Rhonda really gets around.
The world, that is. She writes a blog called Laugh Quotes by Rhonda Albom, which chronicles the adventures of an ex-pat family in New Zealand that has visited 47 countries and counting (exactly 44 more than I have.)
Marie would appreciate her post about the Starfish at King Tide, especially because she’s the kid with the mean parents who once wouldn’t let her keep a live starfish she found off the N.C. coast. (Any starfish recipes, Rhonda?)
Rhonda’s blog reads like something really cool on PBS or NPR.
Today, she’s at the CD to expand my barbecue horizons. You know, away from whatever meat Food Lion has reduced for quick sale, which happens to be my specialty. Rhonda’s taste is decidedly more sophisticated. And exotic.
Take a look for yourself, and let me know what you’d toss on the barbie at the CD house of I’llNeverBeAVeganThankJesus.
Let’s Try Something New at the Next Coach Daddy Cookout
A year ago we took our homeschooling on the road, traveling around the world and discovering foods we never imagined. And yes, we ate them. Plates full of colors that simply didn’t belong in a meal. Tastes that can only be described with adjectives we haven’t yet learned. We were on an adventure. Our life seems to always be an adventure. If home is the city in which one is born, our teens haven’t been home in over ten years. If home is being with your family, then they are always home.
Thinking about some of the new tastes, smells and flavors I offer the following suggestions to spice up the next Coach Daddy Cookout:
A New Zealand BBQ classic – the sausage. (I have to start with our current home country.) It may sound simple, that’s because it is. Fire up the barbeque, load on the sausages, and when they are done, add one each to a buttered slice of white bread. Simply fold the buttered bread around the sausage and you are good as gold. If you fancy it, add a strip of tomato sauce.
Across the ditch, it took us less than seven weeks to conclude that Australians eat basically the same as we do with the main exception that the Aussies substitute Vegemite (Australia) for Marmite (New Zealand and England). Both are so vile that I wouldn’t dare suggest either to Coach Daddy! Sadly, we were never offered a shrimp on a barbie, or even a kangaroo burger.
While I think I was joking about the kangaroo meat, we did enjoy camel burgers in Morocco. The meat was surprisingly tender a cross between beef and pork with a hint of sweetness. It’s not a common treat. Actually we only saw it on the menu of an overpriced, tourist focused restaurant in the old Medina in Fes. Generally we ate bread and bananas purchased from a local markets.
If you want a real Moroccan BBQ treat for the next cookout, may I suggest Kefta. It is a meatball (often rolled out like an oblong patty) mixed with onion, paprika, cumin, coriander and cinnamon. While we never asked which animal was used, we now make it with beef and it’s wonderful. The main difference at home is that we served it on clean dishes.
Should your next cookout not include a BBQ, but rather a large pot, boil up an octopus. Once we got used this Spanish treat, we really enjoyed it. Heed my warning, if there are children at the table, or if the men are just large children themselves, someone will attach the suckers to their lips. Regardless, octopus certainly was an improvement over the plate of fish heads we were once served. (Yes, we ate those too).
In China, Malaysia, or Oman we enjoyed mystery meat. Our command of Chinese, Malaysian and Arabic languages includes only the basics, yes, no, thank you, please and counting to ten. Animals were not included, so unless our server said, “moo, quack, or oink” we didn’t have a clue what was on our plate.
Are you wondering if we have limits? We do. Every once in a while, we just got tired of new and went for easy. We had Chicago’s Pizzeria Uno in Dubai, UAE; McDonald’s hamburgers in Toulouse, France; and, Starbucks coffee in Moscow, Russia.
On the other end of the spectrum, there actually are things we wouldn’t try: whale meat in Norway; seahorse on a stick or congealed duck blood in Beijing; or home-kill bunny in Morocco.
Did you get any new ideas? What will you serve for your next cookout?