Here There and Everywhere

Expat wanderer

Pecan – Date Pie (for Mrm)

This is for Mrm, who requested EASY recipes. My friends, good cooking CAN be easy, and with rare exception, all my recipes are EASY. The treasures are the recipes which are EASY and yummy, too. This one is so rich and so sweet that people can’t resist it – they go back for more, and they want the recipe. It was sent to me by one of my Southern friends – they always have the best recipes!

The hardest part of this recipe is getting the seeds out of the dates – but it only takes a half cup full of dates, and that isn’t much.

Pecan – Date Pie

1/2 cup whole pitted dates, chopped
1/2 cup chopped pecans
1 cup dark corn syrup
1/2 cup packed brown sugar
3 T. all purpose flour
1 teaspoon vanilla
4 large eggs

Sprinkle dates and pecans over crust. Combine corn syrup and next 5
ingredients in a bowl, beat with a mixer at medium speed until well
blended. Pour into prepared crust. Bake at 325 degrees F. (180 degrees C.)
for 55 minutes or until knife inserted comes out clean. Cool on a wire rack. Serve
with whipped cream.

“Pour into prepared crust” – Hohohohohoho – if you can find a prepared crust in Kuwait!

But you can find digestive biscuits/ graham crackers, so make this easy easy crust – crush about 1 cup of the crackers/biscuits, add 1/4 cup medium chopped walnuts or pecans, and 1/4 cup melted butter. Press into the bottom and a little up the sides of a BUTTER greased pie tin.

April 6, 2008 Posted by | Arts & Handicrafts, Cooking, Cross Cultural, ExPat Life, Food, Kuwait, Living Conditions, Recipes | 9 Comments

Animal, Vegetable, Miracle: Kingsolver

A friend passed along a fascinating book by one of my favorite fiction authors, Barbara Kingsolver, who wrote the cross-culturally unforgetable Poisonwood Bible, and many other very readable books. This book is about how her family vowed to eat locally for one year. I haven’t finished it yet, this is not a book review, but I am trying to think how eating locally would apply in Kuwait.

We would have a year-round supply of fish, which I love. We would have spinach in December and January, and those wonderful Kuwaiti tomatoes in the Spring. Cilantro, green onions and mint are grown year round, too, I think, and we would have chickens and eggs and maybe some sheep – or does most of the sheep in Kuwait come from elsewhere? Pomgranates? Pistacios?

I need YOUR help. What would our diet look like in Kuwait if everything we ate were local? Which month would we be able to eat what? What could we preserve in some way – drying, canning, freezing – for future months?

What grain would we have? Let’s say keep the food “local” and give ourselves a 100 mile radius. What would we eat?

April 6, 2008 Posted by | Books, Community, Cooking, ExPat Life, Family Issues, Health Issues, Living Conditions | , | 5 Comments