Tag Archives: foodie

It’s Not Easy Being Yesil

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Following on from yesterday’s post about making sarma I thought I would dwell a little on yet another of my food fears  *deep breath*.

chard 4

When I was a kid I had a prejudice against anything yeşil (green).  It was never going to cross my lips.  It was poison I tell you – POISON!  A lot of my numerous food issues can be put down to the fact that my mum was a terrible cook.  Green beans were always brown.  Peas too.  Broccoli was just gross – who wants to eat miniature (brown) trees anyway?  And spinach?  Puke!  I also had my well known prejudice against domates and patlıcan but as we have already previously discussed my very obvious need for therapy I return to the story at hand.  Yes, a prejudice against anything yeşil.

Being my mother’s Daughter I too am no chef (and certainly not to the standard of a Turkish Housewife) so it was always going to be a trial living here in Mersin where home delivery is just about non-existent (although for some strange reason there is a home delivery service for Burger King and Macca’s).  So with my numerous and varied aversions to pretty much everything and the fact that I am a crap cook leaves my menu choices, well, I am going to say it, pretty limited.

Thankfully The Turk’s family took pity on me and fed us on a regular enough basis so that we didn’t starve as well as giving me a few cooking lessons so that I was self-sufficient (or perhaps because they were sick of feeding us).  Of course living in Mersin many of the meals are green based meaning I had to overcome my prejudices and learn to embrace yeşil.

In the first few months of winter many of the farms here in Mersin have a green leafy vegetable growing, so similar to spinach that I assumed that was what it was.  Naturally with my aversion to the colour of baby poop green I have never grabbed any but while visiting Auntie Muriel recently she gave me a big bunch of the ‘spinach’ to take home and cook for The Turk.  It will make his heart stronger she cries.  It turns out that the spinach was in fact not spinach it was something called pazı (Chard) which of course I had never heard of before but as The Turk is still feeling poorly I thought I should use some of this magical green stuff to help him spring back into health.

On the advice of Songul, SIL extraordinaire, she immediately gave me the secret recipe for chard – Kis sarmasi or stuffed winter greens!  Anything stuffed is delicious to be honest.  Having already mastered the art of the sarma I immediately knew what to do.  Stuff ‘em!

If you want to try your hand at Kis sarmasi let’s go:

20 piece pazı (chard) – cut into two or three size dependent

200gm kıyma (mince meat)

3 cups pirinç (rice)

2 finely diced soğan (onion)

2 grated domates (tomatoes)

2 tablespoon salca (biber paste)

1 bunch finey chopped maydanoz (parsley)

2 teaspoons dried nane (mint)

Cumin, tuz (salt), karabiber (pepper) for taste

Limon tuz (half cay glass mixed with water)

Zeytin yağı (olive oil)

From there it’s pretty simple; mix all the ingredients before slowly adding the olive oil.  You want the oil to cover everything but not get too sloppy.

Sear the chard leaves (or vine leaves) for about 30 seconds until they are semi-soft (soft enough to manipulate).  Then fill and roll.  And fill and roll.  And fill and roll.

Place the little parcel into a large pot and cover with water.  I pour in a little more olive oil and limon tuz (as needed) before placing a heavy plate over the sarma. Leave on medium simmer for 40-50 minutes.

This recipe made approximately 60 kis sarmasi, devoured by family in no more than 10 minutes.  Yah me!!!  _________________________________________________________________________

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The Art of Salça

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When I first arrived here in Mersin I threw myself into Village life.  I helped harvest the nane and maydanoz from the bahçe.  I helped make the peynir (which was a story in itself) and I helped my mother in law make the salça.

Making salça (paste) is a bit of a pain in the ass to be honest.  It is messy work – so messy – but the end result is rewarding to say the least.

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Since my mother in law passed away making the salça is the one thing I continue to do each year as a bit of a celebration of her life.  I remember how happy she was that first year with me and my SIL sitting together, covered in flies and literally surrounded by kırmızı biber (red capsicum).  I remember my BIL delivering the 100kg of biber that morning and me going “seriously?”.  It was a very long day (and half of a very long night) cutting and cleaning the kırmızı biber before making the paste.  The next three weeks were spent checking my precious biber that had been mulched to ensure that they dried sufficiently to make the paste and finally salting to ensure perfection.

