So now that I’m unable to obtain a Russian visa in time, I’ve decided on a new travel itinerary. Instead of Russia, I’ll spend a few days in S Korea instead. Now the plan is:
Still somewhat ambitious, but should be fun, hopefully!
It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more. ~Dr. Seuss
Sukhbaatar Square, Ulaanbaatar, Christmas Night.
It’s not for the faint of heart. At least, a 3-month trip spanning 5 countries and 2 continents is not. But just a few things I’ve learned:
Tomorrow I go to verify that I can get my Russian visa before I leave UB, or else I’m not taking the train. Once that is verified, I will gather paperwork, and then proceed back over there to drop off my passport and hope for the best, while shelling out a LOT of money for this adventure.
I’ve been experimenting with cooking lately, and a few weeks ago, I made some crystallized ginger. The recipe is simple, but requires a bit of precision.
The best way to make it is, of course, with a candy thermometer, so you can get the sugar syrup to the right proportions. But I don’t have one, and can’t be bothered to get one, so I went with the eyeball test. Basically, I cooked the syrup until it was the consistency of thin honey, and left it at that. I’ve also heard that you can take the syrup and drip a bit in a glass of cold water. It should form thin threads but not congeal into a ball. Cook it any longer, and you’ll have hard candy.
The process is pretty simple:
One can leave the ginger slices as is, at this point, or, while still warm, remove and roll around on a plate of sugar.
Once cool, I store either in the syrup, or drain out of the syrup and store in a ziploc. If they’ve been sugared, I’ll brush off the excess sugar and store in the ziploc.
The sugar syrup can be used for other things, like perhaps with a bit of sparkling water or soda, or maybe even added to some champagne and orange juice.
You’ll notice there are no measurements in this recipe – I think it depends on how much you want to make. The rule of thumb is that you need enough sugar syrup to cover the ginger pieces, but that can also depend on the size of your pot. In my most recent batch, I used 4 pieces of ginger about the size of thumb, sliced thinly, and cooked in 1 cup of water and 1 cup of sugar.
This is a trailer for a cute movie coming out in April. It’s making the rounds here, mostly because there is a Mongolian baby in it, but also because it does look like it’ll be quite interesting.
“The world is a book, and those who do not travel read only a page.”
~ Saint Augustine
Before my eventual arrival in the US, I am planning on traveling a little. Right now, the plan is to:
All very ambitious, so we will see how much of this truly ends up happening. But for now, this is the plan, and I am hoping to fit it all in! Stay tuned!
I’m rebooting this site with a different focus, looking at at travel, professional interests, and a little bit of personal reflection. Currently, I’m in Mongolia, blogging at Land of Blue Skies. I also have a second project at Cereal and Milk.
In a month, I’ll be departing Mongolia and traveling through Asia for a couple of months before heading back to the US for gainful employment. I’ll be blogging here about the experience.
Recent Comments