Enjoying some western foods...

Here are a few of the things I've tried over the last couple of weeks:

Kabobs (in the oven)
With peppers, sweet onion, chicken (slathered with olive oil and cracked pepper), beef (marinated in terriaki sauce) eggplant and zucchini.
We didn't love the eggplant (really, can they pick a different name? Like: "purple plant". I'm telling you, more people would eat it) but the zucchini was YUUUUM. (thanks for making me eat it so much mom. Now I really do like it)
I cubed 2 potato's and steamed them for 15 minutes, and then threw them in the oven with the kabobs. I love the texture of these potato's!

I've also tried to spice up our morning latte. I tried whipped cream with cinnamon. I didn't whip it enough (no mixer) and it was so heavy it sunk to the bottom of the coffee cup! :-( oh well

I also undertook the making of BAGELS! Talk about complicated!!. I've mentioned before that I'm wary of yeast... I'm telling you, the bagel dough started growing like a yeast monster. (hmm good story for a comic book)

It's too difficult to put the entire recipe on the blog, but if you want it just ask! Here's a snippet: After the dough has risen once, punch it down and divide it into 10 firm round balls and use your finger to make a bagel hole. Let it rise a second time... and then drop them into boiling water for 4 minutes. (at this point, I lost 3 bagels because I couldn't figure out the best way to retrieve them without making them fall apart) and then you bake them for 25 minutes. The last TWO that I made not only tasted like bagels, but looked like them too! The first others were sad little bagels that tasted fine but weren't too pretty.

We've had steak fries and oven fried chicken a few times lately. A supermarket has started selling chicken breasts (that literally saves me 2 hours of work) so we're piggin out on the chicken!

Lastly, I've got some barbecue in the crock pot now.... I'm hoping it will be more tender when it finally finishes, but there's a good chance I need to get to the market at sun up to get the freshest pork. Our open air markets sell meat, but its not refrigerated so you have to be careful what you bring home! You also have to play charades to figure out what cut you're getting... they think it's funny when I say "I want this part" and point to my thigh or bottom or ribs.
They might be thinking "We don't sell human meat."