Wednesday, April 11, 2012

What the Heck Wednesdays: The Hunger Games

"What the Heck?! Wednesdays" focus on the heart-warming, ridiculous, and sometimes frustrating stories from our school days.  Teaching in Turkey is trying and difficult.  We come home exhausted,  and our days off are nothing short of precious. That being said, we love our students.  Most of the time. They are creative, silly, smart, obnoxious, loud, affectionate and adorable.  And they make for some delightful stories. Enjoy...  

I am of the opinion that every teacher has an age group  that is their preferred age group, mine is pre-k and maybe early elementary school. It is absolutely not High School. As teachers in a school with students ranging between age 4 and age 17 we are often come in to contact with children older than we are used to teaching.

Sometimes when sitting in the office we are asked to watch students as they take tests or finish an assignment. That means I am asked to look for cheating or sneaky and suspicious behavior that may not be appropriate for test taking. This means I am forced to be seen as an "authority figure" for children in my least preferred student group, high school (cue scary moment music.)

One day 4 students were in our office taking a German test. I noticed that 2 of the boys were making eyes with each other in the way that boys who are cheating on a test might. I decided to have a little fun and jokingly let them know I saw what they were doing in hopes they woud give up. First attempt foiled...Score one for me.

These boys were obviously struggling with this test as they were in the office for almost 2 hours. They both spent most of that time asking their teacher about specific items on the test in hopes that she would give a small clue to the correct answer. Regardless they still seemed to think that cheating was their only option. This next attempt was a coordinated drop-off maneuver similar those you might see James Bond attempt to foil, when he isn't busy selling out with a bottle of Heineken.

Here's how it wen't down. One student wrote down some answers on a post-it sized paper. He then placed it in the designated location, probably said something like "Atatürk has left the building" and went over to his teacher to ask a question. The second student then retrieved the paper from the pick up point and slid it under the table in hopes that he wasn't caught.

Unfortunately for him, my supervisory abilities were strong that day and I watched the whole thing go down. Keeping with my jovial attitude from before I decided to have a little fun and let him off the hook easily. I leaned over his shoulder and asked if the paper had the right answers on it or if his friend was wrong. Stunned he said "No. Only paper." at which point he held up the back side of the paper. I shouldn't have worn my "I was born yesterday" shirt to work that day.

So I told him "Give it to me, I'll throw the paper away." He proceeded to make a big show of ripping it up into large enough pieces that he could still read the answers.

I reiterated, "I'll just throw it out, give it to me."

Like any good double-agent caught in the middle of a difficult situation, he swallowed the evidence. Thats right, he quickly tossed the papers into his mouth and chewed them up. He wasn't going down like that.

Tuesday, April 10, 2012

Turkish Meal Mondays: Dolmas

Turkish Meal Mondays are a glimpse into the food we enjoy here in Turkey, accompanied by a recipe.  Mondays are one of our favourite days, because they're Market Days. Ever since our first market day a year and a half ago we have only missed two, due to torrential down pour a few weeks ago.  Our trips to the market will continue to focus on selecting fresh and delish produce to use in our weekly Turkish recipes.  Get ready... This blog just became appealing to foodies.

Turkish people love to stuff things.  So much so, that they have a special term for the large category of stuffed food types: Dolmas.  They stuff peppers, and eggplant, and squash, and zucchini, and zucchini flowers, and grape leaves... I could go on and on. 

So I figured dolmas really deserved their own day. I've made pepper dolmas before, and I thought I would look for something new.  I've found this LOVELY Turkish recipe blog: Almost Turkish. But after looking at her 50 dolma recipes, I couldn't decide.  I wanted to make them all.  So we headed to the market with the plan to buy lots of veggies to stuff. Basically I went dolma-crazy. 

Grape Leaves:  I didn't buy these.

Dried eggplant (patlıcan), and peppers (biber): We also didn't buy these, because we have all the fresh versions, but I am dying to use some.

To be stuffed:  eggplant (the long skinny kind), zucchini (kabak), small green bell pepper (dolma biber), and an onion (soğan).
 

Peppers: cut the tops off, and rinse the seeds out.
Eggplant and zucchini: cut the top and bottom off, cut in half, and use a knife or spoon to scoop the middle out.  Leave a half an inch or so in the bottom.  Your making little dishes. 
Save the tops and bottoms of everything to use later.
 

The onion: (No pictures.  Sorry.) Cut a quarter inch off of the top and bottom. Peel.  Boil for 20 minutes of so.  Rinse.  Squeeze the onion gently until all of the layers pop out and separate.  Don't stress if they break, it will all work out. 