I have continued with the tradition for the past two years since my MIL’s passing.  This year was a little different however.  This year my SIL’s family decided to ‘help’ me and so, without my knowledge, set about preparing the biber for me.  I was devastated.  They don’t get that of course.  They were merely being helpful but to me they ruined the one piece of my mother in law that was something I treasured.

The Turk gets so frustrated with me each year and can usually be heard yelling “why don’t you just buy it at Migros?”.  Yes it is messy and a little smelly.  Yes my clothes are ruined (in fact I have a salça making outfit) which is stained a very attractive red colour and yes the roof top is also stained from an initial overflow of mulched biber but the end result is totally worth the hassle.

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Here is a shot of my MIL that first year.  She was one happy lady with the end result.

I have been asked for a receipe but I really don’t have a one to provide to you.  Like most of my recipes it relies on knowledge handed down by my MIL (or SIL) to me.  Basically we get a butt-load of bibers (photo 1) which are then cleaned and cut up (keep the seeds in unless they are seriously rotten).  A little old lady will then magically appears with a machine (seriously every year this woman arrives on my doorstep – the biber faerie – as if by magic) and all our bibers (or domates) are put though the machine to mulch them.  We then transfer the liquid up to our roof where it is salted and mixed.  It will stay in the first receptacle (photo 3) which is basically for pieces of wood with covered in plastic.  Once the liquid is partially dried (usually takes about a week) it is swapped into the huge plastic bowls (photo 4) where it stays for 2-3 weeks and is mixed 5 times a day to ensure it doesn’t burn in the sun.  100 kilos of biber make about 15 kilograms of salça which is about 5 containers which, of course, you then give to your numerous family members leaving you with two jars.  These will last me 12 months.

A recent incident with an overturned horse cart filled with domates also enabled me to use my salça skills to make some top notch tomato salça.  Double high fives for me today!  The final salça still to be completed is my hot chillies.  They are still drying (a longer process to ensure that they are as spicy as feck) but should be ready next week (if the weather stays warm – which it will after all it is Mersin).

The memory of my MIL will continue to live on in our meals with her salça – also known by me as Nene Salça.  It didnt matter what she cooked it was always superb – no doubt thanks to her salça.

Quick addition to this post – for those of you wanting to see my salça pants (also known as village pants) this is the only photo I could find.  They are now put away until next year but perhaps a sneaky paparazzi can crack a few shots before my security guards chase them away LMAO!  I did learn that day why I should wear long sleeves AND long pants when cutting up the biber.  I was literally covered in bites so now I’ve got a very attractive top that in no way matches my pants but works just fine.  Thank you to Daughter for showing my how to copy my Instagram photo – I am so computer illiterate.  I put this photo on Instagram because I thought it was hilarious.  The men sit there drinking their cay while the women work their asses off.

biber pants

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How to Barbeque like a Turk

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I know how to barbeque.  I am a good Aussie girl and was taught the art of barbeque by the Zen Master of Barbeques – my Dad.  His barbeque boot camps were the stuff legends were made of and anything he put on his barbeque would be cooked to perfection every single time without a drop of beer ever being spilt.  Yep I was taught by the Master and have crazy barbequing skills but here, in Turkiye, all my rad skills taught to me by my Dad are thrown out the window.  The reason?  In Turkiye a barbeque just isn’t a barbeque – its Mangal!

Mangal means to barbeque but it also is the name of the itsy, bitsy, teeny, weeny apparatus that the Turks use to cook their barbeque on and let me tell you a mangal is, in fact, an event.  To mangal takes time.  Preparation of the food and preparation of the barbeque itself – it is a commitment but the end results are always a party for your tastebuds.

Adana mangal

Like households all over the world a caveman-like primeval instinct will take over a Turkish male and it is for him to prepare fire while the females slice and dice in the kitchen preparing the meats and salads.

