What We've Been Eating in Nuweiba
Tatiana is nothing short of in love with her daily breakfast here at Green Beach. She looks forward to it every morning, waiting in the shade on the patio of our cottage for it to be brought over when ready.
Nasser al-Din, the Sudanese fellow running this place, is probably the most useful, capable man I've encountered in the Middle East. We can't say enough good things about him, or his cooking.
From seemingly nothing Nasser happily crafts a massive breakfast for Tatiana and the baby each morning. We never even bothered discussing how much the meal costs—for whatever it is, it's clearly worth it to her—but I believe it's about 20 Egyptian pounds (US$3.50).
Aside from three days of enjoying giant clams for dinner, we've pretty much been eating just a single afternoon/evening meal of lentils and rice.
I found some really tasty orange-colored lentils (that we've not seen anywhere else in the world before) that turn sorta yellowish when cooked at the dusty corner markets some distance from the camp. As we're making the trip out there very infrequently, we've pretty much settled on eating the simple non-perishables they stock. Save for the occasional can of anchovies that Tatiana eats, we've generally been turned vegetarian.
Of course Aidric gets plenty of juice, milk, fruit and snacks, but thanks to the massive breakfast that Tatiana's been eating, and a general lack of hunger on my part, we've been pretty content to keep things this way.
Thankfully, Nasser al-Din is more than happy to let us use the large cooler that he's running most of the time, for without it we'd be dying for cool refreshments in the 90° heat (and pretty screwed trying to keep foodstuffs for Aidric from spoiling).
The burners on the stove are more like the engines found on fighter jets. Lord knows it's hot enough in the desert heat, but cooking with these things adds another 15°F to the temperature. It can get pretty miserable in the kitchen.