He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. ~Henry David Thoreau

Wow, where does the time go? It’s already been a week and a half since the last posting.
As promised, I will devote an entire posting (although, more would be required to adequately cover this subject) to food. And, there's a lot of it here. With a country comprised almost entirely of expats, there's bound to be a variety. There’s an amazing selection of restaurants, although our favorite is Marroush. And while it’s convenient at a half block away, it’s also incredibly good. The shawarma is ready everyday at 6:30. We eat there maybe once a week. And for those who have expressed concern that Sam isn’t eating. No worries, we’ve found a pizza restaurant, and we eat there once a week as well (to prevent nutritional shock).
The produce section at the grocery store has been an education. Even for me, whom I consider to be a well-versed cook. I purchase a Middle Eastern cookbook this past weekend, and made the baki mussaka (eggplant with spaghetti). It turned out well, and since I made a little portion for Sam with only jarred spaghetti sauce, he did manage to keep from retching. As far as home cooking is concerned, that’s where the fun begins (at least for me). There are stores ranging from the hyper markets to “convenience” stores that would fit in most people’s living rooms. On Facebook, I’ve tried to update with photos with my latest “experiments.” I’ve made kofta with rice, kheer, and the aforementioned eggplant. Which, I couldn’t get the children to eat, unless I called it “aubergines.” Everything sounds fancier in French, I suppose. Not to worry, though, I’ve stayed true to my southern roots, and have made macaroni and cheese, fried chicken, and biscuits (much to the amazement of Belatu). I somehow got the impression her previous employer did not cook. And, you won’t believe it y’all! I even found buttermilk!
But back to the produce section. I cannot begin to describe how amazing it is. I never knew there were so many types of mangoes (they are just as passionate about their mangoes as we are about apples). And, I can find vegetables I’ve only seen in exotic cookbooks (although, interestingly enough, molasses is in the “ethnic food” section). We’ve had produce from across the globe (primarily Asia and Africa), and while I’ve tried to keep it local (our favorite has still been dragon fruit) —I realize that it’s really no different than purchasing strawberries from California in December when I lived in North Carolina. But, there are amazing farmers’ markets and we’re already becoming familiar faces. The kids are great at scoring free pitas right off the line.
Since I shop at least three times a week, the quality is much fresher. We are eating vegetarian meals at least twice a week. Since few preservatives are used, as well as less salt and sugar, the flavors are much clearer in the meals. Therefore, we eat less as well.
Combined with walking more, we’re becoming healthier overall. So, come visit and let us take you on a culinary adventure!

Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne