Welcome to English Camping?

Well, camp, but that does sound interesting...

In the past week I have been tried and tested as a teacher and trainer, facilitator and friend. There is a lot to juggle when planning trainings here in Thailand, I have learned. Mainly, I've learned that you're lucky if you have time to plan and even luckier if you are able to carry out your plans as...planned...as it were.

Rome wasn't built in a day, of course, and I realize that a curriculum of training District Office employees, school principals, or teachers on the different skills that they might find useful in English isn't exactly rocket science, but a week's notice would be lovely. So, now I know that it can be done without that planning time, and now my dear counterparts know that I would prefer more time to think things through.

Some very happy campers!

Here are some of the priceless moments in time of the past three camps I've had the challenge and privilege of co-facilitating:

*The Thai equivalent to James Earl Jones (in voice only) performing a skit based on a Thai folk tale. Epic.

*Introducing 50 tipsy Thais to the ancient art of the electric slide while a fellow volunteer sang from the stage.

*Watching a grown man do an interpretive dance as a turtle while his friends sung a song in Engl...ish

*Hearing principals ask one another if they were going to the White House after class

*Teaching the importance of pronouncing the L in clock, the R (as opposed to an L sound) in rice, the TH (as opposed to a TS sound) in teeth, and the EE (as opposed to an I sound) in sheet.

*Introducing the concept of shaking hands after several strange attempts and encounters

The people attending the trainings seem to be learning a lot, and definitely having fun. I feel like the novelty of being an American woman has not worn off, yet, and there is a lot of boundary testing going on. The trainees (mostly male) have asked intriguing questions, when given the chance, some inappropriate by U.S. standards, but they end up being opportunities for cultural exchange that I have grown accustomed to braving. I'm afraid I'm still at the stage where I'm still learning far more than anyone else at any given time, but I am enjoying the challenge, and the sudden rush of work that has fallen into my lap.

I am most grateful for the friendship of Barbara and Christine who have trooped through these past three camps with me. Without them, I'm sure there would have been far less opportunities to see the humor and share the pains that have kept me both sane and smiling. 

Until next time...

Thai Table

One of my favorite things about my new home? 

I get to cook!

Okay, it's time for all you crazy folks stateside to come clean. Easter was a week ago and you still have some hard boiled eggs hiding in your fridge. Best not to deny it. I understand, there are only so many egg-salad sandwiches a person can eat in a week, and who really likes to eat more than one, if any whole, no matter how much salt or pepper you sprinkle on it?

Well, all of my Thai cooking classes in my new home have given me a brilliant and delicious solution for you! It's one of my favorite dishes that I've made thus far (nothing can beat the green curry) and, best of all, it'll put your "little secrets" to good use before they go bad! Introducing...

Kai Look Kuey

(aka Son-in-law Eggs)

Ingredients:

6 hard boiled eggs (or as many as you have)

1-1 1/2 c vegetable oil

3-4 shallots (thinly sliced)

5-10 dried red peppers (depending on your heat tolerance)

1 T soy sauce

1 T sugar

1 t salt

1/4 c crushed peanuts

1 c tamarind juice (I made my own and will explain how to do so if you can find fresh tamarind, but if you can't find any, try any sort of sour-sweet juice for a similar effect)

Here's how the magic happens:

1. Fry sliced shallots in hot oil until golden brown. Carefully remove from oil and drain.

2. Use same oil to fry hard boiled eggs until golden brown on all sides (Stand back and use a long spoon to turn as they like to crackle and pop!) Carefully remove from oil and let cool to the touch.

3. Use same oil to flash fry red peppers until they darken slightly and remove to cool with shallots.

4. Immerse 2 inches of fresh tamarind into 1 cup of water and knead until the water is browned and seeds are removed.

5. In a wok or cleaned skillet heat the tamarind water with sugar, salt, and soy sauce to taste (we're aiming for a sweet and sour type flavor) and reduce until slightly syrupy, then add peanuts and remove from heat.

6. Slice the eggs in half lengthwise and lay on a platter, yolks facing upward. Sprinkle with fried peppers and shallots, then drizzle with tamarind sauce.

As with nearly all Thai dishes, this is customarily served with rice, but you can eat it however you please. I hope you enjoy and put those eggs to good use!

Aroi mak!

(Delicious)

Site Setting

I'm home.

Well, not home as in comfy bed, bathroom complete with bath and western toilet, air-conditioning, car, nearby supermarket, and people speaking English without an accent home, but home nonetheless. I have arrived at my site in Chaiyaphum and have settled in with my new home-stay family, met my co-workers at my new school, officially spoken publicly at the opening ceremonies for my district's Sports Day (three days, rather), had meetings with the people who run the local health clinic, spoken briefly with all of the local village heads, and had an official meeting with the district official.

My home doesn't have internet and there has been a lot to do out in the community, so I'm only now getting the opportunity to update. It seems there is far to much to pack into one post, but I'll do my best to give a feel of what the past few weeks have been like.

Swearing in was a special day, and I should probably devote more time to it, but I'll give you this snapshot for now. I listened proudly to the history of Peace Corps, its long-standing presence in Thailand, words of encouragement and inspiration from our PC Country Director, and the US Ambassador, as well as carefully written and wonderfully executed speeches by two of my fellow volunteers about our journeys thus far. We all rose and swore in as a collective unit. I felt the 13 year old girl in me jump for joy as her dreams were being realized, and the 30 year old in me filled with wonder at this exciting new world of opportunity that was about to be opened before me.

The day for officially swearing in as a Peace Corps Volunteer has arrived!

Training with my principal and co-teacher was a breeze as they are both engaged in the task ahead of us and eager to grow, as I am. We get along very well, and although there are times that my language skills fall short, they are patient with me and understand where I'm coming from. They're as excited about what I have to offer as I am excited about how much I have to learn. These next two years will certainly be full ones.

A clipping from the local paper announcing the arrival 
of my fellow PCV and me to our sites.

Photo includes the head of English studies for the district,
my principal and co-teacher, myself, the superintendent,
my friend (fellow PCV) Barbara, her principal and her co-teachers.

My new home is warm and richer than I can possibly convey. I'm living on an organic farm complete with guava, banana, mango, papaya, marian plum, and rose apple trees. We have two cows with one on the way (it'll be born sometime next month), at least a dozen chickens, some newly hatched chicks, a rooster (maybe two?), a beautiful black dog (and another that visits daily), and a house of friendly faces. The husband and wife work hard, laugh hard, and enjoy life. I'm learning to cook any and all Thai dishes they're willing to teach me and they've starting eating more vegetarian food and say that they love it and will continue to do so when I leave. Their kids (one girl and one boy) are sweet and loving, albeit shy, and as I teach them more English and they loosen up around me, our time has become more relaxed and and joy filled as well.

Baan Wan Baan (aka Home Sweet Home)

Thus far, life is good, and I promise more posts soon.