Melaka Weekend

Malaysia. The land of awesome food. Just across the causeway. Without a car, it’s such a chore to get to. This weekend getaway was E’s idea because we were all so busy: him with basketball matches and me with projects and events to plan. Now that the Halloween event is over (the last of the semester), he thought it’d be good if we chilled out before exams start. Plus, the last time we really were on vacation together was 11 months ago in California. We both miss the golden state so much. I wouldn’t consider this trip a travelling trip because we only ate and ate and ate.

The most exciting part about being in Malaysia is that everywhere you eat you get really good food. Without a car, the region we could wander around efficiently was the cultural heritage/tourist centre of Melaka. Fortunately, all the good food happens to be concentrated there.

Peranakan food was the highlight for me. I am a sucker for ayam buah keluak, as I have probably mentioned in my previous post. E did not appreciate it at all. He compared it to a ground cashew nut. I was mortified of course. How can you compare buah keluak to a common cashew?!? Just, no. (But he said he’s willing to learn to cook it with me, so I guess we’re even. He’s a keeper!)


E scooping buah keluak for me ^^. He thinks it is like ground cashew nuts. Plebian.

As usual, we overestimated our appetites and ordered so much the dude taking our orders questioned our ability to finish what we ordered. I am biased when I say this, but ayam buah keluak was the best dish. They blended the nut and it was so smooth and fine. I wanted to cry {tears of joy} finally being able to eat it after being deprived of it for over 2 years. Needless to say, I ate all the nuts and gave E all the chicken in the bowl. What is chicken?! Having said that, it’s definitely an acquired taste because E just couldn’t get past the fact he was eating black nuts. I guess that was good for me ’cause I got to eat everything in the end.

I think I was dead to the other dishes, but apparently the assam duck was really yummy and I enjoyed the soup.


Look at his eager dinner face.


Nancy’s Kitchen: not food.

If you haven’t tried Peranakan food, I’d recommend Nancy’s Kitchen in Melaka, because it definitely has a reputation of putting out consistently delicious food and its recipes are supposed to be traditional and passed down for over 3 generations. This is, of course, unverified and I’ll just take it because I had good food and I don’t care how old your recipes are actually. Nancy’s Kitchen is along Jalan Hang Jebat near to Jonker Walk. Just ask anyone, we asked an old lady who didn’t understand a shred of English but understood Nancy’s Kitchen. That’s powerful Nancy.


Photo moments while looking for Nancy


Nancy’s neighbours

Nancy’s kitchen is situated right beside a bar area and just a couple of minutes away is the Jonker Walk Night Market. As you can see, we arrived at Nancy’s Kitchen when it was still daylight because we wanted to have an early dinner to beat any crowds. #trueblueSingaporean And after dinner we strolled the night market.

We also indulged a little (a lot) in dessert. Aside from Chendol, we ate very awesome mille crepes. O.M.G. So awesome. That may be our next bake.


The ‘Original’ Mille Crepe


The Gula Melaka Mille Crepe


E devouring them

I know, it’s kinda weird to be eating mille crepes in Melaka. But I’m glad we did. The Melaka we visited was rather walkable, although a car would have been more convenient, and we’d probably venture out of the tourist centre. We tried two mille crepes – one without special flavours and one with irresistible gula melaka.


Gobble that up.

I’m a sucker for that palm sugar. I haven’t been to Melaka in a while, but I’m guessing this establishment is new. It’s called Nadeje and it’s at Mahkota. Initially I wanted to head to the shopping area to buy some shorts, but I didn’t come across any ones with the right price. It’s just cotton, but they’ll still charge you unreasonably.


Old structures in Melaka

Melaka kept a lot of its European architecture and buildings. The Dutch, Portuguese and British influence here is rather striking. I also love how the trishaw  riders decorate their trishaws. I saw Doraemon ones and Hello Kitty ones with boom boxes.


