Carmel loved being in the warm water.
Carmel loved being in the warm water.
Sarah asked me if I knew exactly how many mangos I ordered. I had forgotten the exact number, but I was aiming for a lot. I clearly succeeded.
For perspective, that bowl is about three feet in diameter.
One of my biggest disappointments of life in Mumbai was the day last year, shortly after our arrival, that I was informed that mango season was over and they wouldn’t be available for another ten months. I wasn’t about to let that happen again, so now we have a freezer full of mangos; a stockpile that will hopefully fill cravings through from August until next May.
Carmel arrived on June 15, 2017, a few weeks early, but very happy and healthy. There’s something exhilarating and scary about being handed your daughter for the first time.
My Nikon D80 finally failed on me. I couldn’t help but take every last piece apart to see how it worked.
I’ve always wanted to learn to fly. About a year ago, I realized that I will probably never find an airport more convenient than Rockcliffe Airport (CYRO) and so I started taking lessons.
Up until now, I’ve had the comfort of having a trained instructor sitting at the controls next to me. It was a little unnerving seeing the seat empty for the first time.
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In honour of the tenth anniversary of the war on moisture, I dug out this series of “explanations” for why airline security is the way it is, presented in elementary school history project format. The universal theme: knee-jerk reaction. They were hanging on the wall behind the security checkpoint in Maui, so I can only assume they’re official explanations from the TSA.
In case you were wondering, liquids are banned because of… Tang and hair bleach.
I saw this ad in an old Life magazine. Why don’t they sell this today?
I think Sichuan peppers are absolutely awesome. The first time I had them in a dish, I didn’t like the heat and numbness on my tongue. It was on my second dish that I learned to like the sensation. It wasn’t long before I learned to love Huājiāo. The endorphin rush that comes with turning flush in the face is incredible. I’m really going to miss hot pot.
That’s why I was excited to try numbing spice flavoured chips, especially when they’re advertised as “Intense & Stimulating.” My assessment is that they weren’t anywhere near spicy enough.
On July 12, Air Canada introduced “Premium Economy” seating. I thought I’d take a look at the configurations on the Montreal to Paris flight where it’s being introduced. It turns out that Premium Economy means less legroom and narrower seats for everyone else in Economy.
Here’s the old configuration. In economy, there’s a 32″ seat pitch and a width of 18.5″ in a 3-3-3 configuration.
Here’s the new configuration. Economy class has an inch less legroom (31″ pitch) and an inch and a half narrower seats (17″) in a 3-4-3 configuration. In essence, they’ve squeezed in an extra column of seating and shortened the length of each seat.
If you thought that maybe premium economy would be well-priced, or that adding 98 additional seats to the same airplane would lead to cheaper economy seats, you’d be mistaken. When I looked, a Premium Economy flight was $854 plus taxes for one segment on a round-trip itinerary compared to the discounted economy fare of $465. Economy is no cheaper on the new configuration.
As a relatively tall person, I barely fit on the old 32″ configuration. The person in front of me definitely can not recline without destroying my knees. A narrower seat with less legroom is just going to be crappy.
I also just noticed that they specifically state that they do not accept pets in the cabin on this plane. I can only assume that’s because the under-seat space isn’t big enough.
We decided to get together and place an order of live Canadian lobster. What a great meal! When the box arrived Jak was curious because he could hear them moving around inside the box. When we opened the lid, he decided that he really didn’t want to play with the lobster.
They were delicious!
Starting around 9:00 pm every night, trucks of empty plastic barrels roll into the city to collect waste from restaurants. The foul smell of rotting food fills the air of the back alleys as the waste is poured out of garbage cans and into the barrels. A lot of the food scraps are used to feed pigs in the city’s farms. But the most popular collection points seem to be from hotpot restaurants, probably because the oil is still being illegally recycled. This recycled oil is called “gutter oil” and is particularly disgusting to read about.
I’ve walked past this truck hundreds of times as it’s always being loaded out the back of a hotpot restaurant just outside of my apartment. I’ve always wondered where the oil goes.