Stuffing ingredients:

Note 1: This made SO MUCH STUFFING! I had enough to make like 10 weird (but good) meat balls.
Note 2: This ended up being a mix of all of her recipes. I left things I don't and added things I do like, but in the end, I didn't want to make 4 different stuffings, so I just made one.  If you want something more traditional, check out Almost Turkish. She has so many options. 


2 tomatoes (domates), 1 onion, garlic (sarımsak), a handful of mint (nane), and a handful of parsley (maydanoz)
Chop and throw in a BIG bowl.

 A few spoons of tomato paste, a spoon or pepper paste, and 2 cups of dry white rice.
Add to bowl.

Herbs: A scoop each of garlic powder, sumac, and cumin.

 Not pictured: Meat. Raw. (It's just not that photogenic).  Any sort of ground meat is fine.  Or no meat.  
Olive Oil: Quarter cup.

Mix everything with your hands. Squish Squash.

Spoon into all of your little veggie cups.

Pretty peppers.

Add the tops on like cute little hats. 

Cut some slices of left overs if you don't have enough tops.

Boil in a few inches of water for around 30 minutes, or until the rice is done.

I made a sauce from Almost Turkish, using olive oil, pepper paste, mint flakes, garlic powder, and lemon juice.

 I poured the sauce on the eggplant and zucchini.

I used yogurt for the bell peppers.

And I used pomegranate sauce for the onions.

Ratings: 
I liked the onion and pepper casings the best, but I loved the sauce on the eggplant and zucchini.  Also, I love yogurt on everything now.  So maybe the sauce and yogurt with the peppers or onions next time.

Afiyet Olsun

Sunday, April 8, 2012

My Husband IS Handy

For many years I've dreamt of marrying a handy-man.  Someone who could fix problems around the house, and in the car, and who could make me beautiful furniture with a few tools, some old barn wood, and his bare hands.  I used to watch Ty Pennington when he was on Trading Spaces, and drool over his tooly-ness. I used to say, "I just want to be able to say 'make me a beautiful bed,' and then he'll say 'OK!' and just do it..." 

Then I met Alan.  And all of the wonderful things I love about him over shadowed the minor detail that he wasn't handy.  I decided (wisely) to marry for love, not tools.  And I don't regret it one bit. 

Especially after today.  Because today he made all my dreams come true.  Today my fantasy Handy-Husband came to life.  Sort of. 

He broke the bed. 
Don't worry Moms. It's totally not like it sounds.  I wasn't even there. He leaned back against the headboard while he was on a phone interview with the Peace Corps and it broke right off of the rest of the bed.  What can I say?  He interviews HARD. 
Where the headboard separated from the sides. These were just laying on the floor. 
Anyway... BREAKING THE BED does not equal MAKING A BED.  I know. BUT after two weeks of getting in and out of bed very carefully, and praying that it would last us until our move in two months, Alan woke up this morning and said, "I'm going to fix this bed today."

The original plan was to use hammer and nails, because we have those things, but after checking our "tool drawer," and only finding the hammer and one nail, we headed to the hardware store.  We found the cutest little drill on sale for 19 lira, and were sold on doing this the right way.
Cutest drill ever!
The next step was pulling the mattress off the bed (along with some big pieces of wood) and removing all the shoes that live under there.  I wish I thought to take a picture of that mess.  Stuff like this usually sends me into a tearful panic, but I held it together really well.  Like a rockstar. 

Alan swept the hideous mess out, while I dusted off the shoes.  SICK.
That's JUST from under the bed.  And it's the size of a dog.
Alan's shoes kicked out to the balcony. 
My shoes.  I think they had a much better time.
Then he got to work. 

Penciling...

And drilling...

He even used the built in flashlight.  Just cus it looks cool.

And now we have a bed again! One that isn't threatening to collapse every time we roll over. He practically made it himself. 

Tuesday, April 3, 2012

What the Heck?! Wednesdays: Dealing with Death

"What the Heck?! Wednesdays" focus on the heart-warming, ridiculous, and sometimes frustrating stories from our school days.  Teaching in Turkey is trying and difficult.  We come home exhausted,  and our days off are nothing short of precious. That being said, we love our students.  Most of the time. They are creative, silly, smart, obnoxious, loud, affectionate and adorable.  And they make for some delightful stories. Enjoy...  

