Cat Cafe in Hongdae

Cat café

If dogs are a man’s best friend, cats, at least in their mind, are man’s imperial ruler.  The cat café in Hongdae, although the same concept as the dog café, is as similar to the dog cafe as inch worms are to noodles. They look the same on the outside, but anatomically are entirely different. Walking into the dog café, we were greeted at the door by several dogs sniffing our bags and shoes for smells and goodies from the outside.  The cats, on the other hand, made no acknowledgement that we’d even entered the room.  Servants are not worthy of acknowledgment.

The cat café was relaxing, the atmosphere, and mood reminiscent of a spa. Soft tunes hummed over the speakers, and slow movements part of the vibe.

Cats lounged around anywhere they felt drawn.  A cat walk above was home to at least five cats, their tails and legs hanging off at awkward angles. Korean ladies and girls sat comfortably on the floor with blankets with happily sleeping cats curled nicely in a ball across their laps.  Only a handful of men had come today. Sitting at the table, the cats, in usual fashion ignored us. So I moved us to the floor, where the cats paid us no more attention than at our table.  We soon discovered the secret to luring the cats in to our laps was not our calls, or willingly petting hands, but a cat treat of dried fish. The felines, once apathetic to our advances, were now wide-eyed and willing to climb into any lap, even an arch enemy’s lap, given that the treat was shared

We spent a little over an hour playing the luring game with cats, even persuading a few to sleep in our laps for a short time.

Kyle says he preferred the dog café, he is afterall, a dog person.  I’d have to agree, I enjoyed the dog café more, but the cat café was pleasurable on its on merits.

8,000 won at the door, and a free drink is included in the fee.

Used to be named Giocat but I think it changed its name...can be reached from Hongik University Station, line No. 2, exit 5; Hapjeong Station, line No. 2 or 5, exit 3; or Sangsu Station, line No. 6, exit 2. It’s close to the playground (by where the artist sell their wares) near Hongik University’s main gate..

Its on the fourth floor in a building near the Ho bar.

They even have a hairless kitty

Snowman cupcakes

This snowman looks a bit like he's melting... I had them make two extra for their parents but I'm pretty sure they were eaten on the bus home.

A creative snowman

What we made for the Christmas dinner

Yet another Pinterest project!  I decided to make a class out of these clever cupcakes. Not with my three and four year old tots but with an older afternoon class of all boys.  They didn't enjoy it as much as I did.  They did enjoy eating the candy that they were supposed to be using for decoration however.

Christmas Eve, before our Christmas movie marathon with the Irish, we sat in the kitchen, watching Kyle's favorite Christmas movie, " A Christmas Story" and decorated these snowmen.  I forgot to use the coconut I'd saved for these adorable, edible snacks.  Alas, I'll just have to make them again another year.

The recipe came from Paula Dean, a chef featured on Food network who is well known for her southern cooking style and decadence, aka: indulgent fatty and yet delicious foods.

Ingredients 

12 prepared cupcakes from one white cake mix
2 cans Prepared white frosting
12 Large Marshmallows
2 cups coconut

Candy for decorating:
Hershey kisses for a beret
candy corn for a carrot nose
mini chocolate chips for eyes and buttons
Fruit strips, cut in two for a colorful scarf

Directions

PreHeat - 350°

Frost cupcakes with a rounded mound of of the frosting.  Place the coconut in a bowl and dip the frosted cupcakes in the coconut.  Place dipped cupcakes on a baking sheet and put tray in the refrigerator for 20-30 minutes.  Remove from the refrigerator and using the remaining frosting as glue for the snowman’s clothing, eyes and nose. Place in the refrigerator when finished.  Have fun! Use whatever candy you like.  Make it your own.

Gobble Gobble Turkey craft

A little late, but as my perpetually tardy family always says, "better late than never." We never send birthday cards on time. Its a miracle every year if all the gifts are under the tree by Christmas Eve.

We made a turkey craft this year with my little preschoolers. It looks like it would be INCREDIBLY messy, but because my co-teacher and I controlled the paint brushes, it was actually surprisingly neat. We put the cut up construction paper on their table and let them decorate the border as they wished.  They then took turns coming to us to have their hands painted.  We pressed their little hand onto their paper plate. They then took the beak, legs and feet and glued them on themselves. I think their little turkey's turned out almost as adorable as the kids themselves, not quite though.

Soft molasses cookies

This Christmas, I found a cookie recipe that is worthy of Christmas.  It is sweet, soft, and rich in flavor. When teachers leave Korea, generally they sell what they have, or they give it away.  One day, while scavenging in the office, I found that someone had left molasses. And although I only had a few more weeks left in Korea, I thought to myself, tis the season for cookie making. I plan to make these again. They were so delicious I couldn't stop eating them.  My little ones (my preschoolers) didn't like them as much because I think the molasses is too rich for them, but everyone else devoured them.

