19. Your feet are going to swell

Maybe it doesn’t happen to you. Maybe it doesn’t happen to everybody and maybe it depends on where you go and the time of year but, me? My feet swell. Pretty bad, usually.

The problem is we sweat. A lot. If I’m wearing my small backpack (which I cart around my camera and lenses in; I may reevaluate my camera options for a future trip), in Ho Chi Minh City in south Vietnam, pretty much as soon as I walk outside, I start sweating profusely. Within 20 minutes, the back of my shirt (COTTON IS EVIL) is soaked through. Completely. Wring it out and there will be lots of water on the ground wet. Hard to get dry again wet.

That’s a lot of water. Moreover, that’s a lot of salt water.

To the north in Hanoi, in December, it’s not nearly as bad (a balmy 80 degrees) but it’s still a problem.

What to do about it? Drink lots of water or sports drinks (buy the 1.5 litter bottles) and eat lots of salty foods/snack foods. You need to replenish the salt your body is losing through sweat. When your body loses that salt, and it doesn’t get replaced, your feet swell.

Sounds easy, right? Well, it doesn’t always work at that way, so be prepared if they do swell, and don’t be too horrified.

Thanksgiving is tomorrow, which means you need recipes! I am here to provide a few. Click the links for the recipes.

Alternately, all the recipes are listed here.

The sides

Sage sausage stuffing with sourdough bread.

Tastes fantastic.

Stuffing before being placed in the oven. Although cast iron is great for baking, it tends to burn the bottom of the stuffing. Glass is preferred.

Stuffing before being placed in the oven. Although cast iron is great for baking, it tends to burn the bottom of the stuffing. Glass is preferred.

Bacon Brussels sprouts

If the skillet isn't large enough do it in batches.

If the skillet isn’t large, cook the sprouts in batches.

Ugly beans

The gravy

Make-ahead turkey giblet gravy

Make-ahead turkey giblet gravy infused with port

Dessert

Pumpkin dump cake

pumpkin-dump-cake-with-cool-whip-900x600-3

Dump cake with non-dairy whipped topping, which looks like ice cream.

Cobbled pumpkin pie

For this dish, consider using the pumpkin mixture recipe in the dump cake.

Pumpkin pie after being baked.

Pumpkin pie after being baked.

Key lime pie (needs to be frozen)

It's the pie! Pre-freezer, though.

It’s the pie! Pre-freezer, though.

Really, just choose any dessert.

Drinks

The Holiday Mule

Sparkling Wine and Cranberry Cocktail

sparking-wine-cocktail-4-of-9-900x600

Cranberry juice and sparkling wine make a great combination for those who do not like the bubbly by itself.

The Ginger Beer Shandy

The ginger beer shandy casts a pretty shadow.

The ginger beer shandy casts a pretty shadow.

Glühwein

Way too hot. My bad! No boiling allowed!

Way too hot. My bad! No boiling allowed!

18. Wear a watch

Phones are great, except when you’re traveling and they’re confused as to where you are, or which time zone, etc.

What’s better is to bring a watch that you can easily set for whatever the local time is, both while dealing with layovers on the way there and back as well as moving between countries. This also means you don’t have to deal with either bringing your phone everywhere or making sure it’s always fully charged.

So, just bring a watch.

thailand-phone-photos-3-900x600

This little guy broke the bench! Go gasoline!

17. Have open travel plans

This was advice that I read on another website that dealt with tips on travelling to Southeast Asia and I found that it was so right.

Either as a solo traveler, or if you’re going with someone else, keep your plans open. Read the guide books. Be prepared to make new (temporary) friends and to travel with them.

Maybe you want to go to Chang Mai in the north, or Phuket in the south or maybe you want to join some people on a trip to Cambodia. Maybe in Cambodia, you want to travel with someone. Whatever it is, keep your options open.

thailand-phone-photos-1-1-of-1-900x600

Christmas decorations in Downtown Bangkok. Lovely. Make sure your travel plans are open enough.

16. Pay for laundry service

Do not bring enough clothes to last you the whole trip. Just go get your clothes laundered at any nearby vendor who does the wash.