I learned a long time ago that children deal with death differently than adults do.  While I may be crying over the loss of a cherished pet, my preschoolers want to check out the corpse and see if it smells.  When a catfish eats all of our baby frogs in one bite, and I prepare myself for mass hysteria, the child witnesses only ponder the catfish's enormous hunger, and if it might like some crackers. Perhaps for these young ones, death is simply a curious fact of life, not a heartbreaking loss.

Last week our coworker lost her grandfather. She rushed to Istanbul for the rest of the week to spend time mourning her family.  And we MISSED her!  I took this opportunity to teach some of the language we might use to express our condolences.  

We did some brainstorming in second grade, and the children were actually able to come up with all of this stuff themselves (with some minor editing on my part).  A lot of their ideas were phrases that they would use in Turkish, that they translated into English.  Using their minds.  (Man, they must have a great English teacher!) "We're waiting for you to come back," and "Come here please,"  are pretty direct translations.  

 
Can you feel the sweetness?

 
Pretty little butterfly...

And then there's this one...
Me:  Oh! Ali Kaya, very nice!  Who's this?  (yellow hair)
Ali Kaya: Miss Emel.
Me: And this?  Who is this? (hunchback charachter)
Ali Kaya:  Zombie Grandpa.
Me: (OMG don't laugh, don't laugh!)
 

I believe these are Grandpa's arms, digging their way out of the grave...

And this is Alien Grandpa.
 

Perhaps inappropriate, but also hilarious. 

Monday, April 2, 2012

Turkish Meal Mondays: Kısır

Turkish Meal Mondays are a glimpse into the food we enjoy here in Turkey, accompanied by a recipe.  Mondays are one of our favourite days, because they're Market Days. Ever since our first market day a year and a half ago we have only missed two, due to torrential down pour a few weeks ago.  Our trips to the market will continue to focus on selecting fresh and delish produce to use in our weekly Turkish recipes.  Get ready... This blog just became appealing to foodies. 


Kısır has been one of our favorite summer weather meals, here in Turkey. Our friend, Ilknür, introduced us to it, and makes the BEST version of it.  We love it so much that we served it at our wedding as a "Taste of Turkey."

It's a bulgur salad made with tomato and pepper pastes, green onions and parsley. Add a squirt of lemon juice, some mint, or some Nar Ekşili Sos (a pomegranate juice reduction that is used all over Turkey to add flavor and pep to everything from soup to meat marinades).

The recipe is quite easy, and would make another great introduction to Turkish foods.

Chop one bunch of green onions. 1 cup is enough but you can add more if you want.

Now take some fresh parsley, chop into pretty fine pieces, because no one likes a large piece of parsley ticlking their throat.







In a large bowl put 2 cups of fine grain bulgur. Pour boiling water over the top, (enough to cover) and let it sit until the water is absorbed. If the bulgur needs more water add more (no exact science in Turkish cooking). You can also place a lemon wedge in with the bulgur or a squirt of lemon will work nicely too.

Once your bulgur is ready you can add in the onions and parsley. Mix. 
Note:  If you're a bulgur expert you might have noticed that the bulgur pictured is actually coarse grain bulgur.  You got us.  We ran our of the fine grain, and didn't feel like going back to the store.  We figured course grain would be just as good.  We were wrong.  Oops.

Now add in some tomato and pepper paste (again I don't have exact measurements, start small then add to your liking). I do not add these in equal parts, too much pepper paste will make it oily. Mix it all up and add some salt and pepper to taste. 


To eat it we take fresh lettuce leaves, add some fresh mint leaves put a scoop of kısır on, wrap it up and enjoy. It is perfect for a warm afternoon.
Ingredients:

2-3 cups fine grain bulgur
1 bunch of green onions 
1/2 cup Chopped fresh Parsley, more to taste
lemon wedge or squirt of lemon juice
Tomato Paste about 1 cup maybe more maybe less
pepper paste about 1/2 cup, maybe more maybe less
Salt and pepper to taste

fresh mint
fresh lettuce

Directions:

Place bulgur in a large bowl. cover with boiling water and lemon juice. Let stand until bulgur is cooked through. Add onions, parsley, tomato paste, and pepper paste. Mix and let cool. Serve with lettuce and mint leaves. 


Thursday, March 29, 2012

What the Heck?! Wednesdays: Bıçak=Knife

I'm attempting a second series to go along with Turkish Meal Mondays.  I'm considering calling it "What the Heck?! Wednesdays."  I know it's Thursday. Too bad.

