Our Home Is Where Our Food Is

I’m frequently asked where “home” is. We left the US from our previous residence in Oakland, California, but we don’t have a set place to return to when we eventually finish traveling. We left a few possessions with family in Ohio and New York, but most of what we own is traveling with us. So, in many ways, home is pretty much wherever we are, even if it’s for just a short period of time.

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Food Improvisation

It’s been cold and snowy enough that we haven’t ventured to any markets or larger supermarkets since arriving in Istanbul last Monday. Instead, we’ve been relying on the very small grocery store next door and, instead of meal-planning, I’ve mainly just been buying everything that looks even vaguely interesting and then improvising from there.

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While our cooking patterns adapt a bunch each month depending on where we live and what’s available in the markets, we’ve made at least one batch of soup at every home except Costa Rica. (Heat and ant invasions do not encourage soup-making.)

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Cooking in Thailand

Leaving India was hard, not the least because we love Indian food and were spoiled by the ubiquity of amazing vegetarian options. (Okay, we also were spoiled by having a really good cook.)

However, I’ve been surprised by just how much I’ve been enjoying Thai food as well – and after two cooking classes, how competent I feel at cooking several Thai meals at home.

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A Kyoto Cooking Class – With A Preschooler

As I’ve written before, this is a month without external childcare, which means less time to explore solo. I still really wanted to take a cooking class in Kyoto, so I decided to bring Theo to the bento box class at Cooking Sun. (Their registration form let me add a child under five for free so I took them at their word that preschoolers were okay.)

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Cooking in Rabat – Tajine

Finding a Moroccan cooking class in Rabat was challenging – when searching online, I kept being redirected to classes Marakesh. Luckily, I eventually found the web site of Salam Cultural Center, which offers cooking classes in Rabat in addition to language and cultural exchange programs.

For our main course, we made the ubiquitous tajine, a word that describes both the pot used to cook/serve the dish and the food itself. Continue reading “Cooking in Rabat – Tajine”