Tuesday, December 15, 2009

Travel Tips


It's almost 2 a.m. (haven't stayed up this late in awhile...I know, I'm lame now) and we are finally packed and set for our trip to Riviera Maya tomorrow morning! Being in such close proximity to Mexico, this trip is not a new country to add to our list but I really wanted to go to Tulum after seeing K.L.'s postcard-perfect photos on Facebook of the crystal blue beach and the lure of the Mayan ruins was just too much to resist.[1] In August I saw an amazing deal on Travelzoo at for an all-inclusive resort and here we are now, ready to go!  We’ve never done the all-inclusive thing, as we are typically adventure-in-a-backpack travelers, so we’ll see just how much lounging around we can stomach =)

Here are some tips I have learned (usually through my own tribulations) and come to live by from my many travels:

1)    Always pack a sarong – it hardly takes up any space and has multiple uses…[obviously] as a coverup, makeshift pillowcase/bedsheets if the ones the hotel provides look questionable, towel, rolled up pillow, etc.
2)    Make a photocopy of your passport photo page and drivers license all on one sheet.  I have used the photocopy to cash travelers cheques and even get on board domestic flights abroad in lieu of showing my actual passport, which I usually have hidden (see #3.)  I [almost] learned the hard way just how valuable a U.S. Passport really is when mine turned up missing just before docking in Cuba.  Lucky for me, my passport got stuck in someone else’s…but those sinking couple of hours in fear before it was found were NO FUN at all!  On a side note, if a cop in a Latin American country pulls you over and asks for ID, give him the copy and NOT your original…tell him it’s locked up at your hotel.  Or else be prepared to pay a bribe.  (Happened to my friend S, not me.)
3)    Carry your passport, money, valuables, etc. in an under-the-clothes wallet.  I personally like the one that hangs on a long string (like a purse) rather than the one you wear around your waist.  It’s especially convenient for the ladies wearing dresses when traveling in humid destinations (i.e., South East Asia) because you can strap it around one shoulder, across your chest, and basically let it dangle between your legs.  If you have on a skirt—so long as it’s not skin tight—the undercover wallet doesn’t get in your way at all!
4)    Call your credit card companies before you go to let them know where you are going and for how long.  Duh.
5)    Photocopy the fronts and backs of all credit cards you are taking (preferably on one sheet) so you have all the pertinent info, including credit card number and international phone number to reach your CC company on one sheet.
6)      Roll your clothes, don’t fold, to save space.  I like to sort first by article of clothing.  For example, I roll all the tops together by laying out the biggest one (usually a long sleeved shirt), then piling up each next article by size so that the smallest article is on the top.  Then you roll ‘em up like a cigar.
7)    Pack a few extra plastic grocery bags.  They take up almost no space and come in surprisingly useful for dirty laundry or wet clothes, etc.
8)    Scan all the above mentioned 1-pagers (passport/drivers license and credit card info) and save as pdf.  Keep the pdf in your email account…if you somehow end up with no originals and no copyies, you can rest assured knowing that you have an electronic copy somewhere in cyberspace.  I haven’t run into the situation to need the pdf version ever but still…
9)    For multi-day or destination trips,keep clothes in luggage separated into clean/never-worn,  worn-before-but-not-dirty, and dirty-cannot-wear piles.  Makes it easier when you’re on the go and when you get back home and unpack!


[1] I seem to have an excessive number of people with K names in my life!

Week 7

Not much running at all b/c I'm still ridiculously congested.  I did go to yoga though -- not the best idea.  Hopefully our jaunt to the Mexican Riviera will make my cold go away?

Monday, December 7, 2009

Gotta Love the Fob Relatives :)

When K and I went to AZ this Thanksgiving, putting all the text-book displays of family dysfunctional-ality aside, this funny thing did happen: my uncle (Mom’s 2nd brother) congratulated me on passing the bar last year and being gainfully employed.  He then asked me in Korean if “lawyer” is the correct English word for byunosa (lawyer in Korean).  After I confirmed that he was correct, he paused and said in Korean, “Wait, so since you’re a woman lawyer, do I call you a lawyerette?

Sunday, December 6, 2009

Weeks 5 and 6

Not much working out/running -- not because of the holidays but b/c K and I are both sick :(  Boo, we've both had a cold for more than a week now (I guess the autumn detox only kept us illness-free for a couple months.)  Last week I ran just 3.5 miles and this week 5.0 miles.

Monday, November 30, 2009

Yum?

I heard about these cranberry sauce variations on NPR a couple weeks ago and finally googled them...I will have to try making them next year!

http://www.npr.org/templates/story/story.php?storyId=4176014

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

  1. Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
  5. The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.


Garlicky Cranberry Chutney

Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987).

1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper

  1. Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
  2. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
  3. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
  4. Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")
 K's goofy nephew, Y, eats almost an entire plate of just cranberry sauce...I wonder how he'll react if we have either/both of these concoctions rather than the standard cranberry sauce?

Tuesday, November 24, 2009

Week 4

I am getting bored blogging about my 1/2 marathon training since I'm taking it so easy for this race.  Last week I did yoga, cardio/weights, 3 miles at the gym and 5.5 miles on the weekend.  I will post something more interesting soon!

Tuesday, November 17, 2009

Week 3

Last week was the third week of 1/2 training.  Since I've been running without shin pain with my easier training program that only involves two days of running each week, I'm not as motivated to journal my training.  Last week was busy anyway with S.C.'s bday and K.C.'s going away happy hour.  I also did yoga on Tuesday, 3.0 mile run on Wednesday, cross training and weights on Friday, and 5.0 miles at De Anza on Saturday.  Feeling good for now :)