Oh, Muscat, never change – but do. Srsly, quit making us miss connections. The new airport is lovely, but c’mon …
February 7, 2019
Another day I took zero non food-related pics … on a related note, Freya wonders where shrimp chips have been all her life.
February 6, 2019
Another day, more soaking in the greenery while trying to avoid more sunburn.
February 5, 2019
Gotta get those walks in while I can! Today was exploring what’s new at Katara.
February 4, 2019
Checked out the Lusail Marina district for the first time today – it’s fantastic! Wide walking paths, lots of greenery, and cafes to pop into – a relaxing day by the water.
February 3, 2019
💩. Didn’t take a pic that wasn’t of food today. And yes, that’s a cup of ramen noodles – I was curious, and DH wanted frozen pizza …
February 2, 2019
DH hit a PR for zercher carries while holding a 10-lb. dachshund 😆
February 1, 2019
Watching Qatar beat Japan 3-1 in the Asia Cup while eating dinner at our favorite local Indian joint.
A Standard Southern Slaw
This year for his birthday, DH requested a Southern-style feast to go with games and an ice cream cake.
Southern, I can do – no problem. The ice cream cake was a stretch (shudder remembering all the terrible ice cream cakes I had growing up and the disappointment that they still had icing), but it went over well – as did my backup lactose-free salted caramel ice cream stuffed red velvet cupcakes.
This simple slaw I made so we’d have a (non-fried) veggie (the fried okra I made was a big hit as well), and something with a little crunch. Lactose-free mac-n-cheese that certainly didn’t taste it and pulled pork with ENC style sauce rounded out the day.
gluten-free, paleo, vegetarian, vegan
A Standard Southern Slaw
About 2 cups shredded red cabbage
About 2 cups shredded green cabbage
1 Granny Smith Apple, chopped
1/4 white onion, minced
1/2 cup your favorite mayo or mayo substitute
1 Tbsp. Apple cider vinegar
1 Tbsp. your favorite mustard
1 Tbsp. lemon juice
1/2 tsp. ground cumin
Liberal salt & black pepper
In a large bowl, whisk together the dressing ingredients (mayo and below).
Add the fruit & veggies and mix with your hands, massaging the dressing into the cabbage. Liberally salt & pepper.
Let sit in the fridge a couple hours to marinate and serve.
Serves enough for a party
January 31, 2019
She found a prize
Gastography 