2011 Expedition: Updates from Kenya

Jambo! Team leader JD and I have arrived safely to Nairobi. It was a very long journey here, and we are so happy to have finally arrived.

Today we met up with our friends Grace and Eunice who each run a school outside the city, and we finalized the details of the projects World of Difference will complete at their schools this year. We still have a few more errands to run today in order to have everything ready for the team's arrival on Saturday morning...then we are going to drop because this jet lag is knocking us out!

Much love to everyone, and I/we will update next as soon as possible :)

Pic of the Week

This endangered baby was adopted by the elephant orphanage in Nairobi.

2011 Expedition: Follow Us!

Jambo marafiki! The 2011 Expeditions is here! Team Leader JD and I are off today for Nairobi, Kenya, and the rest of the team will meet us there this weekend. I am so filled with excitement that I am a little ball of giggling energy at this keyboard right now :)

However the truly exciting thing to tell you all is that I will be blogging the expedition as much as possible on our journey, so check back for updates! Please feel free to ask any questions you may have for us, or relay any messages to the team members in the comments section, and I/we will address them as much as time (and Internet access) permits.

Wishing the rest of the team safe travels, and I will see you all very soon :) Upendo kiasi!

Recipe: Coupe Mount Kenya

Make this tasty dessert with the following recipe:

• 4 to 5 ripe mangos
• 1 cup heavy cream
• ½ cup Sugar
• 2 tablespoon lemon peel, cut in tiny ribbons
• ½ cup condensed milk
• ½ teaspoon salt

Peel, pit and mash the mangos. You should end up with about 2 cups. Whip the heavy cream with the Sugar until stiff. In a 2-quart bowl combine the 2 cups of mashed mangos, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream. Pour into freezer trays or a 6-cup mold and freeze.

Pic of the Week

This picture is a cure for the blues!

Recipe: Uji

Make this breakfast porridge with the following recipe:

• ½ cup maize meal or corn meal flour
• ¼ cup millet flour
• ¼ cup sorghum flour
• Water
• Sugar to taste

Put all of the flour into a plastic container and mix well. Pour enough water into the mixture to make a paste. Mix well, cover and leave the mixture at room temperature for 2 days so it can ferment. Skim out the froth that has formed on top of the water, stir the mixture and pour it into a cooking pan. Cook at medium to high heat, stirring continuously until it thickens. You can add more water as needed until the uji cooks into a smooth, runny consistency. Add sugar to taste.

Pic of the Week

And me? And me? And me?