It was only 83 today – almost too chilly for the sea or pool.
#eternalsummer #delicateflower
November 19, 2017
November 18, 2017
Look what DH brought me back from Raleigh:
Local artist Ron Beauchemin did a phenomenal job capturing our bites’ likeness – got a little misty.
Turkilada Bake
This is not the keto enchilada I set out to make – this right here is a teachable expat moment.
I swear I saw enchilada sauce – at least a case worth – in my local grocery last week. It was right there in a whole section of (American) Mexican foods.
Well, serves me right for not grabbing it there and then – it’s no longer in stock and there is zero evidence that it ever existed in the first place. Neither is salsa. Or green chilis. Or Choula. Plenty of queso, though.
So … we improvise.
Instead of Philadelphia cream cheese (which they have, but I don’t trust my stomach to not revolt at), I grabbed a spreadable cheese from Turkey (basically the same thing). Instead of the enchilada sauce I was craving, I grabbed something called Biber Domates (also from Turkey) – a pepper/tomato paste that comes in a variety of spice levels. Instead of the green chiles I was hoping for, I used frozen spinach (mostly because I needed a green vegetable to make this a meal and was in a snit because of the tiny size of all bags of frozen broccoli on offer here).
This meal wasn’t Mexican, but it was good and still goes great with my hoard of Choula. Seriously, I shipped myself two magnums of the stuff knowing DH would go through at least a quarter of one before I arrived.
Gluten-free, primal, keto
Turkilada Bake
1 lb. boneless skinless chicken thighs
1 bag frozen spinach
Onion powder (or granulated onion)
Garlic powder
Cumin powder
Salt & pepper
1/2 cup some form of cream cheese
1/4 cup Biber Domates (tomato/pepper paste)
Preheat your oven to roughly 375 F.
In a baking dish, spread a layer of frozen spinach. Top with the chicken thighs. Note: My spinach was frozen and chicken was mostly frozen). Sprinkle liberally with salt and pepper. Sprinkle really liberally with garlic and onion. Sprinkle less liberally with cumin.
In a separate bowl, mix the cream cheese and paste together.
Spread on the dusty chicken. Top with the rest of the spinach.
Bake 40 minutes or until the chicken is cooked through.
Serves 4 as a light main – you may want to grab a heartier side if you’re not keto
November 17, 2017
Hi, ma – Celebrated what is now *International* you day by:
Attempting to book a haircut
Going out for a disappointing lunch at an Asian place
Taking a water taxi to Katara
Wandering a Dhow festival and getting to see really cool Qatari cultural heritage, the old Emir, a friend, and a craft fair
And ending the day by taking myself out to a much better seafood dinner right on the water on the way home
I think you’d approve.
November 16, 2017
Watching the lights come out to play.
November 15, 2017
Textiling the 💩 out of this place.
November 14, 2017
Panoramic of downtown Doha from the mall I was at today – this mall is made to look like a European Town, sports a mini Louvre-style pyramid, and features multiple 250-600 year old imported olive trees.
Let me reiterate that there is no topsoil here – trees and grass are not native.
November 13, 2017
Whoo, boy – this is exciting. The day got away from me and the only pic I shot that wasn’t if things I didn’t end up buying is this entryway solution I half-built.
Good old reliable ikea.
November 12, 2017
We have a West Elm 😍
Nesting this go ’round is taking the form of textiles.
Gastography 