as I've had to replenish some things that run out every few months like: olive oil, a large bag of flour, baking powder and baking soda, various bags for wrapping food, large bags of rice and pasta and specialty teas.  I was able to benefit on this promotion since I filled two cards and now I will get $25 instead of  $10 for one card.  It will help with the next grocery bill.

    
    

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    Well there you have it. My list of top 30 strategies for saving money on my food costs. If you have more ideas to add to this list, please share them!

    
    

    Come back again soon for more of my top strategies for saving money and stretching my penny until it snaps :-)

A Baking & Cooking Frenzy

When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be.

Molly Wizenberg, A Homemade Life: Stories and Recipes from My Kitchen Table, 2009

Today (Tuesday), I had a lot of pelvic pain. It wouldn't go away no matter what I did so I could not concentrate on reading in my cosy nook like I planned. Instead I cooked up some comfort food.

First up was some hot homemade soup. There is no recipe really. You just put whatever you want into boiling water. Whatever will satisfy your soul. Today I boiled up some pot barley along with white onions, celery bits, carrot bits, chopped potatoes, a can of stewed tomatoes and cooked hamburger. For flavouring I added Dr. Bragg's liquid soy seasoning, some splashes of hot sauce and salt to taste.

Then I baked some bread. You can see the recipe here. Today I mixed half and half white flour and whole wheat flour.

I also made up some pizza dough. Again I mixed white flour with whole wheat flour. These ones are oiled and wrapped in saran so they will go into the freezer for later use.

Last,  but not least, I baked up some chocolate chip cookies. These ones did not turn out as nicely as the ones I made here. Even though it is the same recipe.  Perhaps it is because I used an egg substitute as I had run out of eggs.

My egg substitute is as follows: 1 tsp. baking powder mixed with 1 tsp. oil to which is added 1/4 of water and mix it altogether. You can also use milk in place of water. This is a substitute for one egg. Although the cookies looked and tasted different, they were fine and I've now learned how to make cookies without eggs! I hope you will try it too.

An Experiment in Japanese Cuisine

On my errand running early Friday evening, I decided to stop off at a local Japanese restaurant, Nikkuyu.  I always seem to forget that this particular place specializes mostly in sashimi and their selection of other foods is minimal. While I usually like sashimi, I generally eat it very sparingly. I also like sushi but not the nouveau favourite around here which is California rolls. This roll tends to find it's way into most combination dishes in Vancouver and I really don't like it. I think I probably had too much of it when I first started eating Japanese sushi.

Not really knowing what I wanted and having another few small errands ahead of me I opted for the following dishes.

BBQ beef enoki - this is thin slices of cooked beef wrapped around a bunch of enoki (Japanese mushrooms) and covered with some kind of sauce. The waitress got my order wrong as I had actually ordered BBQ beef and bamboo shoots with prawns but until I ate it I didn't really know the difference, lol. It was surprisingly very chewy. The dish looks like the one below though I had two pieces on my plate.

This photograph was imported from Flickr. It was originally taken by Flickr user Loozrboy and the original photo can be found here: http://www.flickr.com/photos/30624156@N00/4421015797

For  my main course, I had a combination dish which came with miso soup and salad with miso dressing.  The main plate came with two kinds of sashimi (raw fish): salmon (3 pieces) and tuna (2 large pieces). The fish was fresh and very rich.  It came with 3 small spring rolls and a dipping sauce that was somewhat sweet and spicy. The main part of the dish was unagi don. I asked first what unagi was and discovered it was eel.  I've never tried eel so I decided to be adventurous.

Unagi Don Photo credit: http://www.dineouthere.com

My beverage tonight was cold water. Then I decided to have a Kokanee (Canadian) beer as well since the restaurant does not serve pale ale.

Overall I was disappointed in my dinner selections.  I've eaten several times at this restaurant and it has never disappointed me but I could not say that tonight.

