Praha, Pivo, Prosim

I love the SAPA market I really do.

It’s horribly cliche to say a place is alive, to say that it has a pulse. But I swear SAPA has a heartbeat. Granted, it’s a heartbeat spoken in a different tongue but alas, it’s there.

The workers are constantly unpacking huge boxes of wares and organizing their little shops. Some of the people listen to music while others play cards. Others even play some kind of game where money is exchanged and even yet another strange table game that looks to be a cross of chinese checkers, chess and dominos. They drink their tea and they laugh and conduct their business and go upon their merry way. Meanwhile I walk about with mouth gaped like the out-of-place ‘tourist’ who is amazed at it all. I’ve been to SAPA enough times now so that I know the little alleyways and where the hidden spots are located. But, that doesn’t keep me from cruising them all. The SAPA market is a city within a city. It’s a community with lawyers and schools and even an insurance agency. I love it!

I made an unplanned trip to SAPA this morning because it was still early and I was in that part of town so off I went. It was a quick trip today as I didn’t do much browsing but I certainly wanted a steaming bowl of Pho. I know I’ve blogged about this before but I’ll recap….. With relative confidence I can say Pho is the Vietnamese national dish. In short, it’s a big bowl of piping hot broth with noodles. No, it doesn’t sound very interesting but trust me when I say it’s freaking delicious. The broth is super flavorful and that alone would be good enough for me. But then there’s all the extra fabulous stuff they throw in the mix. Aside from the broth, noodles & meat there is a combination of onions & misc. fresh ‘greenery’ that is added last minute so as to retain it’s bright color and freshness. Additionally, it’s up to the consumer of said bowl of goodies as to what extras he or she would like to add. I usually opt for them all: freshly cut lemon, fresh sliced red chilies, sliced garlic, chili/garlic paste & of course Sriacha. Sriacha is a fiery red sauce that while being fairly ‘hot’ on the scale of heat, it’s not so hot that you can’t taste any other ingredients in what you are eating. I seem to be able to handle hotter foods than I think I can therefore I always end up gradually adding more Sriacha. The stuff will make you sweat a bit but sweat in a good way. I found myself blowing my nose this morning and it’s August. A bowl of chicken & pork Pho with a .5L of Pilsner Urquell - 110Kc. All in all, a most excellent price. Now go eat your Pho!

Update on yesterday’s post: I’m recording the voiceover for this documentary tomorrow. The demo/audition/whatever was super brief this a.m. I met a guy at 10am at a recording studio and I read 2 bits of script while he recorded. One take–nice & easy. I’m not even sure how much of a script I’m scheduled to do but it pays well and will be an interesting experience. Keep your eyes and ears peeled for a short documentary on scuba diving & photography in Mauritius!! Hmm, wonder if I can bag an entry on IMDB out of this. Something to chew on.

Per Jayne’s request I’m posting something today.

In my defense I do usually try & post weekly but I’ve had some extra stuff going on in the last few weeks. And also I should note that nothing hugely exciting has occurred therefore no interesting post. I have extra work as of late so that’s tied up my schedule a bit more. TEFL power!

As for what I’m doing right now well, I’ll spare you the details of my early morning laundry duties as somehow I seem to be washing clothes every Saturday morning. It’s kind of pathetic and nerdy but since I’m up anyway, I figure I might as well take advantage of the washing machine availability. Ah yes, the priorities of adulthood.

Last Sunday a bunch of people headed to Zlute Lazne Sorry, the page cannot be rolled over to English. But I’ll try & explain… ZL is an artificial beach on the Vltava that has sand volleyball courts, a sauna/spa area & of course the requisite klobasa and beer stands. Let me explain the photos I’ve posted.

1. While at ZL I should tell all of you that there were plenty of dudes (usually older) parading around in their Euro thongs. As an American, seeing this is very funny. Yes, it is. Anyway, there was also a man (probably 70 years old or so) who clearly LOVES the sun. This cat lives outside, I am convinced of this fact. He is about the color of a grilled klobasa. To further explain for anyone unfamiliar with what said food item looks like, imagine a walking, talking, breathing ‘burnt sienna’ Crayola crayon. It’s a very unnatural color to say the least. We decided to name him Sausage Man. I really don’t even think this picture captures his truly burnt sienna essence. It was kind of horrifying.

2. Naked Euro baby was running around for a good 20 minutes or so with his little plastic toy.

3. It’s not really a ‘beach’ as there is minimal sand but alas, people sun themselves here and generally have a jolly good time. I’ll also say people will swim in the Vltava which frankly sounds like a questionable move on their part. No, it’s not the Ganges and I wouldn’t expect to see the rotting corpses of recently deceased lepers bobbing downstream but there’s probably a fair amount of chemical runoff from somewhere. Not so sure I’d go for a swim in the mighty Vltava.