Watching Turkish men prepare the mangal is an experience in itself.  First they disappear into the nearest forest hunting firewood returning with, in their expert opinion, what is the best firewood ever collected.  If there is more than one Turkish man then they will need to be fierce debate over the quality of their firewood because, of course, it’s all about the size of the wood isn’t it ladies?  Once half a forest has been accumulated by our men it is time to stack the mangal.

Stacking an art form and has been known to cause WWIII on more than one occasion (in our family at least).  Like that age old question of “what came first the chicken or the egg” with mangal it is all about how you prepare the fire to get the ultimate heat.  The correct mix of charcoal briquettes and firewood set in the correct manner should ensure the perfect mangal which should, in theory, ignite with ease and, after its initial blazing inferno, should burn down to a grey ash – the perfect heat for cooking.

BBQ 1

While all this is going on I can usually be found in the kitchen helping (or hindering) my sister in law who is frantically prepare enough food for an army.  Tavuk (chicken) is usually coated with salcha (biber paste), kimyon (cumin) and kırmızı biber (paprika) while the balik (fish) will be marinated in a little zeytin yağı (olive oil) and limon (lemon).  My favourite, and usually my job when and if I ever put down my glass of wine, is to prepare the mincemeat kebabs.  These are so simple that my sister in law knows I won’t stuff them up.  Ready?  It’s as easy as mixing the kıyma (mincemeat), karabiber (black pepper), toz biber (red chilli powder), kimyon (cumin), onion (soğan) and kırmızı biber (red capsicum/pepper).  I use as much or as little as I like as there is no exact recipe so basically I can’t fail.

BBQ 3

Returning with the meats to the mangal which should by now be the hot coals and ash (remember grey ash is the best ash) the men come into play again where they stand over the food and discuss everything from politika to futbol.  One of us ladies have to appear and warn them that the meat is going to be overdone to which we will receive a hearty tamam or tessekuler and a request for another bira.  I usually laugh about now because it doesn’t matter where you are beer is always a pre-requisite for a barbeque.  A final argument about too much tuz (salt) or perhaps how many times the meat has been turned ensues before finally a mountain of meat is hauled off the mangal and to your table which is now full with numerous salads and ekmek (bread).

BBQ 2 (2)

Don’t forget you also need plates of meze to finish off your barbeque.  A quick and easy one and a favourite of mine is Biber Ezmesi.  Cook your biber (no not Justin but probably justifiable) on the mangal as soon as the initial inferno has died down.  Once cool quickly peel them and cut them finely as well as a couple of domates (tomatoes).  You can cheat and use a blender on low but my sister in law swears that cutting by hand makes all the difference.  Mix them with zeytin yağı, nar şurubu (pomegranate juice), two cloves of sarımsak (garlic) and maydanoz (flat leaf parsley) and you have a wonderful meze or relish to add to your table.

biber-ezmasi

If you are travelling to Turkiye this summer make sure you find a restaurant that serves mangal or, even better, buy your own mangal (they are incredibly cheap) and go to your closest piknik spot and prepare your own.  Most butchers sell the mincemeat already prepared with spices for kebabs and even the chicken coated in salcha.  Grab some lamb ribs and marinate them in olive oil and lemon – amazing – or maybe head to the fish market and haggle with the fish mongers for the best fish the Adriatic has to offer.

BBQ 5

If you are unsure what to buy ask your closest Turk and he will give you his expert mangal advice.

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Songul’s Tepsi Kebab

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December has arrived with a bang and I am pulling out my long-johns (I don’t really have long-johns) and turning up the heat here in Mersin.  The skies may be blue right now but there has been a load of snow up in the mountains behind us and enough rain to keep me indoors watching old movies and contemplating cleaning the house.

snow in mersin 2

Along with the cold weather in Mersin the menu changes to suit.  It’s starting to get too cold for a barbeque so our meat dishes need to be cooked indoors (which kind of ruins my fun).  Our garden is overflowing with Swedish chard so no doubt I will be making borek for lunch over the next few weeks.  We also have leeks, which will mean lots of soup, as well as celeriac which is another weird vegetable that I had never heard of before arriving in Mersin.  These days I serve celeriac mashed with garlic which is delicious.  Finally there is Quince everywhere so I can make my father in law’s favourite dessert and every single pomegranate tree is overflowing with ripe fruit right now so Daughter can usually be found with her cousins pilfering the fruit from the neighbour’s trees and leaving their sticky hands everywhere.  Yummo.

