Fish lips, eel and bamboo pith

The stakeholder workshop, where I was given pretty much free rein, is over and now I am piloting a managers workshop design where the reins are quite taut. I found myself procrastinating, balking at having to read a script. I kept postponing the preparation for the sessions assigned to me until early this morning when time was up. And even though I had prepared my 50 minutes, once I stood in front of the class I forgot my lines and improvised in a way that made sense to me. Even though I did engage with the participants, more than my lines suggested, it didn’t feel right.

Our lead trainer is now quite familiar with the approach and design; not only has she been immersed in using the manuals that we have to work from for some time now, and completed a five day workshop on basic wheelchair training just last week, as a PT she also know the technical and clinical side of things really well. This in stark contrast with M and I who are learning as hard as the participants. I still have to prepare for my last session on monitoring and evaluation (I know something about that). Once again, I am procrastinating, preparation postponed to sunrise.

I am quite tired and full from our 2nd Shabu-Shabu/hotpot meal. The menu consists of 95 items displayed in alternating white and yellow lines, like an excell spreadsheet. I was given a pencil and make our selection, like on a sushi sheet. The wait staff didn’t really speak English and so we were on our own. We were both intrigued and put off by things like black fungus, chix leg mushroom, tao pao, Taiwan pechay, polonchay, sotanghon, mini ngoh hiang, fried fish skin, squid balls, pork intestine, pork vein, pork kidney, pork liver and beef tripe

We felt very brave to order the fish lips, crab roe balls, and bamboo pith. M is one of those rare Americans who likes eel so we had one fished out of a tank sitting on the sidewalk and presented to us for approval, slithering through the fish catchers hand. Five minutes later it appeared elegantly dressed (but still raw) on our table before it was dumped, head and all, into the hot pot. There was local lettuce (a disappointing pile iceberg leaves), leathery bean curd sticks, rice noodles, small sweet local scallops, wontons, dumplings and thinly sliced beef. It was a little much for three people but not filling in the way an Italian overdose would be.




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April 2014
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