Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG foodblog: Kim Shook - Dreams of an Everyday Housewife


Kim Shook
 Share

Recommended Posts

gallery_28661_5901_201759.jpg

I don't see Otis! He's usually right there if you're cooking!

(Whisper Pssst-someone left THE door open in this picture)

Best of luck, we're excited about this.

Luvya

Ted  - He was probably under my feet and therefore invisible until I tripped.  Yes, that dern door is open again.  Until I started taking so many pictures in my kitchen, I didn't realize that happened so much!  This is what Ted's talking about:

gallery_28661_5901_27941.jpg

Charming, huh?  Yep, we have a 'powder room' directly off our kitchen.  Yet another thing that I hate about this room :angry: .

This is so funny. When I read Ted's comment I looked at the picture and wondered why anyone would object to having the door open to the living room! It wasn't until you posted your followup picture that I realized there are TWO doors in the original photo. :laugh:

By the way, Ted, that's a beautiful island you built.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

I'm with Priscilla -- love the wallpaper and the pink-striped bowl. I salute your "all new" take on the blog, and I like the pix of your home. I can relate -- it's a family house.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Link to comment
Share on other sites

Thank you to Shelby, Priscilla and the divine Miss Maggie for making me feel positively loving towards my powder room :biggrin: !

I like how the pink striped bowl echoes the pink striped wallpaper.

:laugh::laugh::laugh: This cracked me right up! And you named two of my favorite authors ever! I only recently met Betsy and Tacy but I've loved Anne-with-an-E and Heidi(didn't you always want to try goats milk and goats milk cheese when you read Heidi?) since before I could read - my mom read them aloud to me. I think that those books inspired some great bedtime snacks!

I'll post everything up to dinner now and post the rest in a little bit - I am so late tonight! To my fellow bloggers - how in the hell did you manage to serve dinner before midnight when you were blogging :huh: ?

You were warned – here’s my exciting breakfast:

gallery_28661_5901_105168.jpg

Oikos Organic 0% fat Greek yogurt w/ rosemary honey.

Lunch was much better than usual. It was from a locally owned restaurant instead of the Olive Garden, the ersatz deli or pizza. Joe’s Inn provided:

gallery_28661_5901_163871.jpg

Greek Salad

gallery_28661_5901_28323.jpg

Club Sandwiches

gallery_28661_5901_213503.jpg

Chicken Kabobs

gallery_28661_5901_215192.jpg

Rice <sigh>

gallery_28661_5901_211132.jpg

Brownies & Pecan Bars

gallery_28661_5901_209472.jpg

My plate. I ate half of everything here and a bite each of the desserts (they were only meh).

Stopped on the way home for some fresh things I needed. I ate this on

the way so that I wouldn't be tempted by Dunkin' Doughnuts (do you know

they have Buttercrunch doughnuts - they only doughnut I would spurn a

hot KK for...sometimes...maybe :unsure: ):

gallery_28661_5901_130790.jpg

Ukrops is a local grocery store that has really had a stranglehold on Richmond for years. They sell no alcohol and are closed on Sunday. They support a lot of community activities in the area, but insist on things being done their way. No other store has been able to keep much of a presence until Kroger – they really managed to break into Richmond and have done very well. We now have Kroger, Food Lion, Walmart, Costco, Sams, The Fresh Market, Tom Leonards and we are getting a Whole Foods and Trader Joes – but Kroger was the thin edge. Ukrops used to be fantastic – incredible customer service and great meats and produce. They have really been going downhill for the last couple of years (I heard this a lot working at the Fresh Market) and I don’t go much anymore, but it was on my way home. This is the Militant Old People Ukrops:

gallery_28661_5901_41424.jpg

(I won’t bother on inside shots – it’s just a regular grocery store.) Only grumpy old people seem to shop there. They seem to think that younger people should go to other locations. They come in and fold up their walkers and put them in the carts and go at it. I have been personally prodded in the back the walker legs that stick out. I hope I am that feisty when I get old. I am not a particularly feisty person, but it's one of my dreams :wink: !

Link to comment
Share on other sites

Kim, feisty is best! Do you know what a Feist is? It's a little mixed breed dog, bred to hunt small game, particularly squirrels. Feisty is second cousin to bitchy, and that will do the job! It's all in the attitude; "don't give me any shite; I know what it's about!" :laugh:

"Commit random acts of senseless kindness"

Link to comment
Share on other sites

Ha, feisty! Yes, that's a great aspiration.

I remember once telling my brother-in-law that I hope to be an eccentric old lady someday. He looked at me, smiled, and said, "You're halfway there already." :raz:

It's funny, your telling about a supermarket that doesn't sell alcohol on Sundays. In Minnesota, none of them do. I'm still surprised when I go back to the West Coast and find wine in the grocery stores, and it isn't even hidden behind a counter.