4. You’d think I asked this dude to pose this way.

5. On the way home from ZL…. There are plenty of occasions of ‘old meeting new’ in this town so here is just one of them.

Random I… what am I listening to right now? I’ll tell you. Since I’m about 5-7 minutes from Old Town Square, there’s still a fair amount of ‘tourists’ in my small neighborhood. In OTS you can hire someone to tote you around via horse and carriage. The streets here are cobblestone so whenever the horses come around I can hear the rhythmic ‘clopping’ of the hooves as they walk down the street. I like that. It’s pretty cool to be able to sit in front of an open double door in Old Town Prague and hear the horses going by.

Random II… something interesting I’m doing tomorrow. Testing for a voiceover for a documentary–a documentary about Mauritius. It’s really random how this kind of fell into my lap but the short story is that the voice of the person they hired apparently didn’t match the male voice therefore they need someone new. We’ll see how it goes. It really doesn’t even seem like it’s an audition so it might already be a done deal. Cha-ching! This would be a great little add-on to my resume. My speaking voice is usually pretty decent and/or pleasant so hopefully they’ll like me.

Random III…Dobra Mama is a brand of yogurt. It’s delicious. I found a few new flavors last week so like the nerd I am I Googled the company. There isn’t an English version of the page but there IS an official yogurt ‘family’ complete with a son and daughter. There are videos of said family that include the following scenarios….

1. Family meditation– and rather than chanting OMMMM they channel all their energy into chanting YOOOOGUURRRRRT

2. The family playing some kind of ‘memory’ game with yogurt containers

3. At some point the Dad gets pissed at the teenage daughter and calls her a stupid bitch. (Ha kidding–I don’t speak Czech so therefore I was projecting that last bit. ‘I am your father and you are a whore. By the way, eat your yogurt!’)

4. Little brother broke his arm. Boo. It’s in a sling. But nice older sister feeds him. Cue violins.

If you navigate to their site you’ll get a freebie two-fer of bad acting and Czech audio.

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I’m a ‘use what you have’ kind of cook. Like everyone else today, a budget has to be considered. Although I usually buy staple items, I can come up with new variations all the time. Being creative makes it more interesting. Use what you have and make what you like!

I put together some homemade Thai curry the other night and one of the main ingredients is coconut milk. If you’ve never had anything with coconut milk, go buy some today. Delicious. Anyway, I had some coconut milk left in the refrigerator.

Last night I decided I wanted to make some French toast. I had just bought a crusty baguette and I knew I had the other stuff to make it how I wanted. The only thing I didn’t have was syrup so that led me to be even more creative. When I went on the hunt for syrup last night, I noticed the organic variety for about 10$…no way. The ‘regular’ variety was also 10$. People don’t use syrup here so therefore it’s ridiculously priced. There’s that pesky budget thing creeping in so I didn’t buy any.

For the batter I used 3 eggs, regular milk, cinnamon and coconut milk. Not having cooked with coconut milk this way before, I was hesitant to use too much as the sugar content is high and I didn’t want a blackened and charred breakfast. The baguette was sliced on the bias (more surface area for your delicious eggy mixture to soak in and cling to). In went the bread to the batter and I soaked it for 15-20 minutes. I didn’t clock it as I was having coffee, half a grapefruit and reading stupid crap on the web. While your bread is soaking and you are catching up on new Reddit posts, heat up a saute pan–medium-ish heat will work fine.

Put a nice hunk of butter in the pan then add your bread. Don’t overcrowd the pan–it will be harder to flip the pieces. Check periodically and flip when it’s as brown and ‘done’ as you like. When finished, keep warm in the oven if necessary.Since I had some bananas and a can of pineapple that’s been collecting dust, I decided to use those for a topping. The canned pineapple was cut into rather small-ish pieces so I quartered and chopped the banana to ‘match.’ I mixed them in a bowl with a bit of the canned syrup. (Actually, I have to thank a fellow Redditor for the idea of using pineapple on FT. I posted a food thread last week about ‘what to make for breakfast’ and someone suggested a kind of pineapple syrup. I thought it was a most excellent idea!)

Assembly: stack your bread–food tends to look ‘prettier’ when it’s built up. Of course, add butter to your FT. I also have something called Nugeta here in my flat. (Think Nutella but made with peanuts.) I wasn’t sure how sweet the FT would be and since I wasn’t using regular syrup, I thought this would be a good touch. So, on it went. Next was the banana/pineapple mix and finally a bit more cinnamon for garnish. Voila!

All in all, it was pretty delicious and I’ll make it again (as I have leftovers!) but I’d add more coconut milk as I didn’t find the bread to burn ‘more’ than say just using a traditional batter mix. I’d also maybe use more of the canned syrup for more sweetness.