#170: Lesotho

“On the coast of somewhere beautiful, trade winds blowing through her hair. Sunlight dancing on the water- and I wish I was there… don’t know how I’m gonna get there. All I know so far, she’s on the coast of somewhere beautiful- running with my heart” ❤

ALL the Kenny Chesney lyrics bounced around my head this week, but when you spend that week in Cancun on a beach you sort of get some realizations. Allow me to explain for you the list A and I came up with of both deeply profound and not so deeply profound ponderings and musings.

  • There are no green beers in Mexico. So St. Patties requires one to get creative.
  • Along those lines: “cervesas” will get you whatever Dos Equis or Corona they have on tap… this is not a complaint. This is the realization that beach beers are all delicious. This is rocking some of you that think I’m a huge beer snob. All cold beer tastes craft when it’s 90 degrees.
  • Fish tacos will never be the same for me. The Cevicheria at our resort has ruined my life in the best way
  • Octopus ceviche = LIFE
  • Being hungover on a catamaran full of party hardy co-eds on spring break while your newly widowed co-pilot is sea sick means you’re BOTH literally throwing up off the starboard bow. Not what I had in mind when I watched titanic for the 80,000 time, but whatever. I’ll never let go, A. I’ll never let go.
  • Cancun literally means “maze of snakes” in Mayan… FML
  • Fire juggling level: jedi –> achieved when you also are belly dancing and balancing a sword on your head. It was insane to watch.
  • Lastly, Instgram photo shoots are a thing. It’s all every universal and there’s a distinct algorithm that A has figured out. It was an exercise in sociology and you should totally ask her what the protocol is for an IG post now.


THE DINNER: I feel so badly that L flew solo again for this one, but rest assured that I did give her an “out” saying that I’d be happy to roll into birthday weekend this week rocking a double header with her. To which she relied, “Naw, dawg, I got this.” Not lying. Exact quote. So point in fact, she tackled Lesotho on her lonesome with Kodiak in full tow as sous chef in my absence. I will reclaim my title from her capable and fury paws now that I have returned.

In full disclosure, I haven’t been completely slacking– I closed out my job this week in preparation of the new one starting on Tuesday; pulled recipes for L to cook for this country and the next (BARBADOS! in celebration of my tropical adventures); and wrote up Odyssey Beerwerks for the Hopper (and interviewed two more Colorado breweries to boot). So along with the fun and games, a little research on Lesotho reveled nothing super shocking. Which was both a surprise and a sadness. It’s African food with a British twist. Hello, colonization! It’s all curries and stews and porridge and maize. It’s basically heavy on chicken and lentils for protein and features veggies like peppers, okra and tomatoes. So, we ventured into cornmeal maize (called Pap) with a curried bean stew on top.

Lesotho Pap with Curried Beans Recipe: https://www.crsricebowl.org/recipe#recipe419




Ease of prep and cooking: 1 STARS out of 5 STARS for this meal!
Gah, finally an easier one! It’s not like we have had a smooth go of things in February and early March so this was a welcomed sight. It was quick (can you say 30 min meal?!) and dirty (like dirty rice African style that is). The ingredients were easily sourced at Kings and there were no conversions or translations. BAM!

Best dish of all time scale: 4 STARS out of 5 for this meal!!
It was complex for having just a few ingredients and the main protein stay was beans. The spice was subtle but “just right”. The interesting feature on this one was the cornmeal. We’ve used this before MANY times for baking in breads or used in making dough for pizzas, Stromboli, etc. This was made into a grits like porridge and man, it really held up. Thick and texture-ful. Not sure what else there would be to say… not a home run, but a good home cooked meal for sure.

I’m back, jack! So this weekend, filled with birthday celebrations and soccer games we will take some time Saturday to create a meal from Barbados for #171!! GUYSSSS that means we have 24 countries to go!

Sun kissed and puppy kissed! 
– L & K


#169: Equatorial Guinea

Pardon the slight delay in our foodie adventures- we have been busy doing the things and loving the people. It’s not that we haven’t been cooking our weekly country meals, no, L has been all over that song and dance… I have been the one that has been remiss in my postings. So please allow me to catch you up!

THE DINNER: The week that our dear friend, Justin, passed we tackled Equatorial Guinea and made swordfish steaks and THREE sauces!! It was grilling and thrilling– along with the sauces, it was all hands on deck cooking chaos, which is too bad because L had to fly solo. Good thing this woman is a culinary mastermind and can handle all that stuff by herself. LIKE. A. BOSS.

