Today, I want to wish a “Happy Birthday” to the purdiest
“Diamond” ever! You may be living 11
hours behind me and be more than a day of plane travel away, but you’ll never
actually be far J
Wednesday morning was a lesson-planning one, getting myself
prepared for a new teaching position at a Kindergarten. Teaching 25+ energetic five-year-olds in a
non-air conditioned classroom can be summed in a few words: Hot, tiring, dehydrating
(my tongue and lips were literally sticking together and to the roof of my mouth,
even though I guzzled loads of beautiful H20), musical (singing is the key to
motivating a 5-year-old’s heart), active (the second key to motivating a
5-year-old), sweaty and actually... quite fun.
I felt like a celebrity (albeit afterwards, a celebrity in need of a
nice cool bath, lemonade and a massage).
Following work, I had about an hour to chill with Patrick
before we left for work and in the evening, I met a new private student – a
Vietnamese student studying medicine who wants to practice his English for
personal/general conversation and for his medical career.
Today’s foodie goodness comes from a Cambodian fruit juice
vendor close to the public schools that I teach at – it’s one of the most
interesting, odd, yet deliciously satisfying drinks I’ve ever tasted. It’s made using the Cambodian sugar palm fruit (Thot not – haha I
call it the thought-not fruit. I “thought
that it was not” a normal fruit…) It had a dense, pulpy (but not like the pulp
of an orange) and thick texture that was very sweet. Inside the juice, there were also chunks of jelly-like
coconut, I believe. It tasted like it
was full of fiber and it was incredibly filling! The texture and taste somewhat
reminded me of having a cold sweet potato latte, except with chunks
inside. How very odd, indeed.
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