Back to Work

I returned home from…home? Well, I went back to my “home state” to visit my family for a long weekend, and returned to my hubby yesterday.  It was SOOOOOOOOOOOOO nice not having to stress about all of the complexities in our lives!  I’ve been talking up Turkey to my family to make them less worried about my eventual move there- and I think they are starting to understand why I am looking forward to it :).

We are still dealing with that delicate situation I mentioned a month ago, so I am unable to divulge any details yet… and I will be working on my thesis and wrapping up my graduate work in the coming months.  It will be slow goings here on When In Turkey until all of this work gets caught up…but inshallah I will have more comics coming soon :)

TMJ Update: Night guard

Yep, back on that TMJ grind…no pun intended (ba du CH!)

About a week ago I was waking up in the middle of the night due to a loud and painful pop in my left jaw (the side that was operated on).  Even with the muscle relaxer, the popping continued.  I thought it may be from night-time tooth grinding (bruxism) which I know I suffer from.

Because a dentist-made guard costs like…$500…I bought an over-the-counter night guard for 10$ on sale.  I’ve been using it for almost a week and I feel like it, coupled with the muscle relaxer, has made a world of difference.  While my opening is still limited like before, I feel like I am having fewer…i dont know…sensations (?) in my jaw.  Not necessarily pain, per se, but an awareness of something wrong. Anyway, I think it’s helped a lot.

A Delicate Situation

At the moment hubby and myself are in a very delicate situation related to his studies.  I hope to inform everyone of the details at a later time, but for now we need to keep this balancing act private.  However, if there’s one thing certain, things are going to be changing soon, and in a BIG way.  Inshallah I will be graduating in July without a hitch.

Stay tuned for more comic strips until things settle down!

When In Turkey: A comic!

I’ve always enjoyed drawing and stories, so what’s better than putting them together? I’ve doodled strips of things that happen in my daily life since I was in high school, even developed a few fiction comics that I never actually finished…

Everyone says to write/draw what you know. What is more interesting than drawing my own life? Well, maybe I’m being a little boastful, but moving to a new country opens up a world of stories that other people may enjoy! Introducing a comic based solely on my life, featuring my hubby and I- and those who appear along the way!

All art is done by hand using pens, spectrum noir markers, and colored pencils

WTCover

When in turkey…do as the turks do!

Every time is a good time for POGACA!

Pogaca (turkish: poğaça/poh-ach-ah) is one of my favorite things to make and to eat!  Breakfast, lunch, dinner, snack, you name it, pogaca is appropriate.  Along with being versatile, it is very simple to make!  Known by other names in other countries, pogaca is a bready pocket filled with anything you can think of.  Try out this recipe next time you get a craving for a little “I dont know what”!

Pogaca with spinach and feta filling

Ingredients:
  • Dough
    • 3c all purpose flour (approx.)salt to taste
    • 1/2tsp baking powder
    • 1/2c canola oil (or olive oil)
    • 1/2c yogurt
    • 7tbsp butter (softened)
    • 1 egg (white only)
  • Filling
    • feta and spinach
    • potato and onion
  • Top (wash)
    • 1 egg yolk, brushed
    • sesame or nigella seeds
Preparation
  1. Put butter in a bowl to soften. Once soft, cut in the oil, yogurt, and egg white
  2. Put flour, salt,  and baking powder into a large bowl, blending well
  3. Forming a well in the center, mix wet and dry ingredients until a smooth, non-sticky dough is formed.  (you may add a little more flour if needed)
  4. pinch egg sized pieces from the dough, shape into a ball, then flatten with your palm. Do not make the dough too thin or it wont bake right (about 1/4″ thick).
  5. Place a dollop of filling in one side of the flattened circle. Fold two sides of the dough together, pinching it to seal, forming a half moon shape.
  6. brush the egg yolks on the top of the balls, sprinkling seeds to finish.
  7. Bake at 350F for about 20 minutes in a convection oven, 30 minutes in standard.

Spinach Filling (pictured):

  1. Cover the bottom of a pot with a little water, dissolving a chicken buillion cube in it (or use a little homemade stock)
  2. Wash and chop spinach/onion/ and garlic. Put all vegetables into the pot and steam on medium until the spinach is very wilted and the onions are cooked.
  3. Drain off the juice and cook until dry, patting with a paper towel as needed.  Add salt, pepper, and cumin to taste.
  4. Before applying filling, mix in feta cheese

Potato and Onion Filling:

  1. Peel and grate potato and onion, saute in olive oil until soft and translucent.
  2. Season with salt, pepper, cumin, parsley, and dill.