"What the Heck?! Wednesdays" will focus on the heart-warming, rediculous, and sometimes frustrating stories from our school days.  Teaching in Turkey is trying and difficult.  We come home exhausted,  our days off are nothing short of precious. That being said, we love our students.  Most of the time. They are creative, silly, smart, obnoxious, loud, affectionate and adorable.  And they make for some delightful stories. Enjoy... 

Scene:  Breakfast time in the Cafeteria
Cast:  Miss Erin and 2a (2nd grade monkeys)
Stars of the show: Aylin, Muhamet Emir, and Pelin

While eating a breakfast of olives, cheese, bread, and chocolate spread, I noticed Aylin looking around her plate for something to spread her chocolate with.  She eyed me for a few seconds and then turned to Pelin and Muhamet Emir.

Aylin is very bright, and enthusiastic.  Sometimes she forgets the English words that she already knows, but she always wants to say it to me in English.  Muhamet Emir is SUPER good at English. He never forgets ANYTHING.  Even though I have two students in my class who speak English fluently, children often turn to Muhamet Emir to translate something from them.  Pelin is a goof-ball. She is crazy sociable, and crazy funny, and crazy everything.  So that's the combination of minds working on figuring out the word "knife."

Heads pressed together. Whispers were exchanged.  Nods of agreement... Aylin emerges... and confidently announces "Miss Erin, I haven't got any trousers!"

Cue Pelin and Muhamet Emir falling off their chairs in a fit of shrieking giggles. 

Aylin whipped her head around in suspicion, and realized too late that trousers was not the word she was looking for. 

I have to hand it to them.  They got her good.  

Monday, March 26, 2012

Turkish Meal Mondays: Havuç Mezes

In an effort to blog more, and record more of our day-to-day life here in Turkey, we're starting a new series: Turkish Meal Mondays!

Turkish Meal Mondays are a glimpse into the food we enjoy here in Turkey, accompanied by a recipe.  Mondays are one of our favourite days, because they're Market Days. Ever since our first market day a year and a half ago we have only missed two, due to torrential down pour a few weeks ago.  Our trips to the market will continue to focus on selecting fresh and delish produce to use in our weekly Turkish recipes.  Get ready... This blog just became appealing to foodies. 

 Today we're making Havuç Mezes or carrot appetizers. I'm not sure what this dish is actually called.  I've never seen it in a cook book, or even eaten it at a restaurant. Our neighbor Hacar taught me to make it last year, on a night when the women folk cooked for the men.  Cus that's what they do here.  I still haven't really picked up on that part of the culture. Too bad for Alan. But the recipe stuck, because it's YUMMY.

In Turkey, mezes are served in little bowls before dinner, and are usually served with bread to dip into them.  Like other mezes, you can eat this on bread, or with a fork.  Go wild.

Ingredients:
2 large carrots
A splash of olive oil
Salt and Pepper
2 cloves of garlic (more or less, depending on how much of a garlic freak you are, Dad.)
2 cups Yogurt (We use Turkish yoğurt, and it's the best.  Too bad for you.  You could use plain Greek yogurt.)
2 TBSP dried mint
2 TBSP sumac  NOT the poison kind.  In Turkey this is a deep purple spice with a little bit of a lemon flavor.

Directions: 
Grate the carrots with a cheese grater. Saute them in pan with enough olive oil to coat the bottom of the pan.  Season with salt and pepper.  Saute on low for about 5 minutes, or until the carrots turn a beautiful glowing orange colour.  (Don't let them get mushy.)

Finely chop garlic.  If you're as cool as us, use your rolly-garlic-robot.  If you're less cool, use something else.
(Thank you Binesh and Annamarie for our FAVOURITE kitchen tool.

Mix garlic, yogurt, and 1 TBSP water. (If you're using American yogurt you probably don't need the water.)

Transfer carrots to plate using the "put the plate upside down on the pan, and then FLIP!" method. 

Please ignore the disgusting looking stains on the bottom of our pan.
 If it doesn't come out perfect, pretend it did, by quietly pressing the carrots into a lovely circle and wiping all trace orange smears from the plate. Your guests will never know. 

Spoon yogurt mixture onto the top. Go slowly so it pools evenly. 

Spoon mint flakes and sumac onto the top.  But do it like you're a fabulous artist.  Expect to impress. 


 Let us know if you make this, I can't wait to hear how it turns out.  Also, let us know if you want some sumac, but can't find any.  I'll send you some. Because I love you.

Afiyet Olsun! Or Bon Appetit!