Hoe Kee Chicken Rice

Oh my goodness. I know, there are many awesome chicken rice stores in Singapore already and I particularly like the one in Upper Serangoon Road, but we couldn’t resist the rice balls. Looks at them! They look incredibly appetising and I can just recall their texture in my mouth. Just the right moisture and size. So awesome. Brb drooling.


My favourite store sign

As we were walking to find chendol, I was very intrigued by this shop. Because it has nice lettering that fit the whole vibe of the store. No curios for me to buy though, as a budget traveler I can only spend on food.


Famous chendol shop has more curios.

We headed to Jonker88 chendol, and it was, uhm average. But but but I love chendol so even average makes me happy and gleeful. We also bought fried tofu skin while we were there.


Chendol man servin’ up some dessert.

We had better chendol the next morning at East and West Rendezvous. Breakfast was amazing durian chendol with Nonya dumplings.


Awesome Durian Chendol


I love these Nonya Rice Dumplings

Prep work with blue rice.

Seriously. I love Nonya Rice Dumplings. (Or Nonya zhang) The fragrance of the banana(?) leaves and pork just embraces your nose. I would have bought some back to Singapore but we ran out of money. We did buy some cincalok and gula melaka back though. The durian chendol was really good because the sweetness of the duriann gave the chendol a punch of flavour. The very distinct and beloved durian flavour.


We took a tourist selfie at the fort area.


We also stumbled upon an art demonstration showcase and decided to try paper cutting too.

Melaka has been very awesome and it makes me look forward to future trips to Malaysia.

These are the places I mentioned in the post:

Nancy’s Kitchen
7 Jalan Hang Lekir
75200 Melaka, Malaysia

G-23 & 25, Jalan PM4, Plaza Mahkota, 75000, Melaka, Melaka, 75000, Malaysia

Hoe Kee Chicken Rice
468, Jalan Hang Jebat, 75200 Melaka, Malaysia

60 East & West Rendezvous
60 Lorong Hang Jebat, 75200 Melaka, Malaysia

They are all in the same area near the river. Great even for people with poor navigation. We also chanced upon an awesome coffee shop with hand made kaya and duck noodles. But I have forgotten what it is called. It is along Jalan Hang Jebat. Till next time!


Yoga? : Thoughts

I don’t know about you, but from observation, people who love HIIT workouts (like yours truly) often have trouble with the stillness that yoga practice involves. I’ve heard of runners’ yoga, cyclists’ yoga. I’m neither because I am horrible at both – I once forgot how to cycle, yes, it is possible. I accomplished that unfortunately. I wish I was good at all three – running, cycling and yoga. Ugh, running. Thinking about it makes me cringe. If only I would wake up one day and decided I love running. But I digress (again and the reason why I am not a yogi).1912000_10152069514637879_1078170857_oThis is the closest I get to yoga: I need a setting, a tranquil river and nature in a quiet Zion National Park. I’m not even in yoga pants for that matter – those are running tights. Simply put, I just do not have the discipline for yoga, nor does my heart want to be still for extended periods of time. I’m easily distracted, fidgety and always thinking about something. So I have trouble ‘focusing on my breath’. Do you know what that means? ‘Cuz I don’t.

Also, am I a total loser for saying that I can’t tell one asana from the next? The only yoga classes I have taken were in California, and they all were so fluent in yogi language that all I heard was something-something-asana. Or maybe I’m just slow to comprehend? I’m a yoga failure.

It doesn’t help that yoga classes in Singapore are craaazy expensive. A poor student like me is not gonna be able to afford that. At all. Nevertheless, the few times I did manage to engage my mind during yoga class (trust me, the really few times I didn’t become bored) I really enjoyed how my energy levels went up for the day and how happy I was. When I took barre class, I particularly enjoyed the yoga-like experience it gave me too. So I’m really ambivalent about yoga practice now.

As a November resolve, I will begin regular yoga practice. Not only is it a reason for me to use my otherwise obsolete yoga clothes I bought, I really feel like my busy schedule can use at least a fifteen-minute daily morning yoga routine. I tried to ask E to do it with me. He gets bored easily too. But during the weekends we always try out new workouts and I might reintroduce yoga to him again. (Fingers crossed)

Let’s hope I can muster enough discipline to do more than that corpse pose. Namaste. To being a future yogi.

