What We Eat: Breakfast Edition
That’s a pot of innards we received from a neighbor during Eid Al-Adha last week. Can you tell which parts are intestines, liver, lungs, kidney, etc.? After taking this photo, it got me thinking… since the only times we write about what we eat here are times when it is different and weird and sometimes gross:) I thought it would be helpful to lay out a little more clearly what it is that we eat on a day to day basis.
Some of you already know this about me, but when I met Jacob, I only knew how to put frozen corn dogs in the oven. And that wasn’t for lack of a good model at home! My mom was a home ec teacher:) If someone would have told me 10 years ago that I would have to be cooking three meals a day from scratch for a family of seven I would have said, NO! Thankfully it has been a gradual learning process and God has blessed me with a patient family.
Let’s start with breakfast. This is my favorite meal of the day wherever we live. Here’s what we can find in town or in the capital:
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Flour (although most of the time the flour has little bugs and worms in it which we have to sift out. ugh.)
Eggs (every couple months we get a rotten one but all in all the eggs here are great and probably completely organic:)
Sugar
Salt
Yeast
Milk Powder
Oil (The Chadians use peanut oil so that is what we have been using. Often you can also find corn or olive oil here but they are VERY expensive)
Peanut paste
Oatmeal
Corn Flakes
Apples and Bananas (In season)Items available in country but not in our town:
Baking Powder
Baking Soda
Cinnamon
Raisins (dried)
Dates (also very dry)
Cocoa Mix for drinks
Butter
Because our life here includes a large amount of unpredictability, we have made a daily schedule for our breakfast times. That helps me from stressing out every time a meal is approaching (which actually still happens more often than I would like to admit!). Here’s what we regularly eat each morning here in Chad:
Monday: Muffins
Tuesday: Oatmeal
Wednesday: Baking Powder Biscuits and Eggs
Thursday: Oatmeal (we used to do granola but I haven’t made that in awhile)
Friday: Scones
Saturday: Pancakes (Evangeline makes these most of the time now)
Sunday: Cinnamon Rolls or Corn Flakes
When we first arrived back from Sweden, there were no Cornflakes in town or oatmeal. I don’t even like Corn Flakes but the fact that they weren’t available for an easy breakfast option kind of sent me into a downward spiral:) So I started looking in my Wycliffe cookbook for other different options for breakfast. These past couple weeks, Evangeline and I have tried Danish Pastries, English Muffins, and Cake Doughnuts. It’s nice to have some variety every now and then. We love getting dried fruit, coconut, brown sugar and nuts in packages to add to our scones or muffins or oatmeal. And I welcome other ideas of what we can make with the ingredients that are available here.
I’ll try to write about lunches next.generic cialis 50 mg
Sounds a lot like our ingredients list out here! Except we’re in the city and get more variety – IF we’re willing to pay the price!!! Such a huge difference from how I used to cook back home. :) I look forward to your lunch and supper lists! Might give me ideas! :D
Our breakfasts here tend to be granola, corn flakes, occasional pancakes/crepes/waffles.
A suggestion I’ve been thinking of making more is French toast. Baguettes are so easily available and cheap, that it wouldn’t be hard. But I haven’t incorporated that into our menu yet. :)
It is interesting how similar our breakfast menu is to yours! Though we definitely have a bigger list available to us in our city (a few breakfast conveniences include: nutella, cream-cheese spread, jams). Last week I bought a pumpkin from the mountain village north of us (for$15!!!) Splurging for Thanksgiving! I sometimes vary our baking powder biscuits by substituting half oatmeal for flour and adding a scant 1/2cup sugar (4cups flour/oats total) It makes a different texture. I also like to make bread pudding for breakfast using slightly stale bread, milk powder, sugar, eggs and water. It’s like french toast in a 9×13 baking pan. We can get canned pineapple so sometimes I dump that on top for variety or I use some raisins and cinnamon. Another favorite is Baked Oatmeal (recipe in Wycliffe). I look forward to your lunch/dinner post! =)
I miss making granola with you and Dolly. :) But it looks like you’ve got a good breakfast schedule going there. Good job, keep it up!