these are a few of my favorite things

All right. I'll just be honest with the 2 of you who read this thing. Life has slowed down a loooooot since I returned home, not necessarily in a bad way, but definitely in a less-than-constantly-blogworthy sort of way. (Although come to think of it, don't I get to dictate what happens here, and can't skilled writers spin the mundane into the fabulous? How do I get to this point? Oh yes, of course. Practice. Write some more. And some more. And then again.)

(In case you're wondering, my mind does go there (there meaning this vein of internal conversation) pretty regularly. I think it has a lot to do with this transitory period of being a twentysomething and questioning myself daily about where I want to be in life and what I want to do in life and what are my life goals anyway? As Joy the Baker would say, holy heck! It's enough to make a girl crazy.)

The other day I was reminiscing about all the crazy things I ate in Asia. (Remembering is a good way to bring my mind back to the way things were.) I started out tame with duck brain and mooncake the size of my head.

By November I was tackling scorpions.

Winter break brought the fish eye episode in Kuala Lumpur (ps I know Kathryn has a photo of me mid-fish eye chew...where is it?!)

East Asia then got too boring, food wise (totally kidding) but we moved on to the wild lands of Central Asia, which brought the sickest thing I've consumed to date. I do not joke or overexaggerate. Fermented horse milk. I know. You're sitting there, completely stunned and kind of sick to your stomach just thinking about it. I'll create you a word picture, since Blogger and I are still at odds with each other and posting pictures is just too much work for it right now (seriously, someone please help me with the tech part).

As I was saying. Our Central Asian friends are cheering us on as we all sat around this large table high in the mountains. All the foreigners got a bowl full of something creamy, white, and intensely sour scented. All the way down the hatch it was pungent, sour, bitter, and still creamy, and I wanted to gag as I considered how long it had been fermenting outside. At the end, a smoky aftertaste, but not like pleasant gouda/sausage smoky. Nasty smoky. Why would this drink even taste smoky? Oh, I'm sorry. I forgot to mention this is the national, and probably regional drink of Central Asia. Why would the national drink taste smoky? Why would aforementioned drink have such widespread appeal? Why on a chilly August mountain night would we be subjected to such torture by our Central Asian hosts?!

This, like all the things mentioned above (minus the fish eye, that was for my BC point), was eaten/drunk in the name of love/being polite guests in new cultures. I don't get that experience anymore, and sadly enough, I miss it. I miss it much more than these Georgia font blog words can express.