#100: Kenya

Gorgeous Weather!

I think this was one of my favorite weekends in the 5280 as far as weather is concerned. It was absolutely the most spectacular sunshiny day Saturday. I mean, it was nearly 90 degrees. I’m very seriously considering an invite to hit Palisade for Memorial Day weekend– some more fun in the sun would be on the menu. Regardless, we have so many exciting things planned for the next week.

This Sunday brought gardening, soccer and BBQing with some of the best people on the planet. I am so happy these days to just chill on my friend’s patios and drink and laugh. It’s the simple things in life you remember. Life’s just too short to not make sure you’re enjoying it with the people who make you smile.

THE DINNER: We had an adventure for this centennial country this week locating goat meat in Colorado. It was actually a whole lot of fun. We ended up at Sam’s Meat Market in Aurora, which boasted all manner of exotic meats… and hot sauces (Be still my beating heart <3) I mean this place was packed– and we got there right at opening. And did they ever have any meat you would possibly want!! Yak, rattlesnake, conch, frog, kangaroo. And of course, goat.


All things considered this made for a really exciting country meal. Nyama Choma was the name of the culinary game for #100 this Sunday. It’s the national meal of Kenya. It’s basically grilled goat meat– and it’s often served with maize (Ugali). We did not make maize, but we did make grits, which is still a corn based side dish. We also served it with a size of kale and tomatoes which is also an African staple as we have discovered over the past two years.

Nyama Choma Recipe: http://blog.ingredientmatcher.com/recipe-the-national-dish-of-kenya-ugali-nyama-choma-na-kachumbari/



Ease of prep and cooking: TWO STARS out of five this meal!
This one was just a catch in finding the actual meat. The making of the meal was probably a one star dream ride. It just grilled and got happy and then we made grits. It wasn’t very challenging but was actually a fun departure from our normal.

Best dish of all time scale: FIVE STARS out of five for Meal!!
This one was interesting. In a good way. I loved the goat meat actually (it didn’t love me later on, but that’s a different story). I think it was best described as a cross between lamb and beef. It really did taste a whole lot like lamb. We didn’t have anything on it, we just had the meat grilled/steamed. The cheesy grits were just delish, but that’s my inner Southerner talking. We really did enjoy this little culinary trip to Kenya.

For #101 next weekend we have decided to surprise you all! It’s Memorial Day weekend, so I can only guess it’s going to involve family fun and lots of delicious meal times shared with us all.

Here’s to hoping you find your inner happy!
– L & K

#99: Romania

What a Roller Coaster Week!

Full of ups and downs; twists and turns. But as for me, I happen to love roller coasters. There is something about the feeling of being weightless and having absolutely no control over anything. When I was younger, I used to hate that feeling– but as an adult, it’s very translational to life. A good friend and mentor when I was working in DC used to say that you’re on the roller coaster of life anyway, you can take two approaches. First one is that you can stress out and scream and white knuckle it through the whole ride… and where does that leave you? Scared mostly and you missed out on all of the fun of riding in the first place. So I have worked hard to adopt his second mentality: the person who rides with their hands off the bar. Losing control is lovely when you’re an adult….so more roller coasters for me, please and thank you 😉 I can’t worry about the ride when I’m having all the fun.

THE DINNER: We initially had a different country lined up this week and called an old fashioned audible because we wanted to make sure we found goat meat (Stay tuned for next week’s adventure on finding goat meat in Denver). So we decided to make Romanian food for #99. For Romania, we had a whole lot of options but man o’ man we wanted to make dessert, because roller coaster weeks often call for eating my feelings and I have a sweet tooth.

One of these days, I will make it to Bucharest. Till then, I will have to just eat all the Cozonac stateside. Cozonac is like the Romanian version of a nutella braid…except the nutella is walnuts and you make it yourself. Also there’s rum. So hooray for the Romanians. It is a traditional cake made in Eastern Europe.