Food: Cream Pasta + Arbite

The other day I was walking back from a class with Nipton and he was telling me he’d never buy cream pasta in a restaurant again because he’s been cooking and realised how awesome and easy cream pasta is to cook.

I don’t know my Alfredo from my Carbonara because I’m not really a pasta-ordering person myself. But I tried cooking it last weekend with E.

I used:

1 box (350ml of whipping cream)
Parmesan Cheese (Nipton insists that the more expensive chunks are way superior to the ready-grated ones and I agree)
Salmon (200g) cut into small bite-sizes
Chicken (200g) seasoned with soy sauce, thyme and black pepper and cut into small pieces to your preference
Prawns (20) halve or third the prawns into comfortable eating sizes
White button mushrooms (100g)
1 garlic (sorry, cloves? what are cloves. more garlic = better)
half a white onion
Spaghetti (400 grams fed 6 people, I tried to look for linguine but it wasn’t meant to be)
Parsley for garnish and light seasoning
Cherry tomatoes for garnish

Yeah, we practically cooked for an entire village.

1. Add a knob of butter into a hot deep pan and coat the pan with melted butter. Smell that butter. It’s so good. Now add diced garlic and onions in.

2. Start cooking the pasta by boiling water and adding the pasta in when water is boiled. I like to salt my water too. Cook until the pasta is al dente. You have to use your mouth to test its texture, otherwise, you’ll never know. After it’s done, sieve the pasta and run it under cold water so it remains that texture and doesn’t cook from the residual heat.

3. If the smell of butter and onions gets better: great, you’re on track but don’t be tempted to eat that yet. Add chicken and remove the chicken from heat once fully cooked.

4. Add cream into the pan. and let it simmer. Then add the prawns, and mushrooms. Add salmon after mushrooms start to cook and finally add the chicken.

5. Grate the parmesan over the simmering delight of cream gravy. Add as much as your heart desires. This is the most fun part and it makes me happy watching the flakes of cheese fall and melt into the pan. Mix the cheese in.

6. To serve, ladle the ingredient-laden gravy onto your spaghetti and garnish with halved cherry tomatoes and parsley.


There you have it: I told you it was filled with chunks of meat.

Last weekend, we also finally sat ourselves down for brunch. I love brunch: because it means that I can eat for two meals and because it means that it’s a weekend.

We headed down to Arbite at Serangoon Gardens.
In a very typical manner, we over-ordered. (Glutton alert) This happens when we order on an empty stomach. Unfortunately, it is inevitable because we almost always have empty stomachs when we order food.

We ordered fries with (supposedly) buah keluak dip. I LOVE buah keluak, like, to the ends of the earth. It’s a nut typically used in Peranakan dishes. (If you haven’t tried it, please stop depriving yourself and get them in your tummy!)


The fries were seasoned superbly and they were all good on their own. Chompchompchomp. The dip was not what I was expected it to be though. It was still very much like slightly salty and sour mayonnaise. Maybe I should have ordered the truffle fries…(it’s the chocolate ice cream of fries, you never go wrong friends). The fries were good on their own anyway so whatevs, I gobbled them up, until my mains came: Duck and Eggs. I was torn between the Salmon Eggs Florentine and this, but it felt like a duck day, so, duck it was.

I wish I knew how to poach eggs like them. They were perfectly dome-shaped and the yolk just oozed out with yellow happiness. Happiness. The best part about eating a sunny-side up is breaking the yolk and gobbling it up. Slurpz.

wpid-wp-1413453576749.jpegMy very handsome date attacking a fry.

wpid-wp-1413453576745.jpegWe also ordered a milkshake. We. are. officially. pigs.wpid-wp-1413453576748.jpeg

We couldn’t finish the fries in the end and you know what, I wish I still have some now because I’m hungry. There are so many things that I wanted to try there but couldn’t. Like the gula melaka tiramisu. Two of my favourite foods. In one dessert. Say it isn’t so. I guess that means I’ll have to go back to try them! :)

This weekend we’ll cook more and hopefully I can make a Halloween costume too. I’m psyched.