Turns our “Grilled Fish with 3 sauces” is one of the most traditional recipes of that country. It’s all fun and games with the grilling of the swordfish steaks clocking in as the easiest part of this recipe…. the sauces are another problem entirely.

Equatorial Guinea Grilled Fish Recipe: http://dishinguptheworld.blogspot.co.uk/2011/07/equatorial-guinean-grilled-fish-with.html



Ease of prep and cooking: 6 STARS out of 5 this meal!
YES- off the scales. Now, to be fair, L only gave this one a 4 star for difficulty… I adjusted this for the masses because she’s a cooking wizard. So, I adjusted for the average Joe… it’s sort of the idea that a normal human should compete against the Olympic athletes for scale so we can see how hard it really is because they make it look easy. Same principle. If you can’t find swordfish, you can definitely substitute tuna steaks. There was no conversion and no translation.

Best dish of all time scale: 4.5 STARS out of 5 for Meal!!
I was out on this one, but the report back indicates that the lime, chili and garlic marinade for the steaks happened to be delightful. The sauce choices were ultra complex in addition to the excellent base marinade. The favorite sauce was the spinach which was the spiciest and dad’s favorite was the peanut sauce for the richness/creamy profile. Smoked trout in the spinach sauce added another level of depth and it’s like “fish on fish on fish, guys!”. The third one was sort of the red headed step child– the avocado was spicy and creamy, but just couldn’t out mark the other two in those respective departments. It was a multitude of flavors and was fun to try all the elements so neatly arraigned.

Rolling in to #170 we venture to Lesotho. This African country stands alone with L while I was in Mexico on a beach in Cancun with A ❤ lemme tell you, it was sand and sun- but it’s nice to be back to the food blog with my mom.

Love you all lots! 
– L & K

#168: Moldova

“Kisses are a better fate than wisdom” – E.E. Cummings

Yeah, I know it’s sappy. I also give exactly zero damns about it. I had my first Valentine’s Day date EVER and it was perfect. So I’m basically on cloud nine a whole lot of the time these days. I’ve turned into that gushing, ridiculous girl that last year me would have rolled her eyes SO hard at. I’m not even sorry, only letting you all know that it’s now a thing and I’m now a thing… and I’m smitten AF. So to all you people out there that think (slash downright know) that I’ve done lost the remainder of my marbles: “There is always some madness in love. But there is also always some reason in madness.” I guess my man, Nietzsche, really understood a girl. Now let’s all just lose our minds and find our souls!

THE DINNER: Similar cuisine to Romanian and eastern European nations of the same, the food of Moldova features beef, pork, potatoes and cabbage. Our sweethearts in check, our sweet tooth needed some loving too. For this reason, we picked Cusma Lui Guguta. This is a crepe style cake that is filled with tart cherries. It’s like a Swiss roll meets black forest pancakes dressed up with some vanilla creme… it’s all light and fluffy and sour.

There’s quite a lot of symbolism and folklore with this week’s dish. Allow me to extrapolate. The shape of the cake is like a hat. It’s based on a children’s character naked Guguta that is taught in many primary school lessons, and wears a pointed hat like the shape of this cake. The closest thing I can compare it stateside is the hungry caterpillar cakes that are popular with grade school parties. Anyway, it’s endearing and charming and reminds people of childhood; so it’s beloved in Moldova.

Cusma Lui Guguta Recipe: http://www.fantezieinbucatarie.ro/2011/10/cusma-lui-guguta.html



Ease of prep and cooking: 10 STARS out of 5 this meal!
Was it in Romanian? Yes, indeed, it was. Was it tricky to make all the individual swiss rolls? You guessed it, yes it was. This one was a whole lot of patience… 4 hours + worth of patience in fact. And it took two days. And it was a total “shit show”– but all that aside, there were no strange ingredients and we were able to actually make the damned thing… so if you’re in it for some free time to burn, you’re absolutely going to be able to tackle this one like Von Miller (6’2″ sack monster).

Best dish of all time scale: 4.75 STARS out of 5 for Meal!!
We had some guest judges for this one, guys, so hang ten for the reviews. At family dinner on Sunday night, we all were able to dig into this one. It was a truth universally acknowledged that it was delicious and beautiful. We wanted it to be more something… boozey? Sweet? Chocolatey? All in all, it was flaky and tart. It was sour creamy and it was definitely smooth thanks to the homemade whipped cream. It wasn’t a black forest cake, nor was it was cherry pie. It fell into this odd middle ground and for that it earned it’s score. Not quite a pie, not quite a cake… not quite a 5 star.

