I’ve been so lax about writing for the past year. I’m trying to get in the habit of using this blog as a warm-up exercise for my daily writing routine as well as a way to document my thoughts and travels. Bear with me as I attempt to get back in the swing of things.
One of the many things I love about China is the fact that, unlike back in the U.S., I can actually afford fresh fruits and vegetables. I was fortunate enough to spend most of my life living with cooking enthusiasts, professional chefs, line cooks, and other lovers of food. Anyone who’s spent real time in the kitchen can tell you that fresh ingredients provide the foundation of a well-made dish. Yesterday, I walked to the vegetable market and bought all the fixings for less than $3 USD. Try doing that in America.
Aside from the culinary delights, the job that actually pays my bills is going well. I’ve dropped down to part-time work to focus on my travel writing. My boyfriend, Jack, recently began working in a traditional tea house here in Chengdu. I haven’t gone there yet, but today he posted this lovely picture to WeChat:
Tea houses are an important part of Chengdu’s local culture and heritage. Mornings and afternoons allow for the enjoyment of fresh blends from around Sichuan province. Each tea has a specific method for preparation and brewing. Jack told me that he must remember how to make six different types of tea. I hope to visit this tea house personally when I’ve got the time. Until then, I raise my teacup to you, dear readers.