Thursday, January 07, 2010

Niger - what I was supposed to do

Some background:
I was a Natural Resources Management (NRM) volunteer. Most of Niger's population lives along the southern border of the country, and as you go further north you encounter the Sahel, then the Sahara desert. Due to a major drought in the '70s and poor farming and grazing practices, the Sahara desert has been spreading. Strong winds blow away precious topsoil and spread sand over fields. People cut down the few trees they have, resulting in erosion, poorer soil quality, and less animal fodder.

Technical training:
As a NRM volunteer, I learned how to use agroforestry to improve farm soil quality and prevent desertification and erosion.

We learned how to prevent sand dunes from spreading by planting rows of trees or rows of sticks to make a fence that would slow the wind down;


Planting "wind breaks" (rows of trees that would slow down the wind) around fields;


Creating "live" and "dead" fences to prevent animals from eating crops (basically a hedge of live trees or sticks);


The creation of rock "walls" to block the flow of water in gullys (and preventing further erosion of precious farmland);


Special crop planting techniques to reclaim rock-hard soil (hardpan) and to collect maximum rainwater;

Zai holes


Demi lunes


Planting, pruning, and harvesting gum arabic (sap from the gum arabic tree used in cosmetics, cola, candy, and glue);


Grafting trees such as gum arabic, mango, citrus, and desert date;


Planting moringa trees as a food source and income generation (the leaves are nutritious and taste like spinach);



And finally, showing people how to make tree nurseries so they can plant trees in their yard or field.


Stay tuned to hear what I actually ended up doing!

Successful bread and sad bread

I made "rustic European country bread" the other day, and it turned out great!



What makes it "European" and "rustic" is that it doesn't have any dairy or oil in it. Just flour (whole wheat, white, and rye), salt, sugar, and yeast. It was nice and chewy with a crispy crust.

Today I didn't have such good luck making "American" bread. My dad's been hinting at rye bread for a while, so I gave it a try. This bread had white flour and rye flour in it, as well as butter and milk. Despite leaving it in the furnace room for the entire day it turned out flat and sad-looking.



Whatevs. I may have to mess with the recipe before I get it right.

Tonight's Dinner:
Ghanaian jollof rice
Coleslaw with salad cream dressing

Wednesday, January 06, 2010

Black Forest Cake adventure

Last week I made a Black Forest Cherry cake. It's three layers of chocolate genoise (foam) cake brushed with brandy syrup and whipped cream and brandied cherries for the filling. I used frozen cherries from the store and, since the recipe called for 3 cups of whipped cream I decided I'd try to lighten things up by using low-fat Cool Whip. I know, Cool Whip is full of chemicals and is not as yummy as the real stuff, but I figured it's a little less dangerous for the waistline.

The most difficult part was the chocolate genoise. That damn cake is the bane of my existence! Despite reading various recipes and watching internet videos (thanks for the Martha tip, Alanna!) the first two cakes I made fell flat. I kind of blame it on Cook's Illustrated, because I was following their recipe and they specifically instructed using the paddle attachment to whip the eggs. When I used the paddle attachment the cake fell when I added the flour, so I figured I wasn't whipping the eggs enough. Sure enough, when I switched to the whisk attachment, the eggs got more voluminous and the cake didn't fall when I added the flour. But there's more to bitch about. Even with the successful third cake, the flour didn't incorporate fully into the batter and there were little flour chunks in the bottom. The cake lady, Rose Levy Beranbaum, said in her book this always happens and you just have to pick the flour chunks out with a toothpick, but to me that seems redundant and there's got to be a better way. I emailed the folks from Cook's Illustrated to ask for help with the flour chunking problem, so we'll see if they get back to me.

Each cake required 6 eggs, by the way, so my dad kept going to the store to buy me more eggs. He's such a sweetie.