Food: Mushroom Risotto

This happened last weekend with the brownies: a fantastic full weekend of cooking. Like, full. My tummy was full. We cooked mushroom risotto with a recipe adapted from here. We didn’t completely follow it because we had to have meat in our risotto and we decided to cook it the traditional way. First things first, we used chicken stock from cubes because we are lazy bums. The base of the risotto was made with garlic, white onion, and extra mushrooms from the previous dish, the hoisin chicken wraps. We added a while lot of arborio rice, which is so hard to find in Singapore. We got our box of rice from Fair Price Finest. Then we added chicken stock slowly and mixed it in until it was fully absorbed. I guess the Italians really take pride in their food. Making risotto is such a labor of love. My favorite part is watching the rice puff up and be ultra starchy. (We didn’t wash the rice prior to cooking because we didn’t want to wash away starch!) Cooking with E is always really enjoyable because we get to add in our own ideas and his ideas are wacky as heck sometimes. He is also ultra persistent and persevering so when we fail in always encouraged by his positivity to carry on cooking. What an awesome kitchen partner. But I digress again. We added blitzed mushrooms into the mixture and some cream to make it… Uhm. Creamy. Cooked some chicken and shredded it, baked some Parmesan chips, et voila!


Served in a huge cup!


E loves risotto. Anything creamy and cheesy. Mmmmm. He made the awesome Parmesan chips and they were such a beautiful touch to the dish, and I love cheese. Much less baked cheese chips.

Happy eating.

What should we do next weekend?


Food: Hoisin Chicken Wraps

I love wraps. E loves the end of wraps where all the wrap carbs are gathered so he can bite into bread-like density. I was in the grocery store earlier than E because he was at work and I was hungry so I decided to search for food to cook. Something healthy, since I was going to feed him super sinful brownies. He loves wraps, and wraps are easy. So I adapted a recipe off here.


Chicken – we marinated with Hoisin and some seasoning before grilling them
Tortilla wraps (found in the bread section at the grocery store after I searched up and down the frozen section)
Cucumber – E hates raw stuff so he opted out of cucumber wraps. Needless to say, it was almost full-meat wrapping for him.


The best thing about wraps is that you don’t really have to care about measurements. You just wrap what you like and eat what you wrap. I like extra raw garlic in mine and extra corn and extra meat… as long as my wrap is bursting with stuff that isn’t bitter gourd or celery, I’m all good. E likes his wrap extra crispy so we heated them for longer.



Slurps! I think the recommended serving was something like 2 wraps per person. Heck, we ate around 4 each.


Desserts: Surprise Gooey Strawberry Brownies

Happy September to All! It’s an extremely eventful month universally. September magazine issues are the largest and there are so many birthdays to celebrate! E and I share the same birthday month and this year it is the first time we’ll be in the same country to celebrate it! I am thrilled.

Unfortunately, as my duties as a student start to become a mountain of tasks and my calendar starts to pack, I won’t be around (in the east side of Singapore) to celebrate E’s birthday with him. So I decided to make surprise brownies this week. (My only free friday for the next 2 weeks.)

I modified the recipe from BBC Good Food and after eating it, I will have to make more modifications. Nothing is ever perfect, especially on the first try.



I was so happy to find Ghirardelli baking chocolate in the supermarket! This is the first time I’m seeing it outside of the USA and I was so excited! Hahaha Instead of raspberries as mentioned in the recipe, I used strawberries because strawberries here are sour instead of sweet. I have no idea why. And they are much more affordable than the raspberries. And I’ll bet E doesn’t like the taste of raspberries. Once again, butter is not Buttercup because it is not real butter. Seriously. I can’t emphasise how bad this fake butter is for you and your arteries.

