I present installment #27 from my blog thread describing what to call groups of animals … See how many you can guess. Answers listed at the bottom of the page.
If you agitate the pandemonium you’ll create pandemonium!
He cast the cast free.
The murder murdered the afternoon quiet.
A memory has very long memories.
What a shock to find this nest nestled in the rocks.
A mischievous mischief causes so much mischief.
Memory, Angkor Wat, Cambodia
Answers:
Pandemonium of parrots
Cast of falcons [1]
Murder of crows
Memory of elephants
Nest of snakes [2]
Mischief of mice
Nest member, Wilhelma Zoo, Stuttgart, GermanyA critter this smart could definitely cause pandemonium…. Loro Parque, Tenerifa
Here is the 18th (!) installment from my blog thread describing what to call groups of animals … See how many you can guess. Answers listed at the bottom of the page.
This Cambodian army member should have never left the army.
Nigh I saw the nye, they had vanished.
The ambush didn’t ambush anything. [1]
He put the purse in her purse.
The leap leaps down.
The conspiracy conspires to escape.
Answers:
Army deserter captured by member of another army, Angkor Wat, Cambodia
Army of frogs and monkeys
Nye of pheasants (on the ground)
Ambush of tigers
Purse of sand dollars
Leap or leege of leopards
Conspiracy of lemurs
Look closely. Leap member in background, Kanha Tiger Reserve, India
Admit it… you’re a little afraid to find out what this one is…
Here is installment #14 from my blog thread describing what to call groups of animals … See how many you can guess. Answers listed at the bottom of the page.
An aerie lives in an aerie.
I found the idea of eating a possi impossible.
The lap did laps.
The whisker’s whiskers quivered.
The wedge flew in a wedge.
Does a chine have chins?
Aerie member, protected islands off the coast by Esperance, Australia
Yes. It’s time for another post on animals for your reading amusement: installment #13 from my blog thread describing what to call groups of animals … See how many you can guess. Answers listed at the bottom of the page.
The screech screeched.
Unlike the peapod, this pod is almost extinct.
The flutter fluttered off the rock.
The gaze gazed from under the trees.
Wings winged away across the sand.
The tower towers.
Pod member, Mekong River, Laos border to CambodiaScreech member, Mallorca
Two weeks ago, I posted about crispy fried big black hairy spiders. I admit it…. I had fun thinking about grossing you out.
Believe me, when I saw the size of those buggers that day at the rest stop, I wasn’t just grossed out. I was really, really happy that they were behind glass.
I felt bad (okay, only slightly) for scaring the small children and grown men in my reading audience. So this week, I’m bringing you another food post, but in the opposite direction: Food as Art.
Uwe and I just made our first trip to two of the Baltic states. We spent a couple days each exploring Riga, Latvia and Tallinn, Estonia. Along with sparking a brand-new curiosity in the Hanseatic League [1], these cities introduced me to the northern European food scene.
Oh. My. God. We ate incredible meals every night. What made those meals so special is an insistence on local products and a reverence for tradition, but with a modern spin. The chefs did delicious things with grains like kasha, and groats and millet, and barley. For years I have firmly insisted that German bread is the best on the planet, closely followed by breads baked fresh in India [2]. Now there’s a new guy on the (bread) block: the pumpernickel and dark breads of the Baltics.
A starter with local smoked salmon
We ordered dishes with elk, deer, fresh and smoked fish,
A different restaurant’s smoked salmon with trout cavier, accompanied by rolled slices of cucumber… and a third restaurant’s smoked salmon appetizer. Art on a plateTraditional beet borscht soup, updated with yellow lentils and pieces of elk meat that melted in my mouth
local cheeses and beers. For the first time in my life I ate (and loved!) kippered herrings. Everything was decorated with edible flowers and herbs, and served up with intense purees of once uninteresting and now fascinating root vegetables. Everything was presented as a work of art. This is food to die for….
First course of wild mushrooms sauteéd and served in spinach blini purses
Without further ado, here are some of the plates from our feasts. Every night we forgot to photograph at least one course. We were too busy enjoying our food!
Lamb marinated in juniper berries served with yellow beetroot cream, cranberries and barleyFresh fish with beet root puree and kale (out of all the meals we ate, the kale was the one item that was not perfect)Venison stew with roasted onion halvesBeef with sweet pepper-eggplant-onion millet squares, oyster mushrooms, water cress and johnny-jump-ups
A shout out to the amazing restaurants Von Krahi Aed and Rataskaevu 16 in Tallinn, as well as Peter Gailis and Melna Bite in Riga. Labu apetīti and jätku leiba! [3]
Hibiscus poached pear, pumpkin seeds in apple syrup, and raspberry sorbet
One of the exotic foods I have (NOT!) eaten is a Cambodian treat of crispy fried big black hairy spiders. Sold at a roadside stop when the bus from Phnom Penh thoughtfully stopped for a bathroom break.
Crispy Fried Big Black Hairy Spiders .. who doesn’t love ’em?
Actually, this post belongs to my blog thread describing what to call groups of animals. Here I give you: a cluster of spiders. Realize that these are (were) each about the size of my closed fist, and you will understand why I lost my appetite.
The spider in the next photo was as large as the span of my whole hand….
Really, you don’t even wanna imagine a cluster of these guys in Northern LaosHow about a cluster of these spiders – also gigantic – from Japan?
I can’t imagine eating these spiders. Or the scorpions, or larvae, or bugs fried up at various markets we’ve visited…. But they are a source of protein. “Over 1,000 species of insects are known to be eaten in 80% of the world’s nations. The total number of ethnic groups recorded to practice entomophagy is around 3,000. …Today insect eating is rare in the developed world, but insects remain a popular food in many regions of Latin America, Africa, Asia, and Oceania. …FAO has registered some 1900 edible insect species and estimates there were in 2005 some 2 billion insect consumers worldwide.” [1]
I just made my second trip to Myanmar. Or Burma, as the country was once known. My sister Pam and I spent a grand weekend exploring just a few of the thousands of temples at Bagan. [1, 2] Most date back to the 11th – 13th Century.
Sunrise with hot air balloons over Bagan’s Mon templesCarved and gilded wooden temple roof in Bagan, Myanmar
Along with the temples that seem to grow out of the ground everywhere you look, Bagan is a major center for traditional art forms including lacquerware, sand paintings and wood carving.
Carved temple doorTemple door detail
On previous trips Pam has purchased hand carved figures from a local artist. We went in search of his shop, and a figure known as a spirit guide accompanied me back to Germany.
Khim Maung Zaw creates and sells from a small shop. He graciously signed the sandalwood figure I wanted, and allowed me to photograph his art.
Master Wood Carver Khim Maung Zaw
I am delighted to recommend Mr. Zaw and his beautiful carvings. [3] His shop’s address is:
I hand-carried lacquer ware and my spirit guide for the long 24 hour journey back home. When I removed all the bubble wrapping he seemed surprisingly alive. I gently unwound the cloth strips, feeling anxious.
I was delighted that he’d survived the trip intact. A spirit guide now stands in my home, pointing the way towards the path to enlightenment. [4]