Man, that lunch looked excellent. I just had dinner, and I'm still pining for those sandwiches. You sighed over the rice. Are you a super-big rice fan? Any particular types?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

It's funny, your telling about a supermarket that doesn't sell alcohol on Sundays.  In Minnesota, none of them do.  I'm still surprised when I go back to the West Coast and find wine in the grocery stores, and it isn't even hidden behind a counter.

Man, that lunch looked excellent.  I just had dinner, and I'm still pining for those sandwiches.  You sighed over the rice.  Are you a super-big rice fan?  Any particular types?

Smithy, that store doesn't just not sell alcohol on Sundays - they don't sell anything on Sundays - they aren't open at all. And they don't sell alcohol at any time :laugh: !

I do love rice, but since the surgery it is one of the few foods that I can't eat at all and I miss it so much. I miss all kinds of rice and I don't think there is any kind (other than Minute) that I don't like!

Ok – time for the dinner report. While I was putting things together we had some goodies that we bought this weekend at our favorite Richmond hippy crunchy store – Elwood Thompson:

gallery_28661_5901_26411.jpg

It’s rosemary crisp bread and two different kinds of chevre – Hot Pepper and Chives & Garlic from ‘Goats R Us’ :raz: – a goat farm in Blackstone, VA –about an hour from here.

Dinner was an all eGullet affair. I made David Ross’ Apple, Pear and Parsnip Salad w/ Toasted Walnuts, Bleu Cheese and Apple Cider Vinaigrette, our own Kendra Bailey Morris’ Chicken Divine and lucylou’s French Onion Bread Pudding.

Mise for the vinaigrette:

gallery_28661_5901_23713.jpg

Mise and prep for the salad:

gallery_28661_5901_201534.jpg

gallery_28661_5901_35001.jpg

that’s some Point Reyes Blue – one of our favorites

gallery_28661_5901_168977.jpg

gallery_28661_5901_86920.jpg

Finished Salad:

gallery_28661_5901_16844.jpg

Mise and prep for the chicken:

gallery_28661_5901_5692.jpg

gallery_28661_5901_45606.jpg

gallery_28661_5901_105330.jpg

gallery_28661_5901_200767.jpg

gallery_28661_5901_118910.jpg

gallery_28661_5901_53100.jpg

gallery_28661_5901_115379.jpg

Finished dish:

gallery_28661_5901_141746.jpg

Mise and prep for the bread pudding:

gallery_28661_5901_21557.jpg

gallery_28661_5901_82109.jpg

flipping the onions:

gallery_28661_5901_150184.jpg

gallery_28661_5901_228724.jpg

gallery_28661_5901_215730.jpg

gallery_28661_5901_98584.jpg

gallery_28661_5901_183260.jpg

gallery_28661_5901_166063.jpg

gallery_28661_5901_130901.jpg

Finished dish:

gallery_28661_5901_48774.jpg

Otis ate much earlier than we did:

gallery_28661_5901_62580.jpg

:laugh:

My plate:

gallery_28661_5901_6456.jpg

Each dish was a big success – everything tasted wonderful and was easy to do. The bread pudding was particularly swoony. The next time I make it, I’ll do it with a roast so I have some gravy to spoon over top! I think it would be especially fantastic with lamb!

The only problem with the chicken was that it had a flood of water in the bottom of the pan:

gallery_28661_5901_44011.jpg

but it didn’t taste watery at all :huh: !

Well, I’ve posted my first dinner on my first blog and it is 11:59pm :wacko: .

Mr. Kim insisted that I post the following picture, which he took as I served dinner:

gallery_28661_5901_112096.jpg

:shock::laugh:

I really hope this isn’t too much information. I tend to run on when I talk and it seems that have the same tendency when I write and post pictures.

Link to comment
Share on other sites

In the embrace of your fellow eGulls there is never, ever too much information. (So you know) Your dins looked outstanding.

YA alert: I really can't remember what Hannah Gruen cooked, but Nancy drove a snappy little roadster. Period.

I read Anne-with-an-e once a year. Actually, I'm really fond of "Anne of the Island" where she goes off to college in 1910(!) and cooks along with her girlfriends.

Does anyone member Louisa May Alcott's "Eight Cousins" and "Rose in Bloom" -- a brilliant proto feminist duo. Rose, an heiress, was told by her uncle she had to learn how to cook. Bread first, cake later. Burn marks on her wrists.

I'm ordering pink and white striped wallpaper. Huge bummer about booze on Sundays. Do NOT get me started!