Next posting will take us into #169  which makes this 26 countries from the end! That country will be Equatorial Guinea and after this cold snap we are in, it’s going to be a welcome vacation! I’ll be in New Mexico, but L has this one wrapped up solo like the bossy that she is!

Happy Valentines, lovers! 
– L & K


#167: Qatar

Time flies when you’re having fun!

Hey friends, if you hadn’t noticed, we are already 1/12th of the new year down and it’s flying by because we are certainly having a blast. With our shortest month underway, it’s no surprise that February seems to be a favorite month around these parts. What’s not to like? Munching on chocolate and Eskimo kissing sweethearts; cursing till you’re blue in the face at the Pats during Superbowl Sunday; Mardi Gras parades and stout month all rolled into a nice 28 day package. From start to finish, this traditionally is one month that packs a serious punch. Don’t blink– you’ll miss it for sure.

THE DINNER: We ventured from our frozen stateside hideaways to the Middle East to rack up number 167 this weekend– Qatar! Now, to be honest and fair, this is one country I ALWAYS pronounce incorrectly. “Cut-ur” is how it’s said and yet I’m that annoying person that calls it “cay-tar” **insert eye roll here**

Some fun facts I learned about Qatar this week:

  • Qatar will host the men’s World Cup in 2022
  • Qatar National Sport Day celebrated on the second Tuesday of February (which is tomorrow, guys)
  • Qatar’s per capita GDP is $127,600… all those natural-gas and oil reserves, I suppose.
  • One of the top 20 most obese nations
  • Male to female ratio is two to one
  • Most urbanized nation in the world, with 99% of the residents stating they live in a city

Like any warm blooded Middle Eastern state, this one loves lamb. So that’s exactly where we took our pots and pans! To the batmobile in search of a lovely Qatar Lamb recipe!

Qatar Lamb Ribs with Mint Relish: https://www.donnahay.com.au/recipes/dinner/slow-cooked-lamb-ribs-with-mint-and-malt-vinegar-relish



Ease of prep and cooking: ONE STAR out of five this meal!
No trouble here. In point of fact, it was pretty much a cake walk (lamb walk?). Ingredients were a cinch and the whole process was low and slow, set it and forget it kind of business.

Best dish of all time scale: FOUR and A HALF STARS out of five for Meal!!
I don’t care what yuppie you reference, anyone and everyone will tell you that lamb pairs with mint (and a cold American Pale Ale or Old Ale, but you didn’t ask me that). This anachronism held true– mint and lamb go together like Laverne and Shirley. There was a staggering amount of malt vinegar on these babies… and while that stuff most certainly smells like feet, it tasted like heaven. The vinegar broke down the meat in such a lovely way. I realize that lamb ribs are often called “lollipops” and this really settled in with me– I could have just pulled it off the bone like a sucker. It was everything moist, tender and juicy. The mint relish was not overpowering and I commented that in essence we could have substituted honey for the brown sugar/malt vinegar duo and the mint with cilantro and achieved a very similar taste profile. All in all this was a great Sunday lunch.

I’m not sure what February has in store for you all, but we are headed to #168 with a little visit to Moldova! This will mean a little pre-Valentine’s Day food loving and whole lot of pre-Mardi Gras partying (including a little beer review outing with Maggie to Call to Arms for their Mardi Gras)

Happy Those DAMN Pats Lost!
Well Played, Eagles!

– L & K


#166: Burundi

Alright, I’ve finally seen the Star Wars.

Yes, all of this time I hadn’t seen any of them, which drove my SW loving friends bonkers. I now am totally hooked. They’re amazing. I would like to take this opportunity to eat some crow to that effect. All this time, I was missing out. Glad to be part of the party. HUGE thank you to my amazing boyfriend for making time to check this off my to-do list. He’s fantastic and I’m just the luckiest girl. (sorry, had to gush just a tad).

Next order of business, I have gotten to write for an amazing local beer review (The Denver Hopper)! As many of you already know, I’m super enthusiastic about drinking local craft brews– so this was such an awesome opportunity for me to contribute to the brewery scene I so often find myself immersed in. I wrote up Barrels and Bottles in Golden, so feel free to check that out (Barrels and Bottles- a Hoppily Ever After Beer Review)

If you would have told me a year ago- hell, six months ago even, that I would have TWO blogs I love in my life (read: food and beer) I would have thought you were in need of medical attention. AND YET here we are! I am so excited to be part of the hoppy family over at The Hopper. Fun things are certainly streaming in for 2018… and sometimes, I have to find myself asking, “Is this my real life?? Damnit, I’m happy.”