Last night my sister-in-law and her family came over for dinner and so I needed to prepare a dish large enough to feed 7.  Answer?  My sister-in-law’s favourite – the Tepsi Kebab or Tray Kebab.

What you need:

2 finely cut soğan (onion)

4 cloves of crushed sarımsak (garlic)

1 bunch of maydanoz (flat leaf parsley)

Cay spoon pul biber (red pepper flakes)

Cay spoon kimyon (cumin)

Tuz (salt) and karabiber (black pepper) for taste

Tereyağı (butter)

1 tbl Kırmızı biber salça (red pepper paste)

½ kilo kıyma (mince meat)

Like most Turkish recipe’s you need to get your hands dirty so mix all the ingredients really well and I mean really mix them together – your hands should be bright red along with your cheeks due to your efforts.

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Finally I press the mixture onto my kebab dish (or pizza dish or even a large oven dish) and add a couple of teaspoons of butter to keep the dish moist.  I also cut up pieces of chilli, tomato and onion for presentation.

Cooking time varies.  I prefer a low oven (say 150-160) for 30 minutes so it does not dry out.  Once it is cooked my kebab is placed on the table (in the pan) along with lavaş (flat bread) and salads.

Alright it might not look sensational but it tastes delicious!

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Afiyet olsen.

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What’s Mine is now Yours

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Now I don’t know what the correct etiquette is in this situation but let me tell you a story and perhaps you, my dear and favoured readers, can give me some advice.

Over the past six months I have been photographing my zeytin ağaci (olive tree) in my garden with the intent of showing my olives growth, change of colour, harvest and finally the curing of my olives.

The past few weeks I have been keeping a close eye on the olives as they were looking pretty good and, in fact, I asked The Turk prior to him leaving for Oz as to when I should harvest.  “Give it two weeks,” was his reply.

Done.

So today I went out to my olive tree, my big beautiful olive tree and … my olives have been pilfered!  How is this possible?  How did I not notice that the olives were gone?  I mean I must be pretty oblivious sitting here typing away on the computer and not hearing or seeing what is no doubt going on right under my nose.

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I feel violated.  Robbed of what could potentially be my best blog post.  I had researched the best way to cure olives and also researched some quick solutions for curing (including fast curing in the oven).  I was going to bring you some amazing pieces about my olives but now I have hiçbir şey (nothing at all).

After some nosing around I found out that my sister in law harvested the olives last weekend and has already begun the curing process.  Next year then.

But let’s just look at my olive tree over the months shall we?  April – little tiny buds.  Spring has sprung and the olives are just starting to push through to reach that precious, precious sunshine.  May – I can see it, there will be olives.  They will no doubt be delicious because I am going to cure them and make them my own.  June – yep, keep it coming little olives.  I see you are trying your hardest to be the biggest, juiciest olives ever seen in the Village.  July – I think you WILL be the biggest, juiciest olives ever seen not just in the Village but in all of Turkiye.  Champion olives!  And finally August – you will soon be in my tummy!  Or not!

Don’t fret though gentle readers I still have my biber salçası (pepper sauce) that is currently drying out in the sunshine upstairs.  I will give you a blow by blow account of that soon enough (assuming someone doesn’t swipe my sauce under the cover of night).

So what do you think I should do?  Let it go?  Say something?  I am at an impasse.  I know, I know I will have many opportunities to cure my olives and I appreciate that my sister in law was trying to help but I really wanted to try and do this myself.  Bilmiyorum.

Romancing the Kebab

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Saturday night.  You’ve been out clubbing until late and you’re hungry.  What do you want?  A kebab!  You race to the nearest kebab shop (and it doesn’t matter where you are in the world there is always a kebab shop) and you order your kebab “with the works”.

Within minutes you are holding your kebab, smothered in chilli sauce (or God forbid BBQ sauce) and you find your mouth filling with saliva in anticipation.  You’re excited.  You know it is going to be the best kebab you have ever had – and it is.