I expected the BBQ beef to be tastier and I was dissatisfied with the texture of the combination of beef and enoki.  Perhaps I just need to get used to the enoki mushrooms but since I've liked every mushroom I've ever eaten before, I'm not sure this is the problem.

The miso soup and green salad were okay but I've had better.  The fresh fish was quite good.  Five (5) generous pieces is a lot so I left half a piece of tuna and a half piece of salmon behind. I'm hoping what I did eat was filled with good Omega 3 oil as I need to watch my cholesterol levels.

The unagi don was massive. It came with 3 big pieces of eel (actually 6 that were "hung" together) piled on top of a humongous portion of white rice. The sauce that was poured over the eel and rice was a bit sweet and there was far too much of it.  It made the rice inedible.  The eel itself was like a "fleshy" fish and it was rather soft.  It didn't taste too bad at all.

The three spring rolls were very small and very hard.  Even with the delicious dipping sauce it didn't compensate for it being of a very tough texture.  The Canadian beer was fine though I didn't finish it all.

Altogether I found my solo dinner  an expensive and disappointing feast at $22.30 which included taxes but not the tip. I had an attentive waiter so I left a fair tip.  I don't feel so bad about spending the funds though it is extravagant for me. I very seldom eat out anymore. And that's a good thing.

I did have some entertainment while I ate.  A man came in with his two young boys who were I would guesstimate about ages 2 and 6 or 7, respectively. Both of the boys were eager to eat sashimi and sushi.  The boy who I guess is about 6 or 7 years old ordered for the family and I was super impressed. Then both boys got their chopsticks and soy sauce and wasabi ready. When the tuna sashimi arrived first, they both tucked in with gusto. These 3 guys had massive amounts of sushi, sashimi and tempura before they finished dinner.

Though I was super impressed with how these young boys were so habituated to Japanese food, I also felt rather sad. I felt sad because it is obvious that these boys do get to experience such outings on a regular basis and that the parents are exposing them to world cuisines, etc. That is a good thing, but all I could think about were the starving children in Africa (where my heart is) and how the village children in Africa likely wouldn't know a thing about Japanese food.  Rather they would be so happy to get a serving of ugali and sukuma wiki on a regular basis and to get a chance to go to school.

Ugali: Photo credit: http://listentolearn.wordpress.com/

Greens are sukuma wiki. Photo credit: http://www.dongo.org/kenya-belgium/

I'm travelling to Africa next month and I will make sure I don't eat out too much before then so I don't waste my  money.  I've already been fortunate enough to have exposure to so many other cultures and their foods.

I would love to hear from you if you are a parent or grandparent. I'm interested in hearing how you raise your children/grandchildren and whether you expose them to other cultures by eating out or through other means. This would be very eye opening for me I'm sure.

"Do not forget to entertain strangers..."

"Do not forget to entertain strangers for in so doing, some people have
entertained angels without knowing it."
Hebrews 13:2

I've made a new friend from Africa who has been living in Canada for a short time.  When I met him he was very surprised that I had been to his country.  I invited him over for dinner with family members to show some hospitality.  


The first dish is antipasto or some before meal nibbles. I included some salami meat rather mortadella on the dish because I wasn't sure how my guest's taste buds would be.  Moses  loved all the vegetables and gamely tried things he didn't know of like the marinated artichokes.  I learned that the eggplant is known in Ghana as "black beauty". I think that is a much nicer name than "eggplant".

I grilled some home made hamburger patties on my indoor grill. These burgers are not burnt, they are just black from the grill.

Another common summer food here is the potato and egg salad. I let this one marinate over night in the refrigerator and added some red onions for colour and extra flavour.

Last, but not least for the main course, we had some baked chicken. I marinated these chicken pieces in lemon grass marinade overnight. Lemon grass is not traditional to Canada but I have grown to love it in Vietnamese cooking.  I thought it would make a good variation on baked chicken which is a good Canadian dinner staple.  It was delicious and not too strong in lemon grass flavour.