Cozonac Recipe: http://homecookinginmontana.blogspot.com/2009/01/romanian-cozonac-nut-filled.html



Ease of prep and cooking: FOUR STARS out of five this meal!
Baking is tricky. Making fresh bread is tricky. Evidently making Nutella from scratch is tricky. I’m not going to lie though, as a baker, this one was fun, fun, fun till daddy took the T-Bird away for us in Brovskyland. It’s definitely an undertaking, but that four star rating is really more for you guys than us because we are baking queens (and dancing queens, but let’s put a pin in that one for now). Long story short, ingredients are easy. Follow the instructions. Have fresh, active yeast. You’ll be golden.

Best dish of all time scale: FOUR and A QUARTER STARS out of five for Meal!!
Lovely. It was really nice to come home from Sunday soccer and stuff my face with warm cake. All that being said, the instructions had vague parts to them (ie: orange peel is NOT the same thing as orange zest! but I digress…). I loved the walnuts in the filling. I loved the fragrance of the orange peel/zest and extract. I’m going to lay it on you though– it needed something. Something was missing. Something was wanting. I needed more salty. I needed ice cream with it. I needed it more sweet. It missed the mark ever so slightly, because it just needed an elevation in one of these fields. Apart from that, it was really yummy. I would make a version of this again and again.

Welcome to #100 AW195S followers!  We have selected Kenya which is mentioned involved a mission to find goat meat in the Mile High City next weekend!! What an adventure as always we find ourselves in 😉

Have fun on that Roller Coaster, guys!
– L & K


#98: Mauritania

Howdy Folks!

I can’t tell you the last time we had snow in May… oh, wait, last year. It wasn’t on May 1st last year, but Mother’s Day… still, it makes me cringe to have to scrape my car off this time of year. All that aside, it’s been a year since Daniel joined our family and two years since we kicked off this foodie adventure. Time really does seem to fly when you’re having fun. I hope the time flying by also means warmer weather is here to stay. This is one native that is ready for summer.

THE DINNER: This weekend of anniversaries was marked with a visit to Mauritania. Which for those (like me) who had no idea where in the world this was (or where in the world Carmen San Diego is) it’s a nation in Western Africa. Now you can tell all your friends and look like a smarty-pants. Get down with your bad self, nerds.

The meal this week was vegetarian. It was actually a country packed with vegetarian recipes. I have to admit, this was an easy one to pull recipes for whereas that hasn’t traditionally been the case with many of the African nations. I will chalk that up to this incredible string of luck I’ve happened to have lately 😉 Go me!! This dish is seen here in the states actually — it’s become a well known classic Creole dish. It’s origins are in Africa though, so it’s nice to see where our food comes from. It’s called Egg Rougaille and it packs a small ingredient list and a whole lotta flavor! Thanks to the ginger, coriander and garlic.

Mauritania Egg Rougaille Recipe: http://thehappyfoodie.co.uk/recipes/egg-rougaille



Ease of prep and cooking: ONE STARS out of five this meal!
Sincerely… it might have earned half a star to be honest. It was so easy to make. I already can’t wait to make this again, it was simple and quick and absolutely scrumptious (we will get to that below). That’s really all she wrote, friends! Ingredients were all found in our local market without any special field trips.

Best dish of all time scale: FIVE STARS out of five for Meal!!
It was so good!! I’m a huge fan of ginger. The rest of brovskyland would probably take it or leave it, but I love it. All that considered, it was such an unexpected hit with the rest of the family— the tomato acid really made the sweetness of the ginger a ballast for the flavors. Even though you use a whole root, it wasn’t overpowering. I’m also a sucker for a poached egg. I’m of the school of thought that yolk makes EVERYTHING better. So for that it was already going to rate well with us. We paired it with some fresh bread to soak up the juices. Not to mention it was light but satisfying.

We are taking a bye for Mother’s Day weekend, so that the chefs can kick up their soccer cleats and chill for the weekend. I know what they say about rest for the wicked, but I’m sure we can sneak by. We will resume with #99 in two weeks!! Don’t miss us too much 😉

 Happy Cinco De Mayo and Derby Week!!
– L & K