To make a genoise, you have to have some foresight so that your ingredients are ready.
  • Two types of flour, sifted onto wax paper.
  • 6 eggs, at room temperature.
  • Melted butter, at room temperature.
  • Cocoa and boiling water mixed into a paste.
  • Pan greased and papered (but don't flour it like I did).


All the preparation and baking failures were worth it when I finally finished it:


I took it to my aunt's house and we all devoured it. It was delicious!

Tuesday, January 05, 2010

Mornings with Gilad

Every morning I get up around 9:30 and do aerobics with Gilad at 10. He is this dark-haired, muscular, sexy-accented aerobics instructor on Fit TV, and he is helping me get into shape.

He has two programs, one at 10:00 and the other at 10:30. The 10:00 one is straight out of the 80’s with ladies in high-cut, shiny leotards and scrunchy socks. The later show is more modern, but I prefer the earlier show because Gilad is younger (and therefore sexier) and I find the outfits more entertaining.


I should mention my accompanying diet to go with this new fitness program. I can only have a sweet twice a day, so this means I can’t have a cookie every time I pass through the kitchen. I’m also trying to lower my alcohol consumption, not that I drink a lot anyway, but just trying not to make that second glass of wine a habit.


Since we don’t have a scale I can’t track my weight, but I already noticed my stomach looks trimmer and I feel better about my body in general. I noticed I’m a little crabbier than usual, which may be because I’m tired from the exercise and missing my sugar, but hopefully that won’t be a permanent thing.

Saturday, January 02, 2010

Schisto-so-my-ass

I got a letter from Peace Corps the other day.

Dear Ms. P:

The results of your close of service (COS) schistosomiasis antibody test has been received by the Office of Medical Services (OMS), Peace Corps/Washington. The results are inconclusive and may indicate an early infection with the schistosome parasite. A retest is advised to confirm or rule out this possible infection.

Oh my god, creepy!

So I bet you're wondering what schistosomiasis is. I got some info from Google Health:

Overview


Schistosomiasis is infection with a type of Schistosoma parasite.


Symptoms vary with the species of worm and the phase of infection.

  • Heavy infestation (many parasites) may cause fever, chills, lymph node enlargement, and liver and spleen enlargement.
  • Initial invasion of the skin may cause itching and a rash (swimmer's itch). In this condition, the schistosome is destroyed within the skin.
  • Intestinal symptoms include abdominal pain and diarrhea (which may be bloody).
  • Urinary symptoms may include frequent urination, painful urination (dysuria), and blood in the urine (hematuria).

This infection is usually treated with the drug Praziquantel. If the infection is severe or involves the brain, corticosteroids may be given.

You get a schistosoma infection through contact with contaminated water. The parasite in its infective stages is called a cercaria. It swims freely in open bodies of water.

On contact with humans, the parasite burrows into the skin, matures into another larval stage (schistosomula), then migrates to the lungs and liver, where it matures into the adult form.

The adult worm then migrates to its preferred body part, depending on its species. These areas include the bladder, rectum, intestines, liver, portal venous system (the veins that carry blood from the intestines to liver), spleen, and lungs.

Schistosomiasis is not usually seen in the United States. It is common in many tropical and subtropical areas worldwide, where it affects more than 200 million people.


I've been thinking about my last months in Niger, trying to figure out what I might have done to expose myself to water-borne parasites that burrow into your skin.

Last January I went swimming in a muddy Niger lake. I went on vacation in Ghana in late September, but I don't recall going in any freshwater lakes. In November I went to Gerewol and walked around the perimeter of a muddy, freshwater lake, though I don't remember making contact with the lake water.

I'm gonna get re-tested and we'll see what happens.