Soft Molasses Cookies (link to recipe)

• 3/4 cup shortening (3/4 cup correct amount) (I substituted butter)
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt (see note below)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

Directions:

1. 1
   Cream together shortening and brown sugar.
2. 2
   Stir in egg and molasses and mix well.
3. 3
   Fold in dry ingredients and stir.
4. 4
   Cover and chill till firm (1-2 hours).
5. 5
   Preheat oven to 350°.
6. 6
   Roll dough into small balls and roll in white sugar.
7. 7
   Place on lightly greased cookie sheet.
8. 8
   Bake at 350° for 9-10 minutes.
9. 9
   Leave on sheet one minute until set.
10. 10
    I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

Read more: http://www.food.com/recipe/soft-molasses-cookies-63981#ixzz1j88WnJ88

Malaysia (in Journal form)

Journal for Malaysia:

Jan 5

We’ve arrived. The heat envelops me like an overheated electric blanket as we walk outside in the airport bay towards the air conditioned building. It’s a welcome change to the icy grasp of the fridgid Korean winter. We’re nearly running.  Immigration lines are long, and I’m not known for my patience. I’m neither excited, nor apprehensive.  In fact, it seems that all of my emotions have gone on their own travels.  Somehow, standing in this line, with unfamiliar looking dress, and nationalities feels like an everyday activity. Maybe I’m just in shock that we’ve actually left. It all kind of feels like a dream rather than reality.

The smell of the city matched the piles of trash littered around.  Although my eyes were focused for our hostel the cars and motorbikes whizzing by with their black smoke exhausts sputtering out frighten me. I’m an adventurous person by some standards, but often when I’m first transported to a new place, especially one as dirty and poor as China town in Kuala Lumpur, I automatically find myself thinking, “What am I doing here?  I want to go home where everything is familiar.”  I’m having those thoughts now.  They will pass with time.

The Irish ( Dee and Lisa) met us at our hostel, and we tweeted like happy birds until we’d caught up on their travels through Singapore.  Some of my emotions are seeping back into my nervous system. Perhaps they tired of their travel already.

Jan. 6

Today is a travel day.  We arrive at the bus station to find that either the 10:30 bus doesn’t exist or we’ve missed it.  We have to get the 1:00 bus instead.

Malaysia has some impressive busses. I’m reminded of our Equadorian bus experiences and I’m thankful that this is not a dirt splattered school bus with cracked plastic chairs, but oversized plush and exceedingly comfortable chairs. This four hour ride might not be too bad.

The ride is pretty uneventful until the last hour when the bus begins to make it ascent up into the Cameron Highlands.  The view is gorgeous, but the constant twisting around the mountain is making me motion sick.

Jan 7

We’ve signed up for a tour starting at 8:30 am.  So far, I haven’t gotten to sleep in once on my vacation.  Although I’m grateful to be in this beautiful lush and green countryside, surrounded by jungles and the largest tea plantation in the entire world, I’m really looking forward to the beach, and chillaxing for a few days. 

The tour includes:

A muddy trek through the jungles, over the scariest bridge I’ve ever seen, let alone crossed.  It was made of bamboo, but half of it was inoperable as the other bamboos had fallen loose, and only one side still had a hand rail.

Rafflesia which looks like a giant flower, but is really just a giant form of fungi.

A milky tea colored waterfall.

 

A blow dart demonstration by the aborigines, and a caged monkey the village was keeping as a pet until he grew large enough to eat.

A strawberry farm

A massive tea plantation. Just amazing.

An insect exhibit of some of the most gianormous bugs I’ve ever seen/held.

girls from the village.  They said on average the families have 9-11 children in each tiny house.

Tea plantation, owned by a Scottish family

horned beatle

A leaf like praying mantis

Yes, we are holding GIANT scorpions. 

Jan 8

We wake up for our 7am pick up.  Langawi, the island we’re going to next is not close. We’ll be traveling a long time today. And not one of us is chipper. I think this beach fix will be much needed.  Lisa just asked if we can go on a banana boat. 

Christmas breakfast

Christmas Eve, our Irish friends came over.  The plan was to watch Christmas movies, have a sleepover, and then eat breakfast together and spend Christmas day lounging before Christmas dinner.  It was an awesome plan.  Kyle and I especially loved waking  up the girls by jumping on them like terminally happy puppies when morning came and yelling out, "It's Christmas!"   We also tried two new breakfast casseroles, and they were DELISH!

Overnight French Toast

Ingredients

• 1/4 cup (4 Tablespoons) butter, melted
• 3/4 cup packed light brown sugar
• 1 loaf brioche or challah (French toast can also be sliced 1 1/2 inches thick)
• 8 eggs, slightly beaten
• 1 cup whole milk
• 1 Tablespoon vanilla extract

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup pecans, measured then chopped
• 1/8 teaspoon salt
• (optional) maple syrup and powdered sugar for topping

 

Directions

1. 1In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
2. 2Arrange slices of bread in the baking dish overlapping if necessary.
3. 3Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
4. 4Sprinkle chopped pecans over bread slices.
5. 5Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
6. 6In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
7. 7Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
8. 8Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
9. 9Adapted from www.ezrapoundcake.com

Egg, potato, and bacon breakfast casserole.

Ingredients

• 6 baking potatoes
• 1 pound ground pork sausage
• 2 tablespoons butter
• 1 onion, sliced
• 2 teaspoons seasoning salt
• 1 cup shredded Cheddar cheese
• 12 eggs, lightly beaten
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.
3. Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
4. Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper.
5. Bake 30 minutes in the preheated oven, or until eggs are fully cooked.