If you're pondering living overseas for an extended time period, if not permanently, then you've probably been surfing the web looking at sites like International Living and Escape Artist. That's good, they have lots of information.
However, ExpatFinder has created a list of 100+ Twitter accounts of real, live people living in all parts of the world as expatriates. Connect with folks like these, and get the inside scoop on your dream destination:
dougiegyro http://twitter.com/dougiegyro
Location: Prague, Czech Republic
Consultant, tech activist, expat American, translator, DJ Kory Kessel http://twitter.com/koryLocation Paris, mostly Chicago-born Cubs fan with roots in Texas and New York; it’s all about family, friends, music, food, art, and travel
Joel Smith http://twitter.com/MejicoJo Location Lake Chapala, Mexico Retired @ 46, Moved 2 Mexico. ♥ Suzy, Dance, Good Food, Travel, Sunsets, Sandy Beaches, Mexican People + Shih Tzus! Link tells U more Julia Evans http://twitter.com/jooliagooliaLocation Buenos Aires, Argentina american expat, content developer, soon-to-be librarian, fabulous person I haven't contacted anyone on the list of 100 expats that the ExpatForum has collected, but I've selected the few samples above to demonstrate that ExpatForum has quite the crew there -- expats living all over the world, doing all sorts of things. And with Twitter, it's so easy to start up a conversation, you should have lots of fun making friends with these folk!
Organizing and consolidating information dealing with simplifying life since January 2006, to help those considering a lifestyle change as well as those expert at living an abundant life in a frugal way.
January 28, 2010
January 27, 2010
Portion Control - Good for Your Budget and Your Health
It's amazing to me when I compare the set of dainty cups and saucers that I have in the cupboard with the big, beautiful blue coffee mugs that I got as a gift last month. The mugs seem standard size for today; the cups and saucers remind me of my dad, drinking coffee with the paper when I was very little. I'm probably dating myself here, but what the heck.
Plates and Cups Got Bigger!
What I've discovered from this comparison is that not only have serving sizes in our restaurants increased over the past few decades, but the actual dishware that we buy has increased in size, too. Wow. Plates are bigger, glasses are bigger, salad bowls are bigger, ... you get the idea.
It amazes me how subtlely we're all encouraged to buy more, more, more ....
We buy more, we eat more, we toss more. So, learning portion control not only helps our budget, and our waistline, it also helps the environment. How much should we eat? On the web, I found this great video that not only explains what proper portion size should be, it also has a great example of how dishes have expanded in size. Less that 3 minutes, it's worth your time to watch.
Plates and Cups Got Bigger!
What I've discovered from this comparison is that not only have serving sizes in our restaurants increased over the past few decades, but the actual dishware that we buy has increased in size, too. Wow. Plates are bigger, glasses are bigger, salad bowls are bigger, ... you get the idea.
It amazes me how subtlely we're all encouraged to buy more, more, more ....
We buy more, we eat more, we toss more. So, learning portion control not only helps our budget, and our waistline, it also helps the environment. How much should we eat? On the web, I found this great video that not only explains what proper portion size should be, it also has a great example of how dishes have expanded in size. Less that 3 minutes, it's worth your time to watch.
January 26, 2010
Reba's Thai Peanut Pasta
There are times when you need to cook something up and you don't have time - or the desire - to run to the store. Company's coming and it's not part of the weekly menu/budget plan.
If you keep a stocked pantry (see earlier posts on that), then you can have the thrill of being able to throw something together that tastes great from the stuff you find on your shelves, and in your fridge. Plus, you get that amazing feeling of creating something ... and a mysterious appreciation for the Iron Chef America competitions.
Here's what I brewed up over the weekend, and it was lick the bowl good:
Reba's Thai Peanut Pasta
1.5 cups peanut butter
1/2 cup coconut milk
3 T soy sauce
4 T water (play with this, you don't want it too thick or too runny)
Tabasco or red pepper flakes to taste (whichever is in the pantry)
1 T minced ginger (fresh is good, I used the crystalized ginger from the fridge because that's what I had)
3 garlic cloves, finely minced
1 bunch cilantro, coarsely chopped leaves
2 chopped scallions
pasta that you've got on hand (I used wide fett noodles b/c that was in the pantry)
Mix all this stuff together except for the peanuts, 1/2 of the cilantro 1 of the scallions, and the pasta. When you're ready to serve the stuff, cook the pasta al dente, heat the peanut sauce, toss them together. Scatter the held-back cilantro and scallions along with the peanuts over the top. Yum.
(This peanut sauce is good over chicken too, cut up the cooked chicken, toss with the sauce, use the same toppers (the peanuts and such) and serve over a bed of rice.)
If you keep a stocked pantry (see earlier posts on that), then you can have the thrill of being able to throw something together that tastes great from the stuff you find on your shelves, and in your fridge. Plus, you get that amazing feeling of creating something ... and a mysterious appreciation for the Iron Chef America competitions.
Here's what I brewed up over the weekend, and it was lick the bowl good:
Reba's Thai Peanut Pasta
1.5 cups peanut butter
1/2 cup coconut milk
3 T soy sauce
4 T water (play with this, you don't want it too thick or too runny)
Tabasco or red pepper flakes to taste (whichever is in the pantry)
1 T minced ginger (fresh is good, I used the crystalized ginger from the fridge because that's what I had)
3 garlic cloves, finely minced
1 bunch cilantro, coarsely chopped leaves
2 chopped scallions
pasta that you've got on hand (I used wide fett noodles b/c that was in the pantry)
Mix all this stuff together except for the peanuts, 1/2 of the cilantro 1 of the scallions, and the pasta. When you're ready to serve the stuff, cook the pasta al dente, heat the peanut sauce, toss them together. Scatter the held-back cilantro and scallions along with the peanuts over the top. Yum.
(This peanut sauce is good over chicken too, cut up the cooked chicken, toss with the sauce, use the same toppers (the peanuts and such) and serve over a bed of rice.)
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