HAPPY THANKSGIVING TO ALL.
I hope everyone had a great Thanksgiving. Although different without Caitlin, we enjoyed a great holiday. Caitlin traveled to Jima to celebrate Thanksgiving with other PC volunteers so we were able to face-time with her on Thanksgiving morning. Heres a great picture with Caitlin front and center – she is obviously the one on the phone haha. Too bad Brian didn’t make it over earlier or I would have had our picture for this years’ Christmas card.
Caitlin said there were about 14 volunteers that gathered for taco night on Thursday, actual thanksgiving, and a traditional Thanksgiving dinner yesterday, on Saturday. I think it is awesome she has other volunteers to share holidays with and I love when she travels and has access to wifi.
I am sending Box #10!! Double digits which is really exciting. I am still playing catch up and I think I am close. We received a letter this weekend and Caitlin counted the 26th of October as her 280th day living in Ethiopia. Which means as I write this blog she is 310 days closer to returning home.
One of the things I know Caitlin misses is good tasting food. So this box is a ‘recipe box’. I have all the fixings for a delicious new recipe we tried just the other day. We have vacuum sealed most of the items in the box but particularly the ginger and garlic which are needed for the recipe. I don’t know if she has access to either of these so we are sending and hoping they stay fresh enough with the vacuum seal by the time they reach her. We eat vegetarian so it is always fun when we find a new tasty recipe. Here is the recipe. P.lease try it and let me know what you think.
Curried Lentil, Tomato & Coconut Soup
2 Tbs virgin coconut oil or virgin olive oil, 1 medium onion finely chopped ( I know she has this available); 2 garlic cloves chopped (I sent this), 1 2&1/2 piece of ginger peeled and finely grated (I sent this also), 1 tbs medium curry, 1/2 tsp crushed red pepper flakes 3/4 cup lentils, 1 14.5 Oz. crushed tomato, 1/2 cup finely chopped cilantro (sent her all these spices), plus extra cilantro leaves for serving, 1 13.5 oz can coconut milk. Shake well. Lime wedges for serving (I hope she has this available).
Heat Oil. Cook onion until soft and golden brown about 8-10 minutes. Add garlic, ginger, curry powder and red pepper flakes. Cook about 2 minutes. Add lentils, stirring for 1 minute. Add tomatoes, 1/2 cup clilantro (less since dried), salt, 2&1/2 cups water, pepper. Set aside 1/4 cup coconut milk for serving and add remaining to pot. Bring to boil. Reduce heat and simmer 20-25 minutes until lentils are soft. And enjoy!!
Here is the box with the ingredients…..and a little extra.
37 more days until we get to see our girl!