Here There and Everywhere

Expat wanderer

Painful Sight

Everytime I go to Fehaheel – not all that often, but maybe two times a month – I see water overflowing from two manholes. Sometimes, it is a LOT of water. It makes a terrible hazard along Gulf Road, where traffic is chaotic at best, and worse – in a dry and thirsty land, it is a terrible thing to waste water.

00wateroverflow

Sometimes the water stinks like sewage. It makes me wonder where this water is coming from? It also makes me nervous because if it is sewage water, it comes up, it dries on the ground, a wind comes along and blows it on to my salad as I sit outside with AdventureMan having lunch – and I haven’t a clue what I have just ingested. Not good!

This isn’t something that happens rarely. It happens often, often enough that I think it is every time I am in Fehaheel. This isn’t just bad for the environment, it is also very bad for our health. Whatever is going wrong here needs a permanent fix.

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March 14, 2009 Posted by | Bureaucracy, ExPat Life, Health Issues, Hygiene, Interconnected, Kuwait, Living Conditions, Technical Issue | | 8 Comments

Irish Recipes for St. Patrick’s Day

Here is a really bad joke people used to tell about the Irish people:

Q How do the Irish people celebrate St. Patrick’s Day?
A With a seven course meal
Q What do they serve?
A A six-pack and a potato

The Irish were stereotyped as being poor (only having potatoes to eat) and drunkards, who loved their beer.

Here are some recipes for foods the Irish really eat:

IRISH SODA BREAD
from all recipes.com

SUBMITTED BY: Arlene Costello/Agnes Walters  PHOTO BY: MommyFromSeattle 
“This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.”

PREP TIME 
10 Min
COOK TIME 
1 Hr
READY IN 
1 Hr 10 Min
Original recipe yield 2 loaves

INGREDIENTS (Nutrition)
• 4 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 pint sour cream
• 1 cup raisins

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

COLCANNON (Irish Potato Salad)
FROM FoodNetwork.com
Recipe courtesy Jason Priestley
Show: Paula’s PartyEpisode: Primetime Cuties Party

• Cook Time
• 25 min
• Level
• Easy
• Yield
• 3 to 4 servings

Ingredients
• 5 russet potatoes
• 1/2 cup unsalted butter
• 1/4 cup whole milk
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large shallots, thinly sliced
• 1 large leek-halved and thinly sliced
• 1 bunch kale, stemmed and coarsely chopped
• 1 head napa cabbage, cored and coarsely chopped
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoons salt
• 2/3 cups chopped green onion tops
Directions
Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

CROCKPOT IRISH STEW
from about.com
By Peggy Trowbridge Filippone, About.com

Let your crockpot do the work on this hearty Irish stew made with lamb and vegetables. This recipe may easily be converted to oven or stove-top methods.
Prep Time: 15 minutes
Cook Time: 10 hours,
Ingredients:
• 2 pounds boneless lamb cubed, browned, and drained
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 small bay leaf
• 2 medium carrots, peeled and cut in 1/2-inch slices
• 2 small onions, thinly sliced
• 4 medium potatoes, peeled and quartered
• 1/4 cup quick-cooking tapioca (optional – see Note)
• 10 ounces frozen peas
Preparation:
Sprinkle browned lamb cubes with salt and pepper. Place lamb in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca. Cover and cook on low for 10 to 12 hours, adding peas to the stew during the last hour.

Yield: 6 to 8 servings

Note: If you do not wish a thickened gravy, omit the tapioca.

This was one of the very few dessert recipes I could find that did not use whiskey, Guiness or Bailey’s, LOL. I have had this, and it is delicious!

BANOFFEE (IRISH DESSERT)
From Recipe Gold MIne.com

1 1/2 cups graham cracker crumbs
1 cup butter, melted
1/2 cup granulated sugar
1 tablespoon ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, butter and ginger until well blended. Press mixture into a 9- inch pie plate. Cool in refrigerator.

Pour sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with very hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Let cool for 15 minutes. Pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip 2 cups of cream and spoon it on top of bananas.

Refrigerate before serving.

This one is funny; I think the only thing that makes it “Irish” is the green food coloring used in the glaze, but I include it because I think a green cake would be a hoot, and it is very very easy to make:

EMERALD ISLE CAKE
From recipe gold mine.com
Posted by Elaine at recipegoldmine.com 2004/2/26 16:27

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

In a bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla extract.

Combine the dry ingredients and add alternately with the milk, beating until smooth. Spread in a greased 9-inch square pan. Bake in a preheated 350 degree F oven for 40 minutes or until tests done.

Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk or Irish whiskey
2 drops green food coloring
Slivered almonds, sliced

Combine the sugar and liquid, beating until smooth and fairly thin. Add coloring and spread on the warm cake. Sprinkle with almonds.

March 14, 2009 Posted by | Uncategorized | 6 Comments