So I am trying to make it a habit of updating this blog every Sunday (East Africa Time). We'll see how long I will actually be actively working on this blog.
Lately, it has been pouring cats and kittens, 24/7 with some days having endless rain. I did not know so much water can be stored in the atmosphere all at once in one location, perhaps since I am so used to living in one of the driest places on earth. In all of the 24 years that I have been alive, I have never been exposed to as much rain as these past few weeks. Some days I could not even leave my house because the rain was pouring heavily, literally a torrential downpour. But all of this rain is also a blessing, my garden to flourish tremendously. My papaya trees are almost as tall as me now (not that great of a feat) and one of them is even flowering. Papaya coming soon to a table near me.
For some reason, even with the rainy season, the daily catches have gotten better. In the market this week, I was able to find a fine specimen of Istiophorus platypterus (Sailfish). I would have estimated it to be about 2.5 meters SL. It made for a scrumptious curry sauteed lunch. Gymnothorax favagineus (Laced moray eel) makes a good deep fried dish after an afternoon of marinating with salt, pepper, and lemongrass. On Friday and today, I was able to procure a decent amount of Fenneropenaeus indicus (Indian white prawn). I don't think I am able to show you the excitement that I have been experiencing this whole weekend on this blog. For a while, I have been craving some Canh Chua and Bún Riêu, 2 of my most favorite Vietnamese dishes. To make these dishes, one would need to use some sort of crustacean as a base for the stock. Seeing as how crabs, prawns and lobsters are no where to be found these past few months, I was left with no choice but to suffer the craving, but no more am I afflicted with such wantings. This weekend I have successfully crossed these 2 dishes off my list of cravings.
Here are some pictures of the homemade Bún Riêu I was able to make by scavenging together all the essential ingredients in my village.

Today, having too much time on my hand, I was able to transfer one of my batches of wine into another bucket to age. This batch has been fermenting for a while now, I hope that it has not gone bad.
O yea here are some pictures of my little cheetah
Until next time.
Peace



