#although if i decide on the corned beef i wouldn’t have rice for it

[misharkfin]

hungry. trying to make a midnight snack with the few things we have i deem ‘easily’ cookable. and it’s corned beef. or instant noodles, actually. i just don’t know if you can air-fry those. i’d also like a sunny-side up egg. i want plenty of things but it seems as though i am only capable of giving myself a little

[stephenfries]

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated  with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

[sfarticles]

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated  with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

[angeltriestoblog]

I try to cook!

This is going to come as a huge disappointment to the Tiktok community, but no I don’t do the cooking, no I don’t do the cleaning—kind of surprising for someone who eats so much! I mean, it’s not like I never tried. I did learn how to make nilagang manok and instant noodles over my five month long summer vacation before the start of college (and threw in the towel shortly afterward), and also expressed interest in being the cook whenever my friends and I go out for samgyup. But yeah, that’s about as far as I would go. Until today!

After almost two months indoors, I’ve been craving certain food that are either unavailable at restaurants for pick-up, or offered in branches that don’t deliver to my house. My love for them ultimately trumped my deep-seated aversion to anything that requires me to leave my seat, so I decided to take matters into my own hands. After collecting recipes, buying ingredients, and experimenting with flavors, I was able to come up with three decent dupes for some of my favorite dishes!

Kko Kko cheese fondue

This is a really simple, no-frills recipe but I still had to make some variations here and there: it’s common knowledge that [1] I don’t like bread (my friends have already interrogated me about it multiple times—I am a rice kinda woman!), and [2] there are barely any frozen finger foods in stock at the groceries. Thankfully, my mom was able to find a fitting substitute! Although it tasted mostly of breading, it went well with the dip anyway.

INGREDIENTS

Cheez Whiz, 110g

Fresh milk, 100ml

Shrimp poppers, 200g

French fries, 450g

Basil leaves

STEPS

Slowly pour the cheese in a pan, over low heat.

Add milk into the mixture and immediately turn off the stove so it doesn’t curdle. Although it’s relatively safe to eat, it doesn’t look appetizing and it can’t be reversed once done: you’ll be left with little lumps suspended in the sauce.

Stir thoroughly, until it reaches a pale yellow-orange color

Set aside and sprinkle with dried basil leaves before serving

For both shrimp poppers and French fries, just deep-fry them until golden brown. The former is a bit more difficult because they’re several spherical pieces, so it’s hard to ensure they’re all evenly cooked. (Don’t forget to wash your hands before you do any dipping!)

Pancake House corned beef hash

I remember being in Pancake House with my friends on my last day in the outside world and I deliberately chose not to order this even if it’s my go-to comfort food—for what reason, I have no idea why! I have beat myself up for it ever since. Thankfully, my version is almost as good as the real thing: I was able to base it off a recipe for croquettes! Although the breading used makes a significant difference, the generous filling surely makes up for it.

INGREDIENTS

HASH

Corned beef, two 380g cans

Eggs, four pieces

Bread crumbs, 500g

Potatoes, four pieces

Mayonnaise, two 2ml packs

Salt, to taste

Minced garlic

RICE

Butter

Cheese, as much as you want

Baby tomatoes

STEPS

Slice the potatoes into squares, then boil; season with salt to taste

Set aside in a bowl and mash into smaller squares with a fork

Saute the corned beef with minced garlic (life hack for those who don’t feel like picking up a knife—tastes just the same!): keep stirring until it has dried up. Set aside and let cool.

Mix the corned beef, potatoes, and two egg yolks in a bowl thoroughly.

Prepare two separate containers: one with two cracked and beaten eggs, and another with breadcrumbs. This is where the magic happens!

You can opt to do this next step with your hands or with the aid of a spoon, in case you happen to be growing your nails out too. Scoop a portion of the corned beef mixture and dip it in the egg mix, before rolling all sides evenly with breadcrumbs.

This recipe yields 12 pieces of hash, so repeat the previous step for as many times as necessary. You can also mold them into different sizes, but it’s advisable that you keep them small so it’s easier to fit many of them in the pan when we get to the next step.

Deep fry over medium heat for five to 10 minutes each side, depending on how well done you want it. Check on it regularly though, because it could burn easily because of the egg. Once done, set aside to cool, then drizzle a generous amount of mayonnaise on top.

To prepare the rice, melt a teaspoon of butter and grated cheese in a pan over low heat before adding a cup of rice into the mixture. Serve topped with halved baby tomatoes.

Koomi Mango Moo

I visited Koomi’s Instagram page to double-check the spelling of my order, and was met with the initially devastating news that their Robinsons Magnolia branch has been open for a week now. I easily could have asked my parents to buy me a cup when they went to the supermarket there last weekend. But now I have no regrets since I can replicate it any time I want without having to leave the comfort of my own home!

INGREDIENTS + STEPS

Mango, one half cup, sliced

Plain yogurt, 250g

Fresh milk, 100ml

Honey, three tablespoons

Literally the easiest recipe in the book: put all contents into a blender, and let it do the magic! 10 seconds was enough for me to get the frothy consistency I wanted.

VERDICT: SUCCESS!

Overall, I’m really satisfied with how I did: not only were the results pretty damn delicious (and I’m speaking from a completely objective point of view), but I also partially fulfilled my childhood dreams of being on Masterchef—minus the heart-stopping time limit and the British chef screaming curse words in my face.