The best part about this recipe is that I didn’t need to do much whisking, so my already-aching arms could be given a break. Although, carrying the groceries from the store to the kitchen is heavily taxing too. For people who like to live in oblivion and just eat good food, I suggest for you not to look at the recipe because honestly it is scary. And for that the next time I will definitely reduce the amount of sugar and butter in the batter and maybe add more flour to get a more chewy texture.

Surprisingly I took just slight over 45 minutes to do all the prep work and get the tin into the oven. This is quite a feat for me because I am always exceeding expected prep times by hours. I always spend so much time getting ingredients and equipment out.


I love watching my trays in the oven change with heat. It is indeed magical and special.


After this shot was taken I had to bake it for even longer because the centre was too gooey. But I didn’t take any photos of that. Oops we forgot cause we were too blinded by gluttony. This recipe is perfect for surprises because you don’t have to use any whisking equipment or make loud noises while stirring. In fact, most of the work is done with a spatula or wooden spoon. You can be as quiet as a mouse and still cook up an amazing brownie.

I met E at a grocery store to buy stuff for our amazing risotto (weekend food) and for dinner (wraps!). We made some yummy wraps for dinner. He loves wraps. But more about that in another post.

I am so excited for the next weekend of cooking adventures. Maybe we should use up those frozen egg whites. (I should probably start doing my homework too.)


Baking with E: eclairs

Baking is so therapeutic. It lifts your spirits and pampers your nose. The smell of butter or vanilla is so pleasurable and it really makes me motivated to keep on baking. I have been watching Sorted Food for quite a while but I never really had anywhere to bake. Thankfully, E’s place is wonderfully stocked with all the necessary baking equipment and then some.



One of his favorite desserts are eclairs. He loves cheesecakes too, but the last time I made a dessert, it was an oreo cheesecake for his mock birthday. So in this couple of weeks, we’ve been trying our hand at choux pastry and crème patisserie. Since it is also durian season. We thought of making some durian puffs too! The recipe can be found here. I love watching Sorted Food on YouTube because these four boys are super hilarious and charming all while being incredibly informative. This recipe took so many eggs. We took Ben’s advice and froze the egg whites for later use. We’re planning to make macarons or maybe mousse. I haven’t decided.



Honestly we haven’t gotten the pastry perfect. The last batch we did turned out better than the rest though. My favorite part of the process is watching the pastry rising in the oven. And eating the ginger-infused cream. Slurp.

image If anyone knows how to make real awesome choux pastry please let me know what the secret is. Because my pastry never seems fluffy enough. image

To get the consistency of the batter right I found that maintaining a high enough temperature was important. And we had to reduce the amount of ginger in the cream. I always like extra ginger, but some have a problem with that. I guess baking is like everything else, with time and practice, it will improve and develop closer to perfection. It really cultivates the virtue of patience and my biceps with all that beating haha. Also, we used Lindt Dark Chocolate as the cherry on top. So it all turned out very awesome. (Save for the breadiness!) 


Melting the chocolate was the easiest part and it was so satisfying to see chocolate chunks melt into a gooey consistency. Learning to pipe the pastry was tough because I had no idea how to make the eclairs come out fat and happy. In the end, it took some pressure and patience to get eclairs that didn’t look like bread sticks. Look at the awesome creammmmm. Slurpz. And and and lesson of the day: if you buy Buttercup brand from the dairy section or butter section in the grocery stores. Please stop. It isn’t butter at all. Seriously. I was duped for 20 years of my life. It is made with vegetable extracts (which means it is NEVER good for you, read: trans fat). I don’t know about you but I like my butter from milk. This applies to spreadable butter (never).

image Till our next baked adventure or whenever I am not so bogged down by my schedule.


Short Location Update

I’m back in school for the second week now and honestly, I haven’t done a sliver of work but I have been as attentive as I can during class. So far. I’m trying to go paperless this semester, and since my modules are not terribly crazy with mathematical formulae, I think I can handle it. 

Anyway being back in Singapore has been great. I am still trying to embrace the weather, but the sun is shining in a minute and its torrential rains the next. It’s crazy I feel like if you combine the San Francisco winds with this rainfall it’ll be a full-blown typhoon. 