Tuesday, December 29, 2009

Current projects

I thought when I came back to America I'd be sitting around the house bored out of my gourd, but that's not the case. I was so busy cooking for the holidays, and now that Christmas is over I'm doing other things.
  • Cleaning the upstairs closets. My bedroom is upstairs, and the closets are filled with random stuff (mine, Joe's and my mom's) so it's my job to organize them, put things in storage, and clean the closets so I have a place to hang my clothes. This included wiping off over a hundred wire hangars that were covered in dust from a drywall project a few years ago.
  • Putting all my parents photos in new albums. The albums are falling apart and pictures keep falling out.
  • Scanning my parents' photos onto the computer.
  • Working on my baking skillz. Tonight I made lime-meringue pie. The meringue was a huge pain in the butt (fussy!) but it was worth it. The next two days I'm making black forest cake, at Tom's request - chocolate genoise layers filled with brandied cherries and whipped cream. Yummmm.
  • Oh, and then there's that Peace Corps application I kind of ditched during the holidays.
I'm thinking of starting culinary school this summer. There's a community college nearby and I'd be doing something I love.

Here's two pictures of the cat. He cracks us up.

Rudulph the red-nosed reindeer:


Snaggle-tooth! He's missing his top left fang so sometimes his lip catches on the bottom one. It's freaky.


Tonight's dinner:
Goulash - rotini with a paprika-thyme hamburger-tomato sauce.

Yesterday's dinner:
Split pea soup with yellow split peas (the green ones freak mom out) with cajun-spiced roasted sweet potatoes (they were awesome). Weird combo, but I needed something to go with the soup and the taters sounded good.

Sunday, December 27, 2009

Holidays

For Christmas we had a great celebration.

Djam came to visit wednesday through saturday. He's like a member of the family, as even Blackie loves him! We cooked African food (rice and beans) with Ghanaian sauce (fish and tomato sauce) and Niger sauce (fried onions with oil). We went to church for the Christmas Eve mass. My parents' church has two priests who actually work at four churches and rotate between them. This week was Father Peter, who is from Nigeria, so Djam and I brought him some leftover African food. We thought it would be a nice reminder of his homeland.

For Christmas I got cute earrings and leather gloves from my dad, a jewelry box to hold all my new African jewelry, a Persian ambassador hat from my mom, two wonderful books from Tom (The Cake Bible by Rose Levy Baranbaum and Baking By Flavor by Lisa Yockelson), slippers and a t-shirt from Djam, and a hat, gloves, scarf and slipper socks from Joe and Mary.

Persian Ambassador Hat

I baked stollen using this recipe and it turned out really well. My mom requested these Swedish almond butter cookies, so I made those too, as well as gingerbread people and rum balls. Combined with Mary's delicious candies and fudge, we really had no shortage of sweets around here.

I also tried the Cook's Illustrated recipe for low-fat chicken parmesan. It was amazing. I defrosted frozen chicken tenders and coated them with flour, then egg whites, then a mixture of toasted Panko crumbs and parmesan cheese. They were baked at a high heat to produce a crispy crust, and served with spaghetti with marinara sauce. It was pretty delicious and no frying involved.

For Christmas dinner my mom made roasted turkey, cranberry sauce, gravy, and reheated green bean casserole leftover from a funeral. NO potatoes, NO stuffing. But that was okay because Djam and I supplemented with a Ghanaian dish called Red-Red. It consists of fried plantains with spicy red beans. It was sooo yummy. Here's a decent-looking recipe in case you want to try it yourself.

Okay, new subject. Djam. When I left for the Peace Corps in 2008 Djam and I were somewhat together. Then, while I was in Niger, we broke up due to communication issues. I went to Ghana for vacation late September of this year, and since he's from Ghana I went to his village and hung out with some of his people (although he did not go, he was in the u.s.). This kind of brought us back in contact with each other and I started wondering if we could get back together. When I came back to the u.s. we called each other, and he came for Christmas. I was curious to see if we'd have a spark, or if I'd have feelings for him, or whatever. Djam came and.. nothing. We didn't mesh well and I don't see us having a romantic future together. It's sad because Djam would make a great partner - he's considerate, generous, talented, polite, and shares my religious and political views. However, I don't want to make the same mistake I made with Zach and start something I'm not into 100%.