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Link to comment
Share on other sites

Wow!!! To the double-OOMPH!! What a slumgullious dinner!! That apple julienne was just perfect, and it all LOOKED divine, not just the chicken.

And Nancy always came down to breakfast, dressed for the day, and sat down at her place, where Hannah always immediately set down "a tall glass of orange juice." That was even more a signal of their wealth than was that maroon roadster and all those hats; our OJ was made up fresh every few days from the small Minute-Maid can. The carafe was clear glass, sporting bright, colorful red flowers all around; the floral motif was repeated on the teensy-pie glasses, each of which held barely three ounces.

That was our ration, poured by me before the whole family sat down, the little Communion-cup of juice set precisely at the point of the knife. When I had a family of my own, we made up the BIG can almost every night, and usually drank it all out of nice big glasses the next morning.

When my oldest nephew was about two, I set him up on the counter as I was finishing the supper dishes. I washed the juice bottle, took the thawed can from the fridge, smicked off the top, and poured it in. Nephew did a quick double-take and asked, "How'd you DO that? My Mom scoops it out with a spoon."

Edited by racheld (log)
Link to comment
Share on other sites

Here’s a shelf and a half in the living room:

gallery_28661_5901_113456.jpg

Oh. My. God. The "Family Circle Illustrated Library of Cooking". The *complete* set, in all its colorific glory.

I have those, too Kim. Up in the hardly-ever-used-but-don't-you-DARE-ask-me-to-get-rid-of-them cookbook storage area (which also happens to be the doggie TREETZ cabinet.......but that's another story).

I SO dearly and happily remember collecting those with my Mom when I was probably....13?.....14?....at any rate, a long, long time ago however old I was. They were premiums at a local grocery chain, and I so, SO looked forward to each new edition. They'd come out, and we'd bring them home, and I'd read them like a novel...cover to cover and make notes about what I wanted Mom & me to make next. We actually cooked from them a LOT back then, now, I probably haven't cracked one open in 10-15 years, but I should, if for nothing else but the memories and the channeling of my Mom.

Count me with the masses really, really looking forward to this blog, and congrats on the weight-loss. I have a couple of friends who've had GB and haven't been so successful....they sorta lost the discipline and it all went to you-know-where in a handbasket.

BTW, I have *plenty* of other duplicates of your library !

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Link to comment
Share on other sites

Kim, enjoy blogging!

I'm interested in knowing more about your bread pudding, as I've never had one that has mustard and onions in it. Was it more savory than sweet?

Michael aka "Pan"

 

Link to comment
Share on other sites

Perfect apple cuts, Kim!! WOW!! I'll bet that water in your casserole came from the spinach. If you'd blanch it first, the squeeze it, I'll bet you'd get much less. Do you always use gloves when you cook? If I put on gloves, my family would think I was ill. :biggrin:

I loved Nancy Drew, as well. I see several other titles that are in my 'library' also. Some times it's important just to 'have' them, isn't it??

As Charlton Heston said, ".... when they pry them from my cold, dead hands..." or something like that. :wink:

Edited by Dana (log)

Stop Family Violence

Link to comment
Share on other sites

I'm making bread pudding tonight, too! I'll have to check out lucylou's recipe. I"m kind of winging it, because I had a whole lot of quiche batter leftover from the Bouchon quiche I made last weekend, so I'm using that.

I love the way you eat! :smile:

Link to comment
Share on other sites

BTW, I made a savory bread pudding about a month or so ago. I'm not a huge fan of sweet bread puddings, but I liked this one. Mine had sweet, fennel-spiced Italian sausage chunks, onions (I think...maybe?), Parmesan (maybe?) and ultra-thin slices of fresh fennel bulb it in. I really liked it, but it got a bit dry because my bread wasn't stale/dry enough and so it sucked up too much of the custard. It's on my list o'-things-to-make-again, though.

But I *still* don't really care for sweet bread puddings. Strange, huh? Well, ok, I had one made with croissants once, and I think Bourbon in the custard that was pretty freakin' good, but on the whole I can take or leave 'em.

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Link to comment
Share on other sites

Howdy, Kim! Just caught up, after a hectic weekend. Let me add my congratulations on your weight loss. And your blog is off to a most excellent start.

I am now missing idiosyncratic East Coast houses with bathrooms off kitchens and other idiosyncracies -- I've lived in a few myself. :smile: And I'm looking forward to more Otis action shots. :biggrin:

Will you have a chance to show us any of the regional food specialties of your area?

Link to comment
Share on other sites

I love my cookbooks and have a hard time giving them up, even when I don't cook a thing from them.  I use the old standbys like Joy of Cooking and Fannie Farmer and that sort for basic information rather than recipes.  For recipes, I go to Heritage of Southern cooking and Simple Fare a lot. 