It’s cheap, it’s easy. In the meantime, go buy a cool beer shirt, or a soccer polo for the local team.

As much as I love this photo, it shows the limits of shooting in JPEG. (See the sky?) Often, down this kind of alley, you will find laundry shops. Taken in Bangkok on Dec. 4, 2015.

As much as I love this photo, it shows the limits of shooting in JPEG. (See the sky?) Often, down this kind of alley, you will find laundry shops. Taken in Bangkok on Dec. 4, 2015.

15. When you find good clothes, buy them

It’s going to happen. There’s going to be a vendor on the street and he’s going to have the perfect piece of clothing. (T-shirt, button up, dress, scarf, shorts, etc.) You’re going to buy one, just one, and think, at the end of my trip, I’ll come back here, and I’ll pick up a bunch more.

Except you’ll never be able to find him again. It will be like he disappeared into a side alley, down the gutter or was picked up by the trashmen. He will no longer exist and your chance to get more of those shirts will be gone, forever.

I should point out that my favorite button up shirts were all bought (cheaply) from a street vendor when I was traveling through Paris, France.

There are a couple other things that should be noted when buying things from vendors, at least in Thailand. The first is, haggle them down (assuming no price tags). If you’re buying in bulk, use that as a bargaining chip and if they’re asking too much, and won’t budge, just walk away.

The next is, don’t be afraid to just buy shirts, pants, shorts, whatever it is, there. I realized far too far into my trip that a synthetic Bangkok soccer team polo was probably one piece of clothing I should have been wearing much of the time, rather than a cotton T-shirt.

You got to have some fun, right? Taken in Angkor Wat, Cambodia, on Dec. 17, 2016

You got to have some fun, right? This is the synthetic soccer polo I should have first bought when I got in country. Taken in Angkor Wat, Cambodia, on Dec. 17, 2016

This is a French girl (some kind of physical education teacher) whom I was supposed to send pictures to. I forgot her name and have no idea where I put her email address. Woops! Taken in Angkor Wat, Cambodia, on Dec. 17, 2016.

This is a French girl (some kind of physical education teacher) whom I was supposed to send pictures to. I forgot her name and have no idea where I put her email address. Woops! Taken in Angkor Wat, Cambodia, on Dec. 17, 2016.

14. Consider bringing a duffel bag for the return trip

I don’t know how much shopping you plan on doing, or want to, but you should really consider bringing a duffel bag (that is very small and lightweight when empty) on your trip. Simple reasoning: it saves you from having to find one on those last days before you leave, when you’re trying to get all your shopping done.

I write a duffel bag because they’re just so much smaller and easier to deal with than a suitcase.

When it comes to the main travel bag, I’m a big fan of a big backpack. Mine has a sub-backpack that attaches to the front or, for shorter trips, detaches, making it perfect for backpacking.

I ended up using one of the bags I bought (shopping bag sized) as my second piece of checked luggage to store many of the scarves and shirts I bought over there. Fortunately for international travel, depending on the airline, you get two bags free, which is why I suggest the duffel bag.

Two Recipes for Some Thanksgiving help

Thanksgiving is right around the corner which means, if you have to cook any part of the meal, you’re scrambling for ideas, for  ingredients, for menu planning, for drinks, for the whole shebang.

I’ve been there before and I’m going to be there again this year which means I’m scrambling as well.

I know a few parts of the meal ‘m going to be making already. Obviously, there’s the turkey. That’s a given. Then there’s the gravy. (Here’s the full recipe.) That’s something where the majority can be made ahead of time.

Then there’s the stuffing which I rarely stuff inside of the turkey. (I like to put a few lemons, maybe a lime, some apples, maybe an orange, in the bird’s cavity.)

I personally make a sage sausage stuffing with sourdough bread and bake it in the oven. This makes it toasty and more delicious.

There’re two options for the sage sausage. Either, make it yourself or just buy it. When it’s on sale, I buy it. When it’s not, I make it myself with fresh sage which I then dry in the oven.

There you go. Two great options.

I highly suggest you take my advice on the gravy.

Either use the links above or see the recipes after the jump.