So yeah, that was my holidays. Lots of food and a little romantic excitement.

My Niger cat Moose trying out my Zeina stocking (Zeina was my Niger name). There's Buddy in the background trying to be in the picture. What a photo hog!


Tonight's Dinner:
Homemade pizza with pepperoni, ham, mushrooms, onion and banana pepper rings

Tuesday, December 22, 2009

Hello, lover

I love this Michael Kors Uptown Astor bag.



Problem is so far I can't find it for less than $298.

Edit: I like this one more, and it's cheaper. Now hopefully I'll win the auction. :)

Monday, December 21, 2009

Shhh! Don't tell Tom

Don't tell my brother Tom, but.. I give the cat treats.

Last night I gave him a little piece of ham. Today I gave him part of my egg yolk. Last week I gave him a piece of boiled bacon I was using for a recipe.

Tom pays very careful attention to Blackie's diet and is concerned about him developing kidney stones and getting fat and who knows what else. But I say, the cat is old (15 years). Let him live a little!

The outdoors

I just got back from a walk down the road. I had time to think about how different walking is here in the U.S. from walking in Niger.

In Niger, I had to walk about 3 miles to get from my village to the main road. I usually made this walk in early morning, before the sun became really strong. It took me about an hour to make this trip.

The walk to the main road from the village.


Here, I walked to Pollack Bridge and back, about 3 miles. It took about an hour. I made my walk around noon, warmer than early morning or evening. It's about 23 degrees here. In Niger, it was 100 degrees on average.

It was so quiet outside. No animal sounds and I didn't see a single person. It's great for meditating or listening to your iPod. But in Niger I would always run into about ten people on my walk to the road and say hi to them. I'd also see wandering goats and sheep, and sometimes walk through a herd of cattle.

Grazing cattle. The clay structures are graneries.


By the time I got back from my walk today, my face felt frozen and my lungs burned. In Niger, I would be dripping sweat and chugging water after walking 3 miles.

Whereas in Niger I'd bathe to wash away the sweat, here I'm going to shower to warm myself up.

Sunday, December 20, 2009

My weekend was a blur

I can't believe it's already sunday. I was so busy last week:
  • Cooking. I make dinner six days a week. Highlights of last week's meals include the BEST homemade pizza EVER and Chipotle-style burritos. For the pizza I followed the Cook's Illustrated recipe. First you make no-cook pizza sauce (in a blender, puree canned drained tomatoes, fresh garlic, olive oil, black pepper, and a little salt and sugar). Then when the dough is rolled out you brush on olive oil, oregano, and a sprinkle of kosher salt. Then you spread on the sauce, then the toppings, but not the cheese, and bake on a pizza stone at 500F. After about 7 minutes you sprinkle on the cheese (it's kind of scary, you stick your hand in your extremely hot (500F) oven to do this), and three minutes later you have garlicky, cheesy, fresh-tasting pizza with a nice, crisp crust. Seriously, it was amazing. The secret to making the crust taste good was the olive oil/oregano/salt layer, and the secret to having a crisp crust is using the pizza stone.
  • Baking. I made cut-out sugar cookies and caramel-chocolate cookies. My brother's Boy Scout bake sale was saturday, so friday night I frosted the sugar cookies and made a batch of cranberry-white chocolate cookies to supplement.
  • Christmas cards and packages. I had a few projects to finish before I could send out my packages, so I was scrambling to do those. And for the first time I did Christmas cards.
  • "Helping out" at the Boy Scouts' cookie sale. From like 10am-4pm yesterday we stood in the freezing cold front entrance of the Glen's grocery store selling cookies. My dad was supervising the Boy Scouts and I was there to help, but I spent most of my time window shopping at the Hallmark nearby, visiting the Dollar Store, and going inside Glen's to peruse the magazine aisle.
  • Socializing. I visited my 90-year-old friends down the street (I met them while I was in college. They're friends with my dad and he recruited me to teach them how to use their new computer, and we've been friends ever since). We chatted for a few hours and they served me Vernor's and Tater Skins. It was fun.
  • Shopping for Christmas stuff. And I'll admit I was window shopping for when I start improving my wardrobe (see below).
  • Church. This old guy (my friend) gave me a kiss on the lips!
Tonight my dad cooked this really good ham and I couldn't stop eating it. Combined with my cookie habit this is bad news for my expanding hips and thighs.

