Entry #14: Biological Soup = ENHANCED

I struggle to right this, dear friends, as my left arm has fallen limp with pain from all of the required travel immunizations I received earlier today -- okay, so I kid, it's not like I was impaled with this:

I'd have a hard time saying the nurse who administered the shots was an overspilling bottle of sunshine, but she was friendly enough and now I can finally cross "get myself some vaccines!" off of my to do list before finals week pops out in front of me scaring me half to death.

If only, if only there were highly efficient immunizations that guarded against awful, mean, nasty multiple choice science examinations. If only, if only. . . [wishful sigh]

Entry #13: <--- (Oh My GOSH! Grab that Rabbit's Foot, Locate that 4 Leave Green Thing, Spin around Thrice Times To Counteract that Most Unlucky NUMBER!) Now. . . Onto The 1,000 YR. OLD EGG

So. . . as promised, I figured I'd take everyone deeper -- through mere research of course -- into the fine delicacies that are Chinese cuisine. Now, countless dishes exist in the Chinese menu that most Westerners would shy away from. I took it upon myself to seek out what, I feel like, would repulse us all the most.

It's not fried/skewered/slightly-toasty/crispy scorpions. . .
It's not regurgitated bird's nest soup. . .
It'd definitely not Beef Pizzle (fo' shizzle!). . .

It's the 

[insert dramatic, thunderous, booming, theatrical voice here] 

1,000 year old egg!

Doesn't it sound mysterious, ancient, and sage-like. I might even go as far to say it sound like something, perhaps, a wizard might consume.

Well, as it turns out, the century egg is a "side-dish" (sorry, not a full meal folks) that is made by preserving duck, quail, or chicken eggs in a mixture of clay, ash, salt, charcoal, lime, and rice hulls. If there are any potters out there, you'll know that a few of those ingredients are primary components of glaze. The preserved egg pickles in this caustic mixture for many weeks to several months.

The chemical agent that "transforms" the egg is severely alkaline in nature, which eventually raises the interior pH to 12+ -- YIKES!

It is a dish with multiple layers of complex flavors. . . and smells like horse urine.

P.S. The recipe I viewed called for "ash of charcoal from a fireplace. . ." This egg is practically radioactive, so I'm betting on the fact that if I consume one during my time abroad I will most definitely return with super-mutant powers.

Entry #12: I Now Have 7 Followers!

All the paperwork is turned in. . . but on another note. I now have 7 followers -- but, I want more! So if you're interested in studying abroad, the processes involved, or just like to see other parts of the world (I leave August 21), JOIN ME.

Welcome Schmu! [I have to admit I do not recognize your name. . . could you possibly be some unknown person that I've managed to call from the depths of this vast Blogosphere?]

What to look forward to in a few days: How is it the Chinese make their distinct -- and reeking -- One Hundred Year Old Egg, a "scrumptious" delicacy?

Entry #11: Almost To Turned-In-ALL-My-Forms Victory!

I swear I'm almost done with my paper work. . . I swear. I just-- okay, so I procrastinate.

Welcome to my BLOG, Alison (well, I call it "my" blog, but I hope you quickly make it yours as well). And thanks for following. Wrangle up other passengers! We can stuff an infinite amount of people into this little cyber-suitcase of ours -- which is, of course, destined for China!

Entry #10: Deadlines Quickly Approach

Friday -- the deadline day -- looms over the horizon. By May 14th, I will officially have all my paper work turned in.

Yep, that's right Wang Center.

Unless the universe collides inward on itself, I will have successfully met all of your deadlines. Thanks for the help, and the reminders, y'all have been great!

Entry #9: A Study in the Traditional Ways of Music?

During my cultural research of China, I've come across a few of the awesome sounding instruments that have, over the centuries, become deeply woven traditions. Luckily for me there's a music conservatory right across the street from the university where I'll be studying.

Perhaps I will employ the skills of a grand Dizi Master, or skillfull Erhu player to teach me the ways of Traditional Chinese music. . .

Take a listen/peek:

A dramatic video of someone playing a xiao vertical bamboo flute