I’ll be back again soon once I catch up with my lectures and tutorials. Yikes.


Southpacking Part 1: Santiago, Chile

I’m alive all! It’s been a whole year since I was in South America with my amigos Sheila, Alex and Nipton! So I am here finally deciding to write about it because my year in the USA has come to a close and I am back in my sunny island by the sea (I have realized that island by the sea is redundant, because islands are naturally by the sea, unless they are in a lake..? I digress.) I haven’t been updating because I am super overwhelmed being back. I love being back (but if the temperature could just be 10degrees Celsius lower that would be great). I don’t really intend this to be a guide for traveling. I can’t possibly write a detailed guide one year belated. It would be outdated and irresponsible.

A lot of planning went into this 11-week trip. Because it’s a strange land, I can’t speak a shred of Spanish, and it was the longest period of time I was going to be away from home. My parents and sister really supported me through the trip and it would have never been possible without them. I’m forever grateful.
We knew we wanted to travel in South America before heading to California and there were some hiccups along the way, but eventually we made it back alive and I wouldn’t exchange it for the world.

Getting from Singapore to South America 

This one is a tricky but fundamental issue. We kinda had an idea where we wanted to venture, which areas of South America we were headed. That being said, flights to Sao Paulo from Singapore are in the area of S$3000 and upwards. There was no way we could afford that and still plan for 11 weeks. We’re poor students. The flight there took up the main bulk of the costs. We ended up taking LAN to Santiago from Sydney. Yeah, that’s a pretty long way around the world, but as scrimping engineering students, you can bet that this is the most calculated and cost-saving route.
We took flyScoot to Sydney and I took half a row of seats for sleeping which was awesome. Spent a night in Sydney and took a plane straight to Santiago the next morning. LAN was surprisingly awesome. Having never heard of such a flight carrier, I was truly blown away by the quality of wine they had. Hey, it’s Chilean after all!

Santiago, Chile

When we arrived in Chile, it was winter. As a tropical islander, this did not go down well and I piled on layer after layer of clothing. We had 4 nights to acclimatize to the mucho frio temperatures while exploring the city. Santiago is beautiful, I wish I could have captured how the city was framed by the Andes mountains better. Everything was a breath of fresh air because I had on travel goggles and everything seemed novel and exciting. After getting over the fact that they have an amazing mountain range backdrop, the second thing that struck me was that there were dogs everywhere. I’ve seen so many friendly and silly-looking dogs here, dogs that followed us around and seemed like they were guiding us across the street, dogs that slept with their bellies up, dog walkers with 10 dogs and dogs that bark at bicycles. Dogs that sleep like humans. They are super adorable.


View from San Cristobal

San Cristobal was our first hike of the trip. It was a primer for the Torres Del Paine National Park (will update next time). It wasn’t super tough to hike up the hill,  save for a few steep portions. But the view was great, there was a statue of Maria at the top of the hill. I remember interacting with people from Uruguay and Paraguay on the way down who were intrigued by the Timberland shoes we wore. (Not we, but the other three were wearing them.)

Santiago has parks peppered around the city and we managed to go Santa Lucia, which has some unique architecture and sculptures.


Santa Lucia was like the city park I never knew I wanted. There were so many elements which made the park pretty architecturally. And although it was winter, there was greenery. Admittedly, they didn’t have many people in the park at the time that we went, so it wasn’t super lively or anything. But the whole vibe and decorative accents made it interesting. File under: inspiration.


Brick and cement accents in the park Santa Lucia

We also walked past this park we named the PDA park.
Because there were so many couples making out. Everywhere. Actually, the whole Santiago is made up of couples making out. 


PDA park: a couple in each others’ arms


Emporio La Rosa

And food highlight of Chile: ICE CREAM
Emporio La Rosa has really good ice cream with a crazy number of flavours, I wouldn’t say it could beat Bi-Rite in SF, but it was definitely very appetizing and unique.