THE DINNER: Burundi is a landlocked nation in the middle of Africa… and for that, we can relate since the big C-O is landlocked as well. The main method of cooking in Brovskyland is probably grilling, but for Burundi it’s either boiled or stewed. Like many of it’s African neighbors, their main staples include plantains, legumes and maize. Stewed beans the most popular and common side dish and can be eaten as much as with every meal including breakfast…wow. Protein packed you ask? Sure thing– but it’s a rarity. They are mostly a vegetarian nation. If they do eat the meats, chances are it’ll be chicken or goat. Remember when we tackled goat meat for Kenya like 66 counties ago?! It was in fact a food adventure for our tummies on that one.

We picked a fish stew! Now, I gotcha, I did say it was landlocked, but that doesn’t mean there aren’t streams, rivers and fish available. Colorado is known for it’s amazing trout, despite being landlocked as well. This adventure included pairing this river fish with tomatoes and onions– which aren’t typically something I put in with my white fish. So hang tight, we are off to see how this one pans out! Out if the frying pan and into the fryer, so to speak anyway… this one is actually poached.

Burundian Mukéké Stew Recipe: http://globaltableadventure.com/recipe/fish-in-tomato-sauce/

IMG_2733IMG_2735IMG_2712IMG_2713IMG_2734IMG_2721IMG_2722IMG_2723IMG_2725IMG_2726IMG_2727IMG_2728OVERALL COUNTRY SCORE:

Ease of prep and cooking: ONE STAR out of five this meal!
This was miles easier to traverse than our last several weeks adventures. There were no strange ingredients, except substituting the Mukéké (larger mackerel type fish) for a similar white fish like cod or mackerel or halibut.

Best dish of all time scale: FOUR and A HALF STARS out of five for Meal!!
Typically this is a lunch dish in Burundi, so we obliged that tradition here. It was warm and surprisingly hearty for a lighter fish dish that didn’t have cream. We were astonished as how insanely spicy it was… though in full disclosure, it was of our own design and we took a small liberty with the recipe to get there. Instead of allowing the habenero to “poach” with the fish and take it out like a bay leaf, we decided, let’s just “go big or go home” and cut that bad boy up. We don’t shy away from spice here in Brovskyland… and boy was it all that and a bag of spicy chips. Lemme tell you! Dad didn’t even fisnish his portion- mom and I had seconds. It was a brow sweating and sinus clearing kind of meal. We loved every minute of it. Initially, we gave it a four and as we continued to burn off our faces, that number we up. The tomatoes and onions worked so well with the fish, not overpowering but accompanying. The fish was firm but flaky and light. The whole meal was a delightful dish. We might need to catch the rains down in Africa with Toto though to quench our singed tongues.

Off to #167 in the middle eastern nation of Qatar!

– L & K









#165: Republic of Mauritius

Compassion will always hurt if you’re doing it right.

It should rattle your gilded cage a little and make you remember even in the midst of your self pity that you have it oh so good. I get it– and it’s not a guilt trip. Maybe it’s just this time of year when everyone is concentrated on “me” that sticks in my craw… “my new years resolution/ the new me / the improved me / the better me” and it’s all well and good, but what is this new and improved you 2.0 doing for humanity this year? Now, before you get bristly about it, yes, I too have lost track of the good I wish to do for the world. But, let’s make sure we stick it to the man this year. I don’t care which man we stick it to, but please make sure you’re invested in making the world better while you’re making you better in 2018. We can all use a little help from our fellow humans. Let’s face it, it’s not fun to face the mess we make of one another; but in the end I believe that love is the best cure for that which ails us.Throw kindness around like confetti. It costs nothing to make people smile

So, I suppose I’ll take a reality check (up) with my gym membership this year, please and thank you. Rant over. Happy belated MLK Day and thank you to those that attended The Women’s Marches all over the nation this weekend 😉

THE DINNER: This little gem is a) hard to pronounce and b) not located where my brain initially thought it would be. Let me address item “a” first. It’s pronounced “Maw-ree-shuhs” (for those French ex pats: République de Maurice was the OG name for the island). Now for item “b”… over Tuesday pho, the boyfriend mentioned taking a vacation to a white sandy beach someplace. LORD HELP ME, my mind has been pretty fixated on that idea. As irony would have it, this country is in the Indian Ocean right off the eastern coast of Madagascar (recall those Peri Peri Prawns back in week #38? We do too, guys. We do too). Mauritius is known for their pristine oceans and mountainous hiking. It’s basically paradise. Let’s hope the food is just that too.