Dinner was capped with drinks of ice tea and other beverages brought by our guest. We also had a dessert of fresh blueberries mixed with bananas. I made a biscuit which we cut and put whipped cream mixed with the berries inside the biscuit. Then the biscuit was topped with more berries and cream.

All in all my guest paid the highest compliment by saying he felt right at home and very comfortable. He also ate everything he put on his plate. I appreciated that very much as sometimes I have guests who won't eat this or won't eat that and they leave too much food on the plate. Those of you who entertain know what I'm talking about.
 
I am glad I was able to entertain a stranger and in doing so have now made a new friend.

A Little Bit of Knitting and A Little Bit Italian Chicken

Well today (Wednesday) was a very busy day dashing to the medical laboratory for early morning tests, stopping at the post office, doing some thrifting, dropping in on my travel agent, stopping for a lunch of Thai food, stopping at the dollar store, then rushing home to do some laundry, boil some beans and put the dinner on.

At the thrift stores I bought a number of skeins of yarn and various sized needles. I only go for "newish" yarn and needles that are not bent and well worn. I am creating my stash for when I want to branch out with new projects. For now, I am focussing on improving my very newly learned knitting skills with a simple dishcloth pattern. So far I've made four. I finally felt like I could knit on the fourth one. I am on my way! Yeah!

Here are my four facecloths. I will probably give the green/blue ones to my mom and keep the other two for myself. A friend has already asked me to make several but I want to practice other things right now as well as get better at knitting before I try to knit for others.

Given the busyness of the day and the fact it started raining I felt like having something comforting. I don't know what to call this made up and simple recipe so am calling it A Little Bit Italian Chicken *smile.


Recipe:

- 4 medium to large chicken thighs with legs attached
- Italian seasoning
- 1 large can of diced tomatoes
- a handful of parsley.

I baked the chicken pieces with a sprinkling of Italian seasoning on top. The chicken was baked at about 350 Farenheit oven until crispy brown. Once it was browned, I drained out as much fat out of the pan as possible. I then added a large can of diced tomatoes to the chicken along with some chopped parsley and more Italian seasoning. Continue cooking at same temperature for another 20 minutes or so.

Side dishes

Brown Rice
Red Kidney Beans


I bought dried beans and soaked them overnight changing the water twice and rinsing them after the 2nd soak and just before boiling. After such a long soak it didn't take so long to cook them by bringing them to a gentle boil for about 45 minutes. Now if you decide to make your beans this way, you can cook them longer or shorter depending on how crunchy you like your beans.

I like bland foods more than some so if the rice and beans are too bland for your taste you can add other seasonings. Likewise with the chicken, if the tomatoes and Italian seasoning is too bland you can add something like crushed garlic to the "sauce" before baking.

To serve place one piece of chicken leg and thigh on plate alongside a few scoops of rice. Top the rice with your beans and the tomato mixture. Season with salt and pepper as needed and a sprig of parsley to garnish.

Big Blue Bowl of Congee

It has been awhile since I had Chinese rice congee in my big blue bowl. Rice congee is a type of rice porridge/soup eaten in many Asian countries.

In this instance, I had mixed meat congee with a sliced Chinese donut (not sweet) on top.  I had a side dish of noodles with veggies, seafood and chinese mushrooms. I got these dishes from the restaurant in my building on one recent, cold and rainy day.  The congee hit the spot and the blue bowl is always my favourite as it is just the perfect size to have a generous serving without things spilling over.

Thanks for joining me on Blue Monday. 

For more entries from around the globe, please click here.

Japanese Udon Noodle Soup

I made Japanese Udon Noodle soup today. I didn't use a recipe, I just made up a version based on what I thought would go into it and it turned out rather nicely.

First I boiled a few cups of water in a saucepan and mixed to taste, a few tablespoons of prepared miso mixture into the hot water.

