The other night I made banana bread. While this may seem rather unspectacular to the average American, let me provide a few relevant details to put into perspective the magnitude of birthing this labor of love in Egypt.
Ingredients
Following my futile 4-month search of Cairo markets and pharmacies, the baking soda was imported by my friend, Kathleen, from Toronto. Another friend, Laura, purchased the vanilla in Paris and gave it to me as a Christmas gift :) The vanilla survived a minor leak while in transit from Paris to Cairo via Rome.
Equipment
The bread was baked using an American (Fahrenheit!!) oven thermometer my mom sent from Texas via Rachel, a co-worker. The bread was cooled on a wire rack I finally found in Haarlem (Netherlands).
And there was much rejoicing!!
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2 comments:
"It's a small, small world"
Haha! Josh will enjoy this one and can relate. His experience last summer in Kenya having to have a gluten free kitchen (one roomate had Celiac) was like Iron Chef- Kenya! Living abroad has its own set of challenges, especially in the kitchen.
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