Doing my typical recipe hunt this week, we stumbled across a lot of Asian and French inspired food as well as Indian influence. Not surprising at all given the location. The recipe we settled on is a kin to Chinese Lo Mein — shrimp/chicken and stir fried goodness awaits! Can’t say no to a good noodle dish around here, now can we?

Mine Frite Au Poulet Recipe: http://confessionsofafoodaholic017.blogspot.com/2013/05/mauritian-fried-noddles-mine-frite-au.html



Ease of prep and cooking: THREE STARS out of five this meal!
There was translation involved here, and there was a lot of “mise en place” (which I learned on Kid’s Baking Challenge). Was there as much as Morocco in week #2? Not even remotely. But it did add time and patience to the meter. We also had a special trip to H Mart to procure noodles, etc, so it was not a cake walk– but worth it. See below.

Best dish of all time scale: FIVE STARS out of five for Meal!!
The snow had us jonesing for something warm and inviting… typically since it’s football day, that means chili on days like this– but wow, did this one hit the mark like a well placed dart. The noodles held up phenomenally against the stir frying and the protein packed dance (shrimp and chicken!? holla at your boy, friends). Then there was the cabbage and veggies that added lovely texture. I have to admit, as did mom and dad, that the egg was the best part. What a great spongy little addition to the mix! With all things considered, we wanted for some chili sauce for a little spice (but that was in the recipe, so we weren’t stretching our culinary legs much).

For the next fun sized portion of foodie madness we will dive into #166 with a visit to Burundi. Can’t wait to see what there will be in terms of food for this one. I feel like classic African food is most certainly in our future though.

May the Force Be With You!
– L & K

#164: Cape Verde Islands

May 2017 find you at war with your vices and at peace with your virtues.

I’ve got to confess, so far this year is off to the exact right start. Now, now, now! I hear you in the back row. Yes, I am aware we are x amount of days, hours, minutes into this thing– but talking from a place of “the last two years were totally awful”, I can already feel a marked change in the tenor of this one. I’ll be damned if it isn’t already vastly better. Heading into the belly of National Western Stock Show season and on the brink of spring soccer, it’s all starting to align. I usually dread this time of year to be honest. You’re sort of coming off the proverbial holiday hangover. The lights aren’t twinkling and the magic feeling has left with the chime of NYE midnight just like Cinderella warned you it would… and yet, from where I’m standing- it’s still champagne and rose colored glasses. Which, knock me over with a feather, is pretty unnerving in all the best ways. So, yeah, best year ever so far, amiright?

THE DINNER: Rolling right along, we picked up an African country for a little island culinary love. Kicking this new year off on the correct, right, true north as best we could– we wondered how this last year of cooking was going to treat us. We have a mere 31 countries to tick off the meter. That’s a staggering 86% completion of our three year cooking project!!! WOWZERS, kiddos. That’s a lifetime in puppy years.

#164 took us to the Cape Verde Islands for a little Portuguese number involving peppers, chicken and saffron ❤ oh, how we love our little saffron star of the show around here. It’s not unusual as we have found to have Portuguese inspiration for territories and islands inhabited by the motherland… here we find nothing different.

Chicken and Peppers with Saffron Recipe: https://cooking.nytimes.com/recipes/4535-chicken-breasts-with-peppers-tomatoes-and-saffron




Ease of prep and cooking: TWO STARS out of five this meal!
High brow recipe pull from The New York (freaking) Times affords that we didn’t have to lift a neuron to translate, convert or compile anything for this one, ladies and gentlemen! Three cheers for some laziness for once as this is a gravity not seen here on this blog often. There was a grand total of “60 min” allotted to the recipe and that seemed about correct when all was said and done, though the recipe says “30 min”. Overall, we decided two stars was probably on par for the elements encountered here.

Best dish of all time scale: FOUR STARS out of five for Meal!!
This was really yummy, so don’t let the four stars buck you off the bull (sorry, rodeo on the brain from this weekend’s adventures). It was flavorful, though we wanted more spice. It was saucy, though we wanted it to be thicker. While it wasn’t exactly on the mark for several components, it was satisfying and hearty. The peppers held up to the chicken nicely- and I’ll be a monkey’s aunt if we don’t love some saffron up in Brovskyland as well as our favorite little secret weapon shallot <3. It’s hard to complain about a nice meal, so I will leave you with that. I mean, it wasn’t a home-run, but it probably rounded third base.

With the National Western Stock Show in full swing, we will make sure to have our boots polished and our hats on for a little trip to #165 for the Republic of Mauritius.

– L & K