26X2, Week 3: Cook Islands
Admittedly, I knew nothing of the Cook Islands before this challenge. That’s exactly why I’m doing this! These recipes were the most fun to read through so far, so even if you don’t plan to make any yourself, I suggest reading them for their charm. I set out to make the tiopu kuru (breadfruit stew), but the elusive breadfruit was impossible to find in Philadelphia. I even spent a few hours in Chinatown with a dead phone (I needed you, Google translate!) and no luck. Plan B was to buy as many Cook Island ingredients I could remember reading about and hope they were sufficient for at least one recipe. That’s how I ended up with a papaya, mangoes, limes, three forms of coconut, turmeric root, arrowroot, bananas, and yucca (I was guessing at this point).
26X2, Week 2: Basque Country
Basque Country is not a “country” in the traditional sense, but a region that spans between Spain and France. There is a Basque culture and language and people. In its own language, the region is called Euskal Herria. They have stunning beaches, lengthy history, and rich food. After researching this area, I’m intrigued to learn more through first-hand experience.
Cooking (eating) and traveling are always on my list of things to do more of as a new year starts. While I’m regularly in the kitchen as it is, I’ve found that I haven’t been challenging myself as much as I have in the past. And while we travel fairly frequently, I’m always looking to explore other cultures, particularly ones that I know little or nothing about.
That brings me here, to the start of 2017, with a new project in mind. Each week, working my way through the alphabet, I’m going to pick a culture, country, or region starting with that week’s letter. Then, I’ll pick a dish representative of the culture to try to replicate. I’m calling this project 26X2. (Hopefully) by the end of the year I’ll have made it through the alphabet twice, and I’ll have explored 52 new cultures and their recipes.
26X2, Week 1: Albania
For the first week of 26X2, I’ve decided to focus on Albania. Not really knowing where to start, I did a Google image search for traditional Albanian recipes to see any common trends. One dish stood out to me, and it turned out to be flija.
I’m starting this week with a one-way ticket on the Crazy Milkshake Train. I’m jumping on board and not coming back. I hope you’re not sick of this trend because it’s too fun to quit. Ice cream and dessert and fun toppings and a giant mess? I’m not normally a huge fan of milkshakes, but I think these excessive drinks literally whisper in my ear while I sleep.
During the summer I find that I’d rather come up with a fun cocktail to sip while the hubs mans the grill than stand over the oven or stove indoors. It fills my need to get creative in the kitchen and makes the heat a little easier to bear.
I have a simple cocktail equation I like to follow in the summertime when I’m whipping up my newest drink. There are so many ways to mix and match flavors and ingredients, so cocktail time never gets boring. It’s easy: