The school semester is winding down here in the suburbs of Daegu as the temperature rises. We have yet to turn on our air conditioning out of respect for the ghastly electric bill we received last July and August. So far, the evenings and mornings have been cool, which is perfect for sleeping with the windows open. But the time is near, I can sense it.
This summer will be one of many firsts for us. It will be the first time we go back to the United States, but don't visit Arkansas or Oklahoma, the place we will likely call home again in a year. It will be the first time either of us have spent much time in Canada. And it will be my first time to travel 5000 miles for a wedding.
When we found out Josh was getting married, we altered our plans for a European trip (which may have broken the bank) and decided to make the most of a trip to Prince Edward Island, off the Eastern coast of Canada. For all you "Anne of Green Gables" fans, that is where the movie was filmed. It is supposed to be beautiful in the summer and should be a gorgeous wedding.
To get from Korea to PEI, we will travel: from Busan to Tokyo, Tokyo to LA, LA to Seattle, Seattle to Chicago, Chicago to Providence, from which we will drive up the East coast. It will be an immense adventure. Then after the wedding, we'll head back to Seattle for a few errands before embarking on a month-long road trip around Washington, British Columbia, and Oregon. We plan to climb at Vantage, which also happens to be very near the Gorge (outdoor concert venue), so if there are any good shows at that time, we may have to go. Then, on to Skaha in BC. It's supposed to have some of the best sport climbing around. And then on to Squamish. Squamish is a bit mystical in my mind. I have seen several climbing films based in Squamish, but have never been there. I have only been to Canada once for a swim meet, where I got a good view of the Simon Fraser campus and swimming pool, but not much else. So there is newness all around. Also, Squamish is notorious for its trad climbing.
Rebs and I have a love/hate relationship with traditional climbing. I love it and she hates it. Maybe hate is too simple of a word. It scares her. If you're not familiar with "trad", it means placing your own protection (usually into a crack), usually in the form of a cam or nut. If you fall, you hope that the piece of gear you placed catches in the rock. I'm sure my mother will have some "concerns" with this brief description, but there is much more science to it. Yes, there is risk, but it is calculated. And what is life without risk?
After we get the climbing bug out of our system, we will head to the coast in Oregon, where Rebecca grew up taking camping vacations at Manzanita. We'll actually be staying with some extended family at their guest cottage, just to relax and soak up the sun for a bit before getting back into the working life of Korea, and the job of getting rid of 4 years' worth of accumulation.
That's our summer plan and it will be here before we know it. We're really excited, and we might even get a nice camera to document everything along the way. Then hopefully I won't have to type so much because my pictures can do all the talking. ;)
Thursday, June 9, 2011
Wednesday, May 25, 2011
Really!?!?
One thing I will miss about teaching English in Korea is the funny comments my kids make. By kids I mean college students. Today, I was told by one of my students, who goes by the name 'Hollywood' that I looked like an elf. The conversation went something like this...
Hollywood - Teacher, today you have 'elf style'
Me - What?
Hollywood - Elf. You know? E-L-F! Your hair today is 'elf style'
Me - Hmm... okay.
Hollywood - (Gets up and draws a picture of an elf on the whiteboard) Teacher is 'elf style'.
Me - (Laughing) Yes, I understand. Okay, thank you Hollywood.
I've attached a few photos of my hair-do today. What do you think? Did I invent a new style? Though it wasn't exactly the look I was going for, the true reason I did my hair like this today was because I was too rushed to get a shower in before work and didn't want my hair to look greasy. Next time I am in a rush, I think I'll probably just opt for a simple ponytail.
Hollywood - Teacher, today you have 'elf style'
Me - What?
Hollywood - Elf. You know? E-L-F! Your hair today is 'elf style'
Me - Hmm... okay.
Hollywood - (Gets up and draws a picture of an elf on the whiteboard) Teacher is 'elf style'.
Me - (Laughing) Yes, I understand. Okay, thank you Hollywood.
I've attached a few photos of my hair-do today. What do you think? Did I invent a new style? Though it wasn't exactly the look I was going for, the true reason I did my hair like this today was because I was too rushed to get a shower in before work and didn't want my hair to look greasy. Next time I am in a rush, I think I'll probably just opt for a simple ponytail.
Wednesday, April 13, 2011
To Do Nothing
Have you ever made it a goal to do nothing? It's more challenging for some than others. If you asked me a few years ago how often I tried to do nothing, I don't think I could have said ever. I always wanted to be going and doing stuff. I liked being challenged and experiencing new things, which I still do today, only with more balance. In college one semester, I was taking 18 hours of classes, working 10 hours of work study, swimming for the swim team 2 hours a day, lifting weights every other day, being an R.A., and trying to get a rock climbing wall pushed through the bureaucracy of our school. All this just to see how much I could push myself. One afternoon before swim practice, I was working on a 10-page paper when my computer froze and I lost 2 pages. I didn't have time to rewrite it and I had to go to practice. There was this sinking feeling of despair, like I couldn't keep up. I told my coach (who happened to be my sister) what had happened. She knew me well and saw how distressed I was and told me to take the day off. I sat on the pool deck and cried for about 10 minutes, then fell asleep there on the concrete deck for 45 minutes. I was empty. I had reached the breaking point.
From that experience, I know what it feels like to be too busy. I also think being married has helped me to slow down a bit. Just to enjoy life sometimes. That's sort of where I am in life right now. it's a continual process because this world keeps pushing us to keep up with the latest and greatest, increasing our efficiency and flexibility, seeing how much we can cram into the day.
This year is a year of nothing for me. Recently in one of my classes (I teach ESL at a college for Korean students), we were working on telling the date. One girl said "two thousand ten", and for a split second I had to think about it. No wait, it's 2011. This year is our first year to do the same thing as last year. We're living at the same place, working the same job, doing pretty much the same thing as we did the year before. When I think about it, my old self wants to jump in and tell me I'm not making any progress. But in truth, I'm happy with my life. This will be the first year since we've been married that we didn't have to pack up and move. Moving is great for not being attached to your stuff, but it's not exactly fun.
I still feel like I'm growing and changing. Family has become a much higher priority to me, so sometimes Rebs and I will stay home on a weekend, or skip a workout to just be. Someone once told me that you don't have to always be efficient because God is perfectly efficient on His own. I like that. it takes the pressure off. Go at the pace you feel comfortable with.
From that experience, I know what it feels like to be too busy. I also think being married has helped me to slow down a bit. Just to enjoy life sometimes. That's sort of where I am in life right now. it's a continual process because this world keeps pushing us to keep up with the latest and greatest, increasing our efficiency and flexibility, seeing how much we can cram into the day.
This year is a year of nothing for me. Recently in one of my classes (I teach ESL at a college for Korean students), we were working on telling the date. One girl said "two thousand ten", and for a split second I had to think about it. No wait, it's 2011. This year is our first year to do the same thing as last year. We're living at the same place, working the same job, doing pretty much the same thing as we did the year before. When I think about it, my old self wants to jump in and tell me I'm not making any progress. But in truth, I'm happy with my life. This will be the first year since we've been married that we didn't have to pack up and move. Moving is great for not being attached to your stuff, but it's not exactly fun.
I still feel like I'm growing and changing. Family has become a much higher priority to me, so sometimes Rebs and I will stay home on a weekend, or skip a workout to just be. Someone once told me that you don't have to always be efficient because God is perfectly efficient on His own. I like that. it takes the pressure off. Go at the pace you feel comfortable with.
Tuesday, April 5, 2011
Homemade Lowfat Granola Bars
I've been cooking and baking a lot lately. It's sort of been my creative outlet since we've been back in Korea. I enjoy the challenge of finding the right ingredients in a foreign country, translating Fahrenheit to Celsius, and just making it all work. So far, I've made strawberry jam, applesauce, cranberry applesauce, beans and rice, hummus, and my latest, this granola bar recipe. Rebs and I have been trying to eat really healthy since we've been back. One of the tricks I've found is always having something healthy readily available. So instead of grabbing a bag of chips when you feel like snacking, you can grab something more healthy and more convenient (because we haven't been keeping chips in the house).
Rebs said these granola bars were the best she's ever had!
So the recipe is as follows:
1 cup oatmeal (preferably not instant)
1/2 cup raw sunflower seeds
1 cup finely chopped raw almonds
1/2 cup ground flax seed or wheat germ
1/4 cup dark brown sugar or molasses
1/4 cup honey or maple syrup
1/4 cup agave syrup
1/4 cup sunflower or almond oil
1 tbsp butter (optional)
1 tsp vanilla extract (optional)
1/2 tsp salt
1/4 cup raisins
3/4 cup dried cranberries
Directions:
1. Preheat oven to 375*F. Mix dry ingredients (not including fruit or salt) in a large mixing bowl. Pour dry mixture onto the baking pan covered with aluminum foil, spread as thin as possible. Bake for 10-20 minutes, or until slightly browned.
2. While dry mix is baking, combine sugars and fat(s) in a sauce pan on medium heat. Stir constantly until evenly mixed.
3. Combine everything together in the large mixing bowl. Grease aluminum foil in baking pan, Press mixture into baking pan. Pack solid. If you have another pan of the same size, place aluminum foil over top of mixture and use 2nd pan to press firm.
4. Bake for 25-35 minutes. Remove hot granola with aluminum foil onto a cutting board. Use a large knife to cut the granola into preferred sizes. (Remember, this recipe is lowfat, but still high in calories, so smaller is better.) Do not saw. Rather, press down firmly and separate. Let the granola cool, then store in an airtight container for up to one week out of the refrigerator. Or granola can be stored in the fridge for longer, (but is harder to chew when cold).
Rebs said these granola bars were the best she's ever had!
So the recipe is as follows:
1 cup oatmeal (preferably not instant)
1/2 cup raw sunflower seeds
1 cup finely chopped raw almonds
1/2 cup ground flax seed or wheat germ
1/4 cup dark brown sugar or molasses
1/4 cup honey or maple syrup
1/4 cup agave syrup
1/4 cup sunflower or almond oil
1 tbsp butter (optional)
1 tsp vanilla extract (optional)
1/2 tsp salt
1/4 cup raisins
3/4 cup dried cranberries
Directions:
1. Preheat oven to 375*F. Mix dry ingredients (not including fruit or salt) in a large mixing bowl. Pour dry mixture onto the baking pan covered with aluminum foil, spread as thin as possible. Bake for 10-20 minutes, or until slightly browned.
2. While dry mix is baking, combine sugars and fat(s) in a sauce pan on medium heat. Stir constantly until evenly mixed.
3. Combine everything together in the large mixing bowl. Grease aluminum foil in baking pan, Press mixture into baking pan. Pack solid. If you have another pan of the same size, place aluminum foil over top of mixture and use 2nd pan to press firm.
4. Bake for 25-35 minutes. Remove hot granola with aluminum foil onto a cutting board. Use a large knife to cut the granola into preferred sizes. (Remember, this recipe is lowfat, but still high in calories, so smaller is better.) Do not saw. Rather, press down firmly and separate. Let the granola cool, then store in an airtight container for up to one week out of the refrigerator. Or granola can be stored in the fridge for longer, (but is harder to chew when cold).
Friday, March 25, 2011
Beans & Rice
I couldn't seem to upload this on any of the recipe websites for free, so I thought I'd just put it on here. I made beans and rice for the first time this week and it turned out really well. We've had the leftovers twice and didn't get sick of it. So here is my Healthy Tex-Mex Beans and Rice Tostadas recipe:
(Note: Measurements may vary)
1/4 cup uncooked wild rice
3/4 cup uncooked brown rice
1 15oz can black beans, drained and rinsed.
2 cups chicken broth (or 1&1/2 c.b. w/ 1/2 cup water for a less salty taste)
1 tbsp olive oil
1 tbsp butter
1 small/medium onion, chopped
2 cloves garlic, minced or pressed
1 8-12 oz can sweet corn
1 tbsp tomato paste with 1tbsp water (or 2oz skinless, pureed tomatoes with 1 tsp lemon juice)
1 tbsp cumin
1/4 cup dried cilantro (or 1/2 cup fresh)
1 small/medium red bell pepper
Extras:
soft corn tortillas
sour cream or plain yogurt
salsa to taste
1. Prepare the rice. Rinse rice in warm water, Press the grains between your fingers to get out excess starch. Rinse again.
Cook using chicken broth and juice from corn. I used the rice cooker, but you can cook in a pot just as easily in about 25 minutes.
2. While rice is cooking, heat oil and butter over medium heat in a large skillet. Saute onion for 2-3 minutes. Add garlic and continue for 1 more minute. Add bell pepper for 1-2 minutes. Add cumin and blend with other ingredients.
3. Reduce heat to low. Add corn, beans, cilantro, and tomato paste. Mix well and cover until rice is finished. Stir occasionally.
4. When rice is finished, add it to skillet and mix with other ingredients.
(optional)
5. Lightly cover tortillas with butter or margerine. Put in oven or toaster oven on broil for 2-3 minutes, until just crispy and slightly brown.
6. Mix yogurt with a dash of cumin and 2-4 tablespoons of salsa.
7. Put skillet mix on crispy tortilla, then cover with sauce and enjoy!
(Note: Measurements may vary)
1/4 cup uncooked wild rice
3/4 cup uncooked brown rice
1 15oz can black beans, drained and rinsed.
