Sorry we haven't been good about posting things lately. John and I have been out of town a lot, separately (we'll get caught up on posts about that) and we've just been kind of busy at work. Sometimes it's hard to look at a computer at home when that's all you do in the office.
Now that we've been here a while, we're getting the hang of the Hong Kong weather patterns. Most of the time it's really cloudy, smoggy, damp and hot (kind of like that quote from Good Morning Vietnam, when Robin Williams is pretending to g
ive the weather report from the jungles of Vietnam -- "It's hot, hot like the sun - and it's wet."). Summertime here means that the winds change and begin coming off the South China Sea. They bring with them not only typhoons, but also clear, blue skies to Hong Kong. The past couple of days have been really nice -- still hot and muggy, but also very sunny. The day's have been so clear, that the waters of Victoria Harbour look deceivingly clean (don't be fooled, they'll take you straight to the hospital if you happen to find yourself in those waters). We took some pictures from our apartment
ive the weather report from the jungles of Vietnam -- "It's hot, hot like the sun - and it's wet."). Summertime here means that the winds change and begin coming off the South China Sea. They bring with them not only typhoons, but also clear, blue skies to Hong Kong. The past couple of days have been really nice -- still hot and muggy, but also very sunny. The day's have been so clear, that the waters of Victoria Harbour look deceivingly clean (don't be fooled, they'll take you straight to the hospital if you happen to find yourself in those waters). We took some pictures from our apartment
Then there's this guy. I was drunk off the personal accomplishment of purchasing the fish. I have no idea what type of fish he is because the labels were all in Chinese, but he looked harmless enough. I thought that since I had seen my fair share of cooking shows, I would be strong enough to chop off his head and cook him for dinner. You can see my one and only attempt at dismembering the fish (it's near the tail - going for the head straight away was too aggressive). That's as far as I got.
There were multiple obstacles -- Did you know that their bones are just under the scales? I didn't have a knife sharp enough, I didn't have an instrument that could pierce him and keep him still while I was trying to cut his tail off. He still had all his insides! He wasn't even open! I though at least he'd be gutted. He STANK!!!
But in the end, I just couldn't do it without getting physically ill and I was worried that I'd permanently stink up the apartment and myself.
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