This mall – the Villagio – looks like the Bellagio in Vegas, complete with gondola rides.
This handsome guy is a Saluki – one of the breeds out here that’s popular, but a huge shelter dweller.
Walked some lovelies in the desert (and utterly forgot to take pics), and volunteered at a great shelter.
Yay! Back to cooking – and hopefully back to regular recipe-posting.
This move has been rough, and it’s really taken a toll on my desire to cook, eating habits, and creativity in general. I’m hoping this first “real” dinner in the new place is a start in the right direction health and blog-wise.
Gluten-free, paleo, Whole30 if you source your ingredients right
Thai Red Curry Meatballs
1 pound ground chicken
1/2 small red onion
Juice + zest of 2 limes
1/2 inch fresh ginger, peeled
Big pinch chili powder (hot chili – red pepper flakes would do)
2 cloves garlic
Hand full baby carrots
1 Tbsp. coconut aminos or soy sauce
Big pinch ground cumin
Salt & pepper to taste
For the sauce
1 can coconut milk
2 Tbsp. red curry paste
2 Tbsp. nut butter (or a hand full of nuts, a sprinkle of salt + 2 tsp. coconut oil)
Juice of 2 limes
2 cloves garlic
First, make the meatballs by combining all meatball ingredients in a blender or food processor (minus the chicken) and process to a mush. Mix in half to 3/4 with the chicken and form into ping pong to golf ball sized balls. Warning: this mixture will be a bit wet. It’ll firm up in the oven.
Bake at 400f for 20 mins. Flip; bake an additional 15 mins. or until cooked through. Note: Since the mixture is so wet when it goes into the oven, perfect balls aren’t happening, but they’re still damn tasty.
While your balls are a-cookin’, make the sauce by blending all ingredients together and adding to a large pan. Simmer until the meatballs are ready.
When the meatballs come out of the oven, add to the simmering sauce to combine.
Serve with mixed veg of your choice.
Serves 2-3 for dinner with a hearty side of veggies.
That’s a lot of ramen.
So, in an effort to document just what level of crap I’ve been eating and exactly how lazy of a day I was having, this was going to be my POD:
And then DH came home early and I discovered the chicken I had planned on cooking for dinner was bad.
So we went and saw this:
Annoyed about the chicken, but I can’t really complain about that trade.
I’ve started and re-started this post about a thousand times and have zero idea what I’m actually going to say about something that has taken up so much of my internal life for so long, and something that I’ve done pretty much nothing but pour all of my energy into for for months and months and months. Now that the move itself is over, and life has returned to (a new) normal, 1000% surprising for me (as a freaking writer who can be waaaaaaaay too in their own head and self-reflective), I find myself grasping for the words to describe this move in any sort of meaningful way.
If you’ve been here awhile, you may remember that I recently started a YouTube channel with the express intent of keeping friends and family (you all included) updated on the move, the process of picking up and moving ones life across the globe, and the adventures I find when I get where I’m going.
Well, I’m where I’m going (for now). To keep up with more daily/weekly life kind of content, visit my channel here: Gastography on YouTube I post 2 videos a week – Tuesdays, I aim for some sort of tour or showing you all something neat (this week was a tour of the new place); Fridays, I post a weekly wrapup of things I’ve accomplished or what has happened. This Friday will be a Doha Week 1 post. I’ll 100% ramble. As I do.
This space I intend to keep relatively the same. My POD (Picture Of the Day) posts keep me grounded, and sharing recipes with you all is something I love doing and hope to get back into the swing of creating and sharing. It also helps that when I’m posting recipes regularly, I’m also eating healthy. Need to do that. I also look forward to sharing mini pictorials with you all from around town as well. I’ve not been inspired to create those in awhile and really hope that this change of location will spark that fire again because I miss it.
As for the move ….
A lot of changes have happened in my life in the last two months. Changes that have been percolating for a few years, simmering since last year, and really getting going full-force since mid-summer. Since the beginning of the year, DH (for those of you that are new, DH is my Darling or Dearest Husband) and I:
And those are the major highlights. The only constant this past year (and really, the year before it) has been change and I’ve really felt myself growing into someone who doesn’t immediately panic in the face of it anymore – which is totally good for me, but a different state of being. I suppose that’s part of why I don’t have a deep well of allthefeelings to pour onto the page about this big move — it’s just one more bump I’ve driven over this year. Maybe with age, I’m becoming more relaxed? More go-with-the-flow? I’d say more nihilistic, but that’s hard to imagine. I suppose moreso with the small things in life that really used to get under my skin.
It’s not that I didn’t spend a whole wellspring of energy freaking the F out about logistics involved in moving, just that I consciously chose to focus that anxious energy on tiny nitpicky things (like the availability of toilet paper in a bidet-using country and making sure my DH was stocked with creature comforts like familiar condiments) instead of the larger identity-related issues like the nature of home and country and nationality and dwelling on the loss of my fur baby love.
I suppose in time I’ll finish unpacking all that internal sturm and drang and I’ll have some lengthy exposition posts on it all.
As always, thanks for listening. I feel like I’ve done a crap job at explaining this whole move, and have talked about it so many times with so many people individually that I have a 0% chance of remember who all I’ve spoken to while in what process of this whole thing + the content of what we spoke about. Including you guys. Questions? Leave a comment below.
Now back to our regularly-scheduled food-related content.