Fast forward to Turkey.  You have arrived in Istanbul, ready for adventure.  There are historical sites, amazing beaches, gorgeous people – and kebabs.  Yes Turkish kebabs.  The real thing.  You make your way to the first lokanta you come across ready to order your first genuine kebab.  With confidence you place your order.  They speak English!  A bonus.  Your table is laden with a basket of bread, a plate of lemon and pickled chilli and a small salad.  Am I going to have to pay for all this stuff?  Um?

Within minutes a plate is placed before you with a smile.  You look at it.  What is it?  It is not a kebab.  It is not what you were expecting.  You try to get the waiter’s attention but he is too busy with customers.

What just happened here?

Heads up folks.  There are a variety of kebabs available to you in Turkey and each one is unique.

sis kebab

You’ve got the Şiş kebab.  This was what I received the first time I ordered a kebab in Turkey.  Large cubes of meat threaded onto a skewer and grilled over charcoal.  Usually served with grilled domates and biber.  Just a warning for you though, keep your wits about you when ordering.  If you are not sure check because instead of siğir eti (beef) or piliç (chicken) you may just end up with offal as your meat of choice and nobody wants that to happen.

iskander kebab

Then there is the iskander kebab.  It’s got the shredded meat (beef or chicken) but the bread is also shredded.  What?  You might get a side dish of rice and a fresh salad but there will also be yogurt involved and a smothering of butter.  Delicious but again … what?

adana kebab

My absolute favourite is an Adana kebab.  I love this kebab because it is hellishly hot.  Minced meat on a skewer and with some crazy hot spices it is also grilled over the charcoal.  Definitely served with pita bread, salad and I suggest a cold glass of ayran to help you digest or you will be a puddle of sweat by the end of the dish.

But we are still trying to find that elusive kebab.  You know the one that you have after a night out at home.

“Help me Janey,” you cry fearful of your next meal.

“Fear not gentle traveller.  Go forth and get yourself a doner kebab.”

doner

Usually beef, lamb or chicken the doner kebab is slow roasted on a vertical rolling spit.  The Turkish doner kebab was invented in Bursa by a cook named Haci in the 19th century.  The man was quite obviously a genius but not so much of a genius that he put a copyright on his invention.  Nope.  He probably died a pauper.

Your doner kebab will consist of shredded pieces of meat wrapped in flat bread.  You will no doubt also find tomato, onion with sumac and a pickled chilli or two.

Just don’t ask them for BBQ sauce.

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Turkish Housewife Failure

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I had nothing but good intentions when we first moved here.  I was going to amaze with my cracking culinary skills, real food too not all this Turkish stuff day in and day out.  I was going to make lemon meringue pies, electrify the family tastebuds with my beef wellington and delight them with my knockout gnocchi.  I brought at least 10 cook books with me including a Turkish cookbook – how could I go wrong?  I also intended to keep the house spick and span.  I was going to iron my sheets (my mum used to do that).  I was going to dust away the dust bunnies and my home was going to look like it had come out of a Better Homes and Gardens catalogue – after all I did have a lot of free time.

 Housewife 1

Good intentions mean shit when you realise that you can’t cook and you hate cleaning.  I was not designed to be a housewife but even more troubling is I was definitely not designed to be a Turkish Housewife!  They put the super size into every meal and super freak into their cleaning.  Who needs to be like that anyway?

The other morning my teyzer (aunt) arrived as I was making breakfast and she gave me a lesson in boiling eggs.  Truly.  It’s a feking egg for Christ’s sake, “how hard can it be?”  Well it seems I have been doing it wrong for all these years so I sat back and let her boil my eggs (that sounds a lot dirtier than it should).  “Ello darlin’, come here and I’ll boil ya eggs for ya!”  After she boiled my eggs she showed me how to cut up a cucumber.  Yes really.

And it is not just my cooking skill that requires lessons on how to be a better Turkish housewife.  More than once I have had my sister in law turns up uninvited to clean my windows because she could see the hand prints from her home.  Really?  I have also had my neighbour come knocking on my door to show me how to do my laundry as my washing drying in the sunshine did not look clean enough from her garden.  Um, thanks.

