Thursday, October 19, 2006

Fun.

One of the best things about being married to Rich is that he is so intrepid. I mean, this man will try just about anything once, and do it again if it gave him a buzz. If it gives him enough of a buzz, he'll persuade me to try it. If it gives me a buzz, I've learned to do it more than once. Carpe diem, and all that.

One thing we do alot of is travel. Rich gets to travel alot simply because he is a professor and scientist-- so much so that he is on home-away-from-home terms with some airports, and has seen enough places to be able to pretend that he is James Bond (this is an ongoing hobby of ours). But he has other interests that take him to some mighty out-of-the-way places that even Bond hasn't been to yet.. This past week we were in Kazakhstan, meeting with staff of a small non-profit of which Rich is the chairman of the board. We attended meetings with the staff, went to a seminar they hosted, and ate Kazakh, Chinese, Korean, Russian and Uzbek food. (Not all at once.)

As we collapsed into our own blessed bed last night, I thanked Rich for making marriage so much fun. He said that most folks would consider a trip to Central Asia something less than fun. I told him that I do count it as fun-- in fact most things can be counted as fun in my opinion, so long as they don't hurt. I'll post some pix just as soon as he can get them onto our computer; the camera has had an argument with this computer and they don't speak to one another any more, so they use a CD as a go-between.

3 Comments:

Blogger The Clinging Vine said...

Kazakhstan! How neat is that?

What's distinctive about Kazak cuisine?

9:07 PM  
Blogger craigellachie said...

Well, take plov, for instance. You can find the recipe at http://www.cdkitchen.com/recipes/recs/472/Plov48479.shtml. Plov is claimed not just by Kazakhs but also by several other Central Asian countries. What's disctinctive about Kazakh food is that like the country itself, it is a crossroads of flavors. From the south and west, you have rice and lamb and cumin. But there's also carrots and other vegetables and flavors that suggest Russia. Beef could be in there-- it's as much a staple as lamb. But there's some Chinese and Mongolian accents to some of the dishes too. You might say that Tex-Mex or Cajun is a good picture of authentic American food, but it really boils down to flavors imported from other places and made into something a bit different from French-Indian or Mexican. Same thing with Kazakh food.

9:36 PM  
Blogger The Clinging Vine said...

Sounds like my kind of food, then. ;^p

6:34 PM  

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