Approximately twenty three minutes ago, I finished my last final of the semester. I think it is just now hitting me that I will be traveling to a foreign country, of which I know very little, to live for eight weeks. Such madness! I'm nervous, of course, but despite everything I don't know about what is to come this summer, I am very aware of everyone that has helped me get to this point. Their confidence has given me confidence.
This past weekend, Jing Yang, who leads the research lab that got me started in the field of bilingual research invited the BLC lab staff (and the notorious Benjamin Zinszer) for a lunch of traditional Chinese food at her house. She made hot pot, which Beijing is famous for. It's basically a big wok of soup kept at a rolling boil in the middle of the table. The guests are presented with ingredients like beef, tofu, a variety of veggies, eel dumpling items ( I can't remember the exact name), and simply drop what they would like to eat into the delicious soup for a minute or two to be cooked. It's a particularly social dish, and we talked a lot - about China, the Chinese people, Chinese music and fashion, some phrases to remember when at a meal with friends, and much more. It was just one more thing to add the list that Jing has done to help me and Ben with our upcoming adventure to the other side of the world.
Continued...
This past weekend, Jing Yang, who leads the research lab that got me started in the field of bilingual research invited the BLC lab staff (and the notorious Benjamin Zinszer) for a lunch of traditional Chinese food at her house. She made hot pot, which Beijing is famous for. It's basically a big wok of soup kept at a rolling boil in the middle of the table. The guests are presented with ingredients like beef, tofu, a variety of veggies, eel dumpling items ( I can't remember the exact name), and simply drop what they would like to eat into the delicious soup for a minute or two to be cooked. It's a particularly social dish, and we talked a lot - about China, the Chinese people, Chinese music and fashion, some phrases to remember when at a meal with friends, and much more. It was just one more thing to add the list that Jing has done to help me and Ben with our upcoming adventure to the other side of the world. Continued...
Also, recently it became clear that I would need to leave China in the
middle of my stay, go to a different country, and then return, so as not
to violate the terms of my Chinese visa. This threw me off a bit, but I
didn't have to worry long, Amber Evans, who has been tirelessly
helpful for this entire process, came to the rescue. She helped me plan
a trip to Norway with Ben. Just as Jing's hot pot was yet another
example of helping Ben and myself through the transition from America to
China, so was this extension of Amber's relentless pursuit of getting
us out of this country! To all that have been so helpful these last
months in preparing us for our overseas research adventures, Cheers.
And thank you a million times over. Also, please refer to how
mind-blowingly delicious Jing's hot pot looks - and this about halfway
through! Needless to say, I might be gaining some weight this summer...
Patrick, I can taste the "Fish Surprise" all over again just looking at that picture. So good!
From Beijing to Norway, eh? Now that's globetrotting at its finest! Sounds fun, but be forewarned - Norway is consistently ranked the most expensive country in the world and will put a big dent in your wallet if you're not careful! But it's absolutely beautiful.
The two of you going to China have the most challenges among the 8 of us in PIRE, I believe. I'm sure it will be an experience/culture shock that will make Europe look tame. However, that also means you have the most to gain and learn, so go get 'em!