Well it seems that I will never make any of the ladies in the village happy with my housewife skills.  Frankly I am surprised that they haven’t taken The Turk aside and given him a speech about how bad of a wife I really am. 

“Maybe they have?” questions my inner demons.

Well maybe I don’t care!

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Cig Köfte 1 – Janey 0

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I recently found myself sitting across from my sister in law as she made Köfte.  I have watched her make different varieties of the Köfte many times but this variety was unique and I should have known that right from the start.  Why?  The name – ciğ = raw.  Raw Meatball.

cig kofte

According to folk lore the Ciğ Köfte originated in Urfa.  The wife of the great Nimrod went to cook a feast and found there was no firewood (as Nimrod had used it for a funeral pyre) so she mixed the meat with many spices and crushed them until the meal was palatable.  It obviously worked for her and the Ciğ Köfte is served in one form or another in most restoranlar or lokanta from here to the border.

The Ciğ Köfte is similar to the Lebanese dish of Kibbe Nayyeh or perhaps the Chee kufta which is an Armenian dish but if we go with the folk lore the Ciğ Köfte is Turkish all the way.

After watching my sister in law make them I can say that there is not a lot of raw meat in the köfte rather it has couscous, a small amount of raw mince and a heap of spices.  Anyone who saw my Köfte recipe from a couple of months back will see that making the Köfte is really simple and to make it a Ciğ Köfte it is merely a matter of adding a butt load of spice and, of course, the raw meat.  The spices are crazy hot too (including isot, cumin and, of course, my mother in law’s red pepper paste) and The Turk tells me that being crazy hot they “cook” the meat and remove any germ.  I am not really sure about that but as usual I am the first to give it a go.

And if you want to make this a vegetarian dish then simply replace the meat with crushed walnuts.  Simple.

Wrapped in a piece of lettuce, a drizzle of lemon and an ayran (yogurt drink) to combat the spice, they were pretty damn good.  Really tasty but also really spicy.  I suffered afterwards with indigestion and was sweating up a storm lying on the couch clutching my stomach (which is still not quite used to that much spice in a dish) but it was enough for The Turk to declare the Ciğ Köfte the champion!  Finally something that I couldn’t finish!

Post indigestion I finished off the Ciğ Köfte.  Nothing is going to beat me!

If you want to give this recipe a try follow this link.

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Market Day

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Driving with The Turk and my brother in law today I felt trapped in the truck between the two men.  There is no air con so I feel myself slowly melt into the seat wishing I was pretty much anywhere else than where I was.

It is Saturday and as such we are making a trip to the market to stock up on fruits and vegetables.  I love getting to the fresh markets in Mersin.  I used to go by dolmus (bus) but found that I was purchasing way too much and had difficulty getting everything home.  If I dared catch a taksi I would never hear the end of it so now I go with my brother in law – a much more sensible idea.

DSC00210After making my way through the vegetables I was sweating bullets and pretty sure I was not going to make it through the fruit.  Akan ran off to purchase water for relief but honestly all I needed at this point was a seat and perhaps some chocolate (which always makes things better). 

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I soldiered on as I could see the colourful fruit in the distance calling me (so to speak).  I have always been a pretty simple girl when it comes to fruit after all an apple a day keeps the doctor away but  now I find I have so many options that I cannot decide what to purchase.  Daughter loves fruit so I can go a little crazy and know that everything will be eaten.

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As a child I lived in a house where my mum believed dinner was a meat and two vegetable meal ie sausages, potatoes and beans (usually burnt) or chops, potatoes and peas (usually burnt) with a roast dinner on a Sunday.  Living here I find it difficult to remove myself from what has been stamped in my mind.  In fact now it is rare that we eat meat and between you and me the weight has dropped off me since I slowed down my meat intake!

Arriving home I looked through my stash which was quite a haul including huge bags of kirmizi biber (capsicum) , patates (potatoes), soğan (onion) and domates (tomatoes) as well as şeftali (nectarine), elma (apples), portakal (oranges), üzüm (grapes), havuç (carrots) and was lucky to find some avokado (avocados) as well (quite a rarity).  Finally I grabbed some marul (lettuce) and salatalık (cucumber) to finish things off knowing that we will enjoy lots of salads for the next few days (after all its way too hot to cook).

