Lately, we've just been hanging out, eating some soba noodles.
Scott tried to demonstrate noodle making viscoelasticity with silly putty. This made his hair and his feet appear larger somehow.
We celebrated Barry's birthday with some birthday burrata and lambrusco.
He got some special gifts from his own store, which has a whole aisle of floss. Pork and chicken floss. Toothsome!
Barry has also been e-biking. This is a biking fantasy world where you have to actually bike, and you don't get any special powers, fire, animal bikes or secret passages. Bikists lack imagination.
Since he's been mostly virtual, Barry gets excited and takes pictures of himself in the mirror when he goes out.
I, on the other hand, have been taught how better to appreciate yakitori (chicken bits on sticks). Like wine, you have to start with the mild chicken.
If you're fancy, you can observe the difference between male and female chicken butt, shown below.
Then comes the harder core stuff, which is accompanied by warnings for the gaijin. Chicken liver: female below and male on top. Tasty, strong!
Speaking of strong livers, I'm not sure mine is able to digest deep fried chicken skin, but I tasted it.
To accompany all of this, you have shochu with hoppy, my newly learnt drink. It is a low-calorie beer by-product and substitute. I was hoping this would give it secret healthful properties, but it seems its worthy benefit is to avoid excessive shochu drunkenness.
In any case Hiroshi and I do seem to have developed an unearthly glow.
Ideally, this should be done while gazing upon mount Fuji.
Meanwhile, through all of this, the passengers are still waiting for their flight to Shanghai. I love the use of honesty, and reflect on how many "indefinite" delays I've experienced in life.
In Seoul, Michelle showed us some great times and great food!
Spicy and flavourful, Korean food even comes in "Pungent" flavour.
These egg brioches were less pungent and more street.
They went well with spicy bulgogi balls.
Michelle told us about a new trend: Koreans are loving cheese! We did not try the salted cheese iced tea because we were confused about what meal that should join, based on the picture.
We also did not try the ribs dipped in cheese, because we are looking to live a bit longer.
Similarly, I think we made a rational decision about this burger.
But dak galbi spicy stir fry with cheese!? Now that's for us!
In the corner store, you can get your Denmark in Pocket cheese, just like the Danes have in their pockets.
The tube meat is below the liquor, so I guess that's what it goes with.
Barry has just decided what he was born to be!
I, on the other hand, marveled at the invention of water envelopes. Pour, drink, recycle!
We are not doing Korean food justice here, so let's get to the cabbage, shown here in its rare ornamental form.
The radishes were the size of my double-hooded head!
Here, Barry demonstrates the proper outfit for kimchi making. Under the rubber gloves, there are optional secondary warm gloves as well as sleeve covers for extra protection. We got to keep the kit for home use.
Yup, we kimchi'd with the help of these kind folk. Here is my little guy. Devastatingly, the airport officials declared him a "gel or liquid". Better luck next kimchi season.