Blogging buddy Ello wanted to see food pictures...even Army food. So, here are a couple food shots for her and anyone else with iron constitutions. Actually, my favorite is the local food which I get not often enough. The "mess hall" food shown below is prepared by KBR (formerly known as Kellogg-Brown and Root). The mess hall where we eat is a small remote facility, but puts out quite a variety at each meal. The mess hall serves Americans, Italians, Turks, Afghans, French and Brits, so the variety is better than most other military facilities in Kabul.
Breakfast is usually only varied by type of fruit and an occassional toasty bit. If they have breakfast pork chops then I don't do the biscuit and gravy bit. I usually have salad or fresh broccoli when they have it with my lunch and I almost never eat dinner.
fresh kiwi and strawberries and breakfast steak with onions.
I usally top off the eggs and steak with ample hot sauce,
though not because they taste bad.
With lots of spicy stuff coursing through my veins,
flies and mosquitos tend to leave me alone.
Breakfast is usually washed down with grapefruit juice.
vulture turkey wings, tomato salad with peppers and olives.
Again, hot sauce and jalepena's figure prominently.
I usually only drink water at lunch.
This is an Afghan staple made with gosht-e gospan (sheep)
or gosht-e boz (goat), particularly the fatty bits,
rice, shaved zardaka (carrots), pyaza (onions), keshmesh (rasins),
ser (garlic) and sometimes zafaran (saffron).
The wealthier the family, the more actual meat is in the dish.
As Ello can appreciate, cultures that use rice as the core of the meal
have hundreds of local variations to each dish.
I've had three variations of this dish from three different places within a block of where I live.
Can't say which I prefer, they are all good.
Served with naan (flat bread), and often lubiya-e tond (spicy beans),
kofta (afghan meatballs) and assorted morcha-e tond (hot peppers).
Kabul has its own variation called Kabuli Palau where the meat ingredient is gosht-e murgh (chicken),
but sheep fat is still used to sear the chicken and add flavor.
They almost never eat plain rice, it is usually in some sort of palau.