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Showing posts from 2013

Gambia (The)

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Photo courtesy user H2O Alchemist on Flickr Location : Western Africa Geography : Surrounded by Senegal on three sides with a small ocean border.   The map is quite interesting. Area : Over 11,000 sq km; 167th largest in the world          Slightly less than twice the size of Delaware          Smallest country on the continent of Africa High Point (Elevation) : Unnamed elevation, 53 m Official Language : English Population : Over 1.8 million; 149th largest in the world Capital : Banjul Airports : 1 Source: CIA Factbook Apparently small African nations like to answer their embassy e-mail addresses to help people!  I got responses from first Gabon and now Gambia with regards to recipe suggestions.  I really appreciate that they have people that take the time to do this. The Cultural Attache attached three recipes in two documents.  The  first  starts with the ingredient "2 cups of peanut butter."  We've seen how that goes in the past , so I went right to

Gabon

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Photo courtesy of user pushreset on Flickr Location : Central Africa, between  the Republic of Congo  and Equatorial Guinea Area : Over 260,000 sq km; 77th largest in the world          Slightly smaller than Colorado Noun : Gabonese Official Language : French Population : Over 1.6 million; 153rd largest in the world Capital : Libreville Economy : Per capita income four times higher than most other sub-Saharan African nations Source: CIA World Factbook So, guys, it has been a while.  Since I last cooked we moved 551 miles, took a trip to the other coast, bought a house, and started new jobs.  Mine involves me reading a lot of books to Brendan.  Doesn't pay well but I get to work from home.  :-) A long long time ago (AKA December) I got an e-mail from the Gabonese embassy. It read: Good afternoon Ms. Hetzel,  My name is Kate and I work for the Ambassador in the Embassy here in Washington; I’m so glad you took the time to email us and I’m thrilled you’re interested

France, Again

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Last time, we learned that I don't really like things cooked in red wine, especially dry red wine.  That was worrying.  I had already bought all of the ingredients for my other experiment in French cooking.  And that attempt was Coq au Vin.  Chicken.  In red wine.  Gulp. This recipe came from the same cookbook that the delicious crepes did last time, so that was a bonus.  I had made Coq au Vin from another cookbook once, a long time ago.  That was soon after Kevin and I got married, and I know that I have grown a lot in my cooking since then.  It was a adventure I was excited to take on, but I was a bit wary after the beef burgundy.  This is all about trying things and learning though, right?  Right! Like before, we start with bacon. However, much of the rest is different.  This calls for a whole chicken, as well as thyme, parsley, garlic...  There are a good number of spices that get thrown in there.  We also used a different kind of wine, as this one called for somethi

France

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Photo courtesy of user Bernard Blanc on flickr. Location : Main part is in Western Europe.  However, five former overseas territories were made part of France proper, and they are in South America, the Caribbean, the Indian Ocean, and Southern Africa. Area : Over 550,000 sq km (main part); 43rd largest in the world          Slightly less than the size of Texas Population : Over 65.5 million; 21st highest in the world Capital : Paris Nuclear Electricity : 53% of total install capacity; 1st in the world Kevin's favorite link about France:  The Complete Military History of France (not for the easily offended) Sources: CIA Factbook This was still while we were in Virginia, so it has been a while.  I apologize for any lack of detail...my memory may have gotten a little fried during all of this travel. I knew that France would be big and important in my cooking travels.  It, unfortunately, also corresponded with the craziness of getting ready to move.  I wanted to do some