Kitchen potpourri

 

Many of the long termers here drink the water from the tap, which goes through some type of filtration process. However, we are playing it safe and boil our drinking water each day in our hotpot, storing 4 or 5 1.5 liter flasks in our fridge. Once we got used to doing this, it was not a big deal!

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                

 

     Most of our food is imported:

Peanut butter (India), Skim milk (Denmark), Juice (S. Africa), Tea bags (Sri Lanka), Cookies (Germany), Corn Flakes (Ukraine !), Fig Jam (Lebanon), Canned tomatoes (Italy), Powdered milk (Canada), and Tuna (Lebanon).

In our suitcases, we "imported" American items including Old fashioned oatmeal for breakfast, Earl Grey tea and Clif Bars for lunch, and a generous supply of M and Ms.

We are not starving!!!

There is an openair market just outside the hospital gate with many vendors selling all kinds of fruit and vegetables. Since we are primarily vegetarians, this was good news!! One of our meal staples is a coleslaw that David makes from cabbage, onions, carrots, and green peppers with a simple "1-2-3" dressing we learned from Dr. Erin Meier in Papua New Guinea- one part sugar, two parts balsamic vinegar, and three parts olive oil. (if you use white balsamic vinegar, it helps prevent discoloration of the slaw after a day or two).  The "before and after" are below!!