This week I'm making gingerbread people cookies, key lime pie, and something with won tons (maybe won ton soup or potstickers). Djam is coming wednesday to celebrate Christmas with us, so that will be fun. Then I'm going back to Madison with him for New Year's.

My wardrobe's pretty sad. I'm doing okay for jeans, but I have NO tops and nothing fashionable. I ordered some catalogs off the internet, ordered a 2-year subscription to Marie Claire for $10, and found I may someday order something from the French Connection. I also want a nice leather purse. Someday.

Today's Dinner:
Dad's roasted ham with mashed potato patties and canned beets

Thursday, December 17, 2009

Wednesday, December 16, 2009

Procrastinating

I'm applying for this Peace Corps job and it requires writing a few short essays. Can you believe it? I finished one but still have four to go. It's so grueling.

Yesterday and today my spirits are lifted. I think I need to get out and get some exercise but it's really hard motivating myself to go out in the snow when I'm used to a nice, warm climate. Today I will once again look for my snow pants. That will be the first step.

Last night I made macaroons and they turned out kind of bad. I couldn't get them unstuck from the parchment paper in once piece and finally just demolished them, then wadded the coconut pieces up into little balls.

A picture of cute Arab kids in eastern Niger:


Last night's dinner: Bleu cheese- and garlic-stuffed hamburgers (my dad's been hinting about it for days) with homemade hashbrowns.
Tonight's dinner: Spaghetti with tomato sauce and garlic bread.

Monday, December 14, 2009

Readjusting to life in the U.S.

It's really kind of weird being back here and becoming an American again. It's hard to put my finger on what makes it so different, but a few things are difficult for me.

It's hard using the computer for extended periods of time. It's hard writing in this blog. I don't want to check my email. And it's extremely hard to leave the house- I am practically a hermit. Though it's hard to say if that problem stems from culture shock or fear of the climate.

I'm feeling discouraged about finding a career. I read job descriptions and feel I don't have the skills and experience they want. Being in Africa for two years makes me feel like I have a very limited skill set - Hausa language, schmoozing with people, adjusting to a new culture, showing people how to plant trees. What can that get me in the United States? And I really don't want to return to my former career in the wood science industry. I'd rather work somewhere where you say, "you want fries with that?" I'm also weary of working in an office; maybe I'm traumatized because the last-and only-office job I had did not work for me.

I wanted to go into the cake-baking business but when I look at job descriptions for that I feel I don't have the experience they're looking for - making chiffons and using fondant and ganache. Yeah, I can bake and decorate cakes, but I'm no pro. I need more experience.

But there's a light at the end of the tunnel. I have Peace Corps health insurance for 13 months. My parents are making my student loan payment until I can get back on my feet. And I don't have to pay rent or buy groceries, so I'm at low overhead. And I can live anywhere. So here's what I'm going to do:
  • Bake one complicated (egg-leavened rather than using baking soda or powder) cake per week and decorate with icing.
  • Continue to surf the internet and get career ideas.
  • Turn in my resume to Peace Corps so I can maybe get a recruiter job.
  • Look into working with Hausa immigrants in the U.S.
I'm just not feeling very confident right now. I think I'm in a bit of a funk. It doesn't help that I got my Peace Corps readjustment allowance and it was about what I made in 1 month at my old job. I lost half the money to taxes and health insurance costs. Yuck!

Oh well. Tomorrow's a different day.