(more…)

13. Consider your shoes and a hat

I’m by no means a monster of a man but I do have big feet, by some standards (11 1/2) and I have a large head. This means it was nearly impossible to find shoes or sandals in Thailand, when I needed to buy some for walking in the jungle, because everything was just too small.

The same went for hats. Almost all the hats I could find were just too small for my head.

My take-away? Next time, I’m bringing my own hat (you really need it) and I’m making sure to bring a pair of amphibious sandals or shoes with me because I know, as a large footed man, I’m going to be screwed otherwise.

The other thing to consider about your shoes is, bring something comfortable to walk in that can also stand the heat. That may mean shoes with socks, or just flip flops, or, whatever makes you feel good.

That's a polish guy up ahead. We're in the jungle. Honest to god jungle. Stepped in muck so deep, nearly lost my sandal. Bring some amphibious shoes/sandals. Please. And consider a hat for your big, non-Thai head. Taken on Dec. 13. 2015.

That’s a polish guy up ahead. We’re in the jungle. Honest to god jungle. Stepped in muck so deep, nearly lost my sandal. Bring some amphibious shoes/sandals. Please. And consider a hat for your big, non-Thai head. Taken on Dec. 13. 2015.

Boozy apple crisp

I’m a big fan of the apple crisp. That should come as no surprise, considering I written about two crisps/hybrids and consistently use the crisp (aka crumble) topping as a basis in other recipes.

There’s the original, double sided crisp which is just a crisp on both the top and bottom and then there’s the hybrid cobbler crisp with raspberries.

I’ve since used the crumble/crisp topping in an apple coffee cake (the crumble/crisp is also called a streusel). It’s the search for inspiration for that coffee cake that brought me to a recipe by Monique at the Ambitious Kitchen.

There were two things I took away from her recipe, both of which I incorporated into the apple coffee cake: the addition of liquor in the baking process and mixing the streusel topping into the middle.

I recently made the Ambitious Kitchen crisp with the addition of, and more, liquor than called for in the original recipe and eliminated the nuts.

I also substituted my streusel topping for hers, which I found to have too much sugar. Finally, I used semi-sweet apples from my co-worker’s orchard.

Finally, I didn’t deal with the the vanilla bean the recipe and conceded to the use of butter on the apples. I don’t know that it added anything and I found the apples needed a bit more sugar.

My last note is that it really does need to be heated back up before serving and it might actually be better a day later, after being reheated.

With that, I give you my modified recipe:

(If you want just the recipe, it’s on my website, here.)

Ingredients

Streusel topping
  • 1/2 cup (1 stick) melted butter
  • 3/4 cup packed brown sugar
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1+ teaspoon ground cinnamon
  • 1+ teaspoon ground/powdered ginger
The apple filling
  • Optional: 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon to 1 tablespoon vanilla extract
  • 6 medium-sized Granny Smith apples to 5 pounds, cored and very thinly sliced
  • 1/3 to 1/2 cup dark brown sugar
  • 1+ tsp. cinnamon
  • 1+ teaspoon ground/powdered ginger
  • 1/4 cup spiced rum
  • 1/4 cup brandy

Directions

  1. Preheat oven to 350 degrees F. Grease a 9×13 pan.
  2. Peel the apples if desired. Cut the apples into very thin slices.
  3. Melt the butter for the streudel topping. In a medium-large bowl, mix the bottom’s melted butter, brown sugar, flour and, if using them, spices. Mix in the oats.
  4. Place the apple slices, the 1/3 to 1/2 cup brown sugar, cinnamon and liquor in a very large bowl and toss to combine.
  5. Take 1/2 cup of the streudel topping and mix it into the apples.
  6. Pour the apples into the greased pan.
  7. Cover the apples with the rest of the streudel mixture and lightly pat down.
  8. Either put the pan on a baking sheet, or put it directly in the oven, and bake for 50 minutes to 60 minutes (an hour).

(Recipe adapted from the Ambitious Kitchen, “The best apple crisp you’ll ever have.”)

boozy-apple-crisp-1-of-8-900x600

This spiced apple crisp, baked with booze, gets better after the first couple of days. Serve warm or hot.

 

See, use, whatever you want, because all the photos are here on Flickr.