tag:blogger.com,1999:blog-29282508.post114995975118199901..comments2023-10-23T19:11:58.475+03:00Comments on Stilettos in the Sand…...: The Dreaded Saudi SpreadSabrahttp://www.blogger.com/profile/00099972141312539283noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-29282508.post-1150191781552474352006-06-13T12:43:00.000+03:002006-06-13T12:43:00.000+03:00i am finally losing the weight that i've gained he...i am finally losing the weight that i've gained here. it's easy to do. at first when we moved here, i would sit for hours on end w/ my in-laws. i no longer do this and try to exercise regularly, watch what i eat, etc.<BR/><BR/>but.. we do no entertaining. i'm so glad for that. i'm not one for that stuff... i'm too much into my own time, painting and writing. plus, we have a lot more here than saudi. we have theatres, clubs, alcohol, and such. sure makes a difference when you're bored.Um Naiefhttps://www.blogger.com/profile/03079700156633283396noreply@blogger.comtag:blogger.com,1999:blog-29282508.post-1150055800585731692006-06-11T22:56:00.000+03:002006-06-11T22:56:00.000+03:00Kristine - I responded to you on today's comments....Kristine - I responded to you on today's comments... Buy your jeans in the States! I cannot speak for Riyahd, but NO Gap or Old Navy in the Eastern Province that I am aware of. If you make it to the Dammam/Dhahran area, do let me know!Sabrahttps://www.blogger.com/profile/00099972141312539283noreply@blogger.comtag:blogger.com,1999:blog-29282508.post-1150047616757403372006-06-11T20:40:00.000+03:002006-06-11T20:40:00.000+03:00I have the opposite problem, I gain weight in the ...I have the opposite problem, I gain weight in the U.S. and lose when I am in Saudi. I think it's because I hardly eat any processed foods, and almost everything I eat is fresh and made from scratch. My problem however, is getting enough exercise, as we do not live on a compound. A question, Does Riyadh have a Gap or Old Navy now? Otherwise, I'll have to do all my jeans shopping before I leave.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29282508.post-1150016314254192152006-06-11T11:58:00.000+03:002006-06-11T11:58:00.000+03:00I also picked up weight after my time in the Magic...I also picked up weight after my time in the Magic Kingdom & I'm battling to keep any additional weight off now that I'm in Abu Dhabi.......I think I've actually resigned my self to the fact that it is my 'middle aged spread' & I can't be arsed any more to get rid of it! I wish you luck!Jaynehttps://www.blogger.com/profile/06546956519928584352noreply@blogger.comtag:blogger.com,1999:blog-29282508.post-1149973674121867342006-06-11T00:07:00.000+03:002006-06-11T00:07:00.000+03:00Wow! Excellent ideas, NSW!In the meantime Sabra, m...Wow! Excellent ideas, NSW!<BR/><BR/>In the meantime Sabra, my advice would be to "pace" yourself.<BR/><BR/>AS you have alluded, a big part of socializing in the M.East is EATING.<BR/><BR/>If you can socialize and not get into surplus eating, then you are set.<BR/><BR/>Of course, easier said than done. But, it works.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29282508.post-1149970516408880192006-06-10T23:15:00.000+03:002006-06-10T23:15:00.000+03:00Dear Sabra,My hubby and I have been forced to adop...Dear Sabra,<BR/>My hubby and I have been forced to adopted an almost totally veggy diet after he had a triple bypass in March 2005. I am French and rich foods are par for the course in my cultural background. My home town is well known for the extravagant number of restaurents and eateries where delicious, mouth-watering foods are daily on offer. I admit it was a huge challenge, but to my surprise quite easily and feasibly met with little efforts!<BR/><BR/>Firstly portion-size is crucial!!!<BR/><BR/>Secondly avoidance of saturated and trans-fats is essential. To give you an idea, here is a typical menu as I would perpare for guests:<BR/><BR/>Appetizers:<BR/>-Grilled lemongrass/garlic/ginger flavored shrimps. (marinated in virgin olive oil with the herbs 1/2 hr to 1 hr before grilling)Can be served at room temperature once cooked, delish!!<BR/>-Orange & grapefruit slivers (deseeded & connective alveoles removed) with unrippened goat cheese crumbled on a bed of baby spinach (any other slightly bitter green will do!) flavored with a balsamic vinegar/virgin olive oil vinaigrette.<BR/>-Tiny thin toasted black bread pieces with hummus spread and chopped kalamata olives and crushed pine nuts decorated with parsley or any other available fresh herb. (Also caviar on ice with the toasts on a large plate, come and get it!!)<BR/><BR/>Entermets:<BR/>-Cold Vichisoise (should be a hit in your neck of the woods) instead of using whole milk or cream to thicken use potatoes cooked in the defatted chicken broth base (1 cup of cubed potatoes to 1 litre of broth), and of course liquefied along with sauted leeks(1 chopped leek, green part included per litre) in canola or virgin olive oil - flavor with fresh thymn and fresh parsley; liquefy in a blender and chill.(An ice cube in each bowl will ensure coolness)Granish with tiny toasted bread cubes and parsley.<BR/>-Cold cream of roasted red peppers soup: defatted chicken broth in which you cook chick peas (1/2 cup for each litter of broth with 'bouquet garni') simmering till garbanzos are done. I would suggest you buy Italian roasted red peppers, saving yourself work and time, you will need at the very least 500 mil. jars per liter of broth. Liquefy the whole, season to taste and garnish with fresh parsley and toasted bread cubes.<BR/><BR/>Main dish:<BR/>-B.B.Q. is fabulous, everyone enjoys it, so chicken breast deskined & deboned, marinated (2 hrs ahead) in no-fat yogurt with dill, crushed garlic, fresh crushed ginger and seasonings (s & p) to taste.<BR/>-Shark steaks marinated in virgin olive oil flavored with lemon rind and juice, and fresh rosemary (1 hr ahead of cooking) Any firm fleshed ocean fish will do!<BR/>-Large portobello mushrooms rubbed in any vinaigrette you like are meat -like and surprisingly satisfying.<BR/>All this served with steamed rice or pesto/pasta, and stemed veggies.<BR/><BR/>Deserts<BR/>-Invest in an ice-cream maker and make varied sorbets: figs, watermelon, apple, strawberry etc...<BR/>to do so: a simple syrup in which you add the fruits chopped-up, then liquefy in blender, cool and voilà !<BR/>This you serve with assorted nuts and fresh fruits, and angel food cake (no fat whatsoever!).<BR/>I have had tremendous success with such menus and my guests never can tell they have been cheated of their fats!!!<BR/>Above all remember PORTION SIZE is key!!!<BR/>Hope this helps you. {;-)Anonymousnoreply@blogger.com