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Incidentally I spent a total of 15TL (about AU$7.00) and came away with a huge stash.

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The Return

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Daughter and I have finally settled back in from our holiday in Australia.  Visiting Australia.  I was a visitor, a tourist if you must, visiting the place of my birth and what I have learnt from this visit?  I learnt that Sydney and Australia is a fecking beaut place to live.

SHB

Mother nature did us a major and the weather was sensational.  It didn’t rain.  It didn’t even think about raining.  Beautiful, albeit cold, winter days.  Every day.  Fresh air.  Lush gardens.  Grass.  GRASS!  We are the only people in the Village with grass in our garden.  Grass is, of course, seen as a luxury item as everyone else utilises every inch of their land.  Deli yabanciler (crazy foreigners).

It was nice to not be on the cusp of a war zone too staying in beachside Collaroy.  Yes I gloss over Syria and its issues but Mersin is approximately 150k from the Syrian border.  We are safe obviously or I would not even think about living here but there is always an underlying threat, the knowledge I guess, that we are not too far from an area of such unrest.  Plus there is the whole Israel-Palestinian issue, the Middle East is a powder keg ready to blow and even Ukraine to the north is a mess.  Bloody hell!

Friends and family of course.  Obviously Australia wins on this front as well.  I am blessed to have some of the best friends in the world.  Friends that are always there with open arms.  What I wouldn’t do for one more boozy lunch or one more hug from my girls.  Of course this is difficult for Daughter as she has her family, her cousins that she adores, in the Village.  She has many friends in the Village but for me Sydney and Australia will win every single time.

friends

Speaking of boozy lunches I don’t think you can beat an Aussie Red.  Australian wines really are some of the best in the world.  I would go so far as saying that Turkish wine is swill at best and really, really expensive!

Medical care wins in Australia over Turkey as well (well duh!).  Australia has Government facilitated Medicare and even though you pay through the tooth for many things (including the dentist) visiting the doctor here is a much easier process (mainly because everyone speaks English).  So I am now drugged up for the next 12 months (my medicine cabinet is overflowing) and I have been poked and prodded and given a clean bill of health.

Shopping was a bonus too for me in Sydney.  My Rubenesque physique is now adorned in new clothes.  Oodles of new clothes.  I no longer need to wear the same jeans every single day.  My credit card did take a beating and we did have to send home 10 kilos by post but at least I now have an outfit for any occasion which is a good thing as we have at least 4 weddings to go to over the coming weeks.  Daughter’s opinion differs on this front as well as the styles in Turkey are a lot more varied and on trend.  For Daughter clothing in Turkiye is also a LOT cheaper as well.

Bacon.  Ding!  Ding!  Ding!  Winner!!!  Lots of exclamation points here.  Yes.  Bacon.  That is all.

bacon

Sydney did have a few downsides too.  It was so damn expensive.  Food was expensive.  Clothing was expensive.  Petrol was expensive (actually petrol is expensive in Turkey too).  I guess I have had it too cushy here in Turkey with 50 kuruş for 1 kilo of tomatoes (about AU$0.25) while they were AU$4.50 in Sydney (TL9).  Plus the fresh food is not particularly fresh.  Ick!

Peak hour traffic did my head in too.  What a bloody mess.  We had a few early morning starts and fighting my way from the Northern Beaches to the City was diabolical to say the least.  It was nice to be behind the wheel again although my first few attempts at parking were a little less than successful.  Daughter likened my parking skills to a Turkish person so I really have acclimated haven’t I?

traffic

I think I can sum Sydney up as “Real Life”.  My friends are all working.  My family are all busy (some might say too busy to find the time to see me or even call).  The cost of living is high and the stress levels are even higher.  I know that if I too were living in Sydney I would be working.  My stress levels would be off the chart (visiting my old place of work proved that beyond the shadow of a doubt) and Daughter, The Turk and I would be miserable.  Real life sux!

The Village also has another bonus (well along with The Turk).  It has My Hurley Dog.  I love My Hurley Dog.  I missed My Hurley Dog and he missed me!

Hurley

 

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