2 cups chicken broth (or 1&1/2 c.b. w/ 1/2 cup water for a less salty taste)
1 tbsp olive oil
1 tbsp butter
1 small/medium onion, chopped
2 cloves garlic, minced or pressed
1 8-12 oz can sweet corn
1 tbsp tomato paste with 1tbsp water (or 2oz skinless, pureed tomatoes with 1 tsp lemon juice)
1 tbsp cumin
1/4 cup dried cilantro (or 1/2 cup fresh)
1 small/medium red bell pepper
Extras:
soft corn tortillas
sour cream or plain yogurt
salsa to taste
1. Prepare the rice. Rinse rice in warm water, Press the grains between your fingers to get out excess starch. Rinse again.
Cook using chicken broth and juice from corn. I used the rice cooker, but you can cook in a pot just as easily in about 25 minutes.
2. While rice is cooking, heat oil and butter over medium heat in a large skillet. Saute onion for 2-3 minutes. Add garlic and continue for 1 more minute. Add bell pepper for 1-2 minutes. Add cumin and blend with other ingredients.
3. Reduce heat to low. Add corn, beans, cilantro, and tomato paste. Mix well and cover until rice is finished. Stir occasionally.
4. When rice is finished, add it to skillet and mix with other ingredients.
(optional)
5. Lightly cover tortillas with butter or margerine. Put in oven or toaster oven on broil for 2-3 minutes, until just crispy and slightly brown.
6. Mix yogurt with a dash of cumin and 2-4 tablespoons of salsa.
7. Put skillet mix on crispy tortilla, then cover with sauce and enjoy!
Saturday, February 5, 2011
Snowed In... Again
That's right. It's in the upper teens tonight as I write this, and it has been snowing since about 10am with a forecast of continuing through the night. We're staying at Rebs' mom's house, which happens to be on kind of a hilltop. So we chose not to get out today. This is pretty much a repeat of two and three days ago, except the first time was with an icy intro. Probably the best thing about it so far has been taking our dog Legend for walk in it. She about 12 and a half now, but when she goes outside, she acts like a puppy, bounding in the taller stuff, sometimes dropping her mouth into it as she walks to quench her thirst, occasionally rolling in it, and when we go around the block, she seems to like taunting the other neighborhood dogs that she's on a walk while they're behind the fence.
The good news is that all this cabin fever has forced us to get focused and take care of exciting things like going through junk mail from the past 2 years, torturing myself with climbing videos, or checking up on my 401K plan. Well, maybe it's not that exciting, but at least I have nothing better to do to avoid doing it any more.
The good news is that all this cabin fever has forced us to get focused and take care of exciting things like going through junk mail from the past 2 years, torturing myself with climbing videos, or checking up on my 401K plan. Well, maybe it's not that exciting, but at least I have nothing better to do to avoid doing it any more.
Tuesday, December 28, 2010
Repercussions to a Minimalist Lifestyle
So if you've been reading, you know that we've been stateside for several days now. You may also know that I've been on somewhat of a minimalist kick, which I think is one of the best times to do it because you're tempted with things you "need" left and right. 'Tis the season to be spending. So far, I'd say I'm doing pretty well. I realize that right now in life, I have everything I need. It helps knowing that we likely have (at most) one more year in Korea, which means that we will be moving and will be vanquishing much of what we own, or shipping it home. I see my minimalism as a way of reducing my stress and work in the long run. Maybe when we move back to the States for good, I will think about things differently. We'll be getting cars, a house, and opening up our long-forgotten storage unit to fill it. But that's not right now. So for now, I will continue to minimize my life.
Rebs doesn't exactly see eye to eye with me on this whole thing. Yesterday, I happened to put on a pair of socks I hadn't worn in a while. I went downstairs and was sitting there when Rebs came by and noticed a big hole on the underside. Her first reaction was to want to buy me some new socks. I think that would be most people's reaction. But I still have plenty of socks, probably more than I can wear in a week. Let's face it, most people do laundry at least once a week. So if you can manage to have clean socks every day of the week, why does it matter if you have 4 pairs or 17? As far as I know, she hasn't bought me any new socks. But I did consent and tell her she can buy me some new boxers. :)
Rebs doesn't exactly see eye to eye with me on this whole thing. Yesterday, I happened to put on a pair of socks I hadn't worn in a while. I went downstairs and was sitting there when Rebs came by and noticed a big hole on the underside. Her first reaction was to want to buy me some new socks. I think that would be most people's reaction. But I still have plenty of socks, probably more than I can wear in a week. Let's face it, most people do laundry at least once a week. So if you can manage to have clean socks every day of the week, why does it matter if you have 4 pairs or 17? As far as I know, she hasn't bought me any new socks. But I did consent and tell her she can buy me some new boxers. :)
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