Don’t Get Hangry When You Travel

On November 2, 2021November 2, 2021 By Isobar ExpeditionsIn France, Travel Tips8 Comments

When you are traveling, you are often very busy, on a tight schedule, or lacking access to common conveniences such as restaurants or food stalls. Add a lack of food to the stress of being in a strange country or city can lead to the condition known as “hangry”, which is anger or irritation caused by not having enough to eat. It has probably happened to all of us at one time or another and now we can often see it starting in one another when we start to get short with each other. Being hangry while you are traveling can cause you to not enjoy the experience as much as you might otherwise have enjoyed it, so it is definitely something to be avoided if possible.

One of our very first trips abroad was to Paris and we were definitely tourists and not travelers at the time. As is typical for overseas flights, we flew late in the afternoon and overnight to arrive first thing in the morning at the Charles De Gaulle airport. Not wanting to lose any time during our trip, we did what we always do, which is to immediately acclimate to the local time and start our day even though we’d been up most of the night. It happened to be at a time when there was a transportation strike, so we had to walk to all of the sights that we wanted to see that day.

We made the most of the day, had a light lunch, and enjoyed walking along the Seine, seeing the Eiffel Tower, and just walking the streets of Paris. As the afternoon came to end, we decided to head back towards our hotel on the Left Bank to find a restaurant for dinner. This was our first trip to Paris and we didn’t know at the time that most restaurants don’t open until at least 7pm for dinner and most don’t open until even later. To make matters worse, we found ourselves lost as we tried to make our way back to the hotel. The net result was that we started snapping at each other and yes we were getting hangry. Eventually we ate dinner and we were back to holding hands and enjoying one of the most romantic cities in the world.

Looking Down the Seine River from the Eiffel Tower

These days we always make sure to carry a power bar or snack with us as there have been many times where we don’t have access to a meal. Whether in the jungle or driving through remote areas, having something with you at all times is always a good idea. That doesn’t mean that we never get hangry anymore, but we certainly try to avoid it as it can ruin part of your day. Have you ever gotten hangry during your travels?

Pan-Seared Turkey Breast with a Saffron Cream Sauce

On April 21, 2021April 21, 2021 By Isobar ExpeditionsIn morocco, RecipesLeave a comment

Pan-Seared Turkey Breast with a Saffron Cream Sauce

Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.

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Prep Time 10

Cook Time 40

Course Main Course

Cuisine American

Servings 4 people

Equipment

Cast-Iron Skillet

Ingredients

1 Turkey Breast deboned with the skin on
1 Shallot sliced thin
1 clove Garlic minced
2 cups Turkey or Chicken Stock
1/4 tsp Saffron
1/2 cup Heavy Cream
2 tbsp Olive Oil
Salt and Pepper to taste
2 tbsp Parsley for garnish

Instructions

Heat the olive oil in a cast-iron skillet to medium-high heat
Add the turkey to the skillet skin-side down and reduce the heat to medium
Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
Continue cooking until the internal temperature reaches 160 degrees
Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
Add the cream, salt, and pepper. Cook for another minute or two
Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta

Lamb Chops Marinated with Dijon Mustard and Herbs

On April 7, 2021April 7, 2021 By Isobar ExpeditionsIn Recipes1 Comment

We enjoy having many different varieties of lamb dishes, especially during our travels, whether it be leg of lamb, lamb biryani, rack of lamb, or in this case lamb chops. Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. We served ours with oven roasted red potatoes and brussels sprouts, which made for perfect accompaniments. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter. Many people have to have mint jelly with their lamb, but if you try this more savory version, you might never go back to the mint jelly. This recipe serves 2 people.

INGREDIENTS

4 Lamb Chops (about 1 lb)
1/8 cup Dijon Mustard
1/2 tbsp Minced Garlic
1 tbsp Fresh Rosemary – finely chopped
1 tsp Fresh Thyme
2 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Combine the mustard, garlic, rosemary, and thyme in a bowl and thoroughly mix. Salt and pepper both sides of the lamb chops. Smother all sides of the lamb chops with the mustard and herb mixture, cover, and put in the refrigerator for an hour. Remove from the refrigerator and let sit at room temperature for another 30 minutes in order to finish marinating and so that it cooks more evenly. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and then cook the lamb chops for 4 to 5 minutes on one side, then flip. Cook for another 3 to 4 minutes and then set the chops on their fat side (assuming that they are 3/4 to 1 inch thick) for another couple of minutes. Cook until the internal temperature is 135 degrees Fahrenheit.