Jul
10
2009
How the apricots got in my pants
 wrote this at 8:31 am

walking

Maggie & I walk everyday….everyday, rain or shine.

Today was rain, but it started off as just a really light drizzle. So I thought we might be able to squeeze in our walk before it started pouring again.

We walked, as always, through the rice fields, past the restaurant & over the causeway towards the woods of the abandoned Army training area.

At the end of that causeway is a brick house – the same house who owns the slum dogs I keep meaning to write about, the same house that has the mound of wood scraps in the back, the same house that planted the sunflowers.

slum-dogs

This is their one of their dogs who’s allowed to roam the backyard slums.

lumber-dog

Most days when we pass by, we see the woman who lives there, working away on her garden. At first, you could tell she was uneasy about Maggie. Koreans just aren’t accustomed to big dogs.

But everyday I smile & bow when I pass by – the traditional Korean greeting.

Smile & bow. Everyday. Smile & bow.

(She doesn’t speak English – I still don’t speak Korean.)

Today, through the drizzle as we walked past she walked-up & handed me 3 beautifully ripe apricots – fresh from the fruit trees that grow alongside her house.

apricots

Progress.

I bowed profusely & thanked her very much.

Maggie, suddenly realizing I had something good to eat in my hand, began jumping up & down a bit as if to say, “I want one! I want one!.”

So I quickly tucked them away in my pocket before she really started pitching a fit.

I was afraid Maggie’s jumping might’ve spooked the woman, but she laughed & shook her finger at her.

Progress.

(Where’s the third one?…Smashed…in my pocket…wasn’t pretty.)

Check it out! 3 Responses - Whoo Hoo!
  1. Lisa Falcon says:

    how exciting ! I love it! who knows what or who you’ll meet on your adventures. XOXO

  2. Erin says:

    Okay, if you haven’t already eaten those apricots, I know exactly what you need to do with them! I’ve been dying to make these for a while now, and now that apricots are in season it’s a great time. I’ll make some and send you pics and the instructions, but it basically boils down to a breakfast pastry that looks like 2 fried eggs – it’s French, I think. All it is is puff pastry, a little vanilla pastry cream, and 2 halves of a fresh apricot all baked together with a generous sprinkling of sugar and a final glaze of strained apricot jam for shine. Ahh, bliss. Girly, frilly, sugary, crunchy, creamy sweet bliss. Now I have to go buy apricots, dang it!

  3. Kate says:

    Progress indeed! What a different world.

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