After the 11 weeks, most of my Spanish vocabulary consists of food. (I’m a true Singaporean) We ate a lot of ice cream here and learnt about fruit names. I saw so many people wearing awesome shoes that I told Sheila I needed to get a pair when I came back. (And we did.) I don’t think we’ve explored enough of Santiago, but at this point we were jet-lagged and anxious to get out of the city and into the wilderness. There is so much history in Chile, and we learnt a lot from the free (not so free) city tours. I had an awesome privilege of rooming with Luz, a Chilean girl in Berkeley and she filled me up with so much Chilean history. I wish I could type it as eloquently as she explained it to me. But all I want to type now is that Chile is so rich in its landscapes and history, I definitely need to return.
We day-tripped to a little town called Valparaiso which was around one or two hours away from Santiago.

Valparaiso, Chile

Valparaiso is colorful and charming. We alighted right in the middle of a flea market. Immediately, locals told us to keep our cameras in our bags because robbery is not uncommon in the area. Honestly, we made that out via their body language because our Spanish was so poor. This happened twice, so we were pretty wary about people around us. Please don’t take my camera I want to take nice photos of the next 11 weeks.

Valparaiso’s slums

Isn’t it ironic how all these slums are so chaotic that they make such a picturesque sight? The colors and chaos are everything. There are these wonderful paint jobs, graffiti, alleys and structures here. So many people warned us of robberies but thankfully we didn’t get robbed. We did hear about other travelers getting robbed though.
That’s the furnicular we took to get some views. There was a queue for it and it brought us up to this little town up there where there were cafes, shops and schools. We saw a preschool having an excursion here and they were dressed up in some cute sailor outfits. I had no idea what they were but the babies were too cute and distracting.

Maybe it’s because I look like a star? Hahaha

We just spent the day traipsing through the colorful town, and got stopped by two large groups of students wanting to take photos with us. They were so intrigued! I guess we really were like aliens to them. In Santiago, we were very obviously foreign and we got a lot of stares from people on the streets but we got used to it by the second or third day.


Imagine the Bear in the Big Blue House. That’s his Big Blue House. Just kidding I believe that’s the navy’s building. Valparaiso is by the sea, so I guess it makes sense? Chileans from Santiago come here during the weekends for little trips to the beach and why not? It is so quaint!


It’s like I’m in a Wes Anderson film set.

All these colors bring joy to my heart and a quite the departure from Santiago. It’s no wonder people like to escape to here from the city. When we were there it was winter, but the temperature was more bearable than in Santiago. But that could be because we got used to the cold quickly. It was very sunny and I was happy.
So far so good: Santiago was a good transition for us to acclimatize and nothing bad had happened, other than eating super oily chorillanas. (Please do your arteries a favor and minimize consumption of that.) That pretty much sums up the first part of Chile in our 11-week adventure. Next, we head on to the nature and wilderness and away from urbanites.

See you later, San Francisco

I had an impromptu final aerial class today. And then I realized, this is it. This is what saying goodbye is. Everything I love and hate about living here is coming to an end. It’s my last week living in San Francisco.

I’m glad to be leaving the summer flies, my matchbox apartment, the completely erratic public transport system and the even more erratic weather.

But as I write this I look out of the window of the bus and I see a dense and thick fog rolling just under Sutro Tower. The majesty of that fog as it creates a new horizon is indelible. I’m not going to see that fog in a long long time. There are so many things I will miss: the creative and crazy people here, the fresh and delicious produce, the beautiful architecture, the random parks around the city, the colors of the city, the diversity and everything charming about San Francisco. (Not to mention those amazingly fresh oysters!) 

On one hand this is the longest and furthest I have been away from home, and I can’t wait to go back and on the other hand I think I’ve fallen in love with this city and it’s hard to leave.

My last class w Lauralynn :(

My last class w Lauralynn

My awesome instructor Lauralynn has pink hair and an amazing smile. I really will miss taking her classes. She’s super encouraging and manages to make me smile even though every time I am on the silks, pole or trapeze I am dying and my muscles are begging me to let go. She’s amazing.

For now I will try to soak all of it in until I leave on Saturday for the airport.