Food and Drink

I was recently in Japan for a few weeks. I was traveling most of the time, which is a great way to try lots of different foods. As I was looking through some photos from this trip, I realized that food gives a pretty good indication of the geography of the trip.

At the Kuay Tiaw Yai To restaurant on Samui Island, just under the shelf with all the trophies, you’ll find a surprising hat rack, with caps from Bandon Dunes, the Masters Tournament, and the Old Course at St.

It recently occurred to me that some of the best bars are those that specialize in just one drink. I was at the Substation No.41 rum Bar in Brisbane’s Breakfast Creek Hotel, admiring the selection of rums from all over the world.

Bangkok is a big city, and I enjoyed this view of it for the past few months. There are big buildings in all directions, but this direction has the most.

I’ve been working on the Micah no jikan book for a long time. I am happy to report that all the final changes and edits have been made, and it is now with the publisher.

I was recently studying the grasses of Japan. This is a meadow of Sasa senanensis. I flew three flights after that, arrived back to Bangkok, and realizing I had no more flights this year, made a map of all the flights I was on in 2016.

Yesterday I fueled up with some pasta and rice before today’s race. I ran the 10.75 km course in 56:48. This race is called the New Year Run. 2017 is still a long ways away, and that is kind of how the run felt, like running all the way from now until 2017.

One of the pleasant things about travel is the food. I’m often eating a favorite dish that I haven’t had in a long time, or something completely new. In the new category, I can put ika no me.

Some things stay the same, and some things change. I’ve made a lot of birdies over the years, and celebrated them all in their own way. Last month in Nebraska was no exception.

Or more precisely, it starts with the foot of a goose. These have lots of collagen, I’ve heard, and are good for the skin. {.asset-media-link} It wasn’t all savoury. There were also sweets.