Once the water boiled I put in two small packages of udon noodles, zucchini chunks, a chopped up stalk of broccoli and a small bunch of baby bok choy.

In a frying pan I cooked and browned some minced beef with a finely slice red onion.  This is not your usual meat accompaniment to udon noodles but it was what I had on hand and it turned out quite fine. If you have some prawns or slices of beef you can top the udon soup and vegetables with these if you prefer.

Enjoy!

Break in Vegan Blogs

Hey everyone,

It's my fourth day of eating vegan today.

This is the point at which my vegan eating "coach" and encourager evaluates how I am doing so far and makes suggestions to help me. After showing her my menu for the last several days she said I am not eating enough. I can easily increase portion sizes and eat more in general of veggies and good snacks.

She also made an excellent point that I should not worry about the dairy slip I had the other day. Her point is that I've been doing without a lot more dairy over the past few days than I would normally eat and that is so true! In I week, I would generally have milk, yogurt or cottage cheese, maybe some ice cream products or cheese. Now I have none of that so indeed, I have cut waaaaaaaaay back. It took Naomi Rose to point that out for me and I thank her for it as I was feeling pretty bad about it all.

So today will be my last day of journelling what I have been eating on this vegan diet now that my new lifestyle is underway. I was only going to give this new way of eating a one week trial but I have noticed an increase in my energy levels and for the most part, I am feeling less hunger than in my regular way of eating. So I have decided to stick with the vegan eating for at least several weeks. By that time, my body will likely be so used to it that it might be hard to return to dairy and meat but we will see. My main purpose in going vegan is to improve my health. It isn't because I am against meat eating.

Even though I am not opposed to meat and dairy eating, the sad reality is that in most of the western world, the conditions for raising animals to supply meat, poultry and eggs is so disgusting that as time goes by I really have a harder and harder time to think about eating animals products. Most of the animals and chickens have been under distress before succumbing to slaughter for our food needs. I don't think that is good way to treat our animals before we eat them. I also don't think that that kind of animal distress can be good for our bodies once we consume the meat, poultry or eggs.

If I lived on a farm and could ensure everything was hormone free and stress free for the animals, I could eat in good conscience. There is also the issue of the rapidly disappearing rain forest to be able to support livestock needs. Another distressing issue for me is all the hormones and junk that animals are fed. Have you heard what they feed to pigs? I have always like pork but I have a hard time to eat when I think of what they might have eaten themselves.

Well, I'll stop there as I am certainly no expert on the rationale for going vegan. But all these things trouble me when I permit myself to think of them and also they all contribute to a poor diet devoid of the necessary nutrients I need to function properly. Now here is my menu for the day.

Breakfast
Porridge with cashews, figs, brown sugar and soy milk.
Half a banana
Lunch
Large portion of Butternut Squash Lasagna
Snacks: 1 square of chocolate and a few small mandarin oranges.

Dinner (pictured above)
Corn, Red Potato & Onion Chowder with pureed garbanzo beans as a thickening agent. Perhaps I should have added flour to properly bind the soup but I omitted it on purpose. I added salt for seasoning and a few crumbs of falafel mix left over from the other day. I found the falafel gave it a bit of a spicy flavour which was good.
Pitta bread was the accompaniement as I have no bread/buns.
Snacks....I will likely have some cantaloupe and other fruit later. Perhaps a choco square.

This weekend I hope to make some muffins, cookies and/or banana bread Vegan style of course so that I have some snacks on hand for next week. I will also start cooking more veggies as side dishes. That way I will ensure I get a broader spectrum of greens, and nutrients etc. I may let you all know in a few weeks how things are going with me and the "vegan way".

Very soon I hope to be blogging here about some exciting projects I am hoping to move forward to aid widows and orphans in Kericho, Kenya. I hope you will come back again soon and let me know what you think when I write about them. I would dearly love to hear from you all and I hope to see you again real soon.

God bless.