The theme of this blog is to break the food cycle. And one of my staples – that I sometimes get tired of, in large part because it always tastes the same – is curry.
Rice
Gambia: Domoda 🇬🇲
A few weeks ago, I had a particularly busy weekend.
The East Multnomah Soil and Water Conservation District had its annual native plant sale on Saturday, and I picked up some new low-maintenance plants for the garden. But since I was already going to be working outside – and because the weather was so freakin’ great for February – Emily and I went up to our favorite garden center, Cistus Nursery up on Sauvie Island.
Egypt: Koshari 🇪🇬
About a year ago, Emily was out and I didn’t have a dinner plan. I scrolled through my Pepperplate app on my iPad, looking for something worth cooking, when I found something I’d tagged from my bachelor days: koshari.
Djibouti: Skoudehkaris 🇩🇯
Last night, as I prepared skoudehkaris, the national dish of Djibouti, my wife asked what was in the meal.
Bahrain: Machboos 🇧ðŸ‡
This will not be a blog about cooking machboos.
I’ve already written about machboos, and I did not much change the recipe from when I made it for Qatar last August. The only real change I made was to use chicken thighs, which somehow made an excellent dish even better.
Nation Plates 