Of course, I wouldn’t have been able to accomplish this without my mom, who served as both sous chef and crash course instructor: had she not stepped in at key moments of the procedure to check on my progress, there is a likely chance that I would have burned down my house. My dad was also kind enough to shower me with compliments while he was eating what I made for dinner: it definitely makes the backache I got from hunching over both the dining table and stove top for three hours very worth it!

If you guys end up trying out any of these recipes and want to share the outcome, I welcome accounts of both disastrous and successful attempts in my messages! Hope everyone is keeping safe and sane during this quarantine, especially because the lockdown period has been extended another two weeks as per our Pr*sident’s most recent statement.

Love and light always,

Angel

[lookatthedawn]

Spreading my Wings

As soon as I saw the number of moped scooters in Hanoi, I knew I would ride on one before my internship was over.  You can't possibly stay around so many and never ride on one. It's contagious.  My first time on the croup of a scooter in Hanoi is with Thao, my friendly host.  

She works for a TV station and on a weekend in the middle of June, the TV crew is scheduled to travel south to do a live program in a green tea farm.  Thao invites me to come along.  Yes, I say at once! I wouldn't miss a chance to see more of the country neither would I miss a chance to visit a green tea farm.  I climb on the back of her motorcycle and we ride to the TV station early Saturday morning, where we meet her colleagues.  There are about twenty-five men and women, from anchor girls to horticulture specialists, cameramen, and every other technician needed in a TV crew.  Thao is an editor, but to be perfectly honest, I'm not sure what her job entails.  All I know is that she works a lot and must be pretty good at it because she has recently won an award for the third national place in her category.   We get in the air-conditioned bus and head south.  The crew is in high spirits, everyone talking in Vietnamese and laughing.  Some of them speak a little English, but for the most part, Thao translates their greetings and questions to me.  They want to know my age.  I'm probably the oldest among them.  I don't understand their jokes and comments but decide they are in good taste because the alternative would be disturbing.  Besides, everyone is friendly and respectful.  They laugh at each other's attempt to speak English, self-conscious about their own knowledge of the language.  One of the crew members pass around bottles of water.  Another has brought guava nicely cut in small pieces, which she shares generously.  Thao and I had no time to eat breakfast and the guava is very welcome indeed.  She brought corn on the cob, but for now, the guava is enough.   The driver talks loudly and blasts his horn every five minutes or so -- as I've said before, the Vietnamese uses the horn as a means of communication, to warn, to greet, to announce they are arriving at an intersection, etc..  The horn might not bother the other passengers as it does me, and in a few minutes the crew gets subdued by the lulling of the bus but I just turn to the window and watch Hanoi stretching its fingers toward green pastures, fruit trees and fields and fields of rice.  The most common sight is people working the rice paddies, wearing the nón lá, the conical hat, and long sleeves, although it's as hot as ever. Motorcycle or a moped scooter is usually waiting patiently at a corner of the paddy.  

We stop for lunch around noon.  The restaurant is already full of locals, the floor littered with food and beer cans.  One of the servers is sweeping the garbage out of the way. Those of the crew who smoke take the opportunity to light up while we wait for our table to get cleaned.  We are soon called to sit and it doesn't take long after we order for the food to arrive.  Dishes with fish, beef, rice, and vegetables are placed on the table.  Someone hands me a bowl and chopsticks.  Thao explains to them that I'm vegan, and they immediately start checking the dishes and pushing toward me everything that doesn't have meat or eggs.  I'm touched by their consideration.  While in the United States people tend to question my eating habits, in Vietnam they usually don't ask my reasons for being vegan, just make sure I have enough to eat.  I shall file this under 'one of the things the U.S. should learn with Vietnam'.   As we're about to get on the bus I see a closed store with a gun painted on the wall above the door.  I turn to Thao.  "What is this place?" She looks at the store and shakes her head.  I insist.  "Do they sell guns?  I thought you couldn't buy a gun in Vietnam."  She doesn't answer.  "What is it, Thao? Can people own guns here?" "Not around the guys," she whispers urgently. "What?"   I'm intrigued as we file into the bus.  Can't we discuss the sale of firearms around a group of professional adults or does the drawing have sexual connotations?  As she explained later, my second guess is correct. We get back on the bus and continue south, toward Nghe An.  I open my copy of Life of Pi and start reading, hoping that I'll fall asleep, but the book is too good and the horn is too loud so it takes me some time, but at some point, I do manage to doze a little.   Around 4 p.m. we arrive at the farm where the live show will take place the next day.  The sleepy-eyed crew slowly steps out of the bus to survey the area.  To our right, a green field stretches out, as far as the eye can see.  Vietnam is the world's seventh largest producer of green tea.  Being a tea lover, I'm in paradise. 

We walk in fields of tea, with bushes that come almost to our waist, their leaves green and shiny.  Everyone wants a selfie with this background.  We take picture after picture.  Someone hands me a selfie stick and teach me how to work it.  I'm not comfortable with selfie sticks and soon hand it back.  Two workers use a machine to harvest the tea leaves.  It cuts only the very top leaves, as if pruning, which is blown into a large black bag.  The process seems rather gentle to me.  The amount cut from the tea bushes is so small that you can hardly tell from which bushes they have harvested and which they have not.  They go row by row, under sun and heat, protected only by long sleeves and conical hats.  Observing them I gain a new appreciation for the steaming cup of tea I enjoy in my home in Massachusetts, while the cold wind blows outside and my cats snore peacefully near the window.