Hey Kim,

Good to see you finally blogging. Wish I were there this year!!! Are you going to show folks some of the markets around there? And show them some good Virginia foods?

You mentioned one of my favorite cookbooks (I am an avid collector as well): Simple Fare. I just adore that book. I have his other books too, but that one is my favorite of them all. Do you cook much from it? It is my inspiration when I am trying to cook from the pantry and pinch pennies...

Christine, who is a Richmond, VA native

Edited by artisan02 (log)
Link to comment
Share on other sites

Kim you are beautiful! congratulations ..my sister of my heart had a bipass lost 200lbs and now is out of her shell!!! she she was always a fantastic cook ..but now she cooks better than ever ! she says it is because now there is not urgency for her to eat ...she enjoys the process more than ever ..

anyway your dog is darling your home is amazing..the food looks so good...your cookbook collection! well I have been collecting cookbooks for a long long time but I think you have me beat! everything emits such warmth ..thank you so much for sharing with us!

(eta my spelling is awful!)

Edited by hummingbirdkiss (log)
why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

Link to comment
Share on other sites

kim-

i could eat your dinner for breakfast (had to check your blog before i could fix some AM grub)! man, all that looks so great. i just love the Goats R Us name- that is hilarious. i LOVE bread puddings; i made a pineapple pecan one not too long ago, which got me thinking about savory ones. i'd love to have that French Onion recipe. i, too, was curious about the gloves. can't wait to see what you will be up to next. :biggrin:

Leslie Crowell

it will all be fine in the end. if it isn't fine, it isn't the end.

Link to comment
Share on other sites

Yummy, dinner looks fabulous!!

I'm a big fan of wearing gloves when I cook anything that is slimy(ie: chicken) or smelly(ie: onions). I'm assuming thats why you were wearing them.

I too recommend blanching the spinach first. Its amazing how little spinach you end up with after that. It really shrinks down!!

I'm a huge fan of goat cheese, those look fantastic and I love the cheese knives.

Link to comment
Share on other sites

Yay! Kim! Nice to have a little Richmond (my old digs!) wafting towards upstate NY....and beyond. Joe's, Elwood Thompson, and even the crotchety (umm....I mean feisty) Ukrop's (I know which one you're talking about- that cracks me up!) But the cookbook collection- what a revelation :wub: .

And I'm glad I'm not the only one who grew up with a powder room off of the kitchen! Ours was teeny-tiny and had a slanted ceiling (under the staircase). Guests would always mistake it for a coat closet! (We warned toilet-bound people to lock the door- there was an above-average chance of being walked in on otherwise!) But it certainly came in handy when we needed an extra sink nearby (e.g. when greens were soaking in our kitchen sink and someone had to wash their hands).

And I must add my sincere congratulations on your bypass and wish you continued success! It's nice to see you and Mr Kim enjoying food beautifully prepared by a beautiful lady. (Gotta love the dishtowel slung over the shoulder :wink: .)

And finally- what does Otis eat? Is he as tempted by your table food as I am? :laugh:

Link to comment
Share on other sites

Kim, I am honored, you used one of my recipes. That is one of my favorites (on carb cheat days) that I go to and a favorite when we go to group gatherings, I am always requested to bring it. For the person that asked, yes, it is a savory bread pudding with Gruyere cheese and carmelized onions, very very good. I tend to add extra cheese myself.

That chicken divan looked awesome, where would we find that recipe, since it looks pretty decent for a low carb dish!

Lovely blog, keep having fun!

Link to comment
Share on other sites

THAT was an amazing "first blog dinner" post, Kim - right from your collection of cooking tools, to the finished dishes that Mr. Kim will be eating for several lunches if "your portion" is an indication, to the final shot of your microwave. Seems Mr. Kim has a sense of humour :wink:

I've always been interested in the ceramic knives, but have never used one. Do they ever need to be sharpened? I am amazed at your apple slices!

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
      -Grace
    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
       
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
       
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 
       

       


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …
       

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By shain
      It's been more than a year in which international travel was challenging to impossible, but gladly this is changing, as more countries are able to vaccinate their population.
      Greece had managed to return to a state of near normality, and opted to allow vaccinated individuals to enter. And so I decided to go on a slightly spontaneous vacation (only slightly, we still had almost a month for planning). To the trip I was joined by my father, to whom I owed some good one-on-one time and was able to travel on a short-ish notice.
       
       
      Many people are yet unable to travel, and many countries are suffering quite badly from the virus, and therefore I considered if I should wait some time with this post. However, I hope that it will instead be seen with an optimistic view, showing that back-to-normal is growing ever closer.
       
       
      We returned just a few days ago, and it will take me some time to organize my photos, so this is a teaser until then.
       
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...