Woneybags

123,180 was the won amount of coinage (aprox. $100)that accumulated over the past year in a 1,100 won jar. I tried to use my coins at the bus stations, taxis, and snack stands, to keep the level of coins down, but it became impossible to stop the inevitable overflow. Today, I took my weighted backpack to the bank and watched  the machine divide and count for five minutes.  Yes, the excitement this week!

Oh, and I have my first cold (감기 [kahm-gi]) for the new school year! Let’s see if I can beat last years record of 7 …or NOT.

I couldn’t make out the meaning. The words were flying past me with way to much speed. Tonight I sat down with friends, Myeong-yeon, and Kyeong-sun at the new BBQ Chicken and Pizza restaurant in Buan. It had been a month or since the two friends had seen each other. Myeon-yeon went to India for the summer break and Kyeong-sun had a month of camps at the elementary school. They had a lot to talk about. I sat there listening to their conversation in Korean trying to comprehend. While I didn’t grasp much, I could hear the beginnings and the endings of words and occasionally I heard words that I did know. I was content, sitting there feeling some sort of accomplishment for just being able to do this. I then briefly thought to the future. One year from now,  “I perhaps, might, possibly, maybe, perchance be able to make out a conversation like this.”  That was enough to make me smile inside.

Created over a year ago by Miz Mallory, they’re finally here for display. Press the play button to get in the mood.

Fifi Trois

Thuperbot

Freego-nator

Miss L.E.D.

The Chicken

So good! I first tried this marinade recipe with beef strips…and it was…awesome. Then I thought, why not try it with chicken. Could it be AS awesome? The answer is no. But it’s still awesome.

This Korean BBQ recipe is a modified, combinbined version of one I found in book and another from internet, along with some substitution work. I’ll skip the modesty and say it’s good, damn good. While this recipe is meant for the grill, it can be sizzled up on the fry pan and it’s still damn good. You might even think your stove-top turned into a BBQ. “Really?”, you ask. “Really”, I say.

The Goods
1 pound of 1/8″ sliced steak
3 T chopped garlic
1 T fresh chopped ginger
1 skinned and crushed kiwi
3 T soy sauce
1 T sesame oil
2 T  rice wine
1 T hot pepper paste (can find this at an Asian store)
1 t salt

The Moves
Mix it all up and let it sit for an hour and a half.  Pan fry on high heat 3 minutes each side.
Freakin amazin…amazin enough to get a post and placed in the art category. Yes, it is an experience.

This NYT’s article talks about tourist farming in the States. Two years ago I was trying to find a way to stay in France  longer than my three month visa would allow. This seemed like a good route.  I could make a little money, be outdoors, work with my hands, speak French, and do some local travel.

http://www.nytimes.com/slideshow/2009/08/25/dining/20090826-farmstay-slideshow_index.html

While I don’t have any symptoms of any illness,  the school administration told me that I should stay isolated and not teach for 7 days because I might have the  illness formerly know as the swine flu.  The problem: I visited the US. I am quarantined. Or as I see it, staycationing.